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Recipe Instructions

To make fennel seed marinated olives, place almonds and combined olives in a heatproof jar. Heat oil, fennel and chilli in a saucepan over low heat for 1 min or until aromatic. Add to olive mixture in jar.

To make the baked brie, preheat oven to 180°C. Line a small baking tray with baking paper. Unwrap the brie and place on the lined tray. Top with thyme and drizzle with honey. Bake for 10 mins or until heated through.

Meanwhile, to make the zucchini ribbon salad, place the zucchini, basil, lemon zest, lemon juice, oil and garlic in a large bowl. Toss to combine. Season.

To make the melon ball and bocconcini salad, use a melon baller to scoop balls from the rockmelon and honeydew melon. Place in a small bowl. Add the bocconcini and gently toss to combine. Place the mint and oil in a food processor and process until smooth. Drizzle over melon mixture.

Drain fennel seed marinated olives. Arrange on a large serving platter with the prosciutto, salami, beetroot dip, pumpkin dip, blue cheese, fetta, asparagus, radish and tomato. Combine olive oil and vinegar in a bowl. Add to the platter with the brie, zucchini salad and melon ball and bocconcini salad.

Recipe Ingredient

100g prosciutto slices

100g salami slices

200g Beetroot Dip

150g Roasted Pumpkin & Dukkah Hommus Dip

150g Blue Cheese

350g marinated fetta

1 bunch asparagus, woody ends trimmed, chargrilled

1 bunch radishes, halved

200g mixed medley tomatoes, halved

Extra virgin olive oil, to serve

Balsamic vinegar, to serve

160g almond

150.00g olive

80g olive

60ml olive oil

1 tsp fennel seeds

1 tsp dried chilli flakes

200g Triple Cream Brie

6 thyme sprigs

57.20 gm honey

2 zucchini, peeled into ribbons

125.00 ml basil leaves

1 lemon, zested, juiced

18.20 gm olive oil

1 garlic clove, crushed

1/2 rockmelon

1/2 honeydew melon

220g tub cherry bocconcini, drained

62.50 ml coarsely chopped mint

36.40 gm olive oil

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Create a feast fit for royalty with our gourmet antipasto platter! The addition of the salads adds freshness to the dish, making it the perfect appetiser for your next spring dinner party!

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