Whipped Feta Ingredients:
200g Greek feta cheese
½ cup Greek or natural plain yoghurt
2 tablespoons extra virgin olive oil
Pinch of Murray River Salt Pink Flakes
Cracked black pepper, to taste
Salted Honey Ingredients:
½ cup honey
1 tablespoon Murray River Salt Pink Flakes
Yoghurt Flatbreads Ingredients:
2 cups plain flour
2 teaspoons baking powder
Pinch of Murray River Salt Pink Flakes
¾ cup Greek or natural plain yoghurt
2 tablespoons olive oil
Feta Dip Method:
1. To make the whipped feta dip, simply combine all ingredients in a high speed food processor or blender and blend until smooth and whipped.
Salted Honey Method:
1. To make the salted honey, gently warm in a small saucepan until runny and just starting to bubble. Stir in the Murray River Salt Pink Flakes.
Yoghurt Flatbreads Method:
1. To make the flatbreads, combine all of the dry ingredients in a large mixing bowl.
2. Stir in the yoghurt and olive oil until a shaggy style of dough is formed.
3. Transfer the dough to a lightly floured surface and use your hands to knead the dough until smooth. Separate the dough into 6 equal pieces.
4. Use a rolling pin to roll each piece of dough out to a circle or rectangle.
5. Heat a large non-stick frying pan or grill plate over a medium-high heat. Cook the flatbreads one at a time, 1–2 minutes per side, until golden spots appear and they puff slightly.
6. Serve immediately.
Please place all orders before Wednesday 17th December. Any orders placed after this date may not arrive before Christmas.
Our team will be working up until Tuesday 23rd December at 1pm and will reopen on Monday 5th January 2026 at 9am.
No orders placed will be dispatched between 23rd -5th
Thanks for your support, and wishing you a wonderful holiday season!
