35ml MACADAMIA Nut Oil
1 tablespoon ground aniseed myrtle
2 250 gm feta cheese, drained and cubed
Heat oil to 44°C, or until just warm to the touch, and remove from the heat. Add aniseed myrtle, allowing it to infuse as oil cools.
Add warm oil to feta cheese, adding more oil to cover. Cover and refrigerate for at least 2 days.
Tip: Use Aniseed Myrtle in place of star anise in any recipe. Also as a mild clove substitute.