Recipe: Fried feta with olives and honey

Mackay’s dining scene is one well worth exploring.

Recent years have seen a culinary renaissance take place, with exciting new eateries popping up all over town.

BURP eat drink and its sister restaurant The Distillery are two of the most exciting venues in town, think eclectic menus and décor worthy of inner-Melbourne.

Perennial favourites Sorbellos Italian, Church on Palmer, and Galleons at Oceans International are just a few of the fantastic restaurants worth discovering.

Up at Cape Hillsborough, an area known for its beach-going kangaroos and wallabies, you’ll find the wonderful Old Station Teahouse, serving lovely homemade cakes and high tea.

The Distillery has been kind enough to provide one of their recipes for us, we hope you enjoy it!


  • 2 tablespoons extra virgin olive oil
  • 2 x 400g blocks firm Greek style feta
  • 2 tablespoons fine semolina
  • 1 cup wild olives
  • ½ tsp dried chilli flakes
  • 2 sprigs Rosemary
  • Cracked black pepper
  • ¼ cup honey plus extra for drizzling
  • 1 tablespoon lemon juice
  • sourdough toast to serve
  • fresh pomegranate seeds
  • micro herbs


Heat one tablespoon of the oil in a medium non stick pan over a medium low heat. Pat dry the feta and dust with the semolina. Cook for 3-4 minutes each side or until golden. Remove from the pan and set aside in a warm area. Wipe the pan clean and with the remaining oil cook the chili, olives, rosemary and pepper for 30 seconds. Add the honey and cook for another minute until thick. Finish with the lemon juice.

Top the fried feta with the olives and sauce and serve with toasted sour dough, pomegranate seeds and fresh herbs

Visit BURP eat drink & The Dispensary –