Throw the cheese into the frying pan!
Introducing South Cape Haloumi - the perfect cheese to throw into a frying pan for a golden
slice of deliciousness.
With the growing interest in Greek and Middle Eastern cuisine, Australians are learning to love
Haloumi. This salty, stretched-curd cheese hails from Cyprus and is wonderful for pan-frying or
grilling as it forms a crisp crust and delicious, springy centre.
Australian-made South Cape Haloumi, the latest in South Cape’s easy entertaining range,
comes in a 180g block presented in a resealable tub for convenience and freshness, and is now
available in Woolworths stores nationally.
According to Naomi Crisante, food consultant and cheese educator: “South Cape Haloumi is
really versatile because it can be pan-fried, grilled, baked or barbequed. Partnered with a crisp
salad or salsa, it makes a perfect snack or starter. With Australians’ love of ‘throwing food on
the barbie’, it is set to become the cheese of the Summer!”
Naomi says to cook South Cape Haloumi simply ’Slice, Panfry and Serve’:
Slice … South Cape Haloumi
Panfry… in a hot oiled pan
Serve … hot with lemon, oregano and crusty bread
For best results, use a heavy based stainless steel frypan, like the Profiline Professional range,
designed with the home cook in mind.
ENDS
Media inquiries, contact Susan Scott, National Foods 03 8562 2905, mobile 0417 569 780, or
email susan.scott@natfoods.com.au High res images and recipes available.
Naomi Crisante is available for interview and TV presentations.
Contact Naomi Crisante - mobile 0419 126 998 or email crisante@bigpond.net.au
For immediate release
1 September 2008
Quick tips for cooking South Cape Haloumi
Panfry!
Slice South Cape Haloumi
Panfry in a hot oiled pan
Serve hot with lemon, oregano and crusty bread
BBQ!
Slice South Cape Haloumi
BBQ on hot oiled bbq or grill plate
Serve hot with salsa, lemon or sweet chilli sauce
Grill!
Cube South Cape Haloumi
Toss with chopped tomatoes, parsley and olives
Grill until golden
Grate!
Grate South Cape Haloumi
Sprinkle over pasta, vegies or pizza
Bake until golden
Crumb!
Crumb South Cape Haloumi in egg and breadcrumbs
Flash fry in hot oil until golden
Serve with tomato, chilli or pesto dipping sauce
Haloumi and Beetroot Salad with Mint and Lime Dressing
Serves 4-6
500g medium beetroot, washed and leaves removed
2 carrots, peeled and cut into chunks
1 red onion, peeled and cut into wedges
1 tablespoon olive oil
1 punnet cherry tomatoes, halved
180g South Cape Haloumi, sliced
olive oil, for frying
extra mint leaves, for garnish
Roast whole beetroot in a pan at 200°C for 30 minutes. Toss carrots and onion in
oil, add to pan and roast a further 30 minutes until beetroot is tender. Allow to
cool, peel beetroot, cut into chunks and combine with roasted carrots, onions,
cherry tomatoes and half the Mint and Lime Dressing. Arrange salad on serving
plates.
Just before serving, quickly flash fry South Cape Haloumi slices in a hot oiled
pan until golden on both sides. Place pan-fried Haloumi on salad, drizzle with
remaining dressing and garnish with extra mint.
Mint and Lime Dressing
Makes ¾ cup
¼ cup olive oil
grated rind of 1 lime or lemon
2 tablespoons lime or lemon juice
1 teaspoon honey
¼ cup finely chopped fresh mint
sea salt and freshly ground black pepper, to taste
Shake all ingredients together in a screw-top jar and use as required.
Sesame Haloumi Sticks with Hot Chilli Jam
Makes 16
180g South Cape Haloumi
1 egg, lightly beaten
1/3 cup breadcrumbs
1/3 cup sesame seeds
Oil, for shallow frying
Cut South Cape Haloumi into 8 slices and cut each slice in half lengthwise to
make 16 ‘sticks’. Dip in egg and coat in combined breadcrumbs and sesame
seeds. Double-crumb if desired. Refrigerate for 10 minutes.
Heat oil and shallow fry Sesame Haloumi Sticks on both sides until golden.
Thread onto skewers and serve with Hot Chilli Jam.
Hot Chilli Jam
Makes 1 ½ cups
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 red capsicum, finely chopped
1 tablespoon dried chilli flakes (use ½ qty for mild chilli jam)
400g can diced tomatoes
¾ cup brown sugar
½ cup white wine vinegar
1 ½ teaspoons salt
Heat oil and fry onion, garlic and capsicum until softened. Add remaining
ingredients and simmer for 20 minutes until thick. Store in a sealed jar in
the refrigerator for up to 3 months.
NEWS 
