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Every gorgeous garden starts with the seed of an idea. We want to keep the inspiration coming... ► https://glowpear.com/ Fuzzy basil cheese sticks Ingredients: Rrice bran or sunflower oil, for deep-frying 250 g (9 oz) scamorza or hard mozzarella 300 g (10½ oz) kataifi pastry (see tip) 2 eggs, beaten 1 cup (50 g) basil leaves Salt flakes, for sprinkling Have 12 bamboo skewers at the ready. Heat 6 cm (2½ inches) of oil in a small saucepan to 180°C (350°F), or until a cube of bread dropped into the oil turns golden in 15 seconds. Meanwhile, cut the cheese into oblongs about 1.5 cm x 4 cm (¬ inch x 1½ inches) in size. Thread them onto the skewers – one or two per skewer. Pull the pastry apart to the width of the cheese, then cut or tear into 50 cm (20 inch) lengths. Dip the cheese oblongs in the egg wash, then wrap each one up in the pastry, tucking the pastry end into the top of itself to form a parcel. Working in batches, deep-fry the parcels in the hot oil for 4 minutes, or until golden. Deep-fry the basil leaves for 1 minute, or until crisp, then briefly drain on paper towel. Sprinkle the hot cheese sticks with salt flakes and the crispy basil leaves, allow to cool slightly so diners don’t burn their mouths, and serve. I had a spritzy NZ sauvignon blanc with these cheese stick to refresh my pallet after each one, the citrusy flavours went perfectly with Alice's creations! AZ Extra Tip: Kataifi pastry is essentially just shredded filo, so any left-over pastry is an excellent substitute in recipes where you need filo pastry. I especially love it in custardy galaktoboureko. You’ll find kataifi at your local Mediterranean delicatessen or specialty grocer. AZ Also Suggests: Make your own basil oil to drizzle over these fuzzy frivolities. Take the stalks o¬ a bunch of basil, then roughly chop the stalks, place in a heatproof bowl and pour boiling water over them. Strain right away and place in a blender. Add ½ cup (125 ml) grapeseed oil and ½ cup (125 ml) olive oil and blitz until combined. Leave to infuse for a few hours, then strain through muslin (cheesecloth) into a sterilised jar. Use within 2–3 days, or pour into an ice-cube tray and freeze for tossing into soups and sauces.