Lennox Hastie’s heavenly baked feta

I love nothing more than baking a block of it until golden and creamy, then drizzling it with raw honey.

Baked feta with honey. Picture: Nikki To
Baked feta with honey. Picture: Nikki To

While tangy feta is beautiful crumbled on a salad, I love nothing more than baking a block of it until golden and creamy, then drizzling it with raw honey. In this recipe, the natural sweetness of the honey balances out the saltiness of the cheese whilst tempering the heat of the chilli. It will certainly give you something to buzz about.

Some other recipes you may love:

Read Next

Baked feta with honey and chilli


  • 300g piquillo peppers
  • 200g feta
  • ½ bunch fresh thyme
  • Olive oil
  • 200g mixed olives
  • ½ red chilli, finely sliced
  • 20g honey


  1. Preheat your oven to 200C. Place piquillo peppers in the bottom of a ceramic baking dish, seasoning lightly with salt. Place the block of feta cheese in the middle of the dish; top with a few sprigs of thyme and a drizzle of olive oil. Place in the preheated oven and bake for about 15-20 minutes, or until the feta softens and begins to turn golden brown and bubbly.
  2. Remove from the oven and scatter the olives around the feta to warm slightly. Heat 10ml of olive oil and gently fry the chilli until crisp. Spoon the chilli and the oil over the olives and feta. Drizzle the honey over the feta and serve immediately. Serves 2
Contributing food writer
Lennox Hastie is a chef, author of Finding Fire and owner of Firedoor, an acclaimed wood-fuelled restaurant in Sydney, NSW. Hastie spent his career working at Michelin Star restaurants in the UK, France and Spain, ...

Read Next


By posting a comment you are accepting our commenting guidelines and acknowledge that your use of the site is subject to our site's terms and conditions. If you believe a comment has been rejected in error, email comments@theaustralian.com.au and we'll investigate. Please ensure you include the email address you use to log in, so we can locate your comment.

To join the conversation, please log in. Not a subscriber? Subscribe now

Hi Emma

The Australian doesn't play nicely with your current browser.

Please take a moment to upgrade to the latest version.

Internet Explorer

v11 or later

Upgrade now