2 teaspoons minced garlic
2 lemons (zest and juice)
Salt and pepper  
450g feta
2 teaspoons dried rosemary  
olive oil
extra virgin olive oil
  1. Sauté garlic in 1 tablespoon olive oil for 30 seconds. Remove from heat. Cool 5 minutes.
  2. Mix all ingredients except cheese and oil in a bowl. Place into a 1 litre jar and add feta.
  3. Half fill jar with olive oil, then cover feta with EVOO. Add lid, turn to coat feta and refrigerate for up to 3 weeks. Remove from the refrigerator 1 hour before serving.
Rye crackers + feta + avocado + mung bean sprouts.
Crunchy and satisfying 
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Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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