Burrata with Turmeric Oil and Macadamia Crumb from Lollo

Image of food

Lollo at Melbourne's W Hotel unveils Head Chef Xavier Tocco’s curated recipe for Burrata with Turmeric Oil and Macadamia Crumb.

14 May 2024

Burrata with Turmeric Oil and Macadamia Crumb 

Serves 2 


125 g burrata 


20 g raw macadamia nuts 

3 g cumin seeds 

3 g coriander seeds 

1 g fennel seeds 

Turmeric Oil: 

5 g turmeric 

50 ml extra virgin olive oil 

1 coffee filter 


Edible flowers 

Basil leaves 

Sea salt flakes 

Fresh ground pepper 


Turmeric Oil: 

In a small saucepan, heat the olive oil and turmeric for a couple of minutes; the oil should not exceed 85 degrees Celsius. Set aside for about 30 minutes to infuse before straining through a coffee filter. Store in the refrigerator until needed. 

Macadamia Dukkha: 

Preheat the oven to 140 degrees Celsius. Spread all the spices on a flat baking tray and bake for about 5-10 minutes. Using a spice grinder or a mortar, coarsely grind the spices. Chop the macadamia nuts with a knife on a clean chopping board. In a bowl, combine the chopped macadamia nuts, ground spices, and salt; mix well with a spoon. 

To Serve: 

Place the burrata in the centre of a small bowl or plate, drizzle with turmeric oil, and sprinkle generously with the macadamia dukkha. Garnish with edible flower petals and fresh basil leaves. 

This recipe is perfect for sharing with friends and family, accompanied by a loaf of fresh bread from your local bakery. 


W Melbourne Hotel 

408 Flinders Lane, Melbourne