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Top slow-roasted tomatoes with crumbled Fetta, drizzle with olive oil and finish with oregano and black olives.
Stir a little Fetta into mashed potato for a zesty side dish.
Mix crumbled Fetta into scrambled eggs for fabulous flavour.
Cut a pocket into beef or chicken fillets and stuff with Fetta and roasted capsicum.
Top puff pastry squares with Fetta cheese, drizzle with olive oil, bake until golden and serve topped with half a cherry tomato.
Marinate your own cubes of Fetta in olive oil flavoured with garlic, peppercorns, thyme and paprika. It will keep refrigerated for up to 6 weeks.
