Burrata, Grilled Nectarine, Pickled Chilli, Candied Pistachio

For the pickled chillies, slice the red onion and chillies. In a saucepan, combine vinegar, sugar, salt, bay leaves, star anise and bring to a boil. Add the chillies and sliced red onion to the mixture, then remove from heat and let it cool.

For the candied pistachios, blanch the pistachios in boiling water for 1-2 minutes, then drain and pat dry. Toss the blanched pistachios in icing sugar until well coated. Heat oil in a pan and fry the pistachios until shiny and golden brown. Remove and drain on paper towels. Let cool.

Cut nectarine into wedges. Heat a grill or grill pan over medium-high heat. Brush the nectarine wedges with oil and grill for 2-3 minutes on each side. Slice the tomatoes and fig.

Arrange the sliced tomatoes, fig, red onion and nectarine wedges around the place, placing the burrata in the centre. Sprinkle candied pistachios and pickled chillies on top.

Drizzle the balsamic vinegar and oil over the rest of the ingredients and garnish with basil. Use a syringe to inject green basil oil into the burrata.