It’s almost December and things are getting pretty festive around here. If you’re like us, you’re probably pretty booked up with catch-ups and Christmas gatherings from now until you can manage to (hopefully) sneak away on holiday.

One of my favourite things about this time of year is sharing food with the people I love. But it can definitely get stressful when I’ve got multiple events a week, and all of them require a plate to share.

I stumbled across a different version of this recipe a couple of years ago when a friend made it for us, the best thing about it is there’s so much room to move with the toppings for the feta – so you don’t constantly feel like your on repeat. Plus you can make it last minute with whatever you’ve got in your pantry or garden.

I’ve used chilli, oregano and honey in this recipe but it is equally as good with rosemary and honey, or diced olives, cherry tomatoes and cracked black pepper.

My ‘Easiest Ever Cracker’ recipe isn’t gluten free, but it would be easy to substitute the wheat flours for a mix of brown rice flour and buckwheat. I think the nutty taste of buckwheat would lend itself perfectly to this. Likewise you could substitute the walnuts for almonds, and use a mixture of pumpkin and sunflower seeds.

See what I mean? The whole recipe is super flexible, and yields delicious results!

If you’re turning up with a bottle of wine too, then the 27seconds Riesling makes a winning combo.

The residual sweetness of the wine balances the saltiness of the feta, while the nutty, grainy goodness of the crackers with their tiniest hint of maple add some depth. The wine is smooth and really gives the palate the full compliment of texture and taste to devour.

Make sure you serve it chilled, but not so cold that it’s leaving condensation on your glass.

Easiest Ever Crackers


1/2 cup of plain flour (or brown rice flour for gf)

1/4 cup of wholemeal flour (or buckwheat flour for gf)

1/4 cup of roughly ground walnuts

2 Tbsp of sunflower seeds

2 Tbsp of sesame seeds

2 Tbsp of flaxseeds

1 tsp of salt

1/4 cup of Terrace Edge olive oil

1 tsp maple syrup

1/4 cup of water


Preheat oven to 190 degrees.

Combine dry ingredients in a bowl. Make a well in the centre and add oil, maple syrup and water.

Mix well to form a soft (quite wet) dough.

Divide dough into thirds, place each ball on a floured surface and roll out separately. You want the crackers to be nice and thin, but you will notice that the sunflower seeds tend to limit their minimum thickness.

Slice the rolled out dough into desired width of crackers, leaving the dough in long strips.

Transfer strips to a baking tray lined with baking paper. Brush with olive oil and sprinkle with flakes of sea salt.

Bake for 10-15min at 190 degrees until golden. Cool and store in an airtight container


Oregano and Chilli Baked Feta


2 Tbsp of Terrace Edge olive oil

1 block of goat or cow feta

1 tsp of chilli flakes

1 tsp of fresh, chopped oregano (or dried oregano)

1 tsp of honey



Preheat oven to 200 degrees.

Brush 1 Tbsp of the olive oil in the bottom of a baking tray, where your feta will sit.

Place feta in tray on top of olive oil, and brush remaining oil on feta.

Sprinkle with the chilli flakes and chopped oregano.

Place the honey in the middle of the feta. As it bakes it will spread out and cover the feta.

Bake for 10-15 minutes until slightly golden.

Serve immediately.