Culture Street


Basil-infused strawberries

On April 12, 2013

This summery dish was bought out by Nonna Sardo. The delicate basil and tangy lemon mixed with the flavour of aniseed from the brown sugar make a very simple dish seem complex. It is a superb dinner party favourite and only takes minutes to prepare.


500g strawberries

2 large lemons

3 tablespoons of brown sugar

A handful of whole basil leaves, plus extra to garnish cream or yoghurt to serve


River mint and lemon myrtle leaves (River mint is available form speciality stores and some farmer;s markets, or you can grow it or forage for it. Use regular mint if you cant find it.)

Wash, dry and hull the strawberries. Chop them into quarters and put into a large serving bowl.

Zest one of the lemons and juice both. Add the lemon juice, zest and sugar to the strawberries and mix well. Pick over the basil leaves (and mint and lemon myrtle, if using) to remove any damaged ones. Add the leaves to the berries and mix gently.Leave to infuse for a few hours - the longer, the better. Serve with a few fresh basil leaves and cream or yoghurt.

Serves 4-6

Recipe by Rebecca Sullivan from Like Grandma Used to Make.


You Might Also Like


Zucchini and Feta Fritters

This is our favourite midday snack in the summer – a quick and easy recipe that’s super-appetising.

On March 6, 2015


Love Heart Chocolates

Serves 2

On January 23, 2015


Coconut, raspberry & chocolate tarts

MAKES: 8 Difficulty: Easy

On July 8, 2016


Nick's Chilli Chicken

One year we bought several different varieties of chilli plants from the nursery. Later we had a bumper crop and Nick invented this recipe. It is his most requested recipe...

On May 23, 2014


Spiced lamb with fregola, fresh ricotta & pepitas

Lamb has a distinct flavour and texture that goes perfectly with the Middle Eastern spices used in this recipe. You can make the spice mixture yourself, or purchase a spice...

On August 7, 2015




On March 14, 2014
Copyright © 2012 - 2018 Culture Street