Burrata & Fennel Jam

By Jacqui Challinor

Jacqui Challinor, exec chef at Nomad, was kind enough to share her incredible recipe for Burrata & Fennel Jam. This popular choice for Nomad diners has not been able to come off the menu. The creaminess of our Burrata paired with this sweet and sour cooked down fennel is just a magic combination. Serve it in the middle of the table with some good fresh sourdough bread to help mop up all that goodness.



  • 2 x 150g Burrata
  • 500g fresh Fennel, thinly sliced
  • 500g ALTO Chardonnay Vinegar
  • 500g Caster Sugar
  • 60ml ALTO Robust EVOO
  • Sea salt flakes, to season
  • Fresh sourdough bread, to serve


Trim the stalks off the fennel, pick and wash the fronds and set aside for garnish. Thinly slice the fennel bulb approx 2mm thick, using a mandolin is the best way to achieve this. In a saucepan, combine the sugar and vinegar. Gently bring to heat and allow sugar to dissolve. Increase heat and reduce liquid to ¼ of its original volume then add sliced fennel. Cook on high heat, stirring continuously to prevent the sugar from burning. The fennel is ready once it appears glassy and you’ve got a sticky, jam-like consistency. Remove fennel from saucepan and refrigerate to cool.

To serve, spread fennel jam onto a plate, top with burrata, drizzle the olive oil over the fennel, season with sea salt and garnish with the fennel fronds.