There is an incredible beach in Australia in an idyllic area called the Whitsunday Islands. This beach, Whitehaven, is made of fine silica, you know the stuff for making glass. It is so fine that when you walk on it, it actually squeaks under your feet. The locals affectionally refer to the phenomenon as ‘barking spiders’. I remember the first time walking on this beautiful beach and being mesmerised by it; it’s also pure white which creates an amazing contrast to the deep blue and azure coloured ocean.
So how does this wonder of the world relate to halloumi, that traditionally Cypriot salty cheese? Well, when I bite into a stick of it I get that squeaking sensation on my teeth and it reminds me of Whitehaven beach.
Recently I had been smoking some duck – not in that sense but could be funky to try – so whilst the smoker was on and ready I decided to smoke a block of halloumi. It has quite a high melting point so I was able to smoke it at 70 deg C (160 deg F) for about half an hour. It gained a bronzed sheen and smelled delightful. I let it cool in the fridge and then later on cut it into strips, coated each strip in flour seasoned with dukkah (a spice, nut and seed blend) and then deep fried for about a minute in oil at 180 deg C (360 deg F).
To serve this I toasted and crushed some raw pistachios. The warm deep fried halloumi strips were drizzled with honey and then sprinkled with the pistachios. How was it; sweet and salty, with a nutty finish and a beautiful hint of smoke coming through. And it squeaked, as I pictured Whitehaven Beach.
