Marinated Grapes with Goats’ Cheese

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Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Fellow New Zealander Felicity Morgan-Rhind, a former chef now a fabulous Auckland-based film-maker, gave me this recipe. It is a real taste treat.


  • 1 red onion, peeled and finely sliced
  • 3 tablespoons red wine vinegar
  • salt and pepper to taste
  • 2 large handfuls sweet white grapes, halved and de-seeded (if you can be bothered)
  • 3 tablespoons extra virgin olive oil
  • plenty of chopped fresh parsley and mint
  • 200 g (6 ½ oz) ripe goats’ cheese, chopped into 1 cm (½ in) chunks


Place red onion and vinegar in a bowl and mix well. Season with a little salt and pepper and leave to stand for 20 minutes. Add halved grapes and olive oil, mix well and leave to marinate in the fridge for an hour.

Half an hour before serving, toss in the herbs and goats’ cheese. Serve this at room temperature.