Cypriot Tiropita–Halloumi & Mint Cake


  • 5 eggs, room temperature
  • 1tspn caster sugar
  • 250g Mainland Unsalted Butter, melted
  • 250ml Anchor Blue Top Milk
  • 250g Mainland Tasty Cheese, grated
  • 250g Mainland Haloumi, grated
  • 500g self-raising flour
  • Small bunch of mint leaves, fresh (1 cup) or dried  mint (5Tbspn)
  • 2 Tbspn sesame seeds



  1. Preheat oven to 170C and grease a ring tin (bundt tin) well
  2. Beat the eggs and sugar in a bowl with a whisk until combined and add in the melted butter, milk and two cheeses, mix until combined.
  3. Switch to a spatula and add the flour in 3 lots making sure there are no lumps.
  4. Add the mint and stir to combine but do not overwork your dough.
  5. Transfer the mix to your greased individual bundt tins and sprinkle with sesame seeds.
  6. Bake for 20 mins or until golden and cooked through.


  • 2ea large fresh jalapeno or large green chili’s, coarsely chopped
  • 1.5 cups fresh cilantro leaves
  • 1.5 cups fresh flat-leaf parsley leaves
  • 2 cloves peeled garlic
  • 1 tsp flaky sea salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 125ml extra-virgin olive oil
  • 2 tsp sherry vinegar


  1. Combine all the ingredients in a blender and blend until very smooth.
  2. Use immediately or cover and refrigerate in an airtight container for up to 5 days.

Pork Afelia

  • 1 onion, sliced
  • 2-3 garlic cloves, sliced
  • 2 Tbspncoriander seeds, lightly crushed
  • 4 Tbsp olive oil
  • 1.5kg pork shoulder  or belly, cut into 5cm pieces
  • 375ml red wine
  • 200ml passata


  1. In a large fry pan over a medium heat with oil, seal the pork; in batches, stirring occasionally until browned (5 to 7 minutes), adding a little more oil if necessary.
  2. Add the onion, garlic and coriander seeds and cook, stirring occasionally, until softened.
  3. Return the pork to the pan, stir in the wine and passata, season with sea salt and black pepper, and reduce wine by half.
  4. Cover with a folded piece of baking paper, bring to the boil, then simmer for 1. to 2 hours, or till the pork is tender and sauce has thickened.
  5. To serve –pan-fry pork pieces to crisp edges, great with Tiropita, orzo, rice or crispy garlic potatoes.

Cypriot Tiropita Halloumi & Mint Cake

With pork afelia , zhoug, and haloumi crisps.

Download the recipe

With its salty taste and squeaky-to-the-bite quality, Mainland Haloumi Cheese says satisfaction in every slice. This firm springy traditional fresh curd cheese is a very popular and versatile ingredient to use in cooking and is an ideal vegetarian option.


Pure New Zealand butter! Mainland Unsalted Butter is made from all-natural ingredients – no added colouring, preservative or artificial flavours. Just the pure, natural butter taste we all know and love.


Not only does Anchor Blue Top Milk have a delicious, full-bodied taste, it’s packed with natural goodness.