Perfectly Grilled Halloumi Recipe - Chef Scott Biffin
                     Perfectly Grilled Halloumi 
with Native Herb Honey 
Drizzle - Chef Scott Biffin
A signature squeak, golden crust, and salty richness—
halloumi is made for the grill. Paired with native herb honey, 
it transforms into something truly special, balancing sweet, 
savory, smoky, and aromatic flavors in every bite.
Why Grilled Halloumi Works So 
Well
High Melting Point Perfect Grill Marks
Halloumi holds its shape Less moisture means better 
beautifully on the grill, charred grill marks and a light 
developing a crispy exterior smokiness that elevates the 
while staying soft and chewy cheese.
inside.
Australian Flavors
Native herbs like lemon myrtle add citrusy and earthy notes that 
complement the cheese perfectly.
Ingredients You will Need
For the Grilled Halloumi For the Native Herb Honey Drizzle
• 250–300g halloumi cheese • 3 tablespoons quality honey
• Olive oil (for brushing) • ½ teaspoon lemon myrtle (or native herb 
• Freshly cracked black pepper blend)
• 1 tablespoon warm water or lemon juice
• Optional: pinch of chili flakes for heat
For Serving (Optional): Fresh herbs (thyme, basil, or native greens), grilled vegetables, or crusty bread
Step 1: Prepare the Halloumi
01 02 03
Remove and Dry Slice Properly Season Lightly
Take halloumi from packaging and Cut into pieces 1–1.5 cm thick. Brush both sides with olive oil and 
pat completely dry with paper Too thin dries out; too thick won't sprinkle with black pepper.
towel—less moisture means heat evenly.
better grill marks.
Step 2: Heat the Grill
Preheat to Medium-High
Heat grill pan or BBQ to medium-high heat. Hot enough 
to sear quickly but not so hot it burns.
Prepare the Grates
If using BBQ, clean and lightly oil grates to prevent sticking.
Step 3: Grill the Halloumi
Place on Grill
Arrange halloumi slices on hot grill surface.
Cook 2–3 Minutes
Let cook undisturbed for 2–3 minutes per side.
Check for Doneness
Remove when both sides are crisp and lightly 
charred, soft inside but not melting.
Making the Native Herb Honey 
Drizzle
Warm the Honey
Gently warm 3 tablespoons honey in microwave for a few seconds or over low heat.
Add Native Herbs
Stir in ½ teaspoon lemon myrtle or native herb blend.
Loosen Mixture
Add 1 tablespoon warm water or lemon juice to achieve drizzling consistency.
Adjust to Taste
Add more herbs for aroma or pinch of chili flakes for heat and contrast.
Assembling the Dish
Arrange Warm Halloumi
Place grilled halloumi on serving plate while still warm.
Drizzle Generously
Spoon native herb honey over the top, allowing it to 
pool around the cheese.
Finish with Freshness
Add fresh herbs or native greens for color and aroma.
Serve Immediately
Best texture and flavor when served right away.
Serving Ideas & Pairings
As a Starter As a Main For BBQs With Wine
Serve with crusty Pair with roasted A standout vegetarian Crisp whites like 
sourdough or grilled vegetables, quinoa option alongside grilled Sauvignon Blanc or light 
flatbread for an elegant salad, or leafy greens meats at summer rosé work beautifully 
appetizer. for a complete meal. gatherings. with the flavors.
Tips for Best Results
Don't Overcook
Halloumi can become rubbery if cooked too long—2–3 minutes per side is perfect.
Serve Immediately
Always serve right away for the best texture and flavor experience.
Quality Matters
Use high-quality honey for a richer, more complex finish.
Experiment Freely
Try different native herbs like bush basil or native thyme for variety.