Recipes

Artemis Kefalotyri Saganaki with Figs & Honey

Artemis Kefalotyri Saganaki with Figs & Honey An elegant and simple recipe for our Kefalotyri Saganaki Cheese

Burrata with savoury granola - it will convert you

It may take a moment for you to wrap your head around the concept of savoury granola. But once you try this crunchy, zingy recipe with the freshest, creamy Burrata you'll be a convert!

Saganaki - Two ways

No matter which way you choose to serve it, this Saganaki will be devoured in 1 minute flat. 

Baked Le Duc Vacherin - Warning: you may not want to share

This simple recipe will have everyone around you weak at the knees!

Pavé De Boeuf with Roquefort Sauce and Gratin Potatoes - A fancy dish for Roquefort lovers

Some people like to eat their Roquefort on its own, some like to eat it as part of a cheese board, others like to cook with it. If you want to give the cooking option a go, here is a fancy dish you can try. It will be sure to impress your guests. 

Firey - Awaken the senses

The thought of a chilli cheese is quite off-putting, particularlythe amount of chilli seeds you see in the bottom of the jar! Forthose who break into a sweat at the site of the red devil, fearnot...

Coeur de Bray - From the hearts of maids

Although it is easy to assume, not everything heart-shapedrelates to the commercial reality that is Valentine’s Day. Thisfamous French cheese links back 1000 years, however, wasmade famous during the Hundred Years’ War of 1337 to 1453.The battle was on for the succession to the French thronebetween the Kingdoms of England and France. 

Fried Cauliflower with Whipped Firey - You won't regret it

What a delicious way to use the Yarra Valley Firey from our February cheese pack. Whipping this cheese creates a smooth and tasty dipping sauce for the crunchy fried cauliflower. 

Beetroot and Halloumi Burgers

Beetroot and Halloumi Burgers Who doesn't love a good burger? This one is for all the vego's out there

Leek and cheese flamiches - The perfect summer lunch

As the name implies, these brioche-based tarts are of Flemish origin, but they have been baked in France since the 14th century. 

Roquefort salad with pears, chicory and walnut oil - You have been doing salad wrong.

Roquefort salad with pears, chicory and walnut oil  You have been doing salad all wrong.

Gorgonzola Biscuits by Peter Russell-Clarke

Yesterday at lunch time, my neighbours Ian and Dianne Rhode, as well as Andrew and Heather Pattison, the winemaker...
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