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ENTERTAINING TIPS WITH US

Hazelnut Crumbled Camembert with Blackberry Apple Compote

The sweet ingredients in this dish enhance the flavour of the delicious camembert, and will be a sure fire hit with guests!

Serves 4-6
Preparation time 10 minutes
Cooking time 15 minutes

Ingredients
  • 200g King Island Dairy Phoques Cove Camembert
  • 1/3 cup hazelnuts
  • ½ cup panko breadcrumbs
  • 1 egg, lightly beaten
  • 1 large green apple, peeled, cored and diced
  • 2 tablespoons brown sugar
  • 50g frozen blackberries
  • sea salt and freshly ground black pepper, to taste
  • vegetable oil, for deep frying
Method
  1. Refrigerate Phoques Cove Camembert until well chilled.
  2. Cut 1 tablespoon of hazelnuts into halves, finely chop the rest and mix with breadcrumbs.
  3. Dip Camembert into egg, and coat in crumbs.
  4. Double crumb and press hazelnut halves into the top of the crumbing.
  5. Refrigerate for at least 15 minutes. Meanwhile, combine apple and brown sugar in a saucepan and cook until sugar has dissolved, then simmer covered for 10 minutes until apple has softened.
  6. Add blackberries and simmer uncovered for 5 minutes. Season with salt and pepper.
  7. Heat oil in a small deep saucepan and flash fry crumbed camembert until golden on all sides.
  8. Drain on absorbent paper and serve immediately with Blackberry Apple Compote and a sprinkling of pepper.

Ultimate Christmas Inspired Cheese Platter

The ultimate platter to serve over the holiday period.

Baked Brie with Sticky Grapes

This delicious baked brie is perfect for a savoury dessert or as an addition to any party!

Serves 12
Preparation time 10 minutes
Cooking time 20 minutes

Ingredients
Method
  1.  Heat port, brown sugar, cloves and sea salt together in a saucepan, stirring until dissolved, then simmer for 5 minutes until reduced and syrupy. Allow to cool completely.
  2. Place King Island Dairy Black Label Brie in the centre of a large piece of baking paper on a baking tray, and enclose loosely, twisting the edges of the paper together to secure.
  3. Bake at 200°C for 10 minutes until warm, soft and oozy.
  4. Turn out onto a serving plate.
  5. Dip bunches of grapes into port syrup and arrange on top of brie.
  6. Drizzle with port syrup and serve with crusty bread or crispbreads.

Smoked Cheddar and Porcini Mushroom Macaroni Cheese

Flavourful and hearty, this dish is perfect for sharing with the whole family.

Serves 6
Preparation time 20 minutes
Cooking time 30 minutes

Ingredients
  • 50g dried porcini mushrooms
  • 500g macaroni pasta
  • 100g butter
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 150g small Swiss Brown mushrooms, sliced
  • 1/3 cup plain flour
  • 3 cups milk
  • 175g King Island Dairy Stokes Point Smoked Cheddar, grated
  • sea salt and freshly ground black pepper, to taste
  • 3 slices sourdough bread, cut into small cubes
  • 150g streaky bacon, diced
Method
  1. Cover porcini with 1 cup boiling water and stand.
  2. Cook pasta in a large pot of salted boiling water until al dente and drain.
  3. Melt half the butter in the pot and sauté onion and garlic until softened.
  4. Add mushrooms and sauté until softened.
  5. Stir in flour until mushrooms are coated, then add milk and water drained from porcini mushrooms and cook, stirring until mixture boils and thickens.
  6. Add finely chopped porcini and ¾ Stokes Point Smoked Cheddar. Season to taste and transfer to an ovenproof dish.  
  7. Melt remaining butter and toss in bread cubes until coated.
  8. Mix in bacon and remaining cheddar.
  9. Sprinkle on top of macaroni and bake at 200°C for 20-30 minutes until crisp and golden.

Storage and Serving Your Cheese

Specialty Cheese needs a little tender loving care, to ensure you are serving it at its best and can fully appreciate all its qualities.

Follow our guide on how best to Select, Store & Serve cheese with love!

Selecting
  • Choose soft surface ripened cheese, like Brie, Camembert and Washed Rind cheese, that is close to the Best Before date and therefore at its peak of maturity for best flavour and texture.
  • Select Blue cheese that has an even network of blue veins and no brown or dark grey areas in its body, which is a sign that it is over-mature.
  • Go for Cheddar styles that are labelled Vintage which means they are aged for at least 12 months. They have a crumbly texture and a more developed cheddar ‘bite’.
  • Pick Washed Rind cheese that has a soft orange bloomy rind which is responsible for both its wild, earthy aroma and ripening.
  • Avoid any cheese that looks sweaty, smells of ammonia or displays uncharacteristic moulds or yeasts for that style of cheese.
Storing
  • Remove cheese from refrigerator 1 hour before when serving on a cheese platter.
  • Assemble on large platter so there is plenty of room between cheeses.
  • Serve a separate knife with each cheese.
  • Don’t leave cheese at room temperature for more than 4 hours.
  • Discard cheese that has been out too long or has been over-handled.

Hazelnut Crumbled Camembert with Blackberry Apple Compote

The sweet ingredients in this dish enhance the flavour of the delicious camembert, and will be a sure fire hit with guests!

Serves 4-6
Preparation time 10 minutes
Cooking time 15 minutes

Ingredients
  • 200g King Island Dairy Phoques Cove Camembert
  • 1/3 cup hazelnuts
  • ½ cup panko breadcrumbs
  • 1 egg, lightly beaten
  • 1 large green apple, peeled, cored and diced
  • 2 tablespoons brown sugar
  • 50g frozen blackberries
  • sea salt and freshly ground black pepper, to taste
  • vegetable oil, for deep frying
Method
  1. Refrigerate Phoques Cove Camembert until well chilled.
  2. Cut 1 tablespoon of hazelnuts into halves, finely chop the rest and mix with breadcrumbs.
  3. Dip Camembert into egg, and coat in crumbs.
  4. Double crumb and press hazelnut halves into the top of the crumbing.
  5. Refrigerate for at least 15 minutes. Meanwhile, combine apple and brown sugar in a saucepan and cook until sugar has dissolved, then simmer covered for 10 minutes until apple has softened.
  6. Add blackberries and simmer uncovered for 5 minutes. Season with salt and pepper.
  7. Heat oil in a small deep saucepan and flash fry crumbed camembert until golden on all sides.
  8. Drain on absorbent paper and serve immediately with Blackberry Apple Compote and a sprinkling of pepper.

Ultimate Christmas Inspired Cheese Platter

The ultimate platter to serve over the holiday period.

Baked Brie with Sticky Grapes

This delicious baked brie is perfect for a savoury dessert or as an addition to any party!

Serves 12
Preparation time 10 minutes
Cooking time 20 minutes

Ingredients
Method
  1.  Heat port, brown sugar, cloves and sea salt together in a saucepan, stirring until dissolved, then simmer for 5 minutes until reduced and syrupy. Allow to cool completely.
  2. Place King Island Dairy Black Label Brie in the centre of a large piece of baking paper on a baking tray, and enclose loosely, twisting the edges of the paper together to secure.
  3. Bake at 200°C for 10 minutes until warm, soft and oozy.
  4. Turn out onto a serving plate.
  5. Dip bunches of grapes into port syrup and arrange on top of brie.
  6. Drizzle with port syrup and serve with crusty bread or crispbreads.

Smoked Cheddar and Porcini Mushroom Macaroni Cheese

Flavourful and hearty, this dish is perfect for sharing with the whole family.

Serves 6
Preparation time 20 minutes
Cooking time 30 minutes

Ingredients
  • 50g dried porcini mushrooms
  • 500g macaroni pasta
  • 100g butter
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 150g small Swiss Brown mushrooms, sliced
  • 1/3 cup plain flour
  • 3 cups milk
  • 175g King Island Dairy Stokes Point Smoked Cheddar, grated
  • sea salt and freshly ground black pepper, to taste
  • 3 slices sourdough bread, cut into small cubes
  • 150g streaky bacon, diced
Method
  1. Cover porcini with 1 cup boiling water and stand.
  2. Cook pasta in a large pot of salted boiling water until al dente and drain.
  3. Melt half the butter in the pot and sauté onion and garlic until softened.
  4. Add mushrooms and sauté until softened.
  5. Stir in flour until mushrooms are coated, then add milk and water drained from porcini mushrooms and cook, stirring until mixture boils and thickens.
  6. Add finely chopped porcini and ¾ Stokes Point Smoked Cheddar. Season to taste and transfer to an ovenproof dish.  
  7. Melt remaining butter and toss in bread cubes until coated.
  8. Mix in bacon and remaining cheddar.
  9. Sprinkle on top of macaroni and bake at 200°C for 20-30 minutes until crisp and golden.

Storage and Serving Your Cheese

Specialty Cheese needs a little tender loving care, to ensure you are serving it at its best and can fully appreciate all its qualities.

Follow our guide on how best to Select, Store & Serve cheese with love!

Selecting
  • Choose soft surface ripened cheese, like Brie, Camembert and Washed Rind cheese, that is close to the Best Before date and therefore at its peak of maturity for best flavour and texture.
  • Select Blue cheese that has an even network of blue veins and no brown or dark grey areas in its body, which is a sign that it is over-mature.
  • Go for Cheddar styles that are labelled Vintage which means they are aged for at least 12 months. They have a crumbly texture and a more developed cheddar ‘bite’.
  • Pick Washed Rind cheese that has a soft orange bloomy rind which is responsible for both its wild, earthy aroma and ripening.
  • Avoid any cheese that looks sweaty, smells of ammonia or displays uncharacteristic moulds or yeasts for that style of cheese.
Storing
  • Remove cheese from refrigerator 1 hour before when serving on a cheese platter.
  • Assemble on large platter so there is plenty of room between cheeses.
  • Serve a separate knife with each cheese.
  • Don’t leave cheese at room temperature for more than 4 hours.
  • Discard cheese that has been out too long or has been over-handled.