Hints & Tips
Miris Meal Ideas
- Pumpkin & Chilli Chutney Cream Cheese Dip
- French Onion Dip
- Stuffed Mushrooms in SSS BBQ Sauce
- Jacket Potatoes for Brunch
- Savoury Muffins with Miris Gourmet Mustard
- Pumpkin & Leek Soup
- Spiced Pumpkin Soup
- Harissa Soup
- Chickpea Curry
- Easy Bake / BBQ Chicken Salad
- Singapore Noodles
- Chicken & Vegetable Curry
- Baked Chicken & Harissa
Pumpkin & Chilli Cream Cheese Dip
Philadelphia Cream Cheese
2 Tablespoons Miris Pumpkin & Chilli Chutney
Fresh Coriander to garnish (optional)
cream cheese at room temp for 30 mins.
Heat Pumpkin & Chilli Chutney in microwave for 50 secs and spread over the top of cream cheese.
Garnish with chopped coriander leaves & serve with crusty bread & a glass of your favourite red wine.
French Onion Dip
20g French Onion Soup (1/2 packet or to taste)
1 Tablespoon Miris Gourmet Mustard
1 Tablespoon chopped chives for garnish
Pita Chips / Mixed Raw Veggies to serve
sour cream, French onion soup mix & mustard, mix thoroughly and refrigerate
for an hour before serving.
• Serve with some pita chips or a platter of raw veggies.
Note – you cannot use light sour cream for this recipe as it does not set & remains runny.
Stuffed Mushrooms in SSS BBQ SAUCE
½ cup finely chopped red capsicum
½ cup shredded cheese
½ cop diced bacon / ham
2 tablespoons Miris SSS BBQ Sauce
mushrooms & mix with other ingredients.
Add mixture back to mushroom cap & either bake for half an hour or cover with foil on the BBQ.
Serve as an entrée or an accompaniment with other dishes.
Jacket Potatoes for Brunch
Miris Sweet Pumpkin Chilli Chutney
Sour Cream Grated Cheese
Potatoes in foil & bake in oven until soft. Add some grated cheese & a
tblspn of Miris Sweet Pumpkin Chilli Chutney. Top with a dollop of sour cream.
Serve with hot bread rolls.
Savoury Muffins with Miris Gourmet Mustard – Makes 12
self raising flour
80g butter, melted
1 cup buttermilk
1 Dessert Spoon Miris Gourmet Mustard
½ cup each –
Grated cheese, chopped ham, diced spring onions and chopped sundried tomatoes
(You can use anything that is savoury)
all wet ingredients first and gently mix into flour – DO NOT OVERMIX
Mix through the grated cheese, ham, spring onions & tomatoes.
Put mixture evenly into muffin cases
Bake in 200C Oven for about 20min!
Great for a Gourmet Picnic / Lunch box treat!
Pumpkin & Leek Soup
1 5 litre chicken stock
1 sliced leek
2 potatoes, peeled & chopped
1 diced clove garlic
Miris Gourmet Mustard to taste
Sour cream / thickened cream
Diced & fried bacon pieces (optional)
Place a small amount of olive oil in a pan & heat. Add leek, pumpkin, potatoes, garlic & fry, until the vegies are coated. Add chicken stock & boil until all the veggies are soft. Mash / blend into a smooth thick consistency. Add Miris Gourmet Mustard to taste & stir through the soup. Serve with a dollop of cream & top with fried bacon pieces and parsley.
Spiced Pumpkin Soup
I tbsp Miris
Red Curry Paste
1 kg pumpkin, peeled and chopped
4 cups chicken or vegetable stock
1.5 cups coconut milk
2 Kaffir Lime leaves
1 large red chilli
Coriander for garnish
Red Curry Paste over medium heat (I do use a little oil here and add an extra
chilli and Kaffir lime leaves.
Add pumpkin and stock and cover and cook until tender – 6-10 mins
Puree pumpkin mixture in a blender until smooth.
Return to saucepan and add coconut milk and heat for 3 mins or until hot. Serve sprinkled with finely sliced and seeded chilli and fresh coriander.
Add sliced chicken with coconut milk and simmer 5 mins.
Add 600g cubed silken firm tofu with coconut milk. Heat gently to not break up tofu too much.
Garnish soup with shredded mint, coriander, shallots and chilli.
fillet cut into cubes (optional)
1 tablespoon olive oil
1 420g canned Chickpeas rinsed
1 cup red lentils washed thoroughly
1 420g canned diced tomatoes
1 carrot diced
1 onion diced
1 cup of diced green beans
1 celery stalk diced
1 clove garlic
2 Tablespoons finely chopped fresh coriander
1 cup water
4 cups vegetable stock
1 Tablespoon Miris Harissa Paste
Fry chicken, onions & garlic in oil until onions are glazed.
Add all other ingredients & simmer for 20 mins
Serve with a dollop of natural yogurt. (Note – If you want a bigger chilli hit, add more Harissa paste)
1 lge can
chickpeas rinsed and drained
3 tblspn Miris Red Curry Paste
1 small onion diced
1 tspn mustard seeds (optional)
200 ml coconut cream
Salt to taste
1/2 cup shredded coconut
Sauté onion & mustard seeds in Red Curry Paste, add chickpeas & coconut cream. Simmer for 10 mins on low to med heat. Add shredded coconut & stir. Serve with steamed rice.
Easy Bake / BBQ Chicken Salad
1 Tbspn Miris Red Curry Paste / Miris Pumpkin & Chilli Chutney
Your favourite Salad Veggies
2 Boiled eggs – quartered
chicken with Red Curry Paste / Pumpkin & Chilli Chutney & refrigerate
for 2 hours before cooking.
BBQ / Bake in a moderate oven until meat is cooked.
Prepare salad, top with eggs, olives & Feta cheese. Slice chicken & top over salad
fillet cut into strips
250g Rice Vermicelli noodles
125g Chinese Roast Pork / Chinese sausage
2 cups Bean Sprouts
1 Onion cut into strips
2 cups Spring Onions cut into 2cm lengths
1 Green & Red Capsicum cut into strips
1 Red Chilli deseeded & cut into strips
2 Eggs lightly beaten
3 Tablespoons Oil
Dry roasted peanuts & fresh coriander leaves to garnish
Marinade For Pork
2 tspn Dry Sherry
½ tspn Sesame Oil
½ tspn Sugar
Salt & Pepper
1 tspn Cornflour
1 Tblspn Miris Red Curry Paste
1 tspn Dark Soy
• Cover pork strips in marinade and set aside for 1 hour.
• Cover vermicelli in boiling water & set aside for 5 mins, drain well.
• Heat a flat frying pan with a spray of oil & pour a little egg mixture to make a thin pancake. Repeat until all egg is used. Slice pancakes into thin strips & set aside.
• Heat 1
tblspn of oil in a hot wok & stir fry Red Curry Paste for 2 secs, quickly
add vermicelli, stirring to coat the noodles well. Remove to a warm oven.
• Heat 2 tblspns oil in a hot wok stir fry pork strips, until colour changes 1 – 2 mins.
• Add Chinese sausage, onion, capsicum, red chilli, bean sprouts & spring onion & toss well to combine with pork for 2 mins.
• Add Dark Soy & mix through well.
• Add vermicelli to combine all ingredients in wok for another minute.
• Serve on large Platter & garnish with Roasted Peanuts & Coriander.
Serve with Chicken Curry
Serves 4 – 6 .
Chicken & Vegetable Curry
breast fillets cut into cubes
3 tablespoons Miris Red Curry Paste
1 small Onion finely diced
2 small Sweet Potatoes cut into cubes
2 small Potatoes cut into cubes
½ cup of diced Eggplant
1 cup of chopped Green Beans
200 g canned Tomatoes – diced
400 g canned Chick peas
200 g Coconut Cream
Salt to taste
chicken in a pan with the Miris Red Curry Paste, when the chicken is coated add
the onion, eggplant, sweet potato and potatoes stir for 2 minutes. Add Canned
Tomatoes, Coconut Cream & Chick Peas; cover & simmer for 5 minutes. Add
Beans & simmer for a further 10 minutes on low heat.
Serve with steamed Rice, Raita (yogurt & cucumber salad) & Pappadams.
Baked Chicken & Harissa
1 small Preserved Lemon, finely chopped
1 Tbsn Miris Harissa Paste
Salt & Pepper to taste / Miris Spice Blend
Fresh sprigs of coriander for garnish
natural Greek Yogurt
splash of Olive Oil
1 Tbsn lemon juice
Salt & Pepper to taste
Combine preserved lemon & Miris Harissa Paste, salt & pepper & mix well. Rub mixture into & around the chicken. Spread in single layer on a baking dish & roast at 200C until browned & cooked through….approx 20-30mins.
Yogurt Dressing - Combine all ingredients & drizzle over the roasted chicken. Serve on a bed of couscous, with yogurt dressing & salad
Tomato Ricotta Tart
2/3 Cup smooth ricotta
1 Tablespoon finely chopped fresh chives
1 Tablespoon finely grated parmesan cheese
1 Egg, separated
Salt and Pepper to taste
2 Sheets of ready rolled puff pastry
3 Medium vine ripened tomatoes, thinly sliced
Cracked black pepper to taste
Extra finely chopped fresh chives to decorate
Combine ricotta, chives,
cheese and egg white in a small bowl. Season with salt and pepper; mix well.
Cover; refrigerate. Line an oven tray with baking powder. Cut 4 x 11 cm rounds
from each pastry sheet. Place half the rounds on a tray; brush with a little of
the egg yolk. Using a 9 cm cutter, remove centres from remaining rounds. Place
pastry rings on top of the 11 cm rounds on tray; brush with a little of the egg
yolk. Spread two tablespoons of smooth ricotta in the centre of the rounds; top
with overlapping slices of tomato. Season with salt and cracked black pepper.
Cook, uncovered, in a very hot oven, 220c, for about 20 minutes or until golden
brown. Serve tarts warm or cold; garnish with extra finely chopped fresh
chives. Serves 4
Macaroni With Pesto, Pumpkin And Ricotta
600gm peeled pumpkin cut into 2cm pieces
400gm macaroni pasta
2 bunches of basil
2 tbsp toasted pine nuts
2 cloves garlic
60gm of Mamma Lucia grated parmesan
200ml extra virgin olive oil
salt flakes and cracked blk pepper
250gm crumbled Mamma Lucia low-fat ricotta
Mamma Lucia shaved pecorino to serve
Steam the pumpkin for 5-6
mins, or until tender. Cook macaroni in plenty of water with salt and set
aside. Meanwhile, combine basil, pine nuts and garlic in a food processor and
process briefly. Add the grated parmesan and process until combined then with
the motor running slowly pour in the olive oil and process until smooth, season
with salt and pepper and place in a bowl. Stir the pesto and pasta together and
serves in bowls and top with the ricotta and shaved Parmesan.
Vegetable Rolls With Ricotta
1 carrot grated
8 spring onions, chopped
250gm baby spinach
1 clove of garlic
Pinch of Nutmeg and salt and pepper
250gm reduced fat Mamma Lucia ricotta
4 tbsp Mamma Lucia grated parmesan
1 egg separated
8 large sheets of filo pastry
2 tbsp olive oil
2 tbsp sesame seed
Preheat oven to 200c and
brush backing tray with oil. Cook the carrots, spring onions, spinach and
garlic in a saucepan for 5 mins. Mix the ricotta parmesan and egg white in a
bowl, then combine the vegetable mixture, salt, pepper and nutmeg. Work with 4
sheets of pastry at a time brush two sheets with oil then top with other two
sheets and brush with oil. Arrange half the mixture in a row along one edge of
the pastry extending it right to the end of the pastry. Roll the pastry up
firmly to form a long roll. Using a sharp knife cut the roll into 3 or 6
slices. Repeat with the remaining pastry and filling. Arrange the rolls, seam
side down, brush with reserved egg yoke and sprinkle with sesame seeds. Bake
until the filling is firm and the pastry is brown, 12 to 15 mins.
Spaghetti With Ricotta, Salmon, Zucchini And Peas
200gm smoked salmon chopped
tbsp olive oil
1 garlic clove
250gm zucchini, chopped
150gm Mamma Lucia Ricotta
2 tbsp sour cream
250gm Peas ( frozen or fresh)
1/4 cup fresh mint leaves chopped
Cook garlic and zucchini
in oil until lightly brown. Cook pasta with plenty of water and salt adding the
peas for the last min. Drain and return to the saucepan. Stir in ricotta, sour
cream, salmon, zucchini and garlic season well and sir in chopped mint. Heat
over a gentle heat for 1-2 mins and serve immediately.
Ricotta Hotcakes With Honeycomb Butter
2/3 cups Mamma Lucia ricotta
1/3 cups milk
2 eggs separated
1/2 cups plain flour
1/2 tsp baking powder
a pinch of salt
25gm of butter
Mix the ricotta, milk and
egg yokes in a bowl. Mix the flour, baking powder and salt in a bowl. Mix the
ricotta mixture into the flour mixture and combined. Place egg whites in a bowl
and beat until stiff peaks form. Fold the egg whites through batter. Lightly
grease a non-stick frying pan with butter, drop 2 tbsp of mixture into the pan
(don’t cook more then 3 at a time) Cook over a medium heat
for 2 mins then turn, cook the other side until golden and then transfer to a
warm plate to serve with butter.
250gm unsalted butter, softened
100gm sugar honeycomb, crushed with a rolling pin
2 tbsp honey
Place all ingredients in a
food processor and blend until smooth. Shape into a log on plastic wrap, seal
and chill in the fridge for 2 hours. Serve the hotcakes with banana and a slice
of the honeycomb butter.
Baked Tomato & Pesto Ricotta Tarts
14 Long thin slices procsiutto
750gm Mamma Lucia Ricotta
200gm punnet grape tomatoes cut in half
6 tsp of Chefs delight Basil pesto
Pre-heat oven to 200c. Line a muffin tray with a slice of prosciutto, covering sides and base. Use additional 2 slices to patch any gaps. Mix the ricotta and egg together and season with salt and pepper. Spoon the mixture into the prosciutto-lined cups and level the tops. Push 4 tomatoes halves into the tops of each. Spoon over a teaspoon of pesto around the tomatoes. Bake for 25 minor until brown, cool slightly in the pan then gently remove. Serve with salad or as part of an antipasto platter.
G&K's very new and very exclusive range of cakes, Cakes by Lavish, include delightful range of 7" cakes and gateaux made purposely to serve as a minimal design, or to dress up with your own unique flare and creativity.
Get creative with your favourite selection of fruit, chocolate or even colourful toffee to offer a new design with every cake.
Berry Delight Gateaux with Toffee Dressing
Mango & Coconut Gateaux with Seasonal Berry Decoration
Pear & Caramel Gateaux with Toffee Decoration
Triple Chocolate Gateaux with a basic fruit centre piece
Bob Berry, Whitestone Cheese Maker & Founder
- At what temperature should cheese be served?
- Where is the best place to store specialty cheeses?
- When is a cheese best (or best before)?
- What is a 'double cream cheese'?
- What is the difference between brie and camembert?
- How does the blue get in the blue cheese?
- What is different in a vegetarian cheese?
- How do you ripen a Blue Cheese quickly?
- What does "best before" and "use by" mean under the new food standards?
- What are the best knives to use to cut Cheeses?
- Should I name and describe a cheese on the dessert menu?
- How is the cheese flavour affected by seasonal variations in milk?
1. At what temperature should cheese be served?
Store cheese in the fridge, but serve at room temperature. This is best achieved by cutting off what is required for service each day and bringing only that portion from the fridge.
The flavour of a warm cheese blooms, whilst cheese served cold lacks flavour and character, just as cold red wine does.
Make cutting cheese part of general prep to ensure correct serving temperature. It is also easier to portion control accurately during prep as the cheeses are firmer when cold.
When matching wines and cheeses, try to match serving temperatures of the wines and cheeses, and only lightly chill the wines.
2. Where is the best place to store specialty cheeses?
Cheese has developed over the centuries, not only to excite palates, but because it is a means of preserving milk. Therefore many styles of cheese, e.g. Feta and Farmhouse Gouda, were developed without the need for refrigeration.
There are three objectives when storing specialty cheeses:
- To prevent drying out
- To prevent cross contamination between cheeses and other moulds and yeasts
- To preserve and ripen the cheeses.
The paper that is used to wrap whole wheels in is the best way to ripen the cheeses. Once opened, wrap cheeses in clean cling film, taking care to cover the cut surface completely, and loosely covering the rest of the cheese. Change the cling film each time you cut a portion from the whole cheese.
To prevent the rinds from drying out and to preserve flavour, store the wrapped cheeses in sealed plastic containers using separate containers for blue, white mould and yellow cheeses.
3. When is a cheese best (or best before)?
Store all soft cheeses in the fridge unless special cheese cabinets are available. Parmesan and other hard cheeses are easier to cut and use if stored at cool room temperature.
With the possible exception of 'fresh cheeses', there is no magical transformation from safe to unsafe on, or near, the best before date of a well-made and cared for cheese.
In fact, it is very unlikely that such a cheese, from a reputable supplier, will ever become unsafe - according to your taste, it simply becomes inedible. NZFSA now allow all products to be sold after it’s past best by date.
Cheese, like wine, is batch made and there are many elements that will influence how quickly each batch will mature. When deciding on a best before date, a very conservative view is taken. Most cheese companies set the best before date on the basis that the cheese will be at, or just over, the 'peak of maturity' on that date, and will still satisfy most consumers.
Therefore a cheese that has 'expired' may be perfectly good. When you know and have confidence in the cheese-maker's judgment, it is simply a matter of taste.
4. What is a 'double cream cheese'?
The amount of cream in a cheese is one of the variables that cheese-makers can use to change the characteristics of a cheese.
Cream content in a cheese is largely responsible for cheese body, mouth-feel and flavour. Consider the difference in taste between non-fat and homogenised milk.
A 'single cream' cheese is made with milk where cream has been neither added nor skimmed from the milk. To make a 'double cream' cheese the cheese-maker increases the cream content by around 10% (from 50% to 60% Fat in Dry Matter. FDM)
5. What is the difference between brie and camembert?
White moulded cheeses originated in France. Traditionally, brie is made in the Ile de France region and camembert is made in Normandy. The differences between the two cheeses result from milk from different breeds of cow, different pastoral and climatic conditions and the cheese sizes. French brie is typically a broad, flat wheel weighing 3kg whilst camembert is always a small 250g wheel.
White moulded cheeses made outside France lack these extreme regional differences, yet camembert or brie made in different regions of New Zealand can have different flavours, hence the difference between brands.
Incidentally - the white mould spores are added at the beginning of the cheese making, and are encouraged to grow by being matured in specially humidified rooms. Before the cheese is wrapped, the mould is thick and downy.
6. How does the blue get in the blue cheese?
Blue mould spores (penicillium roquefortii) are added to the milk in the vat, at the beginning of the blue cheese making process.
During the maturing period, the cheeses quickly grow blue mould on the outside of the cheeses. They are then spiked with stainless steel needles to allow air to enter the cheese and to speed up mould growth throughout the cheese interior. You can often see straight lines of blue mould growth in blue cheeses which is a result of this process. The mould continues to grow throughout the cheeses and grow in the gaps between the curds. This process gives blue cheeses their characteristic appearance and has been named 'blue veining'.
7. What is different in a vegetarian cheese?
The setting agent used in the basic cheesemaking process is usually calf rennet. This is an enzyme found in the stomach of calves and makes the cheese unsuitable for vegetarians.
Other options are available however, and many companies use a milk coagulant called Fromase, that is produced by the fermentation of a strain of fungus called Rhizormucor miehei. This means that these cheeses are suitable for vegetarians. It is generally impossible to tell whether a cheesemaker has used rennet or Fromase, and especially so in cheeses that are not aged.
'Vegan cheese' is a misnomer, as by definition cheese is made from milk, an animal product.
Vegetarian cheeses are also suitable for Halal use and Fromase is Kosher certified.
8. How do you ripen a Blue Cheese quickly?
To quickly ripen kiwifruit, you can place them in a paper bag with apples. On the other hand there is no magic formula to ripen Blue cheese, quickly, just patience and time. However, there are a number of things you can do to help with the process of ripening creamy blue cheeses.
Ensure your fridge or chiller is set at the right temperature, around 4ÂºC. Just like Goldilocks who did not like her porridge too hot or too cold, Blue cheese does not like extreme temperatures. If the fridge is too cold, the mould on Blue cheese can't grow. Blue cheese actually generates its own heat as it matures, so cool air circulation is essential.
Do not leave your cheese in a warm area. Leaving Blue cheese in a warm area will not make it ripen any faster. In fact, leaving the cheese in a warm area for a long period of time will actually damage it, as the gaps between the delicate blue and grey veins may close up and therefore stop blue mould developing to its full "veining".
If you cut into a wheel of Blue cheese and discover that it is not mature enough to your liking, wrap it back up in the silver foil which the cheese was originally wrapped in, and seal with a piece of tape. Do not wrap the cheese up in plastic film wrap as this does not allow the cheese to breathe as well. The silver foil has tiny holes in it, which allow the cheese to breathe. Just like us, Blue cheese needs to breathe.
Turn Blue cheese wheels once a week. This will ensure that the cheese does not get a soggy base and that all parts of the cheese are getting a good circulation of air.
Don't store Blue cheese next to other strong smelling foods such as fish or spring onions. The odours from these foods will permeate through the cheese.
9. What does "best before" and "use by" mean under the new food standards?
Since 12 December, 2002 when the food standards were changed, all cheeses with a shelf life of 2 years or under must have a "best before" date or "use by" date labelled on it. In the past, the use of "best before" dates and "use by" dates were not clearly defined.
The "use by" date can only be used on products which have to be consumed within a set period of time, have a short shelf life and which do not get better with age. This means fresh cultured products such as Bocconcini, Fresh Mozzarella and Fromage Blanc
Mascarpone and Cream Cheese have been processed and packaged using special heat treatments, therefore extending their shelf life. These products have been labelled with a "best before" date. However, once opened, treat them as fresh.
The "best before" date is placed on all cheeses which improve with age. When deciding the "best before" date for cheeses, Cheese companies tend to take a very conservative view. Therefore many cheeses will actually reach their peak of maturity on the "best before" date or past the "best before" date. Depending on your taste, cheeses are often better after their "best before" date. Cheeses dated with a "best before" label can be legally sold after the date, providing the cheeses and their packaging have not been damaged.
Semi-hard cheeses such as Gouda and hard cheeses such as Aged Cheddar only improve with age as they ripen. Therefore in many cases, older is better.
It is important to remember that the stated date labels are only valid if the products are stored under the stated storage conditions and the packaging remains completely intact. All cheeses must be stored refrigerated. If cheeses have been frozen and then thawed, the stated date marking is no longer applicable.
10. What are the best knives to use to cut Cheeses?
Most knives will successfully cut cheese. However, to obtain the perfect cut, there are some tricks to the trade.
Both open-bladed knives (knives with the 'holes' in the blade) and narrow-handled knives are excellent for cutting soft brie-style cheeses and sticky washed-rind cheeses. The holes prevent the cheese from sticking to the blade. Also, the raised handle of narrow-handled knives stops users' hands from coming into contact with cutting boards.
Large hard cheeses, eg Goudas, are often cut with a double-handled knife using a rocking action.
However, for serious cheese cutting, you can't beat a wire, and a Handee Cheese Cutter is a wise investment. The Handee Cheese Cutter efficiently and quickly cuts whole wheels and wax-enrobed cheeses into neat portions, and is easy to clean, dry and use. A wire is also much safer to use than a knife.
For cheeseboards, it is important to remember to use a separate knife for each cheese. For service, table knives are suitable to handle small pieces of cheese - or go French and serve a knife and fork!
11. Should I name and describe a cheese on the dessert menu?
Yes, it's imperative that cheeses are named and described on the dessert menu. It is a win/win situation for your establishment and for your customer.
Most customers don't enjoy surprises and many are too shy to ask. They will be disappointed if they receive a style of cheese that they do not like. A customer will have a more enjoyable cheese experience if they know exactly what they are will be receiving, so it is very important that cheeses are described in detail on the menu and that front of house staff know the characteristics of each cheese. For example: “Whitestone Waitiki Camembert - a full and rich flavour with a soft, ripe texture” sounds so much more enticing than 'brie' and 10 times better than 'Selection of New Zealand Cheeses'.
Naming cheeses on the dessert menu also gives your customers reassurance that they are receiving a quality cheese for dessert. Given the choice, customers will pick “Whitestone Windsor Blue” over Blue Vein cheese.
12. How is the cheese flavour affected by seasonal variations in milk?
Milk is a "living" natural product. Its composition, colour, flavour and the flavours that flow from it, including in cheese, are all influenced by seasonal and day-to-day elements such as climatic and feed conditions. There are a host of other variables, including the stage of lactation of the milking animal and the breeding season. The latter is particularly influential in goats' milk; rampant hormones can result in especially strong ‘goaty’ flavours.
Consumers in the "New World" that are mostly urban are generally much less aware of the natural rhythms of life on the farm and expect consistency in their cheese and dairy products. However it is essential to recognise that milk and cheese are natural foods. A key element of the cheesemakers art is to understand the milk he or she is working with and to adapt cheesemaking procedures, based on experience, an understanding of seasonal changes and science, to produce a consistent product. Seasonal changes are a cause for discovery and celebration rather than a reason to pursue blandness and homogeneous consistency.
Saying this is not a justification for poorly made cheese. It is to recognise that cheese is diverse, debatable and a celebration of life and living foods.
1. Pott’s Rich Fruit Loaf
Sliced to toasting perfect thickness, this decadent combination of prunes, fig, sultana, apricot and paw paw are blended throughout a dense wholemeal loaf. Perfect with butter or jam for a simple but indulgent breakfast.
2. Smoked Salmon on 100% Rye
Take our sliced Atlantic or Tasmanian Smoked Salmon, layer it over some thick rye toast with a poached egg, fresh chives and some House Hollandaise and you have an easy breakfast fit for the most discerning pallet.
3. Food For Health Muesli
For today’s growing portion of dietary constrained consumers, or those of us aiding our bodies to better digestion, Food For Health provides 4 very functional, very healthy and quite delicious mueslis. The four variants are Gluten Free, Liver Cleanse, Wheat Free and Fibre Cleanse. Each one tailored to the specific need stated – and each one great with milk or yoghurt.
4. Open Top Egg, Bacon & Cheese Pie
It is what it is – a whole egg broken into a pizza dough case, topped with bacon, onion and cheese and finished with a rich egg and cream mixture - the breakfast pie for champions! A little bit of relish or a little bit of Worcestershire and it’s a hearty meal to start the day.
5. Emma & Tom’s Juice
What is a breakfast without the perfect beverage accompaniment!? And it’s safe to say ET’s is perfection in a 350ml square bottle! Be it a straight Juice or Infusion of Herbs and Botanicals, Emma & Tom’s will have a Juice to your customers’ liking. Bottled juice is handy, promotes consistency in supply and reduces the wastage you produce... Could it be more simple and tasty?