Ingredients 

• 1 large frenchstick
• 200g South Cape Persian Fetta Cheese, oil reserved
• 1 roasted red capsicum, skinned and cut into strips
• 2 tablespoons shredded fresh basil leaves
• 120g South Cape Goat’s Cheese
• 1 large vine-ripened tomato, diced
• 1-2 tablespoons home made pesto
• 6 thin slices of prosciutto or gypsy ham
• 200g South Cape Bocconcini
• 1 tablespoon baby kalamata olives, for garnish
• extra virgin olive oil, for drizzling
• freshly ground black pepper, to taste

Method

Cut frenchstick diagonally into slices 2cm thick.  Brush on both sides with herbed oil from Persian Fetta and grill each side until toasted to make bruschetta.  (This can be done up to 1 hour in advance). 
Top with the various toppings below and serve on large platters.

Marinated Fetta and Roasted Pepper Bruschetta
Combine roasted capsicum with half the shredded basil and arrange over 1/3 bruschetta.  Spoon Persian Fetta on top, and drizzle over a little of the flavoured oil.  Garnish with remaining basil.

Goat’s Cheese, Tomato and Pesto Bruschetta
Spread bruschetta with Goat’s Cheese, top with diced tomato and drizzle with pesto.

Bocconcini, Prosciutto and Olive Bruschetta
Arrange prosciutto slices over bruschetta.  Top with sliced bocconcini and kalamata olives.  Drizzle with olive oil and season with black pepper.  (This topping may be served as is or slightly warmed in the oven, until the cheese softens).
 

• 500g pumpkin, peeled and cut into 3cm cubes
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• salt and freshly ground black pepper, to taste
• 75g rocket leaves or other salad greens, washed
• 2 teaspoons balsamic vinegar
• 1/2 cup semi sun-dried tomatoes
• 100g shaved Australian hard cheese, eg. Parmesan, Pepato, Romano or Pecorino

Method

Toss pumpkin with 2 teaspoons of the oil, paprika and seasonings. Bake on a baking paper lined oven tray at 200°C for 20 minutes or until pumpkin is tender. Cool slightly.

Toss rocket leaves with combined remaining olive oil and balsamic vinegar. Arrange on a serving plate and top with roasted pumpkin, tomatoes and shaved cheese.

• 2 bunches fresh asparagus spears
• 30g butter
• ¼ cup water
• 8 thin slices prosciutto or smoked ham
• 120g King Island Dairy Endeavour Blue or Tasmanian Heritage Deep Blue cheese
• Freshly ground black pepper, for serving
• Fresh crusty bread, for serving

Trim the woody ends off the asparagus and, using a vegetable peeler, lightly peelthe bottom third of each stalk. Melt butter in a frypan, add asparagus and tossuntil well- coated. Add water and steam asparagus for 2-3 minutes, shaking panoccasionally, until tender. Remove asparagus, divide into four and wrap eachbundle in two slices of prosciutto. Place onto individual serving plates,drizzle with olive oil and sprinkle with crumbled blue cheese and pepper. Servewith crusty bread as an entrée.

Ingredients

• 8 medium flat mushrooms, stalks trimmed
• 40g baby spinach leaves
• 100g South Cape Persian Fetta or Marinated Fetta, drained, crumbled
• 2 tablespoons fresh thyme leaves
• mashed potatoes, to serve

Balsamic dressing

• 1/4 cup honey
• 2 tablespoons balsamic vinegar
• 1/3 cup olive oil

Method

To make balsamic dressing, combine all ingredients in a screw-top jar. Microwave uncovered on High for 20 seconds or until honey is melted. Secure lid. Shake to combine.

Preheat oven to 200°C. Place mushroom, stem-side down, in a single later (they might overlap slightly) in a large baking dish. Pour over half the balsamic dressing. Turn mushrooms and drizzle with remaining dressing. Season with salt and pepper.

Arrange spinach leaves over mushrooms. Sprinkle with Persian fetta and thyme leaves. Roast for 15 minutes or until mushrooms are just tender.

Ingredients

• 250g South Cape Mascarpone cheese
• 1 cup (250g) castor sugar
• grated rind and juice of 3 large limes
• 6 eggs, lightly beaten
• 1 x 30 cm pre-baked sweet shortcrust pastry tart case*
• extra mascarpone or pure cream, whipped, for serving

Method

Lightly whisk together mascarpone, sugar and rind until smooth. Whisk in eggs and lime juice until smooth and pour into pastry case. Bake at 160°C for 30-40 minutes or until just set. Allow to cool before removing from tin. Serve tart cut into wedges dolloped with cream.
Tip: Decorate with slices of lime that have been liberally dusted with icing sugar and seared in a hot pan until caramelised.

*Sweet Shortcrust Pastry Tart Case
Makes 1 x 30cm tart case

Ingredients

• 1 1/3 cups (170g) plain flour
• pinch baking powder
• 100g chilled butter, cubed
• 1 egg, lightly beaten
• ¼ cup (60g) caster sugar

Method

Blend flour, baking powder and butter in a food processor until fine crumbs form. Combine egg and sugar and add to the flour, blending briefly until the mixture just forms a ball. Turn out onto a floured surface and knead lightly until smooth. Roll out between baking paper to 2mm thickness and line a 30cm flan tin with removable base. Prick well with a fork and refrigerate for at least 15 minutes. Bake at 200°C for 20 minutes until a light golden colour. Allow to cool and use as required.  Note: this pastry can shrink when cooked if stretched during handling, so take care to handle gently when lining the tin.

Ingredients 

• 500g medium beetroot, washed and leaves removed
• 2 carrots, peeled and cut into chunks
• 1 red onion, peeled and cut into wedges
• 1 tablespoon olive oil
• 1 punnet cherry tomatoes, halved
• 180g South Cape Haloumi, sliced
• olive oil, for frying
• extra mint leaves, for garnish

Method

Roast whole beetroot in a pan at 200°C for 30 minutes. Toss carrots and onion in oil, add to pan and roast a further 30 minutes until beetroot is tender. Allow to cool, peel beetroot, cut into chunks and combine with roasted carrots, onions, cherry tomatoes and half the Mint & Lime Dressing. Arrange salad on serving plates.

Just before serving, quickly flash fry South Cape Haloumi slices in a hot oiled pan until golden on both sides. Place pan-fried Haloumi on salad, drizzle with remaining dressing and garnish with extra mint.

Mint and Lime Dressing

• Makes ¾ cup
• ¼ cup olive oil
• grated rind of 1 lime or lemon
• 2 tablespoons lime or lemon juice
• 1 teaspoon honey
• ¼ cup finely chopped fresh mint
• sea salt and freshly ground black pepper, to taste

Method

Shake all ingredients together in a screw-top jar and use as required.

Goat's Cheese, Beetroot & Walnut Salad


Ingredients

• 450g can whole baby beets, drained and chopped in quarters
• 200g rocket leaves 
• 50g chopped walnuts 
• 1 red onion, thinly sliced 
• 120g South Cape Goat’s Cheese, coarsely crumbled 
• 2 tablespoon olive oil 
• 2 tablespoon red wine vinegar 
• sea salt and freshly ground black pepper, to taste

Method

Combine beets, rocket, walnuts and onion together. Whisk together oil and vinegar and pour over salad, season to taste and toss to combine. Top with Goat’s cheese just prior to serving.

Also try with South Cape Herb and Garlic Goat’s Cheese.

Ingredients

• 1 avocado, diced
• 1 tomato, diced
• 1 small cucumber, diced
• juice of 1 lemon
• 2 tablespoons olive oil
• sea salt and freshly ground black pepper, to taste
• 6 medium chicken fillets
• 250g Tasmanian Heritage Camembert, sliced
• fresh salad, for serving

Method

Ingredients

• 125g butter
• 125g South Cape Danish Blue 
• 5 spring onions, finely chopped 
• 150g stale white bread, for crumbs 
• 1 tablespoon finely chopped sage 
• 2 tablespoons freshly chopped parsley 
• 8 large Swiss brown mushrooms, stems removed

Method

Melt butter in a saucepan, and sauté the spring onions until softened. Break bread into pieces and blend in a food processor to make crumbs. Add the softened shallots and herbs and blend until just combined. Crumble the blue cheese into the breadcrumbs and combine.

Fill the mushroom caps with breadcrumb mixture. Bake at 180°C for 30 minutes.

• 2 medium eggplants (or 12 slices of chargrilled eggplant)
• Extra virgin olive oil, as required
• 200g South Cape Fetta Sundried Tomato & Herbs
• 12 pieces char grilled capsicum (each about 5x4cm)
• 1 bunch fresh basil leaves
• Freshly ground black pepper, to taste

Method

To prepare the eggplant, cut each lengthwise into 6 slices 5mm thick, brush with olive oil and char-grill or bbq. Cut South Cape Fetta with Sundried Tomato & Herbs into 6 slices 1cm thick then cut each in half lengthwise to make 12 sticks. Lay 1 piece of capsicum, a stick of Fetta and 2 basil leaves onto each eggplant slice and carefully roll up. Place on a serving plate, drizzle with olive oil and sprinkle with black pepper.