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Serves 4

Preparation: 5 minutes
Cooking: 15-20 minutes

Ingredients:
200g Ripe Brie (Wheel not wedge)
1 tablespoon Olive Oil
1 teaspoon grated lemon zest
1 clove garlic, crushed
1 teaspoon fresh thyme leaves

Method:

1. Preheat oven to 200 º C. Place cheese on a large piece of baking paper on a baking tray.
2. Combine oil, lemon zest, garlic and thyme; drizzle mixture over cheese. Wrap the paper into a parcel to completely enclose cheese.
3. Bake for 15-20 minutes or until cheese is soft. Slit paper open on top; serve on a serving platter with favorite dippers.
   
   
   
   

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Servings :24

Ingredients:
1 whole head garlic
1 sprig fresh rosemary
1 teaspoon olive oil
340g Jindi Brie
¾ cup sun dried tomatoes packed in oil, drained and cut into thin strips
1/3 cup pine nuts
3 tablespoons finely shredded fresh basil
Crostini (toasted slices of good bread that have been brushed with a little olive oil before toasting) or apple slices
Garnish: Sprigs of fresh basil or rosemary, green and black olives

Method:

1. Preheat oven to 190ºC.
2. Cut off ¼ inch off pointed end of garlic. Place cut side up in a piece of aluminium foil. Place rosemary on top. Bring sides of foil up to make a deep bowl, but do not enclose garlic completely. Pour olive oil over top of garlic. Bake for 40-45 minutes in preheated oven. Cool.
3. queeze garlic so that the cloves pop out of their papery jackets. They should be creamy. Smash them and spread on top of brie (including some of the rosemary). Place Brie in ovenproof dish. Top with tomatoes and pine nuts. Increase oven temperature to 205ºC.
4. Bake Brie until warm and softened, about 13-18 minutes. If topping is getting too browned, cover loosely with aluminium foil during last portion of baking.
5. Sprinkle slivers of fresh basil on top. Surround with crostini and/or apple slices. Garnish with sprigs of fresh herbs and drained olives (optional). Provide a spreading knife.
   
   
   
   

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Makes 12 servings

Ingredients:
4 slices bacon, cooked crisp and crumbled
1 sheet frozen puff pastry
450gm Brie
¼ cup sliced toasted almonds
¼ cup parsley, chopped
1 egg beaten with 1 teaspoon water

Method:

1. Thaw pastry 20 minutes; roll sheet out on a lightly floured surface to a 38cm circle
2. Heat oven to 200ºC.
3. Slice Brie in half horizontally and layer with bacon, almonds and parsley in centre of pastry.
4. Brush pastry edges with egg wash, pull up sides to enclose.
5. Place seam side down on ungreased baking sheet. Brush with egg wash.
6. Bake for 20 minutes. Let stand 10 minutes before serving.
   
   

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Serves 8

Preparation: 25 minutes
Cooking: 10 minutes

Ingredients:
340g dry fettuccini pasta
4 large tomatoes, seeded and chopped
2 cloves garlic, minced
1 ½ cups cubed Jindi Brie
¾ cup chopped fresh basil
½ cup olive oil
1 tablespoon red wine vinegar
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Method:

1. In a large bowl combine chopped tomatoes, minced garlic, Brie, Chopped basil, olive oil, vinegar, salt and pepper. Mix well. Cover and let stand at room temperature for 1-2 hours.
2. In a large pot of boiling salted water, cook the fettuccini until al dente. (About 12 minutes.)
3. Drain the fettuccini and toss with the sauce. Sprinkle with grated Parmesan cheese.
   
   
   
   

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Serves 6

Ingredients:
500g strawberries, hulled and quartered
2 tablespoons sugar
¼ cup (60ml) orange-flavoured liqueur (cointreau, triple sec)
210gm wheel Jindi Brie
PECAN WAFERS
60g butter, softened
½ cup (115g) packed brown sugar
3 small egg whites
½ cup (50g) plain flour, sifted
1 cup (125g) pecans, toasted and finely ground

Method:

1. For the wafers, preheat oven to 200 ºC. Line 2 baking trays with baking paper. Beat butter and sugar using an electric mixer until light and creamy. With clean beaters, beat egg whites to firm peaks then fold into butter mixture. Fold into flour and half the ground pecans. Spoon the mixture onto prepared trays, 2 teaspoons at a time, to make 6cm rounds. Bake for 8-9 minutes or until brown and crisp. Cool on wire rack.
2. For the garnish, combine strawberries, sugar and liqueur and set aside until the sugar dissolves.
3. For the brie, cut white mould layer from top and bottom of brie round and discard. Press exposed surfaces into remaining pecans to coat well. Place round on a baking tray lined with baking paper. Bake at 200 ºC for 5-6 minutes or until cheese begins to melt. Cut into six wedges.
4. To serve, place a wafer on each serving plate. Place a wedge of cheese on each wafer. Spoon marinated berries on the side, add extra wafers and serve immediately.
   
   
   
   
   

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Makes: 4-8 servings

Ingredients:
1 small 10 inch French Stick, ends discarded, cut into 16 think slices
4 tablespoons unsalted butter, softened
2 teaspoons white truffle oil, or extra virgin olive oil
pinch salt
220g Jindi Brie, thinly sliced
220g thinly sliced Prosciutto di Parma
2 ripe Pears, cored and very thinly sliced
MIXED GREEN SALAD WITH WARM LARDON VINAIGRETTE:
200g slab bacon (cut ¼ inch x ¼ inch x 1 inch pieces)
2 tablespoons chopped shallots
3 tablespoons red wine vinegar
1 tablespoon Creole mustard
1 tablespoon chopped chives
Salt and Pepper
220g mixed salad greens

Method:

1. Preheat a waffle iron or other hot sandwich maker.
2. In small bowl, cream together the softened butter, oil and salt. Spread about 1 teaspoon of the butter mixture onto one side of 8 slices of the bread. Place the bread buttered side down on the cutting board. Layer the inside of each slice with cheese, prosciutto and pears. Top with the remaining bread slices and spread with the butter mixture.
3. Transfer to the waffle iron and cook in batches until golden brown and the cheese is melted, 2-3 minutes.
4. To make the salad: In a hot skillet, add the bacon and cook until the fat is rendered. Remove bacon from the pan and allow to drain on paper towel. Add shallots to pan and sauté. Add red wine vinegar and mustard and stir the dressing to emulsify. Add the chives and season with salt and pepper. Drizzle the dressing over the salad greens and season with salt and pepper to taste.
5. Remove sandwiches from the waffle iron and transfer to plates. Cut in half diagonally and serve hot with salad and garnish with bacon.
   
   
   
   

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Makes 12 serves

Ingredients:
½ cup chopped walnuts, toasted
½ cup raspberry preserves
2/3 cup dried cranberries
2 sheets frozen puff pastry
210gm Wheel Jindi Brie
1 tablespoon milk
1 tablespoon water
1 egg
Apple slices, if desired
Crackers, if desired

Method:

1. Preheat oven to 200 ºC. Combine walnuts, preserves and cranberries in small bowl; set aside
2. Place 1 pastry sheet on lightly floured surface; top with second sheet. Cut to 30cm circle. Place pastry circle onto greased 38 x 25 x 2.5 cm pan.
3. Using small sharp knife, remove centre of Brie cheese, leaving 1cm shell around outside edge and bottom. Set centre of cheese aside.
4. Evenly press walnut-cranberry mixture into shell. Gently place Brie cheese centre on top of walnut-cranberry mixture. (Do not push down or edges may crack.) Place filled Brie cheese in centre of pastry circle. Gather pastry up around Brie, holding firmly at top; pinch edges of pastry to seal. Check for holes in pastry, patching with extra pastry if needed. Decorate with star-shaped pastry cut outs, if desired.
5. Beat together milk, water and egg in small bowl with fork; brush over pastry. Bake for 38-42 minutes or until medium golden brown. (Brie may leak when baking.) Let stand 15 minutes to allow Brie to set. Serve with apple slices or crackers.
   
   
   
   
   

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Serving: 3

Ingredients:
3 chicken breast fillets
2 tablespoons butter
1 ½ tablespoons plain flour
1 onion, chopped
¾ cup milk
1 tablespoon Dijon mustard
100g Jindi Camembert, cubed
1 avocado, peeled and sliced

Method:

1. Spray a skillet with cooking spray, and place over medium heat. Fry chicken breasts in the skillet until cooked through, about 20 minutes.
2. While the chicken cooks, melt butter in a small skillet over medium heat, and stir in flour until smooth. Stir in onion, and cook, stirring constantly, until the mixture starts to brown.
3. Gradually mix in milk, and continue cooking and stirring until the sauce is thick and smooth. Remove from heat, and stir in the mustard and Camembert until melted and smooth.
4. chicken to serving plates, and top with slices of avocado. Pour sauce over the chicken and serve.
5. Remove chicken to serving plates, and top with slices of avocado. Pour sauce over the chicken and serve.
   
   
   
   

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Serving:16

Preparation: 45 minutes
Cooking: 25 minutes

Ingredients:
First, make Sundried Tomato Pecan Pesto:
2 small cloves garlic
¼ cup pecans
1-2 tablespoons olive oil
2 heaped tablespoons parmesan cheese
2 heaped tablespoons oil-packed Sundried tomatoes
½ cup basil leaves
Combine all in a food processor and process until smooth

Then, prepare Baked Camembert in Filo:
6 sheets Filo Pastry
¼ cup melted butter
370g Jindi Camembert (preferably wheel not wedge)

Method:

1. Preheat over to 190 º C.
2. Lay out one sheet of Filo and brush with butter. Top with another sheet of filo and brush with butter again. Place Jindi Camembert in centre of filo pastry, top with pesto and turn upside down.
3. Fold filo around the cheese, trimming the excess with kitchen scissors. Brush top, bottom and sides of pastry with butter, repairing any tears.
4. To bake, place on a lightly greased baking sheet for about 25 minutes, until golden brown. Serve with crackers and fruit.
   
   
   
   

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Makes about 35

Ingredients:
125g Jindi Camembert
125g Butter
2 tablespoons finely chopped shallots
2 cups self-raising flour
3 tablespoons milk, approximately extra milk
125g Jindi Vintage Cheddar
salt, pepper

Method:

1. Have butter and camembert at room temperature. Cream chopped camembert (leave mould on) and butter until light and creamy, stir in shallots, then half the sifted flour, then remaining sifted flour and enough milk to mix to a firm, pliable dough.
2. Turn on to lightly floured surface, knead lightly until smooth, divide dough in half. Roll dough to 3mm thickness, cut into rounds with 8cm cutter, brush with extra milk, place a good pinch of grated cheddar cheese in centre of round, fold in half like a turnover.
3. Place on lightly greased oven trays, press edges together with fork, brush tops with milk, make small cut in top to allow steam to escape, sprinkle with salt and pepper.
4. Bake in moderately hot oven for 15 minutes, or until golden brown, remove from trays to cool on wire rack.
   
   
   
   

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Serving: 4

Cooking: Less than 60 minutes

Ingredients:
4 Chicken breast fillets
200g Jindi Camembert, sliced in 4
salt and pepper
80g fresh breadcrumbs
100ml olive oil
500g carrots
500g white radish
500g zucchini
60g butter

To Garnish
Cherry tomatoes or tomato rose
Parsley

Method:

1. Preheat oven to 150 º C.
2. Trim chicken breasts and cut a pocket, horizontally through breast, being careful not to cut right through. Fill with a slice of cheese. Press together firmly, season with salt and pepper and roll in breadcrumbs. Repeat with remaining chicken.
3. Place a medium to large frying pan over medium-high heat. Add oil and when hot, add chicken breasts and cook until golden brown all over. Remove from pan and place on a baking tray and cook in 150ºC oven for 25 minutes or until cooked through.
4. Meanwhile use a vegetables peeler to cut vegetables into long strips, like tagliatelle. Melt butter in a frying pan and cook vegetables a few minutes until wilted.
5. Serve vegetable tagliatelle with chicken breast and garnish with cherry tomato or tomato rose and parsley if desired.

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Serves 4

Ingredients:
250g pumpkin, peeled and diced
3 tablespoons olive oil
20g butter
1 onion, finely diced
2 cloves garlic, crushed
1 ½ cups (330g) risotto rice
1 cup (250ml) dry white wine
1 litre hot chicken stock
1 cup (155g) frozen peas, rinsed
60g baby spinach leaves
Handful chopped fresh basil leaves
½ cup (50g) freshly grated parmesan
100gm Jindi Camembert diced
Freshly ground black pepper

Method:

1. Preheat oven to 200 º C. Line a baking tray with baking paper. Add pumpkin and 1 tablespoon oil and toss pumpkin to coat. Roast for 20-25 minutes, shaking the tray occasionally, until cooked and golden.
2. Heat remaining oil with butter in a large, heavy based saucepan. Add onion and stir over moderate heat until soft. Add garlic and rice and stir until rice is well coated in fat. Add wine and cook, stirring, until liquid evaporates.
3. Add hot stock, one cup at a time, and cook, stirring constantly, until liquid is absorbed. Continue cooking this way until rice is tender and creamy.
4. Add peas and spinach and stir until peas are soft. Add pumpkin, basil and parmesan, then fold through the camembert. Season with black pepper and serve at once.
   
   
   
   

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Makes 30 pieces

Cooking: more than 1 hour

Ingredients:
2 tablespoons olive oil
700g pumpkin, peeled and chopped into 3cm pieces
2 teaspoons chopped rosemary
2 tablespoons olive oil, extra
4 brown onions, peeled and sliced
2 teaspoons fresh thyme leaves
155g Jindi Blue cheese
12 eggs
½ cup cream

Method:

1. Preheat oven to 200ºC. Grease and line a 20cm x 30cm slice tin.
2. Toss together olive oil, pumpkin and rosemary. Season well and pour into a baking tray. Bake for 30minutes or until tender and golden.
3. Meanwhile, heat extra olive oil in a heavy based frying pan. Add onions and cook over low heat, stirring frequently, until golden. Stir through thyme.
4. Place onions and pumpkin along the base of the prepared tin. Crumble over the cheese. Mix together eggs and cream and season well. Pour into the tin. Bake for 30minutes or until firm. Cool before cutting into 3-4 cm cubes.
   
   
   
   

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Serves 4

Cooking: less than 60 minutes

Ingredients:
6 (360g) Roma Tomatoes, halved
1 tablespoon olive oil
sea salt and freshly ground black pepper
300g penne pasta
125g Jindi Blue Cheese, crumbled
125g light cream cheese, softened
1 cup (80g) finely grated parmesan cheese
200g baby spinach leaves

Method:

1. Preheat grill. Place tomatoes cut side up, on grill tray; drizzle with oil, sprinkle with salt and pepper. Grill tomatoes for about 10 minutes or until soft and browned lightly; remove from the grill and cover to keep warm.
2. Meanwhile, add pasta to a large saucepan of boiling water; boil uncovered until just tender. Drain and return to the saucepan.
3. Immediately add the blue cheese, cream cheese, half the parmesan and spinach to the pasta; mix until well combined. Season to taste with salt and black pepper.
4. Place pasta mixture into a shallow 2.5ltr ovenproof dish; sprinkle with the remaining parmesan.
5. Grill the pasta mixture until the top is golden brown. Serve with the tomatoes.
   
   
   
   

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Serves 4

Ingredients:
Jindi Blue 155g wedge
8 slices Pumpkin
Punnet Cherry tomatoes
8 Mushrooms
2 cloves Garlic, finely chopped
Snow peas, green beans or butter beans (handful)
8 Asparagus stalks
Olives of your choice (about 8). We’ve used Kalamata.
Salt and pepper
½ cup Fresh Parsley, chopped
50g Butter
4 tablespoons Canola oil

Method:

1. Heat oven to 180ºC. Place tomatoes in a baking tray with canola oil (2 tablespoons). Roll tomatoes around until all is covered. Cook in the oven until starting to slit.
2. Pan fry pumpkin in remaining canola oil until cooked. Remove pumpkin leaving oil in pan; add butter, mushrooms and garlic. Cook until soft. Place in oven tray with tomatoes and heat on low (100ºC) while cooking remaining ingredients.
3. Boil a saucepan of water. If you are using beans add them first, then asparagus and snow peas to be added last. Cook all until just tender.
4. Assemble the cooked ingredients on the platter adding olives, salt and pepper, slithers of Jindi Blue and garnishing with fresh parsley.

Note: If you like your food piping hot it’s a good idea to place serving platter in the oven for 5 minutes before assembling.

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Serves 4

Cooking: less than 30 minutes

Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 onion, finely diced
1 teaspoon minced garlic
1 ½ cups Arborio rice
250ml white wine
1 litre hot vegetable stock
100g spinach
¼ cup toasted walnuts
100g Jindi Blue Cheese
2 tablespoons parsley, finely chopped
salt
freshly ground black pepper

Method:

1. Heat oil and butter in a large deep pan, then sauté the onion and garlic until translucent.
2. Add rice and cook for a further 2 minutes to toast the grains. Add wine and stir to combine. Cook over medium heat, until liquid has been adsorbed.
3. Add hot stock in regular intervals, until rice is tender and cooked through, approximately 20 minutes. Stir through spinach and toasted walnuts, then season risotto well with salt and pepper.
4. Scatter the blue cheese over the top of the risotto, then sprinkle with parsley and serve.
   
   
   
   
   

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Ingredients:
250g flour
125g cold butter, chopped
¼ cup iced water
pinch salt
2 onions
2 tablespoons butter
425g tin pear halves
1 bunch spinach
200g strong Blue Cheese (try the Top Paddock Jumbunna Blue)
4 eggs
500ml milk
salt
pepper
2 tablespoons grated parmesan

Method:

1. To make the pastry, put the flour and butter into a food processor. When the mixture resembles fine breadcrumbs, add the water. Take out of the food processor. Knead lightly. Roll out and line a 30cm flan case. Refrigerate for at least 30 minutes. NB: Shortcrust pastry can be substituted for this recipe.
2. Chop the onions and cook until golden brown in the butter. Put the onions into a sieve to drain off the butter.
3. Drain the pears and cut in half. Wash the spinach well and cook in a little water for a minute, immediately drain and plunge into cold water. Squeeze all the water out of the spinach and chop roughly. Crumble the blue cheese.
4. Beat the eggs with the milk, salt and pepper. Set aside.
5. To assemble the tart, spread the onions on the bottom, then the spinach, arrange the pears around the edge and lastly the blue cheese all over the tart. Fill with egg mixture and sprinkle the top with the parmesan.
6. Bake in a pre-heated oven at 200ºC for 40 minutes or until golden brown.
   
   
   
   

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Serves 4

Cooking: less than 60 minutes

Ingredients:
4 T-Bone steaks (or boneless sirloin or rump)
2 tablespoons olive oil
salt and freshly ground black pepper
80g Jindi Blue Cheese
50g butter, softened
2 green shallots, chopped
1 tablespoon wholegrain mustard
1 teaspoon honey
¼ cup (60ml) olive oil extra
1 tablespoon red wine vinegar
100g mixed salad leaves
½ cup (60g) toasted pecans
1 (300g) Pear, sliced thinly

Method:

1. Brush the steaks with the oil and sprinkle with salt and pepper. Heat a large griddle pan (or frying pan or grill). Cook the steaks as desired.
2. Meanwhile, place the cheese and butter in a bowl; stir well with a wooden spoon until combined. Stir in the shallots.
3. Combine the mustard, honey, extra oil, vinegar and salt and pepper to taste in a screw-top jar. Shake well.
4. Just before serving, place the mixed salad leaves, pecans, pear and dressing in a bowl; toss gently.
5. Top the steaks with the blue cheese butter, serve with the salad and bread, if desired.
   
   
   
   

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Serves: 4

Ingredients:
200g smoked salmon, thinly sliced
100g Baby Rocket
1 large Spanish onion, cut into slivers
230g Jindi Triple Cream cheese, cut into thin slices
1 2/3 Tbsp capers, finely chopped
1/4 cup Good extra virgin olive oil
1 tsp finely chopped parsley
freshly ground black pepper to taste
rye bread, for serving

Method:

1. Layer smoked salmon, rocket, onion and Jindi Triple Cream cheese onto four serving plates.
2. Combine capers, oil, parsley and pepper in a bowl and drizzle over the stack.
3. Serve with rye bread.

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Serves 6
Thinly slice and lightly toast this bread to add to a cheese board.

Ingredients:
3 cups (375g) plain flour
1 cup (250g) caster sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
11⁄ 4 cups (200g) dried figs, chopped
1 cup (100g) walnut halves, chopped
1 egg, lightly beaten
11⁄ 2 cups (375ml) milk
170g Jindi Supreme Triple Cream,
to serve

Method:

1. Preheat oven to 180°C. Grease a 19 x 9 x 6cm deep loaf tin.
2. Sift together flour, sugar, baking powder and cinnamon. Stir in figs and walnuts.
3. Combine egg and milk and stir into dry ingredients until just combined. Turn into tin.
4. Bake for 55-60 minutes or until a skewer inserted in the centre comes out clean.
5. Cover loaf loosely with foil if it browns too quickly. Cool 10 minutes in tin, then turn out and cool completely on a wire rack.
6. Serve with wedges of triple cream.