Recipes

We love cooking! Whether it’s following a recipe or creating our own masterpieces, this is where we will share our favourites with you.

Keeping with our principles of providing fresh seasonal produce, our recipe of the month will showcase what’s best in the world of fresh food at that particular time.

We might get a bit excited and add more recipes throughout the month so stay tuned.

Recipe of the Month:

Savour the warm hearty flavours of winter while enjoying the novelty of a fondue. You feel like you’ve been transported to the Swiss Alps with this delicious recipe.

Heidi Farm Cheese Fondue

Ingredients: (Serves 6)

2 garlic cloves halved
1 Teaspoon cornstarch or arrowroot
300ml dry white wine
150g Heidi Farm Gruyere Cheese
150g Heidi Farm Raclette Cheese
All Cheese Grated
150g Bayerland Swiss Emmenthal Cheese
60ml kirsch (optional)
Black pepper
New Norcia Sourdough bread for dipping

Method

1. Rub the cloves of garlic in the saucepan and leave in the pot, add the wine keeping 1/3 to mix with cornstarch.
2. Heat and add about 1/3 of the cheese until it starts to bubble.
3. Add the cornstarch and slowly add the remaining cheese a little at a time, stirring continuously.
4. Add the kirsch and season with black pepper to taste, keep stirring and warm over a gentle heat on the fondue apparatus.
5. Use the figure of 8 method when stirring and mixing.
6. Serve on cooking apparatus with the bread and fondue forks.