Recipes

Explore our collection of recipes that inspire delicious, new ways to enjoy our range of artisan cheese.

Roast Butternut Pumpkin with Firey, Rosemary and Toasted Hazelnuts

Roast Butternut Pumpkin with Firey, Rosemary and Toasted Hazelnuts

serves 4–6ingredients 1 butternut pumpkin cut in half lengthwise 1 bulb of garlic (8-12 cloves) 275g jar Yarra Valley Dairy Firey Oil reserved from the Firey jar Handful of rosemary sprigs, plus extra for garnishing ½ cup hazelnuts toasted, skins removed 1 tbsp salt...

Fried Cauliflower with Whipped Firey

Fried Cauliflower with Whipped Firey

serves 4ingredients 1 large head of cauliflower, cut into florets 2 large eggs 2 tbsp of milk 1 ½ cups plain flour ½ cup finely grated parmesan 2 tsp sumac found at specialty food stores ½ tsp granulated onion ½ tsp granulated garlic 1 tbsp salt flakes Freshly ground...

Baked Yering

Baked Yering

serves 4–6ingredients 180g Yarra Valley Dairy Yering 1 fresh fig – sliced thinly 100g or a healthy handful of mixed nuts (pistachios, almonds, hazelnuts, walnuts) Good quality maple syrup Fruit and nut crispbread, or toasted sourdough to serve method Preheat oven to...

Middle Eastern Flatbreads with Black Savourine

Middle Eastern Flatbreads with Black Savourine

serves 4–6ingredients Flatbreads 700g self-raising flour 700g natural yoghurt 1 tsp baking powder sea salt Middle Eastern Lamb 200g lamb mince 1 large tomato finely diced 1 small brown onion grated 2 cloves garlic crushed ¼ tsp ground coriander 1/8 tsp ground cinnamon...

Apple and Pear Tarte Tatin with White Savourine

Apple and Pear Tarte Tatin with White Savourine

serves 4ingredients 2 Granny Smith (green) apples, peeled, cored and sliced thickly 2 Pears peeled, cored and sliced thickly 100g unsalted butter, diced 150g soft brown sugar 2 tablespoons water ½ teaspoon cinnamon powder ¼ teaspoon cardamom powder ¼ teaspoon allspice...

Salmon Fettuccine with Gentle Goat

Salmon Fettuccine with Gentle Goat

serves 4–6ingredients 250g dried fettuccine 4 tbsp olive oil 4 tbsp golden shallots, finely chopped 2 garlic cloves, finely chopped 4 tbsp white wine 2 cups cream 120g Yarra Valley Dairy Fresh Goats Cheese, crumbled 370g hot smoked salmon, torn into chunky pieces 2...

Persian Fetta & Gremolata Stuffed Leg of Lamb

Persian Fetta & Gremolata Stuffed Leg of Lamb

serves 4–6ingredients 2-2 ½ kg leg of lamb -boneless, butterflied 1tsp salt flakes Cracked pepper 275g jar Yarra Valley Dairy Persian Fetta 1 cup herbs (a mix of the following) thyme, sage, rosemary 1 cup continental parsley 10 cloves garlic 1 tbsp lemon zest ½ tsp...

Fattoush Salad with Persian Fetta and Pomegranate Molasses Dressing

Fattoush Salad with Persian Fetta and Pomegranate Molasses Dressing

serves 4ingredients 275g jar Yarra Valley Dairy Persian Fetta ⅓ cup pomegranate molasses ⅓ cup lemon juice 1 tsp sumac Salt and pepper to taste 2-3 baby cos lettuce cut into wedges. 2 Lebanese cucumbers finely sliced 12 red radishes finely sliced 6 spring onions...

Pea, Zucchini, Chorizo and Persian Fetta Tart

Pea, Zucchini, Chorizo and Persian Fetta Tart

serves 4ingredients 2 sheets puff pastry 1-2 chorizo sausage sliced thinly ½ zucchini julienned with a peeler or a mandolin ⅓ cup peas 4 eggs 1 cup cream 275g jar Yarra Valley Dairy Persian Fetta, drained from oil keeping aside some fetta to use in salad garnish SALAD...

Pulled Chicken Nachos with Persian Fetta

Pulled Chicken Nachos with Persian Fetta

serves 4ingredients 2 tbsp olive oil 4 skinless chicken thigh fillets - 150gm each 1 small brown onion, finely chopped 4 garlic cloves, finely chopped 1 tsp each ground cumin, ground coriander and smoked paprika 1 tbsp red wine vinegar 400gm canned chopped tomatoes...

Polenta Chips with Whipped Saffy and Herb Salt

Polenta Chips with Whipped Saffy and Herb Salt

serves 4–6ingredients 2 cups chicken stock 1 cup instant polenta 1 cup parmesan cheese, finely grated 25g butter 2 tbsp rosemary, finely chopped sea salt flakes & cracked black pepper olive oil Whipped Saffy 275g jar of Yarra Valley Dairy Saffy, olive oil drained...

Cumin & Honey Carrot Salad with Saffy and Gremolata Dressing

Cumin & Honey Carrot Salad with Saffy and Gremolata Dressing

serves 4–6ingredients 3-4 bunches heirloom or dutch carrots 2 tbsp olive oil 2 tbsp honey 1 tsp cumin seeds ¼ tsp chilli flakes – optional 1 tbsp thyme sprigs salt & pepper to taste ½ cup smoked almonds, roughly chopped 275g jar of Yarra Valley Dairy Saffy herbs...

Chicken Tagine with Saffy

Chicken Tagine with Saffy

serves 4–6ingredients 1 tbsp salt flakes freshly ground pepper 6 garlic cloves, roughly chopped 1 tsp fresh ginger, roughly chopped 1 tsp cumin seeds 1 tsp ground cumin 1 tsp paprika 1 tsp ground turmeric 1 tsp ground coriander 6 tbsp olive oil 4 chicken thighs bone...

Paella with Firey

Paella with Firey

serves 4ingredients 1 chorizo sausage, thickly sliced 2 tbsp olive oil ½ each of a fresh green and a fresh red pepper (capsicum) finely chopped 3 cloves garlic, finely chopped 1 small brown onion, finely chopped salt & pepper a good pinch of saffron ½ tsp smoked...

Mac and Cheese with Yering or White Savourine

Mac and Cheese with Yering or White Savourine

serves 4–6ingredients 250g macaroni 1 med cauliflower cut and trimmed into small florets 200g Yarra Valley Dairy Yering or White Savourine – sliced or crumbled 1 ¼ cups milk 1 cup cream 1 cup grated cheddar 1 cup finely grated parmesan Salt and pepper to taste 3 cups...