“Recipes, like rules, are made to be broken”

We are fortunate to have some of Australia's finest chefs spinning their magic with Barossa Valley Cheese Company cheese. The recipes below are but a starting point for you - let yourself be inspired!

Cheese Macaroni: Maggie Beer
Serves 12-16
400g large macaroni, cooked for 15-20 minutes
1.2 kg pumpkin peeled & cut into small chunks
15 g fresh rosemary roughly chopped
1/4 cup verjuice
1/2 cup extra virgin olive oil (evoo)
250g Peri fetta
300g grated Koonunga
10g sea salt and freshly ground black pepper

Cheese sauce
160g unsalted butter
160g plain flour
2 litres milk
1 tablespoon grated nutmeg
300g grated Koonunga
2 tspn salt
Freshly ground black pepper

Method
Line a roasting tray with baking paper, add the pumpkin, chopped rosemary, sea salt and black pepper, drizzle with a little evoo and 1/4 cup verjuice. Roast at 200°C for half hour until the pumpkin starts to colour and is tender. To make the cheese sauce, melt the butter in a medium sized pot and take to nut brown, then add the flour, mixing well to combine. Remove from the heat and pour the milk in slowly, using a whisk to avoid lumps. Place back on the heat and continue to stir until the sauce starts to thicken, cooking for a few more minutes. When the sauce coats the back of a spoon, add the nutmeg and stir in the grated Koonunga, stirring continuously until the cheese has melted. Taste the sauce and add a little salt if necessary - be careful to only add salt after you've added the cheese as often the cheese is all the salt you'll need. Directly cover the top of the sauce with cling film and set aside until needed. Cook the macaroni in plenty of boiling salted water until al dente, drain and place in a large mixing bowl. Add the cheese sauce to the macaroni and mix through well, then add the pumpkin and toss through gently. Break up the Peri fetta and add this to the macaroni too. Pour the macaroni mixture into an oven proof dish, top with the grated Koonunga and bake at 200°C until brown on the top (given that every oven is different it could take between 10 and 20 minutes.)!).
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WWW.MAGGIEBEER.COM.AU

“The Barossa is now complete that we have such a fantasic cheesery to complement the food, wine & lifestyle of this magnificant region. The quality and consistency is testament to Victoria. The constant awards are a tribute to her and certainly reflect the quality of her products and her dedication.”
PETER CLARKE, VINTNERS BAR & GRILL CHEF
WWW.VINTNERS.COM.AU

Goats Curd Cheese Cake:
Peter Clarke, Vintners Bar & Grill
125 g butter
1/2 cup castor sugar
1 tablespoon milk
1 tspn lemon zest (x 2)
1 tspn vanilla essence
1 cup plain flour
1 tspn BP
1/2 tspn salt
1 egg
Cream butter & sugar add egg, then milk, vanilla & zest. Fold in dry ingredients. Mix & pour into tin.

1 cup goats curd
2 cups sour cream (x 1)
1 & 1/2 cups sugar
6-7 eggs
Mix & pour over cake batter.
Bake at 180 oc for 1.5 hours
To serve sprinkle with cinnamon sugar.
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Grilled mushrooms and Le Petit Prince
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Koonunga Cheese biscuits
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Tomato & Goats' Cheese Tart
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Cherry truss tomato & Peri Feta cheese tarts
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