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  • CHEESE KNIFE SET Olive Wood Handle 3pc

    CHEESE KNIFE SET Olive Wood Handle 3pc

    Make your next grazing board, cheese platter or dip plate shine with our range of cheese knife sets. Something to suit any size and style of  table spread. Our Cheese Knife sets  are designed for everything from soft bries to hard cheddars, and everything in between. A must have for every home, and comes in a beautifully packaged gift box .

    • Stainless steel head, carved olive wood handle
    • Ergonomic wooden handle designed for comfort and grip
    • Gift boxed
    • Hand wash only.
    • 3 piece set
    • $59.95
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  • BOARD Rectangle Long with Metal Handles 99x20cm
    • IN-STORE ONLY

    BOARD Rectangle Long with Metal Handles 99x20cm

    Our handcrafted acacia boards add character and charm to any table or event. Ideal for use as a serving board, cheese board, tasting platter, or as a table centrepiece. Perfect for grazing boards at any size function. We have a variety of shapes available.

    • Rectangle Long with Metal Handles
    • Dimensions: 99x20cm
    • Made of Acacia Wood
    • Made in Thailand
    • Each piece will vary slightly in colour due to variances in shades of the acacia wood.
    • $99.95
  • LAZY SUSAN Double sided with Iron Rim 52cm
    • IN-STORE ONLY

    LAZY SUSAN Double sided with Iron Rim 52cm

    Our handcrafted reclaimed timber boards add character and charm to any table or event. Ideal for use as a serving board, cheese board or as a table centrepiece. Perfect for grazing boards at any size function. We have a variety of sizes and shapes available.

    • Made of reclaimed timber
    • Made in Thailand
    • Each piece will vary slightly  in colour, size and shape due to the timber and handcrafted nature of these boards
    • $99.95
  • TRAY Round with Metal Handle 70cm
    • IN-STORE ONLY

    TRAY Round with Metal Handle 70cm

    Our handcrafted reclaimed timber boards add character and charm to any table or event. Ideal for use as a serving board, cheese board or as a table centrepiece. Perfect for grazing boards at any size function. We have a variety of sizes and shapes available.

    • Made of reclaimed timber
    • Made in Thailand
    • Each piece will vary slightly  in colour, size and shape due to the timber and handcrafted nature of these boards
    • $99.95
  • TRAY Round with Metal Handles 52cm
    • IN-STORE ONLY

    TRAY Round with Metal Handles 52cm

    Our handcrafted reclaimed timber boards add character and charm to any table or event. Ideal for use as a serving board, cheese board or as a table centrepiece. Perfect for grazing boards at any size function. We have a variety of sizes and shapes available.

    • Made of reclaimed timber
    • Made in Thailand
    • Each piece will vary slightly  in colour, size and shape due to the timber and handcrafted nature of these boards
    • $69.95
  • PLATE/PLATTER Rectangle Melamine Coupe 22x13cm

    PLATE/PLATTER Rectangle Melamine Coupe 22x13cm

    Melamine coupe plate could also be used for a cheese platter for one. Great for indoor or outdoor use. Lightweight, commercial quality. Ultra durable, great for outdoor entertaining, camping, holiday house or picnics!

    • 100% Melamine
    • Lightweight
    • Durable
    • Dishwasher safe
    • Not suitable for the Microwave
    • Made in China
    • $6.95
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  • SPREADER Teak wood 6cm

    SPREADER Teak wood 6cm

    Add to a cheese platter, or perfect for dips, also great to use when icing a cupcake. With no sharp edges this little wooden tool is great for the children to use for cutting playdoh.
    Teak Wood construction

    6cm

    Made in China

    • $6.95
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  • Baked Brie

    Baked Brie

    Ingredients


    • 1 small brie or camembert in wooden box
    • 3 cloves garlic finely sliced
    • 10 pink peppercorns lightly crushed
    • A few sprigs fresh thyme
    • 6 small bayleaves
    • Splash white wine
    • Freshly cracked black pepper


    Method
    Unmould the brie & line the tub with baking paper. Cut a few slashes in the brie & poke in the garlic slices. Scatter over the bay leaves & the fresh thyme. Splash over a little wine & both peppercorns. Cover and bake in the oven at 180°C for 15-20 mins until warmed through & nice & runny. Serve with crackers & a baquette as a delicious add to your cheese board or with crudites as a healthier option.          

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  • PLATE Flat Round Porcelain with Lip 30cm

    PLATE Flat Round Porcelain with Lip 30cm

    A very versatile plate. Use it for all sorts of dishes including pavlova, cheese platters, pies and all the cakes. Slim overall design makes it easy to store. Classic design, it won’t date and be useful for years. An affordable present to yourself or for a gift. E.g. for a housewarming or engagement.

    • Made in China.
    • Made of Porcelain.
    • DISHWASHER, MICROWAVE and OVEN SAFE (up to 180 degrees Celsius).
    • 30cm
    • $24.95
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  • Pear Panettone Bites

    Pear Panettone Bites

    2 small pears sliced into 1cm slices length-ways

    3-400g panettone, fruit or plain cut unto fingers or squares 1cm thick crust removed

    50g melted unsalted butter

    Sprinkle mixed spice or cinnamon powder

    Squeeze of lemon juice

    Sprinkle of caster sugar


    Toss the sliced pears with a little melted butter, squeeze of lemon juice, sprinkle of sugar and spice and set aside. Heat oven to medium high.
     

    Line a baking tray with a silicon matt or baking paper. Arrange the panettone slices on baking tray and brush both sides with butter. toast tightly on one side in the oven. Reduce the oven temperature to medium heat (150°C) then arrange a slice of pear on the untoasted side and press down. repeat for each slice. Place in the oven to brown lightly and for the pear to become slightly tender. Serve on your next cheese board.

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  • BORDEAUX Ivento Schott 633ml

    BORDEAUX Ivento Schott 633ml

    Dinner parties, romantic meals for two or a cheese platter with the girls – this wine glass is perfect for them all.

    Ivento is part of the Schott Zweisle range. The German based company has been making glass ware since 1872. This range is made from Tritan Crystal which is lead and barium free. The glassware is also designed to retain clarity. These benefits often making this stemware the choice of wine connoisseurs. Great for entertaining, relaxing at home, or even commercially, the Ivento range is pure European elegance.

    • Lead and barium free Tritan crystal glass.
    • Made in Germany.
    • 633ml capacity
    • 23.5cm tall.
    • Dishwasher safe, top shelf only.
    • $14.95
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  • Warm Goats Cheese Salad

    Warm Goats Cheese Salad

    Ingredients            

    (makes 1 large salad)
    Serves 6-8
    • mixed green leaves (rocket, lettuce, baby spinach)
    • ½ green apple, sliced
    • 20ml lemon juice or red wine vinegar
    • 1 tsp Dijon mustard
    • salt & pepper, to taste
    • pumpkin bread, sliced (recipe online) or use sourdough croutons
    • 60ml olive oil or walnut oil
    • small log of goats cheese, sliced
    • 1 witlof
    • 40g toasted walnuts
    • 1 avocado, sliced
    • 1 small cucumber, sliced
    • parsley leaves
    • 30g dried cranberries

    Method
    Combine oil, Dijon, salt, pepper & lemon juice & season to taste. Combine all the salad ingredients on a large platter & drizzle over the dressing. Place a thin slice of goats cheese onto the sliced bread & lightly grill until warmed. Place onto the salad & sprinkle over the toasted walnuts.          
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  • Savoury Beetroot “cheese cakes”

    Savoury Beetroot “cheese cakes”

    Makes 10 individual

    For the crumb mixture

    150g savoury seed biscuits crushed

    20g grated parmesan cheese

    1 tsp poppy seeds

    1 tablespoon fresh thyme leaves

    ½ tsp crushed black pepper

    60g butter melted

    350g cream cheese

    120g creamy feta (reserve 20g to garnish)

    1 garlic clove crushed

    1 lemon zest & juice

    150g pureed beetroot

    mixed roasted seeds to garnish (black sesame, sunflower, pumpkin)

    baby water cress or rocket to garnish


    Combine the crumb ingredients together and press into lined food rings or lined muffin pan.

    Beat the cream cheese, feta, lemon juice, garlic until smooth. Fold in the pureed beetroot and season to taste. Spoon into the lined moulds and allow to set for several hours or overnight.

    Unmould and place on a serving platter and garnish with feta, seeds and green leaves.


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  • BOARD Rectangle Acacia with Brass Handle 65x20cm
    • IN-STORE ONLY

    BOARD Rectangle Acacia with Brass Handle 65x20cm

    Acacia Wood

    Brass Handle

    65x20cm

    • $59.95
  • BOARD Round Mango Wood with Handle Large 58x46x2.5cm
    • $69.95
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  • TRAY Round Acacia Wood 33cm

    TRAY Round Acacia Wood 33cm

    This acacia wood tray is the perfect addition to any gathering with friends paired with a selection of cheeses, fruit or whatever takes your fancy. It’s simple yet versatile colour and design is sure to be a hit for any occasion. Spray it with revitalising mineral oil to protect the board from stains and splitting.

    • $29.95
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  • TRAY Round Acacia Wood 48cm

    TRAY Round Acacia Wood 48cm

    This acacia wood tray is the perfect addition to any gathering with friends paired with a selection of cheeses, fruit or whatever takes your fancy. It’s simple yet versatile colour and design is sure to be a hit for any occasion. Spray it with revitalising mineral oil to protect the board from stains and splitting.

    • $49.95
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  • Pumpkin & Fig Salad

    Pumpkin & Fig Salad

    ½ small pumpkin, thinly sliced

    3 figs

    1 can lentils, drained

    80g gorgonzola picante (or any blue cheese)

    toasted walnuts

    pomegranate seeds (optional)

    olive oil

    salt and pepper

    witlof leaves, to garnish


    Toss the pumpkin slices in olive oil, salt and pepper and roast in the oven until just tender. Remove and allow to cool. On a large serving platter arrange the pumpkin slices and sprinkle over the lentils, gorgonzola pomegranate, walnuts and few witlof leaves. Drizzle over a little olive oil and season with salt and pepper.




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  • Haloumi Wrapped in Vine Leaves

    Haloumi Wrapped in Vine Leaves

    Ingredients


    • 1 jar Vine leaves
    • 1 pkt haloumi
    • paprika
    • 2 fresh figs
    • 1 lemon

              Pickled Figs

    • 200g dried mini figs (from specialty shops)
    • 2 tbsp balsamic vinegar
    • 200ml white vinegar
    • 1 tbsp honey
    • 120g castor sugar
    • 1 cinnamon stick
    • 3 bay leaves
    • 1 tsp black peppercorns
    • 8 cloves1 star anise
    • 6 whole allspice
    • 250ml water

    Method

    Cut the haloumi into 1cm lengths and sprinkle with a little paprika. Wrap in rinsed and dried vine leaves. Heat a pan with a little oil and fry on both sides for a few minutes until it starts to go golden and soft. Arrange on a platter and serve with fresh fig wedges, lemon wedges and pickled dried figs (see recipe below).


    Pickled Figs


    Bring all ingredients to the boil. Simmer for about 10-15 minutes until the figs are tender. Carefully remove the figs and reduce the liquid until it starts to thicken, add the figs and stir. Set aside to cool. Serve with grilled haloumi, or an a cheese plate with a nice firm cheese.          


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  • Zucchini & Potato Salad

    Zucchini & Potato Salad

    Ingredients

    • 3-4 zucchini
    • 4-5 large kipfler potatoes
    • 100g green beans
    • 100g soft goats cheese
    • Rocket leaves
    • Baby cos leaves
    • Parsley leaves washed & picked (chop ½)
    • Mint leaves washed & picked
    • 25g pine nuts lightly roasted
    • 20g currants
    • 60ml olive oil
    • ½ long red chilli finely chopped
    • Juice & zest 2-3 lemons
    • 1 garlic clove crushed
    • Salt & pepper
    • Shaved parmesan (optional)
    • Basil leaves washed & picked

    Method  
    Mix together the lemon juice, zest, garlic, chilli & currants. Add the olive oil & season with salt & pepper to taste. Set aside. Blanch the beans & refresh under cold water. Allow to drain on absorbent paper. Boil potatoes in salted water until cooked. Allow to cool slightly, slice & toss lightly with some of the dressing. Roll the goats cheese into small balls & roll in chopped parsley. Lightly toss the sliced zucchini with a little olive oil & salt & pepper. Grill on a bbq on both sides until slightly coloured but not soft. In a large bowl mix together a good handful of rocket, a few baby cos leaves, mint leaves, parsley leaves & basil leaves. Add the potato, zucchini, & beans & toss lightly adding the remaining dressing. Arrange on a serving platter or in a bowl & sprinkle with pinenuts & dot around the goats cheese balls breaking them open. Garnish with shaved parmesan (optional).          

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  • Turkish Bundt Cake

    Turkish Bundt Cake

    Ingredients

                   

    For the Cake:
    • 250g unsalted butter, softened
    • 150g caster sugar
    • 2 eggs
    • 2 tsp vanilla essence
    • 10g baking powder
    • ½ teaspoon salt
    • 125ml milk
    • 250g  flour

    For the Filling:
    • 140g cream cheese
    • 100g honey
    • 200g walnuts finely chopped
    • 10g cinnamon, ground
    • 10g instant coffee
    • 50g brown sugar
    • 140g melted dark chocolate (70%)
    • ½ tsp ground cardamom
    • 250g icing sugar sifted
    • 1 tsp vanilla essence

    Method
    Grease a Bundt tin and set aside. Beat the cream cheese, coffee, honey and sugar until soft. Fold in the spices and melted chocolate. Add the chopped walnuts. Set aside Beat the butter and the sugar together until light and fluffy, add the eggs and vanilla and whip until smooth. Fold in the sifted dry ingredients alternatively with the milk. Pour half the batter into the greased cake tin and smooth over the top. Spoon the filling into the center of the batter and spread the remaining batter on top of the filling. Bake for about 40-50minutes at 170C until the cake is set. Allow the cake to cool in the tin for a few minutes and turn out the cake and allow to cool. Place on a cake stand or serving platter and drizzle with icing and chopped walnuts. For icing combine the icing sugar, vanilla essence and enough water for a drizzling consistency.          
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  • Mushroom Ravioli

    Mushroom Ravioli

    Ingredients

    (Serves 4-6)
    Pasta Dough

    • 200g ‘00’ pasta flour
    • 1 egg
    • 1 egg yolk
    • Pinch of salt
    • Water

    Mushroom Filling

    • 1 onion finely diced
    • 2 cloves garlic crushed
    • 3 fresh bay leaves
    • 4 sprigs fresh thyme
    • 2-3 tbsp chopped parsley
    • 3-4 tbsp quark or ricotta
    • 500g mushrooms (swiss brown & white button) finely diced
    • 30g finely grated parmesan

    To Assemble

    • 6 slices pancetta
    • 125g soft goats curd
    • 50g butter
    • ½ bunch sage leaves picked
    • 1 lemon
    • Parmesan cheese to garnish
    • 250g mixed mushroom sliced (pine, swiss brown, button)
    • 2 cloves garlic roughly chopped
    • 1 handful baby spinach

    Method


    Pasta Dough Method


    Place the flour on your work surface & make a well in the centre. Add the salt, egg & egg yolk & add a little water. Mix together to form a dough & knead for a few minutes until smooth. Wrap in plastic wrap & chill for half an hour. Cut the dough into 2 pieces & flatten it with your hands. Dust with flour & using a pasta machine roll out until smooth, beginning on the widest notch progressing down to the finest notch. As the pasta sheets increase in length you will need to cut the lengths to make them more manageable. Use enough flour on the pasta so that it does not stick as you roll it out.


    Mushroom Filling Method


    Heat a little oil in a pan & add the onion, garlic & sauté on low heat until soft. Add bay leaves, mushrooms & fresh thyme & sauté until soft. Allow to cool in the pan, add quark, parmesan, parsley & season to taste. Gently place a sheet of pasta on the ravioli board & place a small spoonful of filling in the holes. Brush between the ravioli and the edges with a little egg wash & then carefully place a sheet of rolled pasta on top. Gently roll over the top to cut the raviolis. Bring a pot of salted water to the boil & add the ravioli. Cook for a few minutes & drain carefully.


    To Assemble


    Place the pancetta on a lined baking tray & bake until crisp. Set aside. Heat a little oil in a pan & sauté the mushrooms. Add the garlic, and cook for a few minutes, season with salt and pepper. While the pasta is cooking, melt the butter in a pan & add the sage. Cook until the sage is crisp and the butter is ragrant & nut brown. Add a squeeze of lemon juice & season with salt & pepper. Arrange the spinach on a plate & top with the cooked mushrooms. Arrange the ravioli & spoon over the butter & sage. Spoon over a small tspn of goats curd, add crisp pancetta & sprinkle with grated parmesan…          


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  • Fresh Nachos

    Fresh Nachos

    Serves 4-8

    200g corn chips

    40-50g tasty cheddar, grated

    30g Feta

    40g olives, sliced 

    ½ punnet cherry tomatoes, sliced in half 

    100g cooked chickpeas

    100g cooked black beans

    1 green chilli, sliced 

    ½ red onion (pickled in vinegar and seasoned with salt and pepper)

    1 small cucumber, grated (salted and squeeze out excess moisture)

    200g yoghurt, drained

    1 garlic clove, crushed

    salt and pepper

    1 lime juice and zest

    ½ tsp sumac (optional)

     1 spring onion, sliced

    ¼ bunch coriander, chopped


    On a large platter (oven proof) arrange a pile of corn chips and sprinkle with cheddar cheese and place in a warm oven (140C) and turn off the heat. Combine the yoghurt, grated cucumber, garlic, lime juice and lime zest and season with salt. Set aside.
     

    Remove the corn chips from the oven and sprinkle over the beans, chickpeas, green chilli, tomatoes, spring onion, feta and olives. Spoon over the garlic yoghurt and sprinkle with sumac if using, coriander and garnish with pickled with red onion. Serve with a margarita or cold beer and make sure you have napkins!

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  • Cranberry Cheesecake

    Cranberry Cheesecake

    200g biscuits crumbs

    100g unsalted butter, melted

    ½ tsp mixed spice

    750g cream cheese

    200g caster sugar

    1 tsp vanilla essence

    Juice of 1 lemon

    4 eggs

    600g sour cream

    80g caster sugar
     

    Cranberry Jam:

    600g frozen cranberries

    150g caster sugar

    1 vanilla bean

    1 orange zest

    Meringue

    230g caster sugar

    150 egg whites

    ½ tsp cream of tartar 


    Make the jam by combining the cranberries, 150g sugar, orange zest and vanilla bean in a saucepan and cook over medium heat until the cranberries get soft and the jam starts to thicken. Allow to cool. This can be made ahead of time. Line a 24cm springform baking tin. Mix together biscuit crumbs, mixed spice & melted butter. Sprinkle over the base of the cake tin & press down to cover the base evenly. Place half the cranberry jam on the base and set aside.
     

    Place cream cheese & 200g of caster sugar in the bowl of a mixer with a paddle attachment & blend until smooth. Add vanilla & lemon juice. Add eggs one at a time & combine until smooth, scraping down the sides & bottom of the bowl to remove any lumps. Pour into prepared tin & bake at 160°C for 30-40mins until just set in the centre. It should still be a little wobbly. Mix together the sour cream & 80g of caster sugar & spoon over the baked cheesecake and return to the oven and bake a further 5-8 minutes. Allow to cool completely.
     

    When ready to serve spoon over another layer of the cranberry jam evenly over the top. Whip the egg whites with the cream of tartar until stiff peaks. Slowly add the sugar and beat. Spoon over the top of the cheesecake and then bake in a hot oven until lightly golden about 6 minutes. Allow to cool. Carefully unmould and place on a serving platter.

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