2012 Australian Grand Dairy Awards Best of the Best

Australian Grand
Dairy Awards
Best of the Best
Recipe Development, Prop and Food Styling
Amanda Menegazzo and Pam Tannourji
Michael Long Photography
Concept Design and Art Direction
Thanks to Wheel & Barrow and Mud Australia for some
of the props used throughout this publication
The Australian Grand Dairy
Awards were established
in 1999 to recognise the
‘best of the best’ in Australian
dairy produce.
The awards celebrate outstanding achievement
and recognise emerging talent in the dairy industry.
A prestigious Australian Grand Dairy Award represents
quality, excellence and innovation in Australian dairy
produce. Look out for the Australian Grand Dairy
Awards' blue and gold medals on pack as your sign
of quality and good taste.
In this cookbook, Dairy Australia proudly presents the
19 Australian Grand Dairy Award winning products
for 2012. Complemented with simple ingredients that
allow the products to shine, these recipes and ideas
are designed to inspire creativity and demonstrate
how you can enjoy Australia’s 'best of the best' in dairy
produce in your own home. Developed and tested in
The Dairy Kitchen at Dairy Australia, we know you’ll
love these recipes as much as we do!
Twice Baked Cheddar Soufflé with Grapes and Walnuts
Maffra Cloth Aged Cheddar
Makes: 6
Preparation Time: 40 minutes
Cooking Time: 30 minutes + chilling time
melted butter, for brushing
plain flour, for dusting
50g butter, extra
1/3 cup plain flour
1 cup milk
150g grated Maffra Cloth Aged Cheddar
3 large eggs, separated
2/3 cup thickened cream
3/4 cup red seedless grapes, quartered
1 1/2 tablespoons finely chopped walnuts
2 tablespoons chives snipped into 2cm lengths
2 tablespoons vincotto or balsamic glaze
1. Lightly brush 6 x 125ml capacity oven-proof ramekins
or teacups with butter and dust with flour, discarding
any excess.
2. Melt remaining butter in a saucepan, stir in flour and
cook, stirring for 1 minute until smooth. Slowly whisk in
milk until mixture thickens and boils. Remove from heat
and stir in half the cheese and egg yolks.
3. Beat egg whites until soft peaks form and gently fold into
the cheese mixture until just combined. Divide mixture
between the moulds and place into a deep baking dish
half filled with boiling water. Bake at 180°C for 15 minutes
or until puffed and golden. Cool to room temperature
(soufflés will deflate). Invert soufflés onto a baking paper
lined tray and chill until required.
4. To serve, pour cream over each soufflé and sprinkle with
remaining cheese. Bake at 180°C for 5-10 minutes or until
golden brown. Lift soufflés onto individual serving plates,
top with grapes, walnuts and chives, drizzle with vincotto
and serve immediately.
Note: These soufflés can be completed to the end of step 3,
2 days in advance and finished just before serving.
2012 Grand Champion Cheese
Maffra Cloth Aged Cheddar
This iconic Australian cheddar is aged traditionally in cloth for
18 months to 2 years. It has a moist and crumbly texture with
slightly sweet and fruity upfront flavours, balanced by complex
savoury after-tones.
Caramelised Peach with Sparkling Jelly and Double Cream
Gippsland Dairy Pure Double Cream
Serves: 6
Preparation Time: 15 minutes + 3 hours setting time
Cooking Time: 10 minutes
750ml pink sparkling wine
1/2 cup caster sugar
3 teaspoons gelatine
3 large fresh peaches
1/4 cup caster sugar, extra
300ml Gippsland Dairy Pure Double Cream
1. Heat 500ml sparkling wine and caster sugar in a small
saucepan stirring until sugar dissolves, bring to a gentle
boil for 1 minute.
2. Remove from heat, sprinkle gelatine over the mixture
and gently whisk until dissolved. Whisk in remaining
sparkling wine and pour into 6 serving glasses.
Refrigerate for at least 3 hours until set.
3. Cut the cheeks off each peach and press cut surface firmly
into extra caster sugar. Place sugar-side down in a hot
non-stick frypan for 1-2 minutes until sugar is caramelised
and golden. Cool for 5-10 minutes at room temperature
before serving.
4. Serve jellies topped with a peach cheek and a generous
dollop of cream.
2012 Grand Champion Dairy Product
Gippsland Dairy Pure Double Cream
Made from milk sourced from the green pastures of Victoria’s
dairy heartland, Gippsland Dairy Pure Double Cream is the
real thing; simply pure, unadulterated cream. Milky sweet
and deliciously velvety, the thickness of this cream makes it
the natural accompaniment to desserts.
Miso and Ginger Butter with
Sashimi and Soba Noodles
Tatura Continental Unsalted Butter
Serves: 4 Preparation time: 20 minutes Cooking time: 5 minutes
1 sachet instant miso paste
100ml boiling water
100g Tatura Continental Unsalted Butter
1 spring onion
2 slices fresh ginger
1 teaspoon sushi soy sauce
200g buckwheat or green tea soba noodles,
cooked, drained and chilled
4 baby radishes, thinly sliced
black sesame seeds and baby shiso leaves (optional)
platter of assorted sashimi*, for serving
1. Combine miso, 100ml boiling water, butter, spring onion,
ginger and soy in a small saucepan and stir over low heat
until melted and smooth, cook stirring for 1 minute without
boiling. Strain into a small jug.
2. Arrange cold noodles in individual bowls, top with
radish, shiso and sprinkle with sesame seeds.
3. To serve, arrange sashimi and miso butter in the centre
of the table and allow guests to pour warm miso butter
over their own noodles and sashimi to taste.
Note: *You can purchase sashimi platters from most
sushi houses.
Monet, Beetroot and Pickled
Radish Garden Salad
Woodside Monet
Serves: 4-6 Preparation time: 15 minutes Cooking time: 35 minutes
500g mixed coloured baby beetroot
extra virgin olive oil, for drizzling
1 stem lemongrass, white portion only, thinly sliced
2 teaspoons olive oil
1/2 cup water
1/3 cup red wine vinegar
2 tablespoons sugar
salt, to taste
4 radishes, thinly sliced
50g curly endive or mixed lettuce
1x125g Woodside Monet
1. Halve beetroot, drizzle with oil, cover with foil and
bake at 200°C for 30 minutes or until tender. Cool to
room temperature.
2. Sauté lemongrass in oil for 1 minute or until fragrant.
Add water, vinegar and sugar and stir until the sugar
dissolves. Simmer for 5 minutes or until slightly reduced,
season to taste. Pour over radishes and cool completely.
3. To serve, toss endive with 2 tablespoons of the vinegar
mixture and arrange on a serving platter, scatter with
beetroot and radishes. Crumble cheese on top and
drizzle with oil.
Stormy Figs with Honey and Walnuts
King Island Dairy Stormy
Makes: 12 Preparation time: 5-10 minutes
6 large ripe figs
175g King Island Dairy Stormy, at room temperature
1/4 cup honey
2 tablespoons chopped walnuts
1. Cut each fig in half and place on a serving platter.
If required, trim a small slice off the base of each
fig half so that it sits straight.
2. Cut cheese into 12 slices and drape one slice over
each fig half.
3. Just before serving, drizzle with honey and
sprinkle with walnuts. Serve immediately.
Spiced Oatcakes with Camembert
and Sour Cherries
Tasmanian Heritage Signature Camembert
Serves: 8 Preparation time: 15 minutes Cooking time: 15-20 minutes
2 cups oat bran
1/2 cup plain flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon mixed spice
1 tablespoon brown sugar
75g butter, softened
1/2 cup water
1 wheel ripe Tasmanian Heritage Signature
Camembert, at room temperature, for serving
Greek sour cherries in syrup* or chopped fresh
cherries, for serving
1. Combine oat bran, flour, baking powder, salt, spice
and sugar in a large bowl.
2. Heat butter and water in a small saucepan until just
melted, stir into dry ingredients using a metal spoon.
Turn onto a lightly floured surface and knead mixture
until pliable.
3. Divide dough into 3 portions and roll out each portion
to a 5mm thickness. Using a 5cm fluted cutter, cut out
biscuits and transfer to a baking paper lined oven tray.
4. Bake oatcakes at 180°C for 15-20 minutes or until
just golden and transfer to a wire rack for cooling.
5. Serve oatcakes topped with a wedge of cheese and
a sour cherry.
Note: *Greek sour cherries in syrup are available in
jars from continental delicatessens and specialty food
stores. Store leftover oatcakes in an airtight container
for up to 1 month.
New York Reuben
Tasmanian Heritage St Claire
Serves: 4 Preparation time: 10 minutes Cooking time: 5 minutes
6 large dill pickles or gherkins
1/4 cup good quality mayonnaise
1 tablespoon Dijon mustard
1 cup drained sauerkraut
salt and freshly ground black pepper, to taste
butter, for spreading
8 thick slices rye and caraway bread
250g thinly sliced corned beef or silverside
4 thick slices Tasmanian Heritage St Claire
1. Finely dice 2 pickles and combine with mayonnaise,
mustard and sauerkraut, season to taste.
2. Lightly butter bread on both sides and sandwich
with sauerkraut, beef and cheese.
3. Grill in a sandwich press until golden and warm and
serve with remaining pickles.
Burrata, Zucchini and Mint Pappardelle
That's Amore Burrata
Serves: 4 Preparation time: 15 minutes Cooking time: 15 minutes
1/4 cup extra virgin olive oil
6 spring onions, sliced
2 anchovies
2 large zucchini, julienned
salt and freshly ground black pepper, to taste
375g fresh lasagne sheets
1/2 cup mint leaves, torn
2 That's Amore Burrata
1. Heat 2 tablespoons oil in a large non-stick frypan.
Add spring onions, anchovies and zucchini, season to taste.
Sauté over medium heat until zucchini is tender and fragrant.
2. Cut lasagne sheets into 2cm thick strips along the shortest
edge to make short pappardelle. Cook in salted boiling water
until al dente, drain. Immediately transfer pasta into the frypan
with sauce and toss over medium heat for 1 minute until
glossy and silky. Toss in mint and a grinding of black pepper.
3. Arrange pasta in a large serving dish, top with Burrata
and drizzle with remaining oil. At the table, break the
Burrata and lightly toss the cream and mozzarella through
the pasta to coat.
Warm Duck, Honeyed Pear and Blue Salad
King Island Dairy Roaring Forties Blue
Serves: 4 Preparation time: 30 minutes Cooking time: 40 minutes
2 pears, each cut into 8 wedges
1 large red onion, cut into 10 wedges
1/4 cup extra virgin olive oil
salt and freshly ground black pepper, to taste
2 tablespoons honey
2 duck breasts
2 witlof, leaves separated and washed
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey, extra
100g King Island Dairy Roaring Forties Blue,
thinly sliced
5 sprigs fresh thyme
1. Arrange pear and onion on a baking paper lined oven
tray, drizzle with 2 tablespoons oil and season to taste.
Roast at 180°C for 20 minutes, drizzle with honey and
roast for a further 10 minutes, until tender and glossy.
Cool slightly.
2. Season skin side of each duck breast and place skin side
down into a dry frypan over medium heat. Cook for 4-5
minutes until fat has rendered and skin is golden brown,
turn and brown the other side for 1 minute. Transfer to a
180°C oven for 5-7 minutes, until medium-rare. Rest for
5 minutes before slicing each breast into 4 thick slices.
3. Arrange witlof, onion, warm pears and duck on a
large serving platter. Whisk remaining oil, vinegar,
mustard and extra honey together and pour over salad.
Flake cheese slices over the salad and sprinkle with
fresh thyme.
Note: If witlof is unavailable try using radicchio.
Labna with Fennel and
Sea Salt, Toasted Seeds
and Baby Vegetables
Barambah Organics Labna
with Fennel and Sea Salt Serves: 4-6
Preparation time: 10 minutes
Cooking time: 10-12 minutes
1 tablespoon pepitas
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
2 teaspoons poppy seeds
200g Barambah Organics Labna
with Fennel and Sea Salt
assorted baby vegetables (e.g. cherry
tomatoes, radishes, baby carrots
and cucumbers)
crusty bread, for serving
1. Place seeds onto a baking paper lined oven
tray and roast at 200°C for 10-12 minutes
or until lightly toasted.
2. To serve, arrange labna on a serving board,
drizzle with accompanying oil and scatter
with toasted seeds.
3. Serve with baby vegetables and crusty bread.
Spice Rubbed Lamb Ribs with
Mint and Lemon Yoghurt
Mundella Premium Natural Yoghurt
Serves: 4 Preparation time: 30 minutes + marinating time Cooking time: 2 hours + 15 minutes cooling time
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 clove garlic, crushed
1 tablespoon sea salt flakes
1/3 cup olive oil
4 x 4 point lamb ribs
1 1/2 cups Mundella Premium Natural Yoghurt
finely grated rind of 1 lemon
1 tablespoon finely shredded mint
lemon cheeks and mint leaves, for serving
1. Combine cumin, oregano, paprika, garlic, salt and
oil to form a paste and rub over the ribs to coat.
Refrigerate for at least 1 hour.
2. Place ribs in a baking paper lined roasting dish, cover
with foil and roast at 140°C for 2 hours. Cool to room
temperature and chill until completely cold.
3. Cut ribs between each bone to separate. Arrange in a
single layer in a baking paper lined roasting tray and
roast at 220°C for 15 minutes or until crispy.
4. Combine yoghurt, lemon rind and mint in a serving
bowl. Serve hot ribs with minted yoghurt, lemon cheeks
and extra mint leaves.
Farro, Artichoke, Lemon and Pecorino
Romano Salad
Puglia Pecorino Romano
Serves: 4-6 as a side salad Preparation time: 30 minutes Cooking time: 30 minutes
1 cup farro*
1 tablespoon extra virgin olive oil
2 teaspoons white wine vinegar
1 tablespoon finely sliced preserved lemon rind
(pith and flesh discarded)
1 teaspoon Dijon mustard
1/4 teaspoon caster sugar
1 small clove garlic, bruised with the back of a knife
salt and freshly ground black pepper, to taste
6 char-grilled preserved artichokes, quartered
1/2 cup green olives, cheeks sliced off and
pips discarded
1/4 cup chopped flat-leafed parsley
wedge Puglia Pecorino Romano, for shaving
1/4 cup toasted natural almonds, roughly chopped
1. Cook farro in salted boiling water for
30 minutes or until tender but still chewy.
Drain, rinse and cool.
2. Shake oil, vinegar, preserved lemon,
mustard, sugar, garlic and seasonings
in a jar to combine. Stand for 5 minutes
to infuse before discarding the garlic.
3. Combine farro, artichokes, olives,
parsley and dressing in a large bowl.
Shave cheese liberally over the salad
and sprinkle with almonds.
Note: *Farro is available at specialty and
health food stores. Substitute with barley,
coarse burghul or risoni. Preserved lemon
can be substituted with the grated rind of
half a fresh lemon.
Minted Milk Granita with Vanilla Roasted Rhubarb
Pura Original Milk
Serves: 4 Preparation time: 20 minutes + 4 hours freezing time Cooking time: 25 minutes + cooling time
500ml Pura Original Milk
1/2 cup caster sugar
2 tablespoons finely chopped fresh mint
1 bunch rhubarb, cut into 5cm lengths
3/4 cup caster sugar, extra
2 teaspoons vanilla bean paste
3/4 cup orange juice
1. Combine milk and sugar in a small saucepan and stir over
low heat until sugar dissolves. Cool slightly, stir in mint and
pour into a shallow container, cover and freeze for 1-2 hours.
Using a fork, flake mixture to break up any ice crystals.
Freeze for a further 3 hours, flaking another 1-2 times,
until frozen.
2. Place rhubarb into a baking paper lined oven-proof dish and
sprinkle with extra sugar. Pour over combined vanilla bean
paste and orange juice and roast at 170°C for 20 minutes or
until rhubarb is just tender. Cool and refrigerate until required.
3. To serve, spoon rhubarb and syrup into serving glasses.
Using a fork, "rake" over the frozen granita mixture to
make snow-like flakes. Spoon granita onto the rhubarb
and serve immediately.
Chocolate and Pistachio Ice Cream Cake
with Hot Chocolate Sauce
Cocolat Pistachio Ice Cream
Serves: 8-10 Preparation time: 30 minutes + chilling time Cooking time: 1 hour 250g dark chocolate
250g butter
1/3 cup milk
3 eggs
3/4 cup caster sugar
3/4 cup self-raising flour
1/3 cup cocoa powder
1/2 cup creme fraiche or thickened cream
100g dark chocolate, extra
750ml Cocolat Pistachio Ice Cream
1. Gently melt chocolate, butter and milk together in a bowl
over a saucepan of simmering water.
2. Beat eggs and sugar with an electric mixer until thick and
pale then gently fold in chocolate mixture. Sift flour and
cocoa over the batter and gently fold to combine.
3. Pour mixture into buttered, side and base lined 23cm cake
pan and bake at 160°C for 45-50 minutes or until cooked
when tested with a skewer. Cool for 5 minutes in pan before
turning onto a wire rack to cool completely. Slice cake in half
using a serrated knife. Refrigerate until chilled.
4. For Hot Chocolate Sauce, heat creme fraiche in a small
saucepan until just simmering. Remove from heat and stir
in extra chocolate until melted and smooth.
5. Just before serving, place bottom half of cake onto a serving
platter, scoop ice cream onto the cake and sandwich with
remaining cake. At the table smother the cake in some of the
warm sauce. Slice and serve immediately with extra sauce.
Warm Rum Spiked Egg Nog
Oak Egg Nog
Serves: 4 Cooking time: 5 minutes
600ml Oak Egg Nog
2 tablespoons dark rum
freshly grated nutmeg, for serving
1. Warm egg nog in a saucepan until hot. Remove from
heat and vigorously whisk in rum until frothy.
2. Pour into glasses, top with freshly grated nutmeg
and serve immediately.
Banana and Salted Caramel Sundae
Caffe é Gelato Milany Banana Gelato
Serves: 4 Preparation time: 20 minutes Cooking time: 10 minutes
1 cup sugar
1/2 cup water
3/4 cup thickened cream
1 teaspoon sea salt flakes
100g dark chocolate, melted
1/4 cup unsalted roasted peanuts, roughly chopped
1/2 teaspoon sea salt flakes, extra
12 scoops Caffe é Gelato Milany Banana Gelato
1. For salted caramel: Stir sugar and water in a small
saucepan over low heat, without boiling until sugar
dissolves. Stop stirring and bring to the boil. Continue
boiling until mixture turns deep amber in colour, remove
from heat and quickly stir in cream and salt. Pour sauce
into a sterilised jar and seal. Refrigerate until required.
2. For Peanut Shards, pour melted chocolate onto a baking
paper lined tray and spread thinly. Sprinkle with peanuts
and salt and refrigerate until set. Break into small shards.
3. To serve, place 3 scoops banana gelato into 4 sundae
dishes, smother with salted caramel and stud with
peanut shards.
Cinnamon Cappuccino Freddo
Sungold O' Frothy One
Serves: 4 Preparation time: 5 minutes
8 fresh shots espresso coffee
sugar, to taste, if desired
ice, for serving
600ml chilled Sungold O' Frothy One
cinnamon, for dusting
1. Sweeten espresso with sugar to taste and cool slightly.
2. Place a couple of ice cubes into each serving glass and
pour in espresso.
3. Foam the milk using a stick blender, manual frother
or frappé machine. Top espresso with cold foamed
milk and dust with cinammon.
Deluxe Raspberry Chocolate Lamingtons
King Island Dairy Belgian Chocolate Crème Dessert
Serves: 6 Preparation time: 40 minutes + 10 minutes setting time Cooking time: 5 minutes
225g unfilled sponge slab
100g dark cooking chocolate, chopped
1/3 cup cocoa
50g butter
2 cups pure icing sugar, sifted
1/2 cup milk
2 1/2 cups toasted shredded coconut
200g tub King Island Dairy Belgian Chocolate
Crème Dessert
2 punnets raspberries
1. Cut sponge into 6 squares (approx 6x6cm). Slice each
square in half horizontally to make 12 thin squares.
2. Melt chocolate, cocoa, butter, icing sugar and milk in
a bowl over a saucepan of simmering water. Cool to
room temperature.
3. Coat cake squares in chocolate and toss in toasted
coconut. Place onto a baking paper lined tray and
refrigerate for 10 minutes.
4. To serve, sandwich two cake squares together with
crème dessert and fresh raspberries. Serve immediately.
Note: This recipe can be completed to the end of step 3,
2 days in advance and assembled at the last minute.
Toasted Granola Clusters with Blueberry Yogurt
Gippsland Dairy Blueberry Twist Yogurt
Serves: 4 Preparation time: 15 minutes Cooking time: 30-40 minutes
2 cups rolled oats
1/4 cup pepitas
1/3 cup shredded coconut
1 teaspoon mixed spice
1/3 cup flaked almonds
1/3 cup pecan nuts, chopped
1 tablespoon vegetable oil
1/3 cup honey
2 teaspoons vanilla bean paste
2/3 cup chopped dried fruit
(cranberries, apricots and figs)
1 x 500g tub Gippsland Dairy Blueberry
Twist Yogurt, for serving
fresh or frozen raspberries, for serving
1. Combine oats, pepitas, coconut, mixed spice, nuts and
oil in a large bowl. Stir honey and vanilla bean paste
in a saucepan over low heat for 3 minutes until bubbling.
Pour into dry ingredients and stir to coat.
2. Spread mixture in a thin layer on a large baking paper
lined oven tray. Cook at 160°C for approximately 30-40
minutes stirring 2-3 times during cooking until golden and
crunchy. Cool completely before stirring in dried fruit.
3. To serve, spoon granola into serving glasses, top with
yogurt and raspberries.
Note: Recipe makes 4 cups of granola, any leftover
can be kept in an airtight container for 3-4 weeks.
2012 Australian
Grand Dairy Awards
2012 Grand Champion Cheese
Maffra Cloth Aged Cheddar
Awarded to the highest scoring product across all cheese classes.
2012 Grand Champion Dairy Product
Gippsland Dairy Pure Double Cream
Awarded to the highest scoring product across all dairy classes.
2012 Champion Cheeses
Champion Fresh Unripened Cheese
Champion Cheddar-Style Cheese
Champion Washed Rind Cheese
That's Amore Burrata
Maffra Cloth Aged Cheddar
King Island Dairy Stormy
Champion White Mould Cheese
Champion Hard Cheese
Champion Flavoured Cheese
Tasmanian Heritage Signature
Puglia Pecorino Romano
Barambah Organics Labna
with Fennel and Sea Salt
Champion Semi-Hard and Eye Cheese
Champion Blue Cheese
Champion Goat’s or Sheep’s Milk Cheese
Tasmanian Heritage St Claire
King Island Dairy Roaring Forties Blue
Woodside Monet
2012 Champion Dairy Products
Champion Butter or Butter Blend
Tatura Continental Unsalted Butter
Champion Flavoured Yogurt
Champion Dairy Dessert
Champion Flavoured Dairy Drink
Gippsland Dairy Blueberry Twist Yogurt
King Island Dairy Belgian Chocolate
Crème Dessert
Oak Egg Nog
Champion Ice Cream
Champion Milk
Champion Cream
Cocolat Pistachio Ice Cream
Pura Original Milk
Gippsland Dairy Pure
Double Cream
Champion Dairy Gelato
Champion Specialty White Dairy Drink
Champion Natural Yogurt
Caffe é Gelato Milany Banana Gelato
Sungold O' Frothy One
Mundella Premium Natural Yoghurt*
* Spelt as per manufacturer packaging
Published by Dairy Australia Limited Level 5, 60 City Road Southbank Victoria 3006 Australia ACN 105 227 987
First published 2012 ©Dairy Australia 2012
Consumer Line 1800 817 736 [email protected]
This brochure may only be photocopied or reproduced with the permission of Dairy Australia Limited.
ISBN 978-0-9872385-2-8