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CRANBERRY, BUTTERNUT, BRUSSEL SPROUTS & BRIE SKILLET NACHOS You will need: 1 1/2 cups butternut squash, peeled and cut into small cubes 2 tablespoons olive oil 1 teaspoon [...]
WARM KIPFLER POTATO, ASPARAGUS AND FENNEL SALAD WITH TRUFFLED BRIE This mouthwatering recipe from Matt Golinski is so good you will want to plan a dinner party just [...]
WOOMBYE AND PROSCIUTTO SALAD Simply throw together some Prosciutto, peach, basil, honey, Woombye Triple Cream Brie and drizzle with olive oil and voilà! Courtesy of In Noosa Magazine [...]
BAKED CAMEMBERT, ROSEMARY & GARLIC LOAF So simple to make and tastes delicious! What you will need: 1 round Woombye Camembert 1 Vienna loaf 3 cloves of garlic- [...]
CRANBERRY AND BRIE TARTLETS Ingredients: 225g shortcrust pastry Cranberry sauce 200g Triple Cream Brie cut into ½ inch cubes (with rind left on) 30ml milk 1 large egg [...]
We are so excited to be able to share this delicious recipe from Locale Ristorante + Bar head chef Andy Davies. Andy created this dish especially for our Woombye Truffle Triple [...]
ASPARAGUS, TOMATO & BRIE CHEESE TART This tart is beautiful served warm or cold, perfect for a light spring lunch, served with a tossed salad. So simple to [...]
WASHED RIND RISOTTO WITH SOFT YOLK & PUFFED RICE Check out this amazing recipe by Chef Glen Tilly from aromas noosa Woombye Cheese Washed Rind Risotto, puffed grains, soft yolk and [...]
WOOMBYE CAMEMBERT CROQUE MADAME Check out this delightfully indulgent recipe by chef Ryan Boyle from Aromas Noosa Woombye Camembert Croque Madame – Serves 4 Sandwich 8 slices sourdough 20gr [...]
