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Our favourite local accompaniments to serve with a cheese platter When it comes to a putting together a sophisticated, delicious cheese board for your guests, it’s important to [...]
Woombye Ash Brie Baked Sourdough Loaf with Garlic, Rosemary & Voodoo Bacon Jam This is a great recipe for larger groups! Warning: this can a get a little [...]
Baked Woombye Triple Cream Brie with Hum Honey Cold Fusion Perigord Truffle Honey & Macadamias The combination of crunchy nuts, sweet truffle honey & warm oozy cheese is [...]
Ugly Duck Fine Foods Fig & Fennel Tart With Woombye Cheese Camembert What could be better than golden, melted Camembert & crisp filo pastry? We love the addition [...]
A note from Chef Cameron Matthews; “This dish is a cheat’s version of a classic fondue that I think is even better than the original, and any roasted [...]
“A mixture of soft cheeses in a toasty is a great way to use up any leftover Woombye cheese (if you have any!) from a cheese board or [...]
A note from chef Cameron Matthews; “These Balsamic Roasted Grapes have found their way into quite a few dishes in my kitchen lately. Their sweet roasted flavour compliments [...]
A delicious brunch dish created by chef Cameron Matthews, served with a simple green salad! Serves 6 INGREDIENTS 200g Woombye Cheese Ash Brie 500g peeled and halved eschallots [...]
This warm and indulgent dish created by chef Cameron Matthews is perfect for when you feel like wowing guests at your next dinner party! Serves 6 INGREDIENTS 150g [...]
This mouthwatering recipe from Cameron Matthews is perfect for the cooler months, or simply when you need to whip up something delicious for those unexpected guests. For one [...]
We love this recipe created by local Sunshine Coast chef, Cameron Matthews, and is best enjoyed share style with good friends + good wine! Serves 6. INGREDIENTS 200g [...]
Be the star of the dinner party with this cheesy, moreish & indulgent side dish created by local Sunshine Coast chef Cameron Matthews! So simple & oh so [...]
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 [...]
