2011 Australian Grand Dairy Awards Best of the Best Cookbook
Grand Champion Cheese - Old Telegraph Road Fire Engine Red 2 Grand Champion Dairy Product - Casa Gourmet Yogurt with Divine Mango 5 Champion Flavoured Cheese - Mamma Lucia Chilli Pecorino 6 Champion Hard Cheese - Mil Lel Superior Pecorino 6 Champion Blue Cheese - King Island Dairy Endeavour Blue 9 Champion Cheddar-Style Cheese - Warrnambool Vintage Cheddar 9 Champion Fresh Unripened Cheese - Puglia Ricotta 10 Champion Semi-Hard and Eye Cheese - Heidi Farm Raclette 11 Champion White Mould Cheese - King Island Dairy Black Label Double Brie 13 Champion Goatâ€™s or Sheepâ€™s Milk Cheese - Meredith Dairy Ashed Pyramid 13 Champion Cream - Bulla Premium Sour Cream 15 Champion Specialty White Dairy Drink - Farmdale Light Milk 15 Champion Flavoured Dairy Drink - Pauls Egg Nog 16 Champion Butter or Butter Blend - Western Star Unsalted Butter 16 Champion Natural Yogurt - Mundella Greek Style Natural Yoghurt 18 Champion Dairy Gelato - Caffe e Gelato Milany Dark Chocolate Gelato 19 Champion Ice Cream - Cocolat Ferrero Roche Ice Cream 20 Champion Dairy Dessert - Belgian Chocolate Mousse 21 Champion Milk - Dairy Farmers Milk 22 2011 Australian Dairy Award Winners
Editor and Project Manager Amanda Menegazzo Dairy Kitchen Coordinator Recipe Development, Prop and Food Styling Amanda Menegazzo and Pam Tannourji Photography Michael Long Photography Design and Art Direction Ckaos Ink
Welcome 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 booklet, Dairy Australia proudly presents the 19 Australian Grand Dairy Award winning products for 2011. 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!
Shiraz, Raisin and Bay Compote with Old Telegraph Road Fire Engine Red Makes 500ml compote 1 tablespoon olive oil 3 onions, finely sliced 1 cup dark brown sugar 1 cup raisins 500ml Shiraz 2 bay leaves 5 cloves freshly ground black pepper wedge of Old Telegraph Road Fire Engine Red, for serving baguette, for serving 1. Heat oil in a large saucepan over medium heat, add onions and cook for 10 minutes or until soft. 2. Add sugar and cook for a further 5 minutes, before adding raisins, wine and spices. Simmer for 30 minutes until dark and slightly syrupy. 3. Spoon mixture into an airtight container or jar and refrigerate for up to 1 month. Serve compote at room temperature with baguette and wedges of Fire Engine Red.
Casa Gourmet Yoghurt with Divine Mango and Summer Fruits in Kaffir Lime Syrup Serves 4 3/4 cup sugar 1/2 cup water juice of 1 lime 3 kaffir lime leaves, finely shredded 1 kg summer fruits (mango, blueberries, raspberries, lychees, watermelon, pineapple) 300g tub Casa Gourmet Yoghurt with Divine Mango 1. Heat sugar, water and lime juice in a saucepan, stirring until sugar has dissolved. Bring to the boil, reduce heat and simmer for 5 minutes until slightly thickened. Cool completely before stirring in lime leaves, stand for at least 1 hour before serving. 2. Arrange fruit on a serving platter, drench in lime syrup and serve with mango yoghurt.
Swordfish with Sicilian Tomato, Olive and Mamma Lucia Chilli Pecorino Salad
Broad Beans, Asparagus and Mint with Mil Lel Superior Pecorino
500g heirloom or mixed coloured tomatoes, cut into bite size pieces 1 tablespoon salted capers, rinsed 1/2 cup mixed black olives 1/4 cup loosely packed fresh oregano leaves 1 tablespoon extra virgin olive oil 2 teaspoons red wine vinegar salt and freshly ground black pepper 4 swordfish fillet steaks extra virgin olive oil, for drizzling wedge Mamma Lucia Chilli Pecorino, for shaving
300g shelled, fresh or frozen broad beans 200g sugar snap peas, trimmed 400g (2 bunches) asparagus, ends trimmed 1 small clove garlic, crushed 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice 1/4 teaspoon finely grated lemon rind salt and freshly ground black pepper 1/2 cup roughly torn fresh mint leaves wedge Mil Lel Superior Pecorino, for shaving
1. Toss tomatoes, capers, olives, oregano, olive oil and vinegar in a large bowl, season to taste. 2. Coat swordfish in extra olive oil and pan-fry over medium-high heat for 2-3 minutes each side until just cooked through. 3. To serve, arrange a fish fillet on each serving plate, top with tomato salad and adorn with shavings of chilli pecorino. Note: If fresh oregano isnâ€™t available, use fresh basil.
1. Blanch broad beans and refresh in iced water, slip the tough white skins off the beans. Blanch asparagus and sugar snap peas until just tender, refresh in iced water. 2. Whisk garlic, oil, lemon juice and rind together to make a dressing, season to taste. 3. Toss asparagus, sugar snap peas and beans with dressing and mint until well coated. Arrange on a large serving platter and shave pecorino liberally over the salad.
Warm Roasted Beetroot, Potato, Pancetta and King Island Dairy Endeavour Blue Salad Serves 4 8 (500g) baby beetroot, washed and halved 500g chat potatoes, halved olive oil spray 8 thin slices pancetta 150g King Island Dairy Endeavour Blue 1/2 cup Australian sour cream 2 tablespoons chopped chives 1 tablespoon white balsamic vinegar 1 tablespoon olive oil 2 teaspoons Dijon mustard salt and freshly ground black pepper 1/3 cup roasted hazelnuts, roughly chopped extra chopped chives, for garnish 1. Place beetroot and potatoes snuggly into separate lined baking dishes and spray liberally with oil. Roast beetroot at 200째C for 10 minutes, slide potatoes into oven and continue cooking for a further 40 minutes, until both are tender. 2. Arrange pancetta on a foil lined oven tray and grill until crisp. Drain on absorbent paper. 3. To make dressing, blend half the cheese, sour cream, chives, vinegar, oil and mustard in a food processor until almost smooth and season to taste. 4. Arrange warm beetroot, potatoes and pancetta on a serving platter. Drizzle with dressing and sprinkle with hazelnuts, remaining blue cheese and chives.
The Perfect Steak Sandwich with Warrnambool Vintage Cheddar Serves 4 1 tablespoon olive oil 1 large onion, thinly sliced 1 tablespoon each brown sugar and balsamic vinegar 2 tablespoons good quality mayonnaise 1 teaspoon lemon juice 1/4 clove crushed garlic 2 teaspoons chopped parsley 4 x 150g scotch fillet steaks salt and freshly ground black pepper 8 thick slices sourdough bread, lightly toasted 40g dressed rocket leaves 2 tomatoes, thickly sliced 4 rindless rashers bacon, cooked until crisp 125g Warrnambool Vintage Cheddar, sliced French fries, to serve 1. Heat half the oil in a non-stick frypan and cook onion over medium heat until softened. Add sugar and cook for 1 minute before adding balsamic vinegar, cook for a further 1-2 minutes, until soft and sticky. 2. Combine mayonnaise, lemon, garlic and parsley in a bowl to make a herbed aioli. Season steaks and coat with remaining oil, barbecue for 2 minutes on each side or until cooked to your liking. 4. Spread 4 slices toasted bread with aioli. Top with rocket, tomato, bacon, steaks, cooked onion and cheese. Top with remaining bread and serve with fries. 9
Rosemary and Puglia Ricotta Farinata This Ligurian snack food is crisp at the edges and moist in the middle. Enjoy straight from the oven served with antipasto. Serves 4 3/4 cup fine chickpea (besan) flour 1 cup cold water 1/2 teaspoon sea salt 3 tablespoons extra virgin olive oil 3 sprigs rosemary, leaves picked 150g wedge Puglia Ricotta cheese, crumbled antipasto, for serving 10
1. Place flour in a large bowl and gradually whisk in water until a thin, smooth batter forms, stir in salt and rest for 30 minutes. 2. Preheat oven to 250째C and place a 25-30cm heavybased, oven-proof frypan or shallow cast-iron dish into the oven to preheat. 3. Carefully remove pan from oven, add half the oil and pour in half the batter, (it should sizzle immediately), sprinkle with half the rosemary and half the crumbled ricotta. Bake for 8-9 minutes, or until the pancake is golden and crisp at the edges. Remove and repeat with remaining oil, batter, rosemary and ricotta. 4. Cut the farinata into wedges and enjoy immediately as a pre-dinner snack, served with antipasto. Note: A heavy cast iron pan is preferable for cooking Farinata, ensure it is searing hot before adding batter.
Heidi Farm Raclette, Sage and Fennel Pizza Makes 1 pizza 1 cup plain flour 1/2 teaspoon caster sugar 1/4 teaspoon salt 1 teaspoon dried yeast 1/3 cup lukewarm water 2 tablespoons olive oil 1 tablespoon small sage leaves 1 fennel, thinly sliced 1 small clove garlic, crushed 100g Heidi Farm Raclette, sliced
1. Combine the flour, sugar, salt and yeast in a large bowl. Make a well in the centre, stir in water and 1 tablespoon oil. Mix to form a soft dough, turn out and knead on a floured surface for 5 minutes until smooth and elastic. Place in a lightly greased bowl, cover with cling wrap and stand in a warm place for at least 30 minutes or until doubled in size. 2. Roll out pizza dough on a floured surface to form a 30cm x 15cm oval. 3. Combine the sage, fennel and garlic with the remaining oil. Lay half the cheese over the pizza base and top with fennel mixture, drizzling with any remaining oil. Top with remaining cheese. 4. Bake at 200째C for 10-15 minutes or until crisp and bubbling. Serve immediately.
Roast Chicken, King Island Dairy Black Label Double Brie and Nectarine Salad Serves 4 2 tablespoons olive oil 1 tablespoon white balsamic vinegar 1/4 cup chopped toasted macadamias salt and freshly ground black pepper 1 baby endive, leaves separated and washed 2 cups torn, warm roast chicken meat 2 yellow nectarines, sliced into thick wedges 150g King Island Dairy Black Label Double Brie, sliced 1. Combine oil, vinegar, nuts and seasonings in a screw top jar. Shake until well combined. 2. Toss three quarters of the dressing through the endive and arrange on a large serving platter. Arrange chicken and nectarines over endive. 3. Drape brie slices over the salad and drizzle with remaining dressing, serve immediately.
Meredith Dairy Ashed Pyramid with Summer Herb Salad and Smoked Salmon Serves 4 as a light lunch 75g picked watercress sprigs 1 cup loosely packed mixed fine herb leaves (basil, dill, mint, chervil, parsley and chives) 1 Lebanese cucumber, peeled into thin ribbons 1 spring onion, thinly sliced diagonally 1 tablespoon olive oil 2 teaspoons white wine vinegar 1/2 teaspoon sugar 1 teaspoon Dijon mustard salt and freshly ground black pepper 200g sliced smoked salmon 1 Meredith Dairy Ashed Pyramid crisp bread or sourdough, for serving 1. Combine watercress, herb leaves, cucumber and spring onion in a large bowl. 2. Whisk oil, vinegar, sugar and mustard together until combined and season to taste. Toss into greens until lightly coated. 3. To serve, arrange a pile of salad on a serving platter. Generously grind black pepper over the salmon before peeling away slices and arrange next to the salad. Place the Ashed Pyramid on the platter with bread or crackers and allow guests to help themselves.
Slow Cooked Pork, Pineapple and Bulla Sour Cream Tacos Serves 4 1 tablespoon olive oil 750g pork scotch fillet 1 onion, diced 2 cloves garlic, crushed 3 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons smoked paprika 1 teaspoon allspice 2 bay leaves 400g can diced tomatoes 1/4 cup freshly squeezed orange juice For serving: 8 flour tortillas, warmed 1/2 pineapple, finely diced 16 fresh coriander sprigs 1 x 200g tub Bulla Premium Sour Cream 8 lime wedges 1. Heat oil in a large heavy based saucepan, brown pork on all sides and remove. Add onion, garlic, and spices to pan, cook until fragrant and onion is translucent, add pork back into the pan with tomatoes, orange juice and 1 cup of water. Cover and simmer for 2 hours, turning occasionally and topping up with more water if necessary. 2. Remove pork, and rest for 5 minutes before shredding with two forks, discarding fat. 3. Increase heat to medium and reduce sauce until very thick, stir in shredded pork. 4. Serve pork wrapped in tortillas with pineapple, coriander sprigs, a generous dollop of sour cream and a squeeze of lime juice.
Minted Raspberry, Vanilla Bean and Farmdale Light Milk Smoothie Serves 2 2 cups Farmdale Light Milk 1 cup Australian vanilla yogurt 1 cup frozen raspberries 1 teaspoon vanilla bean paste or seeds from 1 vanilla bean 2 teaspoons chopped fresh mint 1. Blend all ingredients in a blender for 1 minute or until thick and smooth. 2. Pour into chilled glasses and serve immediately.
Pauls Egg Nog Custard Slice
Lady Grey Shortbread Sandwiches with Western Star Unsalted Butter
Makes 16 slices
Makes 10 sandwiches
2 sheets butter puff pastry, thawed 1/2 cup cornflour 2 cups Pauls Egg Nog 1/4 cup caster sugar 2 cups Australian thickened cream 1/2 teaspoon freshly grated nutmeg 2 teaspoons vanilla extract 2 cups pure icing sugar, sifted 1 teaspoon softened Australian butter boiling water freshly grated nutmeg, extra, for decorating
200g Western Star Unsalted Butter, softened 1/2 cup caster sugar 2 cups plain flour 1 tablespoon loose leaf lady or earl grey tea leaves 125g Western Star Unsalted Butter, extra, softened 1 teaspoon finely grated orange rind 2 cups pure icing sugar, sifted 1 tablespoon freshly squeezed orange juice
1. Bake pastry sheets on a baking paper lined tray at 210째C for 10 minutes or until golden. Remove from oven and press with a large tray to flatten sheets. Cool. 2. Combine cornflour and 1/2 cup egg nog in a saucepan to make a smooth paste. Add sugar and cream and whisk over medium heat until mixture begins to thicken. 3. Add remaining egg nog 1/2 cup at a time, whisking continuously until custard is thick and smooth. Stir in nutmeg and 1 teaspoon vanilla. Cool for 15 minutes. 4. Line a 20cm x 20cm square cake tin with baking paper, extending up and over the sides. Trim pastry to fit tin and push one pastry sheet into the base. Spread custard over pastry, press second sheet on top and refrigerate until set. 5. To make icing, combine icing sugar, butter and remaining vanilla in a bowl and slowly add enough hot water to make a medium bodied icing. Remove slice from tin and spread icing over the top, sprinkle with nutmeg and refrigerate until set. Cut into slices with a serrated knife, before serving.
1. Using an electric mixer, beat butter and sugar until very pale and fluffy (see our video at www.dairyaustralia.com.au/recipes for tips). Reduce speed to low and gently beat in flour and tea leaves until a soft dough forms. 2. Divide the mixture in half and shape into logs along the centre of two large sheets of cling film. Roll up dough in cling film and squeeze out excess air, tie off the ends like a bon-bon, roll firmly to form a cylinder shape with 4cm diameter and refrigerate until firm. 3. Unwrap chilled dough, carefully slice into 1.5 cm rounds and arrange on a baking paper lined tray. Bake at 170째C for 12-15 minutes. Cool completely on a wire rack before filling. 4. For buttercream filling, beat extra butter until very pale and creamy, add orange rind and gradually beat in icing sugar, until very fluffy, beat in orange juice until smooth. 5. Sandwich shortbreads together with buttercream. Note: Biscuits will keep for 1 week in a cool dark place.
Syrupy Lemon and Mundella Greek Style Natural Yoghurt Cake Serves 8-10
250g Australian unsalted butter, softened 1 cup caster sugar 2 teaspoons finely grated lemon rind 1 vanilla bean, split lengthways, seeds scraped, pod reserved 4 eggs, lightly beaten 1/2 cup self raising flour, sifted 3 teaspoons baking powder, sifted 1 1/2 cups fine semolina 1/2 cup almond meal 1 cup Mundella Greek Style Natural Yoghurt 1 cup sugar 1/2 cup water 2 large lemons, thinly sliced Mundella Greek Style Natural Yoghurt, extra for serving
1. Using an electric mixer, beat butter, sugar, lemon rind and vanilla seeds until pale and fluffy. Add eggs one at a time, beating well between additions. 2. Fold in the combined flour, baking powder, semolina and almond meal, alternately with the yoghurt. 3. Spoon batter into a buttered, base-lined 24cm cake tin. Bake at 180째C for 50-55 minutes or until cooked when tested with a skewer. 4. To make Syrupy Lemons, combine sugar, water and reserved vanilla pod in a saucepan and stir until sugar dissolves. Bring to the boil and simmer for 3-4 minutes. Add lemon slices, reduce heat and cook for a further 5 minutes or until lemons are tender. Remove lemons from syrup and cool. 5. Cool cake in tin for 10 minutes, before drizzling with 3/4 of the cooled syrup. Stand for a further 10 minutes before turning onto a cooling rack and decorate with lemon slices. Serve each slice with a dollop of extra yoghurt and remaining syrup.
Boozy Citrus and Caffe e Gelato Milany Dark Chocolate Gelato Serves 4 1/3 cup water 1/3 cup brandy 2/3 cup sugar 2 tablespoons honey 2 strips lemon rind and 2 strips orange rind 1 tablespoon lemon juice 1 cinnamon stick 8 whole cloves 1 ruby grapefruit, segmented 1 orange, segmented 1 blood orange or 2 mandarins, segmented 1 lime, segmented 1 tablespoon small mint leaves 500g Caffe e Gelato Milany Dark Chocolate Gelato 1. Combine water, brandy, sugar, honey, rinds, lemon juice and spices in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil and simmer for 5 minutes. Cool completely. 2. Stir fruit into syrup and refrigerate for 1 hour. Remove spices and rinds, stir through mint and serve accompanied with scoops of gelato. Note: Use any of your favourite seasonal citrus fruits for this recipe.
Cocolat Ferrero Roche Affogato and Hazelnut Thins Serves 4 2 sheets butter puff pastry, thawed 1/4 cup chocolate hazelnut spread (e.g. Nutella) 1/2 cup finely chopped roasted hazelnuts 8 scoops Cocolat Ferrero Roche Ice Cream 100ml Frangelico or Hazelnut Liqueur, to taste 4 shots freshly brewed espresso coffee
1. Spread each pastry sheet with hazelnut spread and sprinkle with hazelnuts. Layer on top of each other and tightly roll like a Swiss roll, pressing edges firmly. 2. Using a serrated knife, cut into 1cm thin slices and arrange on a baking paper lined tray, bake at 180째C for 12-15 minutes until golden and crisp. Cool on a wire rack before serving. 3. For Affogato, divide ice cream between 4 glasses, pour a splash of liqueur into each glass and just before serving, pour over a shot of hot coffee. Serve with hazelnut thins.
The Belgian Chocolate Mousse Company, Dark Chocolate Mousse, Pomegranate and Turkish Delight Tarts Makes 12 12 pre-baked chocolate or shortcrust pastry cases 250g The Belgian Chocolate Mousse Company, Belgian Chocolate Mousse 1/3 cup fresh pomegranate seeds 100g Turkish delight, finely chopped 1. Arrange pastry cases on a serving platter and fill each with a dollop of chocolate mousse. 2. Sprinkle each tart with pomegranate and Turkish delight and serve immediately. Note: Chocolate pastry can be bought from specialty delis and supermarkets, or for our recipe see www.dairyaustralia.com.au/recipes. If pomegranate is unavailable try using raspberries. 21
Orange Blossom Dairy Farmers Milk Pudding with Apricot & Pistachio Serves 6 1 litre Dairy Farmers Milk 1/3 cup cornflour 1/3 cup caster sugar 1 cinnamon quill 2 large strips orange rind 1 teaspoon good quality orange blossom water (optional) 1 1/2 cups water 3/4 cup sugar 2 tablespoons honey 6 large (350g) firm apricots, cut into wedges chopped pistachios, for serving 1. Combine 1/2 cup milk, cornflour and sugar in a jug until dissolved. Bring remaining milk, cinnamon and 1 strip of orange rind to simmering point over medium heat. 2. Pour in cornflour mixture and whisk continuously until thickened and smooth. Remove cinnamon and rind and whisk in orange blossom water. 3. Spoon mixture into 6 serving glasses and chill for 4 hours or until set. 4. Combine water, sugar, remaining orange rind and honey in a saucepan and bring to the boil, stirring until sugar dissolves. Reduce heat until barely simmering, add apricots and cook for 5 minutes or until just tender. Remove apricots from syrup and cool. 5. Boil remaining syrup until reduced to 1/2 cup. Cool before pouring over apricots. 6. To serve, top each pudding with poached apricots, syrup and sprinkle with pistachios.
2011 Australian Grand Dairy Awards Winners
2011 Grand Champion Cheese Old Telegraph Road Fire Engine Red Awarded to the highest scoring product across all cheese classes.
2011 Grand Champion Dairy Product Casa Gourmet Yoghurt with Divine Mango Awarded to the highest scoring product across all dairy classes.
2011 Champion Cheeses
Champion Fresh Unripened Cheese
Champion Cheddar-Style Cheese
Champion Washed Rind Cheese
Warrnambool Vintage Cheddar
Old Telegraph Road Fire Engine Red
Champion White Mould Cheese
Champion Hard Cheese
Champion Flavoured Cheese
King Island Dairy Black Label Double Brie
Mil Lel Superior Pecorino
Mamma Lucia Chilli Pecorino
Champion Semi-Hard and Eye Cheese
Champion Blue Cheese
Champion Goat’s or Sheep’s Milk Cheese
Heidi Farm Raclette
King Island Dairy Endeavour Blue
Meredith Dairy Ashed Pyramid
2011 Champion Dairy Products
Champion Natural Yogurt
Mundella Greek Style Natural Yoghurt
Champion Flavoured Yogurt
Champion Dairy Dessert
Champion Flavoured Dairy Drink
Casa Gourmet Yoghurt with Divine Mango
Belgian Chocolate Mousse
Pauls Egg Nog
Champion Ice Cream
Cocolat Ferrero Roche Ice Cream
Dairy Farmers Milk
Bulla Premium Sour Cream
Champion Dairy Gelato
Champion Specialty White Dairy Drink
Champion Butter or Butter Blend
Caffe e Gelato Milany Dark Chocolate Gelato
Farmdale Light Milk
Western Star Unsalted Butter
Published by Dairy Australia Limited Level 5, 60 City Road Southbank Victoria 3006 Australia ACN 105 227 987 Consumer Line 1800 817 736 firstname.lastname@example.org First published 2010 ÂŠDairy Australia 2010 This brochure may only be photocopied or reproduced with the permission of Dairy Australia Limited. ISBN 978-0-9806008-7-2