Prep: 20mins

Cook: 40mins

Serves: 4

Features: Dairyworks 3 Cheese Natural Grate

Ingredients:

2 sheets frozen savoury shortcrust pastry, defrosted6 eggs, divided1/3 cup milk1/3 cup lite sour cream1/2 Tbsp Dijon mustard210g canned pink or red salmon, drained1 red capsicum, finely diced1 small red onion, finely diced1 cup Dairyworks 3 Cheese Grated

Method:

Preheat oven to 190ЉC fan bake. Grease a 23cm round tart or quiche tin with oil or butter

and line with pastry sheets (save any scraps for decorating the top). Place a sheet of

baking paper over pastry and fill with pie weights (or place the base of a springform cake

tin on top). Bake for 10 minutes, until edges are golden.

Meanwhile, whisk together five of the eggs, milk, sour cream and mustard. Stir in salmon,

capsicum, onion and 3/4 cup Dairyworks 3 Cheese Grated. Season with salt and

pepper.

Whisk remaining egg in a small bowl. Remove pastry from oven and immediately brush

egg over the top. Stir any remaining egg into tart mixture, then pour into pastry case.

Sprinkle over the remaining 1/4 cup Dairyworks 3 Cheese Grated. Use pastry scraps to

decorate the top.

Bake for 30 minutes, until puffed and set in the centre. Leave to cool for a couple of

minutes before slicing into wedges and serving with a green salad.

Tip:

Diced bacon or chorizo can be used in place of the canned salmon.

Prep: 2mins

Cook: 12mins

Serves: 4

Features: Dairyworks Parmesan Grated

Ingredients:

300g dried fettuccine1 Tbsp butter250g portobello mushrooms, sliced3 cloves garlic, crushed300g smoked chicken breast, diced1 red capsicum, finely diced1 tsp chicken stock powder200g lite cream cheese1 cup Dairyworks Parmesan grated

Method:

Bring a large pot of salted water to the boil. Add fettuccine and cook for 10 minutes

(stirring occasionally), until al dente.

While pasta cooks, melt butter in a large frying pan on medium. Add mushrooms and

garlic and cook, stirring, for 2 minutes. Stir in chicken and capsicum and cook for 2

minutes.

Scoop out half a cup of pasta water and dissolve chicken stock in it. Add to frying pan,

then stir in cream cheese until you have a smooth sauce. Stir in 3/4 cup Dairyworks

Parmesan and simmer for 2 minutes. Season to taste with plenty of cracked pepper.

Reserve half a cup of pasta water, then drain fettuccine and add to frying pan with a little

of the pasta water. Toss gently until ingredients are mixed in and sauce has coated the

pasta. Add more pasta water if needed.

Divide fettuccine between warmed serving bowls and top with remaining Dairyworks

Parmesan.

Tip:

Parsley or chives make a nice garnish, if you have some on hand.

Prep: 10mins

Cook: 10mins

Serves: 4

Features: Dairyworks Jalapeño Natural Grated Cheese

Ingredients:

1/2 Tbsp olive oil250g button mushrooms, diced3 Tbsp tomato paste1 tbsp Mexican seasoning2 Tbsp water1 tsp brown sugar400g can whole corn kernels, drained400g can black beans, drained1 lime1 large avocado1/4 large red onion, finely diced4-6 jumbo tortillas1/2 cup lite sour cream1 cup Dairyworks JalapeЦo Grated100g cos or iceberg lettuce, shreddedLarge handful fresh coriander

Method:

Heat oil in a large frying pan on medium-high. Add mushrooms and cook until soft. Stir in

tomato paste and Mexican seasoning. Cook for 1 minute. Add water, sugar, corn and

beans, reduce heat to medium and gently simmer for 5 minutes. Season with salt and

pepper and a squeeze of lime juice to taste.

Mash avocado and stir in onion. Microwave tortillas to warm through.

Spread sour cream and avocado over each tortilla. Top with Dairyworks JalapeЦo

Grated. Spoon burrito filling in a line down the centre. Place lettuce and coriander on top.

Fold one end of each tortilla in, then fold sides over the filling to enclose (you can secure

with a toothpick if needed). Eat with your hands.

Prep: 10mins

Cook: 30mins

Serves: 4

Features: Dairyworks 3 Cheese Natural Grated Cheese

Ingredients:

2 large pizza bases75g pizza sauce200g bacon, diced2 brown onions, thinly sliced1 Tbsp butter1 Tbsp brown sugar1 Tbsp balsamic vinegar1/2 Tbsp dried rosemary2 medium potatoes1 cup Dairyworks 3 Cheese Grated200g button mushrooms, thinly sliced3 Tbsp barbecue sauce1/3 cup lite sour cream

Method:

Preheat oven to 220C bake. Place pizza bases on oven trays and spread pizza sauce

over the top.

Heat a frying pan on medium-high. Add bacon and cook for 2-3 minutes, until starting to

crisp up. Remove from pan and set aside.

Return pan to heat, turn down to medium and add butter to melt. Add onions, sugar,

vinegar and rosemary. Cook for 10 minutes, stirring occasionally, until onions are tender

and caramelised.

Meanwhile, scrub potatoes, prick with a fork and microwave for 3 minutes. Carefully

remove from microwave and slice into thin rounds.

Top pizza bases with half the Dairyworks 3 Cheese Grated, followed by potato slices,

mushrooms, bacon, caramelised onions and remaining Dairyworks 3 Cheese Grated.

Swirl with barbecue sauce. Bake for 15 minutes, until golden brown and the crust is crisp.

Cut pizza into wedges and add a dollop of sour cream onto each slice. Serve with salad.

Prep: 10mins

Cook: 25mins

Serves: 4

Features: Dairyworks Jalapeño Natural Grated Cheese

Ingredients:

3 tsp olive oil, divided500g prime beef mince1 beef stock cube1 Tbsp Mexican seasoning1 Tbsp tomato paste400g can mild chilli beans50g baby spinach6 flour tortillas1 1/3 cups Dairyworks JalapeЦo Grated1/2 cup sour cream

Method:

Heat 1 teaspoon oil in a large pot on medium-high. Add mince, breaking up with a

wooden spoon until browned all over. Crumble in stock cube, then add Mexican

seasoning. Cook for 2 minutes. Stir in tomato paste, chilli beans and spinach. Reduce

heat to medium and simmer for 5 minutes.

Warm tortillas for 20 seconds in the microwave. Spread mince mixture onto one half of

each tortilla, leaving a small border around the edge. Sprinkle Dairyworks JalapeЦo

Grated over the top. Fold remaining half of the tortilla over to enclose.

Heat 1 teaspoon oil in a large frying pan on medium-high. Cook quesadillas for 1-2

minutes each side, gently pressing down, until golden brown. Repeat with remaining

quesadillas, adding more oil as required.

Cut quesadillas in half and serve topped with a generous dollop of sour cream and salad

ingredients of your choosing.

Prep: 10mins

Cook: 25mins

Serves: 4

Features: Dairyworks Cheddar Natural Slices

Ingredients:

750g large round orange kumara1 large clove garlic, crushed1 1/2 Tbsp butter, melted1/2 Tbsp olive oil4 beef burger patties200g streaky bacon4 Dairyworks Cheddar Natural Slices2 tomatoes, sliced1 small red onion, thinly sliced200g canned sliced beetroot, drained40g baby spinach4 Tbsp aioli

Method:

Preheat oven to 200C fan bake and line a large oven tray with baking paper. Peel kumara

and slice into 5mm thick rounds. Place on prepared tray. Combine butter and garlic, then

brush mixture over kumara. Season with salt and pepper.

Bake for 15 minutes, then flip kumara slices over and cook for a further 10 minutes, until

crisp around the edges.While kumara cooks, heat olive oil in a large frying pan on medium-high.

Cook burger patties for about 4 minutes each side, until browned and cooked through. Remove from

pan and cover with foil to keep warm. Add bacon to pan and cook until crisp around the

edges.

Assemble burger stacks by topping two kumara rounds with a burger patty, Dairyworks

Cheddar Natural Slice, bacon, tomato, red onion, beetroot and spinach.

Finish with a dollop of aioli and another couple of kumara rounds.

Prep: 10mins

Cook: 40mins

Serves: 4

Features: Dairyworks 3 Cheese Natural Grated

Ingredients:

250g jumbo pasta shells300g frozen spinach1/2 Tbsp olive oil1 brown onion, diced1 large clove garlic, crushed200g ricotta1 1/2 cups Dairyworks 3 Cheese Grated1/3 cup plain, unsweetened yoghurt1/8 tsp ground nutmeg900g tomato and basil pasta sauce

Method:

Preheat oven to 200ЉC bake. Bring a large saucepan of water to the boil. Add pasta shells

and boil for 12 minutes, until al dente. Drain and rinse with cold water.

While pasta is cooking, microwave spinach for 3 minutes, until defrosted. Place in a

colander and squeeze excess water out.

Heat oil in a large frying pan on medium. Add spinach, onion and garlic and cook until

onion is soft (about 5 minutes). Remove from heat and stir in ricotta, 1 cup of Dairyworks

3 Cheese Grated, yoghurt and nutmeg. Season well with salt and pepper.

Pour half the pasta sauce into the bottom of a 25cm square baking dish. Stuff spinach

mixture into pasta shells and arrange on top of the sauce. Pour over the rest of the sauce

and sprinkle with remaining Dairyworks 3 Cheese Grated. Bake for 20 minutes, until

bubbling and golden on top.

Serve with your fresh basil and your favourite green salad.

GLUTEN FREE

Prep: 34mins

Cook: 6mins

Serves: 4

Features: Dairyworks Grated Parmesan

Ingredients:

4 medium zucchini1 1/2 tsp salt4 eggs1 cup frozen peas3/4 cup Dairyworks Grated Parmesan2 Tbsp finely chopped fresh mint1 cup brown rice flour1 tsp gluten-free baking powder1/4 tsp black pepper100g feta cheese2 Tbsp olive oil

Method:

Grate zucchini and place in a colander in the sink. Mix in the salt and leave to sit for 10

minutes, then press down with paper towels or a clean tea towel, removing as much

moisture as you can can.

In a large bowl, whisk together zucchini, eggs, peas, Dairyworks Grated Parmesan and

mint. Stir in the flour, baking powder and pepper until just combined. Roughly chop feta

into cubes and fold into fritter mixture.

Preheat oven to 100ЉC bake and set an oven rack over an oven tray. Heat 1 tablespoon of

oil in a large frying pan on medium-high. Place approximately 1/4 cup measurements of

mixture in the pan and spread out into rounds.

Cook fritters for 2-3 minutes each side,until golden brown. Place in the oven on the rack to

keep warm while you cook remainingfritters. Add more oil to the pan as required.

SERVING SUGGESTION: Top cooked fritters with sliced tomato, cucumber, rocket and a

generous dollop of plain Greek yoghurt.

Prep: 10mins

Cook: 25mins

Serves: 1

Features: Dairyworks Parmesan Natural Wedge

Ingredients

600g chicken mince1/2 red onion, finely diced1 tsp dried oregano1/2 tsp dried rosemary100g streaky bacon4 hard boiled eggs2 stalks celery1 avocado1 Lebanese cucumber1/2 red onion120g cos lettuce1/4 cup shaved Dairyworks Parmesan Natural Wedge1 cup croutons1/3 cup caesar dressingFresh basil leaves (optional)

Method

Preheat oven to 190ЉC fan bake. Place chicken mince, onion, oregano and rosemary in a

bowl and season with salt and pepper. Combine well, then divide mixture into four and

shape into burger patties. Wrap each patty in a piece of bacon and place on an oven tray.

Bake for 25 minutes, until cooked through.

Meanwhile, cut eggs in half. Thinly slice celery, cucumber, avocado and onion. Divide

lettuce between individual serving bowls. Top with eggs, celery, cucumber, avocado,

onion, Dairyworks Parmesan, cooked burger patties and croutons. Drizzle with dressing

and garnish with basil, if using.

Cook: 55mins

Serves: 4

Features: Dairyworks Grated Parmesan

Ingredients

Risotto

1 Tbsp butter1 brown onion, diced3 cloves garlic, crushed3 1/2 cups vegetable stock1 1/3 cups medium grain brown rice1/3 cup lite cream cheese1/4 cup white wine (optional)1/2 Tbsp soy sauce1 cup Dairyworks Grated Parmesan1/3 cup sliced sundried tomatoes80g baby spinach2 Tbsp toasted pinenuts

Mushrooms

1 Tbsp butter400g portobello mushrooms, sliced2 cloves garlic, crushed1/2 tsp dried thyme

Method

Risotto

Preheat oven to 200ЉC fan bake. Melt butter in large pot on medium-heat. Add onion and

garlic and cook, stirring occasionally, until tender (about 5 minutes). Pour in stock,

increase heat to high and bring to the boil.

Meanwhile, rinse rice under cold water then add to a large lidded casserole dish. Pour in

stock and vegetable mixture, place the lid on and bake for 50 minutes.

Check that stock has been absorbed and rice is tender. If not, cook for a further 10

minutes (add more stock or water if needed). Add cream cheese, wine (if using), soy

sauce and two thirds of the Dairyworks Grated Parmesan. Beat in with a wooden

spoon, until well blended and creamy. Stir in sundried tomatoes and spinach. Season

with salt and pepper to taste. Divide between warmed serving bowls and top with cooked

mushrooms, remaining parmesan and pinenuts.

Mushrooms

Melt butter in a large frying pan on medium heat. Add mushrooms, garlic and thyme. Pan

fry for 5-10 minutes, until mushrooms are browned and tender.

Prep:10mins

Cook: 15mins

Serves: 4

Features: Dairyworks Edam Natural Cheese Slices - Value Pack

Ingredients

1 loaf unsliced Italian bread1/3 cup mustard, divided50g sliced deli turkey50g sliced deli ham50g sliced deli pastrami1/2 cup sliced picklesDairyworks natural Edam cheese slices

Method

Cut loaf in half horizontally; remove bread from top half. Brush cut sides of loaf with mustard; place cut side down on grill. Grill, uncovered, over medium heat for 3-5 minutes or until golden brown.Place bottom of loaf on heavy-duty foil. Layer with turkey, Edam cheese slices, ham, pastrami and top with pickles.Brush bread with additional oil. Fold foil around sandwich and seal tightly. Grill, covered, over medium heat for 4-8 minutes or until cheese is melted. Cut into slices and enjoy.

Prep:10mins

Cook: 20mins

Serves: 4-6

Features: Dairyworks Tasty Natural Cheese Slices - Value Pack

Ingredients

4 skinless, boneless free-range chicken thighs 1 tablespoon sweet smoked paprika olive oil 1 Avocado 1/2 red onion 2 cloves of garlic 1 x 400g tin of black beans 4 ripe tomatoes 4 spring onions 1 lettuce 4 large flour tortillas Dairyworks Tasty natural cheese slices 4 tablespoons Sour cream

Method

Preheat a pan over a high heat. Place chicken into a bowl, sprinkle over the paprika, and a splash of oil, and season well with salt and pepperMix well to coat, then place the chicken into a hot pan. Cook for 10 minutes, or until charred and cooked through, turning halfway. Leave to cool slightly.Meanwhile, peel and finely slice the garlic. Pick the coriander leaves and set aside, then finely slice the stalks. Heat 1 tablespoon of oil in a large frying pan over a medium-high heat, add the garlic and coriander stalks and fry for 1 minute. Drain, rinse and add the beans, then fry for a further few minutes. Finely grate in the lime zest, roughly chop and add half the coriander leaves. Stir well and remove from the heat.Roughly chop the tomatoes and trim and finely slice the spring onions, then add to a bowl with the juice of the lime. Roughly chop and add the remaining coriander leaves, mix well and season to taste. Shred the lettuce and cooled chicken.Pop a tortilla into the pan for 1 minute to soften, then place onto a board. Spoon one-quarter of the beans along the middle, top with a generous spoonful of salsa, a handful of lettuce and one of the shredded chicken thighs. Place the cheese slices on top along with a spoonful of sour creamWrap up the burrito, then tuck in.

Prep:10mins

Cook: 16mins

Serves: 2-3

Features: Dairyworks Edam Natural Cheese Slices - Value Pack

Ingredients

½ red onion, sliced

5 large mushrooms, sliced

1 tomato, sliced

Handful of basil leaves

6 large slices panini bread

1 Pack Dairyworks Edam natural slices

Method

Stir fry mushrooms for 10 min or until tender.Preheat panini maker. Lightly butter the outsides of the bread. Place tomatoes, mushrooms, onion, cheese and basil. Top with the other slice of bread with the butter side out.Place as many sandwiches that will fit into the panini maker and close the lid. Grill until the cheese is melted and the outside is nicely grill marked. Season with salt and pepper.

Prep:10mins

Cook: 40mins

Serves: 6

Features: Dairyworks Edam Natural Cheese Slices - Value Pack

Ingredients

1 ¾ cups self-raising flour

75 g cold butter chopped

½ cup milk

1 egg

¼ cup tomato sauce

¾ cup diced bacon

1 ½ cups grated vintage cheddar

parsley

Method

Grease a 6-hole muffin pan.Place flour and butter in a food processor. Process until mixture resembles fine crumbs. Transfer to a large bowl. Add combined milk and egg. Stir with a table knife until almost combined. Turn out onto a lightly floured surface and knead until dough comes together.Roll out dough to form a 25cm x 35cm rectangle. Spread evenly with tomato sauce. Sprinkle with bacon and layer cheese slices on the dough. Starting from one long side, roll up to enclose filling. Trim ends. Cut into six equal slices. Place, cut-side up, into prepared pan holes. Cook in a hot oven (200C) for about 15 to 20 minutes, or until golden brown and cooked. Turn scrolls out onto a wire rack to cool.

Prep:5mins

Cook: 5mins

Serves: 8-10

Features: Dairyworks Tasty Natural Cheese Slices - Value Pack

Ingredients

1 Tbsp olive oil

1 red onion, chopped

500g chicken, diced or minced

35g or 1 packet taco seasoning mix

1/2 cup water or chicken stock

Salt and pepper

10 tortillas

1 green jalapeño pepper, sliced

1 punnet of tomatoes, halved

1 pack Dairyworks tasty natural cheese slices, quartered

1/2 cup fresh coriander leaves, roughly chopped

1/3 cup sour cream

1 lime, sliced

Method

1. Heat oil in a large frying pan over high heat; cook onion, stirring, until softened. Add chicken; cook, stirring, until browned.

2. Add taco seasoning mix; cook, stirring, until fragrant. Add half of the tomatoes and water; cook over medium heat, stirring occasionally, for about 7 minutes or until mixture thickens. Remove from heat; season to taste.

3. Meanwhile, heat taco shells according to directions on packet.

4. Place chicken mixture into tortillas; top with remaining tomatoes, cheese, coriander, jalapeños. Garnish with lime and sour cream.

Prep:10mins

Cook:

Serves: 3-6

Features: Dairyworks Tasty Natural Cheese Slices - Value Pack

Ingredients

Red & green grapes Cracker selection Peanuts Pesto dipBlack & green olivesApplesGherkinsDairyworks Tasty Natural Cheese Slices

Method

Start with a few fresh seasonal fruits, choose a mixture of seeded crackers, be sure to add dips and spreads and finish with Dairyworks Tasty cheese slices. People really do "eat with their eyes", so the more colourful your platter, the better. Berries and fruits give it a visual "lift", and edible flowers add a delicate touch.

Prep:10mins

Cook:

Serves: 1

Features: Dairyworks Edam Natural Cheese Slices - Value Pack

Ingredients

1 Tomato, slicedHandful of mesclun lettuce 4 slices of PastramiFresh ciabatta loaf, sliced Dairyworks Natural Edam Cheese Slices

Method

Slice breadSpread mustard on one layer of breadAdd cheese slices, meat, tomatoes and lettuceServe fresh

Prep:20 mins

Cook: 1 hour

Serves: 6-8

Features: Dairyworks Tasty Natural Cheese Slices - Value Pack

Ingredients

1kg beef mince2 onions, finely chopped5 cloves garlic, crushed1 large carrot, grated½ cup tomato paste2 cups beef stock 2 x 400g cans chopped tomatoes2 tablespoons dried oregano1 tablespoon brown sugar2 tablespoons balsamic vinegar2 cups spinach, chopped400g packet of lasagne sheetsBunch of basil leaves to garnish

Cheese Sauce

100g butter½ cup flour3 ½ cups milk, warmed250g Dairyworks Tasty Natural Cheese Slices

Method

Preheat the oven to 180°C

Mince

1. In your largest frying pan, heat a little oil over a high heat. When the pan is hot, add half the mince, breaking up the big lumps quickly with a wooden spoon. Leave the mince to sizzle until the underside is browned, then stir and brown the other side. Set aside and repeat with the remaining mince.

2. Discard any excess fat from the pan, replace over a medium heat and add a dash of oil. Add the onions, garlic, carrot and cook, stirring for about 10 minutes until soft.

3. Add the mince back into the pan with the tomato paste, stock, tomatoes, oregano, sugar and balsamic vinegar. Simmer gently for 25-30 minutes or until reduced to a thick sauce.

4. Add the spinach with 5 minutes to go. Season to taste.

Cheese sauce

1. Melt butter in a large saucepan over a medium-low heat.

2. Add flour and cook, stirring, for 3-5 minutes (don’t let it brown).

3. Remove from heat and slowly add all the warmed milk in a thin stream, whisking all the time, until smooth. Return to heat and cook, stirring, until thickened.

4. Add the cheese and stir until smooth.

To assemble

Grease your largest baking dish. Add a layer of lasagne sheets to the bottom and spread over a third of the meat sauce followed by a third of the cheese sauce and layer over Dairyworks natural cheese slices. Repeat until ingredients are used up, finishing with a layer of cheese slices. Cover with tinfoil with a couple of steam holes, and bake for 35 minutes. Remove the foil and cook a further 10 minutes or until the top is golden brown and bubbling. Serve with a fresh basil.

Prep:

Cook: 30mins

Serves: 1

Features: Dairyworks Jalapeno Natural Grate

Ingredients

200g baby potatoes150g baby carrots, thinly sliced1 radish, thinly sliced1 handful spinach, roughly chopped1 courgette, peeled1 radicchio, roughly chopped1 broccolino, steamed1/2 cup peas, steamed4 tablespoons almonds4 tablespoons mint1/2 cup Dairyworks organic cheese

Method

1. Chop baby potatoes in half and thinly slice carrots lengthwise.

2. Add vegetables to oven tray with oil and cook for 15-20 minutes or until tender.

3.While vegetables are cooking start preparing the remaining salad ingredients and place into a large bowl.

4. steam peas and brocollini and add to bowl5. Once vegetables ave finished cooking add to the rest of the salad ingredients and finish off with almonds, mint and Dairyworks organic cheese.

Prep:

Cook: 30mins

Serves: 1

Features: Dairyworks Jalapeno Natural Cheese Slices

Ingredients

Whole Egg Mayonnaise Beetroot, grated Tomato, slicedThinly cut beefAvocado, slicedRocketDairyworks Jalapeno Cheese SlicesWhole-grain bread

Method

1. Grill beef strips in a pan for 2-3mins2. while beef cooks, thinly slice tomato and avocado

3. Grate beetroot, add to a bowl and mix together with mayonnaise.

4.Toast bread

5. Once beef has finished cooking remove from pan and let rest.6. Start constructing your toastie. Start with a slice of toast add jalapeno cheese, tomato, avocado, beetroot mix, rocket and finish with a second slice of toast. Repeat again for the ultimate toastie.

Prep:

Cook: 30mins

Serves: 1

Features: Dairyworks Cheddar Natural Cheese Slices

Ingredients

800g minced chuck steak1 large red onion1 splash of white wine vinegar2 large gherkins4 sesame-topped brioche burger bunsDairyworks Natural Cheddar Cheese Slices

BURGER SAUCE

¼ of an iceberg lettuce2 heaped tablespoons free-range mayo1 heaped tablespoon tomato ketchup1 teaspoon Tabasco Chipotle sauce1 teaspoon Worcestershire sauce

Method

1. Divide Steak into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns. Place on an oiled plate and chill in the fridge.

2.Finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt.

3.Slice the gherkins and halve the buns.

4. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.

5. Pat the burgers with oil and season them with salt and pepper. Put 2 burgers into the pan, pressing down on them with a fish slice.

6.After 1 minute, flip the burgers and add a slice of cheddar cheese

7. To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy burger, a quarter of the onions and gherkins.

mins

Cook: 15mins

Serves: 1

Features: Dairyworks Smokin' Mix Natural Grate

Ingredients

2 multigrain tortillas1 apple, cored and sliced thinly1/2 cup Dairyworks Smokin' Mix cheese1/2 an onion, sliced thinly2 tablespoons butter

Method

Heat butter in a pan over medium-high heat, add onion and reduce to a medium. Allow to caramelize for 15 minutes until tender, stirring occasionally.Place the apple slices, thyme, Dairyworks Smokin' Mix cheese and caramelized onions on top of the tortilla.Add the second tortilla on topGrill tortilla in a pan over medium-high heat for 3 minutes, flip, heat another 3 minutes.Once crisp and cheese is melted, slice with pizza cutter

Prep:

Cook: 15mins

Serves: 4

Features: Dairyworks Jalapeno Natural Grate

Ingredients

2 tablespoons sweet chilli sauce6-8 taco shells2 handfuls of mesclun lettuce1 cup of cherry tomatoes, halved1 carrot, grated1 cup of Dairyworks Jalapeno Cheese300g chunky beef steaks2 garlic cloves, crushed1 teaspoon cajun seasoning

Method

Slice beef into strips and toss with garlic and cajun seasoningSear on a BBQ grill or in a pan with oil until tender but still pink. Stir in sweet chilli sauceWarm tacos and layer with lettuce and tomatoes, seared beef strips, grated carrot and lastly top with lots of Dairyworks Jalapeno Cheese. Yum!

Prep:

Cook: 20mins

Serves: 2-3

Features: Dairyworks 3 Cheese Natural Grate

Ingredients

1 pizza base3 tablespoons tomato paste1 cup Dairyworks 3 cheese1 cup cherry tomatoes, halved100g prosciutto1 handful of rocket leaves2 tablespoons balsamic vinegar

Method

Prepare pizza base on oven trayAdd tomato paste, Dairyworks 3 cheese and cherry tomatoesPlace in oven and grill at 200 degrees for 10-15mins or until cheese ahs completely melted and pizza base is cooked Remove from the oven and add strips of prosciutto, rocket and finish with a balsamic glaze. Season to taste with salt and pepper.

Prep: 15mins

Cook: 20mins

Serves: 4

Features: Dairyworks Edam Natural Cheese Slices

Ingredients

Meat Patties

500g beef mince1/2 White Onion, diced finely1 Egg1/4c Almond MealHandful of parsleySalt & Pepper, to season

Filling

1 Cos Lettuce1 Red Onion, sliced2 Tomatoes, sliced4 Dairyworks Natural Cheese Slices

Herb Mayo

1/4c Mayonaise1 tbsp. Lemon JuiceHandful of Parsley

Method

Patties

Mix together the mince, onion, egg, almond meal and parsley until well combined. Season well with salt and a pinch of pepper.Divide mixture into four even pieces. Roll the mixture into a ball and flatten into a patty shape with a thickness of 3cm.Grill at a medium high heat on one side for 4 minutes before flipping over and cooking for a further 4 minutes.Remove from heat and allow to drain on paper towels for at least 5 minutes.

Herb Mayo

Mix together lemon juice, mayonnaise and parsley in a ramekin.

Build your burger

Take a piece of cos lettuce and top with herb mayonaise and red onion.Stack on the meat patty and cheese before finishing with tomato and avocado.Repeat the steps above until each bunless burger has been created, serve and enjoy!

Serve with our Oven Baked Parmesan Courgette Fries

Prep: 5mins

Cook: 6mins

Serves: 1

Features: Dairyworks Natural 3 Cheese Grated

Ingredients

2 large free range eggsA dash of milk1/2 cup Dairyworks 3 Cheese, grated4 cherry tomatoes, halvedA handful of fresh herbs, chopped

Method

Heat a little oil in a 20cm frying pan on medium heat. Beat eggs with milk and add to the pan. Cover with lid and cook for 3 minutes until the egg is almost set.Sprinkle with cheese and carefully flip the omelette over, reduce heat and cook uncovered for a further 3 minutes.Carefully turn omelette onto a dinner plate so that the cheesy side of the omelette is facing up.Place cherry tomato halves on top, sprinkle with coriander and parsley. Season with salt and pepper.

Prep: 15mins

Cook: 20mins

Serves: 2-3

Features: Dairyworks Natural Parmesan Cheese

Ingredients

750g peeled kumara, cut into even sized chunks¾ cup plain flour1 eggS&P1tbsp butter + 1tbsp olive oil½ onion, peeled and sliced2 cloves garlic, peeled and finely chopped5 slices pancetta¼ cup white wine1 cup single cream2 kale stalks, thinly sliced3 sprigs fresh thyme, stalks removed (just the leaves)2tbsp finely grated Dairyworks Parmesan + extra to serve

Method

In a medium pot, boil the kumara until tender. Once cooked through, drain and spread over a tray to cool completely. Once cool, mash fully. Transfer the mashed kumara into a bowl, then combine with the flour & egg, and season. Use a fork initially to begin to combine the ingredients, then use your hands to lightly knead until the dough forms. Transfer onto a floured bench, and cut the dough in half. Start rolling into a sausage shape, then cut in half once more. Roll into two lengths which are even in thickeness, then use a knife to cut into same sized pieces. Set onto a floured tray and repeat. To make the sauce, soften the onion and garlic in the butter and oil over a medium heat. Once softened, tear the pancetta into pieces and add to the onion and garlic mixture. Cook until the pancetta is golden and crispy, then add the white wine to the pan to deglaze. Once the wine has nearly completely evaporated, add the cream. Simmer for 3-5 minutes to reduce, then add the kale and thyme. Cook for a further 3-5 minutes, then remove from the heat. Add the parmesan and set aside. To cook the gnocchi, bring a medium sized pot of salted water to the boil. Once boiling, add the gnocchi in batches (you will only need half of the gnocchi made from the full batch, see note above for what to do with remainder). After 4 minutes, or when the gnocchi float to the surface, remove from the water and add into the sauce. Gently fold the gnocchi into the sauce, and serve with an extra sprinkle of parmesan and thyme.

Prep: 15mins

Cook: 45mins

Serves: 8

Features: Dairyworks Natural Tasty & Mozzarella Cheese Block

Ingredients

1 cup self-raising flour3 eggs½ cup olive oil½ cup milk1 ½ cups Dairyworks Tasty, grated 2 Tbsp pumpkin seeds + extra to top8 sundried tomatoes, patted dry and chopped1 small red onion, finely diced3 Tbsp basil pesto½ cup Dairyworks Mozzarella, grated

Method

Grease and line a loaf pan with baking paper and preheat oven to 180 degrees Celsius.Place flour, eggs, oil and milk in a large bowl and mix until well combined.Add pumpkin seeds, sun-dried tomatoes, red onion and Dairyworks Tasty. Mix well.Pour batter into prepared pan and spoon over basil pesto. Swirl through batter using a butter knife.Sprinkle Dairyworks Mozzarella over loaf and top with a scattering of pumpkin seeds.Place in oven and bake for 40-45 minutes or until cheese is golden and a skewer comes out clean.Allow to cool in pan for 5 minutes before turning onto a wire cooling rack. Slice and enjoy warm or cool.

Prep: 10mins

Cook: 10-15mins

Serves: 2

Features: Dairyworks Natural Parmesan Cheese

Ingredients

200 grams dried spaghetti1 onion, diced100 grams pancetta, diced1 cup peas, thawed in water, drained and reserved1/2 cup Dairyworks parmesan, grated

Method

Cook spaghetti according to packet instructions to al dente.While the spaghetti is cooking, heat a little oil in a large frying pan, add diced onion and fry for 2 minutes. Add pancetta and fry for 5 minutes, stirring occasionally.Stir through thawed peas, add cooked spaghetti and combine using tongs. Slowly add grated parmesan, tossing until well combined.Season with fresh black pepper to taste (salt is not required). Serve immediately.

Prep: 5mins

Cook: 10mins

Serves: 2

Features: Dairyworks Natural Tasty Cheese Slices

Ingredients

2 beef patties2 slices Dairyworks tasty2 dinner rollsMayonnaise1/4 cup kimchi, finely chopped

Method

Heat a little oil in a frying pan and cook the beef patties for 2 minutes, flip and cook for a further 2 minutes or until cooked to your liking.Place a slice of cheese on each, cover with lid for 30 seconds until cheese is softened.While the patties are cooking, cut dinner rolls in half, smear top half with mayonnaise and mound the chopped kimchi on the bottom half.Carefully add cooked patties on top of the kimchi and cover with top half of roll.Serve immediately.

Prep: 20mins

Cook: 20mins

Serves: 4

Features: Dairyworks Parmesan Cheese

Ingredients

8 courgettes1/4c coconut flour1 egg1c almond meal1 tbsp. ground salt100g parmesan

Method

Preheat oven to 180 degrees on bake.Slice your courgettes into thirds lengthways and then into thirds lengthways again to create sticks.Place in a large plastic ziplock bag and add coconut flour. Shake until well coated.In a shallow bowl, crack in an egg and beat until combined. In another shallow bowl, add almond meal, parmesan and salt mixing together with a fork to create a coating mix.Take a courgette stick coated in coconut flour and dip it into the egg mixture. Then place it into the coating mix and roll around until covered.Transfer to a lined baking tray and repeat until all courgette sticks are coated.Place in the oven for 10 minutes before carefully flipping over and cooking for a further 10 minutes. If they're not golden brown, grill them for 5 minutes before removing from the oven.Garnish with fresh parsley and enjoy!

Serve with our Bunless Burgers