Page 24 - Romeo's Christmas Cookbook

King island
dairy furneaux
torte with
cabernet
cranberries
& pistachios
Prep Time: 15 mins | Cook Time: 10 mins Serves: 20-25
ingredients preparation
• 1.2 kg wheel King Island Dairy Furneaux
• 1 cup dried cranberries
• 1/2 cup cabernet sauvignon
• 1/3 cup dark brown sugar
• 2 tablespoons chopped
pistachio nuts
• Crusty baguette, for serving
1 Remove King Island Dairy Furneaux from refrigerator and allow to come to room temperature one hour before serving.
2 Meanwhile, combine cranberries, cabernet and brown sugar together in a saucepan and bring to the boil, stirring until sugar has dissolved, then simmer for 5 minutes until cranberries are plump and syrupy. Allow to cool.
3 Just before serving, place cheese onto a serving plate or cake stand, top with Cabernet Cranberries and pistachios. Serve in the centre of the table accompanied
by crusty bread.
24
Guarding the stormy western entrance to Bass Straight is an island like no other. Where lashing winds wash grass with salt. Where cows graze on lush pastures borne from abundant rainfall to produce sweet, unusually rich milk. Never more than 2 hours from farm to dairy, where our cheeses are carefully handcrafted for a truly unique experience.
Our range extends across many cheese styles; from our creamy white moulds,
like our decadent King Island Dairy Furneaux; or our range of cheddars, like our robust King Island Stokes Point Smoked Cheddar; and through to our award winning Blues, like our 2019 Grand Dairy Champion King Island Roaring Forties Blue Cheese.
King Island Dairy. No ordinary Island. No ordinary Cheese.