A Farm Door Christmas Feast pairs perfectly with fresh local flavours! This year we're adding a stunning Bidgee Strawberry & Herb Salad with Coolamon Cheese and Happy Wombat hazelnuts, plus three festive drinks featuring Riverina Gin, Corowa Whisky, and Rewild Water Kefir. All Riverina producers, all delicious!
Makes approximately 12 crisps
Ingredients
• 1 cup grated Parmesan cheese (freshly grated is best)
• 1-2 tablespoons Yield Lot 7 Roasted Wattleseed
• 1 generous tablespoon all-purpose flour
Method
1. Preheat oven to 190°C (375°F). Line a baking tray with baking paper or silicone mat.
2. Toss together the Parmesan cheese, roasted wattleseed, and flour in a bowl until well combined.
3. Place tablespoon-sized mounds onto the prepared tray, leaving about 10cm between each mound as the cheese will spread considerably as it bakes.
4. Bake for 5-8 minutes, or until the cheese is completely melted and golden brown with slightly darker edges.
5. Let the crisps rest on the tray for 2 minutes before carefully transferring to a cooling rack. Allow to cool completely.
Serving Suggestion
Serve with a selection of Coolamon cheeses, Queen & Honey honey, and Happy Wombat hazelnuts for a stunning native Australian cheese board.
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Serves 4-6
Ingredients
• 6 cups mixed salad greens (rocket, baby spinach, mixed lettuce)
• 2 cups Bidgee strawberries, hulled and halved
• 100g Coolamon Cheese feta, crumbled
• ¾ cup Happy Wombat hazelnuts, toasted and roughly chopped
• Handful of fresh herbs from your garden (mint, basil, or Farm Door rosemary)
Queen & Honey Honey Lemon Dressing
• 3 tablespoons fresh lemon juice (from your tree or local market)
• 2 tablespoons Queen & Honey honey
• ⅓ cup Wollundry Grove olive oil
• Salt and pepper to taste
Method
1. Toast the Happy Wombat hazelnuts in a dry pan over medium heat for 3-4 minutes until fragrant. Let cool, then roughly chop.
2. For the dressing, whisk together lemon juice and Queen & Honey honey in a small bowl. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
3. In a large serving bowl, combine salad greens, Bidgee strawberries, fresh herbs, and toasted hazelnuts.
4. Drizzle with honey lemon dressing and toss gently.
5. Top with crumbled feta and serve immediately.
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Makes 1 cocktail
• 45ml Riverina Gin
• 4-5 Bidgee strawberries, muddled
• 1 tablespoon Queen & Honey honey
• 15ml fresh lemon juice
• Fresh herbs from your garden (mint or basil leaves)
• 60ml prosecco
• Soda water to top
• Ice
Muddle strawberries and herbs in a glass. Add gin, honey, and lemon juice. Stir to dissolve honey. Fill glass with ice, add prosecco, and top with soda water. Garnish with a strawberry and herb sprig.
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Makes 1 cocktail
• 60ml Corowa Whisky
• 30ml fresh lemon juice
• 20ml Queen & Honey honey syrup (equal parts honey and warm water)
• 1 Holbrook Paddock Eggs Egg white
• 2 sprigs Farm Door rosemary
• Ice
Gently muddle one rosemary sprig. Add whisky, lemon juice, honey syrup, and egg white. Dry shake (no ice) vigorously for 15 seconds. Add ice and shake again for 15 seconds. Double strain into a chilled coupe glass. Garnish with rosemary sprig.
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Makes 1 mocktail
• 150ml Rewild Water Kefir
• 4-5 Bidgee strawberries, muddled
• 1 tablespoon Queen & Honey honey
• 20ml fresh lemon juice
• Fresh garden herbs (mint, basil, or rosemary)
• Sparkling water to top
• Ice
Muddle strawberries and herbs with honey in a glass. Add lemon juice and stir. Fill glass with ice, pour in Rewild Water Kefir, and top with sparkling water. Stir gently and garnish with fresh strawberries and herb sprig.
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