Textural and full of fresh flavours you can enjoy this salad on its own or with some crusty fresh bread. Another alternative is adding pork sausages if you want to feed more than four.

Kathy Paterson created this dish to showcase NZ Haloumi. Haloumi is a great go-to protein for vegetarian and flexitarian dishes.

Kathy Paterson was inspired by a recipe from TheGuardian.com food writer Anna Jones but added her own twist using NZ cheese and making a couple of tweaks. This is the perfect dish to make the most of the autumn pumpkin harvest.

Here’s your one-stop guide to creating a NZ Cheese Board which will wow every guest! Combine different flavours and textures – to create an NZ Cheese Board worth eating!

A fondue is not difficult. However, unless you make it regularly, we do suggest you take care when melting the cheese. Fondue is a great way to enjoy NZ cheese and is usually served with cubes of bread, boiled potatoes, charcuterie and cornichons.

With every bite of these stuffed mushrooms, you get crunch and the delicate creamy Windsor Blue. Stuff them ahead of time and bake when you’re ready.

Magic happens when these King Sweeties are quickly roasted in the oven – their sweetness is boosted, and they become tender and juicy. What’s more, this dish is a great way to enjoy NZ-made Massimo’s Cherry Bocconcini.

Piccalilli is the perfect accompaniment to any NZ Cheese Board. Make this recipe and you’ll have it on hand to jazz up any NZ cheese platter at the drop of a hat.

A delicious NZ Cheese recipe, using Over The Moon Dairy Galactic Gold to whip up a delicious pie. Perfect for an entree or an easy cheesy lunch or dinner.

These spiced, crisp chickpeas are addictive, especially paired with late summer vegetables and Clevedon Buffalo chilli lime marinated buffalo cheese. The oil gives the dressing a real kick and we love pairing it with fabulous Kohkoz hummus and pita.

Clevedon Valley Buffalo Yoghurt & Feta give these meatballs intense, luscious flavour.