Recipe

Some of the best things to serve with drinks are also the simplest. A crisp piece of bread, a slice of good cheese and a thoughtful finishing touch are often all that is needed. Comté is a firm cow’s milk cheese from the Jura region of France. Aged for several months or longer, it develops a savoury, nutty flavour with subtle notes that can range from butter and toasted hazelnuts to caramel and fruit. Its smooth texture softens beautifully when warmed, making it especially good for crostini. Gruyère or Manchego also works well if Comté is unavailable. These crostini bring together the nutty character of aged cheese, the crunch of toasted almonds and the rounded sweetness of Marri Honey. They feel special enough for entertaining, but are wonderfully easy to make when a quiet cheese night at home sounds better than cooking a full meal. Marri Honey, Comté and Toasted Almond Crostini Makes: 8–10 crostiniPreparation time: 10 minutesCooking time: 8–10 minutes Ingredients 1 small baguette 120g Comté, Gruyère or Manchego Marri Honey 2 tablespoons toasted almonds, roughly chopped Freshly ground black pepper A little olive oil Method Preheat the oven to 180°C. Slice the baguette and arrange the pieces on a baking tray. Brush each slice lightly with olive oil, then toast until crisp and golden. Add a thin slice of Comté or your chosen hard cheese to each crostini. Return them to the oven briefly, just until the cheese begins to soften. Add a small drizzle of Marri Honey. Finish with toasted almonds and freshly ground black pepper. Serve while warm. Why Marri Works with Aged Cheese Comté, Gruyère and Manchego all have salty, savoury flavours that become nuttier as they mature. Marri Honey has enough fullness to stand beside these stronger flavours, adding a smooth, rounded sweetness without making the bite feel overly sweet. The toasted almonds echo the roasted notes in the cheese, while black pepper provides a gentle contrast and keeps the pairing firmly on the savoury side. Serve these crostini on their own with drinks or add them to a board alongside baked Brie with Southern Yate Honey and Jarrah, Gorgonzola and pear bites. Our honey and cheese pairing guide has more ideas for matching honey with soft, hard and blue cheeses. You can also taste all three suggested varietals with the Honey For Cheese Pairing Flight, available in our Cheese & Entertaining collection.

There are few things more inviting than a wheel of warm Brie arriving at the table—especially when the centre is soft, the edges are beginning to melt and there is good bread waiting nearby. Brie is a soft cow’s milk cheese known for its creamy interior and delicate, edible rind. Its mild, buttery flavour becomes even richer when warmed, making it wonderfully easy to pair with fruit, nuts and honey. If you prefer a slightly earthier flavour, Camembert works beautifully here too. This is one of our favourite ways to begin a cheese night at home. It requires very little preparation but still feels generous enough to place at the centre of a shared table. A drizzle of Southern Yate Honey adds a gentle citrus sweetness that lifts the richness of the cheese without taking over. Baked Brie with Southern Yate Honey Serves: 4–6 as a shared starterPreparation time: 5 minutesCooking time: 10–12 minutes Ingredients 1 small wheel of Brie or Camembert 1–2 teaspoons Southern Yate Honey 2 tablespoons roughly chopped walnuts A few sprigs of fresh thyme Sourdough, lavosh or crackers, to serve Method Preheat the oven to 180°C. Place the Brie or Camembert in a small oven-safe dish. Bake for approximately 10–12 minutes, until the centre begins to soften. Take care not to leave it for too long, as the cheese may split. Remove from the oven and drizzle with Southern Yate Honey. Finish with the chopped walnuts and fresh thyme. Serve immediately with warm sourdough, lavosh or crisp crackers. Why Southern Yate Works with Brie Southern Yate is light and approachable, with a mild flavour and gentle citrus undertone. This freshness cuts through the buttery richness of Brie and Camembert, while the walnuts add texture and a warm, savoury note. Begin with a small drizzle and add more as you eat. The honey should complement the cheese rather than conceal its flavour. This recipe is especially lovely as part of a larger grazing spread. For more pairing inspiration, explore our honey and cheese pairing guide, or try our Marri, Comté and toasted almond crostini and Jarrah, Gorgonzola and pear bites. You can also discover Southern Yate alongside two other Western Australian varietals in our Honey For Cheese Pairing Flight, or browse the complete Cheese & Entertaining collection for your next night in.

Blue cheese can sometimes feel like the boldest guest on the cheeseboard. Pair it with the right honey, however, and its salty intensity becomes smoother, rounder and surprisingly easy to enjoy. Gorgonzola is an Italian blue cheese known for its distinctive blue veining and rich, tangy flavour. Gorgonzola Dolce is the milder, creamier variety, with a soft texture that spreads beautifully onto crackers and makes an approachable choice for anyone new to blue cheese. Its salty richness pairs especially well with the freshness of pear and the malty depth of Jarrah Honey. These small bites balance creamy Gorgonzola with crisp pear, dark Jarrah Honey and a little walnut crunch. They take only a few minutes to assemble, making them an easy addition to a grazing board—or a lovely introduction for someone who is still deciding how they feel about blue cheese. Jarrah Honey, Gorgonzola and Pear Bites Makes: 10–12 bitesPreparation time: 10 minutes Ingredients 100g Gorgonzola Dolce, Stilton or Cambozola 1 ripe but firm pear Jarrah Honey 10–12 small crackers or crostini A handful of walnuts, broken into small pieces Method Slice the pear thinly just before assembling the bites. Place a small piece of blue cheese on each cracker or crostini. Add a slice of fresh pear. Finish with a very small drizzle of Jarrah Honey. Top each bite with a piece of walnut and serve immediately. Why Jarrah Works with Blue Cheese Jarrah has a distinctive malty, tangy character that stands up well to the salt and intensity of blue cheese. Rather than covering its flavour, the honey softens its sharper edges and creates a smoother finish. Pear contributes freshness and a gentle crunch, while walnut adds an earthy note that brings the whole bite together. Jarrah is naturally full-flavoured, so only a small drizzle is needed. For a complete cheese-night menu, serve these bites with baked Brie and Southern Yate Honey and Marri, Comté and toasted almond crostini. Read our honey and cheese pairing guide for more ways to enjoy these Western Australian varietals, or explore the Honey For Cheese Pairing Flight and our full Cheese & Entertaining collection.