by Shale Point | Oct 21, 2025 | Recipes |
A stunning centrepiece for festive gatherings, this baked triple cream brie brings together rich, velvety cheese with the sweetness of figs, zesty orange and a hint of honey.
Ingredients:
- 200g Shale Point Triple Cream Brie
- ¼ cup fig jam
- ¼ cup fresh figs, thinly sliced
- 75g pistachios, roughly chopped
- Zest of 1 orange
- Freshly ground black pepper, to taste
- 1 tbsp honey
- 1 tbsp fresh thyme, finely chopped
- Shale Point Artisan Crackers, to serve
Instructions:
- Preheat the oven to 190°C (fan 170°C). Place the brie in a small ovenproof dish or skillet, and set it on a baking tray to catch any drips.
- In a bowl, mix together the fig jam, sliced figs, chopped pistachios, and orange zest until well combined.
- Spoon the mixture evenly over the top of the brie, then sprinkle with a little cracked black pepper.
- Bake for 15–17 minutes, or until the cheese is soft and gooey in the centre.
- Remove from the oven and drizzle with honey, then scatter over the fresh thyme.
- Serve immediately with Shale Point Artisan crackers.
The Perfect Pour for this Plate:
Pair this decadent baked brie with a sparkling rosé – the fruity notes beautifully complement the figs and orange while balancing the creamy richness of the cheese.
by marketing | Sep 3, 2025 | Recipes |
Crisp potato skins meet a luxuriously creamy filling in this elevated twist on a comfort classic.
The rich depth of Shale Point Camembert paired with savoury shards of parma ham makes this the ultimate indulgence for entertaining.
Ingredients:
- 150g Shale Point Camembert
- 4 medium potatoes
- 3 slices parma ham
- 130g Greek yoghurt (fat-free or regular)
- 4 spring onions, finely sliced
- Olive oil, for drizzling
Instructions:
- Preheat your oven to 200°C (180°C fan). Place the potatoes on a baking tray and roast for 60–80 minutes, until the skins are crisp and the centres soft and fluffy (check with a skewer).
- While the potatoes bake, cook the parma ham. Bake the slices in the oven for around 10 minutes. Set aside to cool, then break into small shards.
- Increase the oven temperature to 220°C (200°C fan). Halve the potatoes lengthways and carefully scoop out the flesh, leaving a thin layer inside the skins to keep them intact. Place about half the potato flesh (roughly 200–250g) in a mixing bowl. Save the rest for another dish.
- Add the yoghurt and spring onions to the potato and mix until smooth. Cut 100g of the Shale Point Camembert into small pieces and fold through. Slice the remaining cheese into 8 thin strips.
- Stir the crispy parma ham into the potato mixture and season with salt and pepper. Spoon the filling back into the potato skins. Top each one with a strip of Camembert, drizzle with a touch of olive oil, and return to the oven for 15–20 minutes, until the cheese is melted, bubbling, and golden.
- Allow to cool for a few minutes before serving.
The Perfect Pour for this Plate:
Serve with a delicate Pinot Noir, where bright berry notes and gentle earthiness balance the richness of Camembert and parma ham. For white wine lovers, a lightly oaked Chardonnay offers a buttery, elegant complement.
by Shale Point | Jan 12, 2025 | Recipes |
Craving a comforting yet indulgent pasta dish?
This creamy Shale Point Brie and bacon spaghetti, with its rich flavours and perfect balance of savoury and tangy, is sure to become your new favourite weeknight meal.
Ingredients:
- 200g Shale Point Brie
- 300g Spaghetti (or preferred pasta)
- 4 slices of bacon
- ½ yellow onion thinly sliced
- 2 cloves garlic, minced
- Basil for garnish
- Salt & cracked pepper to taste
- lemon juice to taste
Instructions:
- Bring a large pot of water to a boil and cook the pasta according to the package instructions. Before draining, reserve 1 cup of pasta water and set it aside.
- Heat a large cast iron skillet over medium heat and cook the bacon until crispy and browned on both sides. Remove the bacon and place it on some paper towel to cool. Once cooled, chop it into bite-sized pieces.
- In the same skillet with the bacon grease, add the onion and sauté over medium-high heat for about 5 minutes until caramelized. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Stir in the cubed Brie along with ½ cup of the reserved pasta water and a few squeezes of lemon juice. Stir constantly until the cheese melts, then add the cooked pasta. Toss everything together, then mix in the chopped bacon and basil. Season with salt and pepper to taste.
by Shale Point | Dec 12, 2024 | Recipes |
This indulgent Shale Point Camembert Cob Loaf is the perfect Christmas centrepiece!
This warm, savoury and creamy treat is a crowd-pleasing appetizer that’s both comforting and decadent, ideal for sharing at any gathering.
Ingredients:
- 200g Shale Point Double Cream Camembert
- 1 cob loaf bread
- ¼ cup cranberry sauce
- Splash of Sauvignon Blanc
- A few sprigs of fresh rosemary & thyme
Instructions:
- Cut a 3cm deep hole in the top of the loaf that is slightly wider in diameter than the circle of Camembert.
- Coat the inside of the hole with a layer of cranberry sauce.
- Place the Camembert in the hole and score the top.
- Splash the cheese with the white wine and sprinkle with the rosemary and thyme.
- Wrap the loaf in foil and bake in the oven at 180ºC fan forced for 15-20 minutes.
- Remove the foil and bake for a further 5 minutes.
by Shale Point | Apr 12, 2024 | Recipes |
National Grilled Cheese Day is celebrated on April 12th each year in the United States. Within the last few years, this day has begun to gain popularity in Australia as our country adopts this worthy custom. It is a day dedicated to recognizing and enjoying the classic grilled cheese sandwich. On National Grilled Cheese Day, people often celebrate by making and sharing their favorite grilled cheese recipes, participating in events, or simply enjoying this comfort food.
Grilled cheese sandwiches have a long history. The simple, yet beloved sandwich typically consisting of melted cheese and buttered bread can be traced back to ancient times when people started combining the two ingredients. However, the modern grilled cheese as we know it likely originated in the United States just 100 years ago.
During the Great Depression, the grilled cheese sandwich gained popularity as an affordable and filling meal. It was a simple yet delicious way to make use of readily available ingredients. Over the years, it has become a comfort food enjoyed by people of all ages.
In the spirit of this special day, here are our 3 favourite ways to use Shale Point Cheese on toasties.
- The Classic Grilled Cheese with Cheddar
- Spread a thin layer of butter spread on the inside and outside of white sourdough bread.
- Sandwich thick slices of our Creamy Cheddar between the buttered bread.
- Grill until the cheese is melted and the bread is golden brown.
- Camembert & Fig Grilled Cheese
- Spread our Camembert on one side of the bread and a generous layer of our Fig Paste on the other side.
- Grill until the camembert is gooey, and the bread is toasted.
- Brie, Prosciutto, and Arugula Grilled Cheese
- Slice our Brie and layer it underneath some prosciutto and fresh rocket.
- Optionally, drizzle with balsamic glaze.
- Grill until the Brie is melted, and the arugula is slightly wilted.
by Shale Point | Mar 14, 2024 | Recipes
The velvety texture of Brie finds its soulmate in the Pink Gin and Rosemary Sparkle. This cocktail combines the fruity notes of pink gin with the aromatic essence of fresh rosemary, creating a sophisticated and refreshing drink that beautifully complements the creamy richness of Brie.
Alongside our classic Shale Point Brie, you will need…
- 60ml pink gin (Our personal favourite is the Berries & Elderflower gin from Redlands Coast Distillery)
- 15ml rosemary-infused simple syrup
- 30ml fresh lemon juice
- Sparkling water
- Fresh rosemary sprigs
- Ice cubes
To make the rosemary-infused simple syrup, combine equal parts sugar and water in a saucepan. Add a handful of fresh rosemary sprigs and heat until the sugar dissolves. Let it cool and strain.
In a shaker, combine pink gin, rosemary-infused simple syrup, and fresh lemon juice with ice. Shake well and strain into a glass filled with ice. Top it off with sparkling water and garnish with a rosemary sprig.
