Directions

BASIL & WALNUT

1. In a medium bowl, mix the dripped yogurt and parmesan cheese together with a fork.

2. Add the capsicum, chives, one tablespoon of the chopped walnuts, salt and pepper and stir to incorporate.

3. Mix the remaining chopped walnuts and basil in a small bowl.

4. Turn the cheese out onto a serving plate and shape into a smooth dome with a spatula

5. Lightly press the walnut and cheese mixture into the cheese dome until the surface is completely covered.

6. Clean away the excess basil and nut from around the dome

7. Cover and refrigerate for an hour to set

8. Serve with crackers.

9. Best eaten with 2 days while the basil leaves are fresh however the yogurt cheese will stay fresh for 1 week if keep airtight in the fridge.

ALMOND & POMEGRANITE

1. Heat a skillet over medium heat and dry roast the chopped almonds until lightly toasted then transfer to a dish to cool.

2. Add the butter, crushed garlic and sage to the hot pan and cook, stirring continuously for a minute and then add to almonds to cool. Place in the fridge or freezer to cool quickly.

3. While cooling, break open the pomegranate and collect the seeds in a bowl.

4. In a medium bowl, mix the dripped yogurt, almond and garlic mixture, salt and pepper with a fork to thoroughly combine.

5. Turn the cheese out onto a serving plate and shape into a smooth dome with a spatula

6. Lightly press the pomegranate seeds into the cheese dome until the surface is completely studded with red jewels.

7. Cover and refrigerate for an hour to set.

8. Serve with crackers of your choice.

9. Store airtight for up to 1 week in the fridge.