Cheese Heroes - Kapiti Aorangi Brie
This month we're enamoured with Kapiti's Aorangi Brie. Sign up to their Cheese Society and be in to win a $500 BookABach voucher or one of five annual Dish magazine subscriptions.
Considered a king’s cheese, Kapiti Aorangi Brie’s silken texture and snowy rind presents a rich, milky taste with hints of earthiness and mushrooms.
Careful preparation make its flavours sing on your palate. Just remove from the fridge an hour before serving. Interestingly, brie’s best eaten closer to use by date as maturation creates a softer, creamier, runnier texture.
Brie resonates with a Kim Crawford unoaked chardonnay or baked and served with oat crackers.
Join the Cheese Society and you’re in the draw to win a $500 BookABach voucher or one of five annual Dish magazine subscriptions.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.