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Cottage cheese dip and olive oil crackers

Please enjoy this specially made Fine Dining recipe, made with great-tasting Barambah Organics products.


  • 2 medium garlic cloves, peeled
  • 1/2 teaspoon sea salt
  • 2 cups of Barambah cottage cheese
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint
  • 1 medium cucumber, seeded & finely diced
  • 100g pistachios roughly chopped
  • 1 cup dried sour cherries, roughly chopped
  • Barambah olive oil

Olive oil crackers

  • 1 cup of plain flour (or you could substitute for buckwheat if gluten free)
  • 1/4 cup Barambah olive oil
  • 1/3 cup water
  • Pinch of sea salt
  • 1 Tablespoon of nigella seeds (or sesame seeds would also be nice)


  1. On a cutting board, sprinkle the garlic cloves with the salt, then mash/chop them into a paste with a knife.
  2. In a bowl combine the garlic paste with the cottage cheese, herbs, half the pistachios and 3/4 cup of the cherries. Refrigerate until ready to serve.
  3. When you're ready to serve stir in the cucumber, and salt to taste.
  4. Spoon onto a dish dish and serve drizzled with the olive oil, and sprinkle over the remaining pistachios and cherries.

Olive oil crackers

  1. Preheat oven to 180 celsius
  2. Combine all ingredients in a bowl to form a dough
  3. Lightly knead the dough until elastic.
  4. Divide the dough into 10 balls and one at a time, place each dough ball between two pieces of baking paper and roll until very thin.
  5. Bake the crackers in the oven for 10 minutes or until golden.

Cottage cheese is super healthy, super delicious and often forgotten about! This light and colourful dip is perfect for Christmas nibbles and the homemade crackers make it extra special.

So fresh...from Paddock to Plate