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Macerated cherries & quark

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


  • 250g fresh cherries
  • 1 1/2 cups water
  • 1/3 cup caster sugar
  • Peel from a small orange
  • 2 star anise
  • 1 cinnamon quill
  • 2 cloves
  • 6 allspice
  • 1 vanilla bean
  • 30ml of Marsala (or any Port you have in the cupboard)


  1. Put everything besides the cherries into a saucepan and place it over medium heat.
  2. Bring the liquid to a boil, until the sugar dissolves and it’s reduced slightly. Add the cherries and take the saucepan off the heat.
  3. Put the mix in either a sterilised jar (this will mean you can keep it for a while) or (if you're going to eat it sooner) in a container and into the fridge.
  4. Serve the cherries and some liquid over a dollop of Quark.

The sharp Quark is perfect with these mellow, boozy cherries. The longer you can leave the cherries the better, but they are perfectly fine if you can only manage them the night before Christmas.

So fresh...from Paddock to Plate