Jumbo Shrimp in a Tarago River Gippsland Blue Cheese and White Wine Sauce

6 oz of Tarago River Gippsland Blue Cheese crumbled
1 pound of raw jumbo shrimp in the shell (de-veined)
5 cloves of garlic chopped
1 tablespoon of Gwydir Extra Virgin Olive Oil
3 tablespoons of butter
3/4 cup of dry white wine
1 teaspoon of Cherikoff Pepperberries
pinch of cayenne pepper
salt and pepper to taste

In a heavy skillet (cast-iron preferably) on medium to high heat add 2 tablespoons butter and oil and garlic. Brown the garlic slightly and add the shrimp in the shell and the seasoning. Cook the shrimp on both sides, when done remove from the pan and set aside.  Now de-glaze the bottom of the pan with the white wine and the 1 tablespoon of butter, let this reduce by a third. Turning off the heat add the crumbled Gippsland Blue Cheese and place the shrimp back in the pan.

This is best served right out of the skillet with a loaf of crusty bread and a bottle of Ripe Chardonnay.

  Chicken Cordon Blue 'Sinfully Australian' Style

 4 Very generous Slices of Tarago River Shadows of Blue
 4 Boneless Skinless Chicken Breast
 4 Slices of Ham or Cooked Bacon
 2 Eggs beaten
 1/4 Cup heavy cream
 2 Cups of breadcrumbs
 salt and pepper to taste
 1/4 cup fresh chopped parsley

*Easiest to work this recipe assembly line style.

Beat eggs and cream together in a soup size bowl. Put all the breadcrumbs in another soup size bowl.

Place between two pieces of waxed paper the clean chicken, pound until approximately 1/2 inch thick. Remove the chicken and lightly dust with flour, lay chicken flat, face side down, side by side. Layer the ham or bacon on the chicken breast first then the blue cheese. Roll the chicken smallest end first, holding firmly dip into the egg and cream mixture completely and then roll carefully into the breadcrumbs. Place on a well-buttered and oiled baking dish and place in a pre-heated oven at 375 degrees. Bake about one hour turning the breast once over.

The chicken should be golden and crisp on the outside and the blue cheese will ooze a bit. Sprinkled with the fresh parsley before serving. The dish goes very well with Ripe Merlot.

Stuffed Artichokes with Tarago River Dairy Blue Orchid Cheese

3/4 of Tarago Blue Orchard Cheese, crumbled (easier to crumble if very cold)
4 large globe artichokes, trimmed and washed
1 cup of seasoned breadcrumbs
4 cloves of garlic, finely chopped
1/2 cup of olive oil
1/2 cup of white wine (on the dry side)
1/4 cup of fresh chopped parsley (optional)
salt and pepper to taste
2 cups of water
1 lemon halved

Pre-heat oven to 350 degrees. Trim the stems and the ends of the outer artichoke leafs. Then carefully remove the center section of the choke, getting all of the hairy fibrous leafs in the middle of it. Rub it down with the lemon halves to prevent discoloring.

In a bowl mix the breadcrumbs, blue cheese, olive oil, wine, parsley and salt and pepper into a paste.

Spoon it into the center of the artichokes and squeeze remaining lemon juice over the top. Put them in a baking pan and water to the bottom of the pan and cover with foil. Bake 30 to 40 minutes covered. Uncover the pan and place it in the broiler 3 to 5 more minutes or until the stuffing is brown. These can be eaten hot or cold.

Stuffed Beef Steak Tomatoes with Tarago Orchard Blue Cheese

Cook same as above only substitute the artichokes with beef steak tomatoes.