Artisan dairy producer Andre Kogut, for the past 12 years, has been making premium organic cheeses at his Blue Bay dairy in Mornington, south of Melbourne. Products include the delicious and versatile European cottage style cheese Quark and (we think) one of the best-fermented foods in the nation: the health-giving fermented milk product Kefir.
Quark is a European naturally fermented cottage cheese that can be used in cheesecakes, baking, dips or simply spread on bread. Kefir is fermented milk and an amazing source of probiotics. Blue Bay Quark and Kefir from Mornington, Victoria are award-winning and made using family recipes that have been passed down through four generations.
Quark is one of the most nutritious and easily digested foods and is relatively low in fat. It contains valuable proteins, vitamins and minerals and is full of omega-3 fatty acids.
Because it is acidic kefir can be used in recipes where cultured buttermilk is called for. The lactic acid activates baking soda, making for fluffy pancakes and delicate crêpes.
500g blue bay quark
Blue Bay European-style light sour cream, 2 tablespoons per plate
fresh blueberries, 5-8 per plate
Chunky loganberry and blueberry sauce (see recipe below) to garnish
Beechworth single origin honey, to drizzle
Mix 125g of Blue Bay Quark with Blue Bay European-style light sour cream and spoon onto a serving plate. Top with blueberries, Chunky loganberry and blueberry sauce and a drizzle of honey.
Chunky Loganberry and Blueberry Sauce
500g fresh or frozen mixed berries; we used last season’s frozen loganberries and blueberries
Juice of half a lemon
4 tsp sugar
½ tsp cinnamon
10 2cm x 2mm strips of lemon zest
1 tbsp Chambord liqueur
1. Place berries in a small saucepan on low heat to thaw and cook down for approximately 5 minutes.
2. Add the lemon juice, sugar, Chambord, nutmeg, cinnamon and lemon zest. Reduce heat and continue cooking for a further 10 minutes to infuse flavours.
3. Remove from heat and allow to cool before serving.
Blue Bay Dairy
1/6 Latham Street Mornington, Victoria
T. 03 5976 4999