Find out how you can make quick and delicious dishes using Clevedon Buffalo Company’s award-winning buffalo dairy products.

Just south of Auckland on the shores of the Hauraki Gulf is a farm unlike any other in New Zealand. True pioneers of the buffalo farming scene locally, Richard and Helen Dorresteyn own and operate 200 head of buffalo and were the first to farm buffalo in New Zealand in 2007. They are a family-run business, and collectively produce award-winning fresh buffalo mozzarella, bocconcini, ricotta, yoghurt and marinated buffalo cheese.

Over the years they have won multiple awards and gold medals at New Zealand’s national cheese and artisan awards, this year, gold medals in the 2022 NZ Champions of Cheese Awards for the Buffalo Feta, Buffalo Mozzarella, Vanilla Bean yoghurt and Natural yoghurt with the Vanilla Bean yoghurt also taking out the coveted Champions of Cheese 2022 Special Award in the Yoghurt category.

Below you’ll find a delicious and easy to make panna cotta recipe made with Vanilla Bean yoghurt and a winter warming harissa spiked yoghurt feta dip with roasted vegetables featuring the natural yoghurt and buffalo feta.

Vanilla panna cotta with orange and candied walnuts

Makes 6 / prep time 15 minutes / cook time 5 minutes

Delicately cardamom flavoured yoghurt panna cotta is a perfect do-ahead entertaining dessert. These are easy to turn out to present on plates, but if you prefer you could serve them in the glasses, topped with the oranges and candied nuts.

INGREDIENTS

100 mls milk
100 mls cream (or use all milk)
⅓ cup caster sugar
4 oranges
3 green cardamom pods, lightly crushed
2 gelatine leaves
1 x 380g tub Clevedon Buffalo Co Vanilla Bean yoghurt
½ cup toasted walnuts
½ cup caster sugar

METHOD

Lightly grease ramekins or glasses with 100ml capacity with a neutral oil.

In a small pan heat the milk, cream, first measure of sugar, zest of 1 orange and cardamom pods until the sugar dissolves, about 5 minutes. Remove from the heat and cool for 10 minutes.

Put the gelatine in a bowl of cold water to soften for 5 minutes. Squeeze the gelatine of excess water and add to the pan of still warm milk mix stirring to dissolve. Cool for another 5 minutes, then strain through a sieve into a bowl. Whisk in the yoghurt. Divide the mix between the ramekins or glasses. Cover and refrigerate overnight to set.

Remove the peel and any white pith from the oranges. Using a sharp paring knife, cut orange segments from the membranes and put into a small bowl.

For the candied nuts, line a tray with baking paper. Heat the sugar in a small saucepan with ¼ cup water until the sugar dissolves and begins to turn amber, around 5 minutes. Add the toasted walnuts and stir to coat, then put onto the baking tray in a single layer. Cool and roughly chop. This can be made ahead and kept in airtight container.

To serve, dip each ramekin briefly in a bowl of very hot water, run a knife around the edge and slip out the panna cotta onto a plate. Spoon over the orange and any juice and scatter over the walnuts.

Harissa spiked yoghurt feta dip with roasted vegetables

Serves 4-6 as a side dish / prep time 15 minutes / cook time 30 minutes

Brightly coloured and full of the flavour this yoghurt feta dip is punchy with harissa. It’s delicious with roasted winter vegetables or to use as a standalone dip with pita chips, or slather in a sandwich.

INGREDIENTS

800g root vegetables such as carrots, beets, turnips, kūmara etc,
2 tablespoons olive oil
a few sprigs thyme leaves
2 teaspoons cumin seeds
150g Clevedon Buffalo Co Natural yoghurt
150g Clevedon Buffalo Co Buffalo feta
1 roasted and peeled red capsicum (jarred is fine to use here)
grated zest 1 lemon
2 cloves of garlic, peeled
1-2 tablespoons harissa depending on spice preference
2-3 tablespoons dukkah
small handful fresh coriander

METHOD

Preheat the oven to 200°C. Line a baking tray with baking paper.

If necessary cut the vegetables in half or wedges. Toss with the olive oil, thyme and the cumin seeds. Season with salt and pepper. Roast for 30 minutes or until the vegetables are tender.

Put the yoghurt, feta, capsicum, lemon zest, garlic and harissa into a food processor and blend until smooth. Add seasoning to taste.

Spoon some of the dip on a serving platter. Top with the roasted vegetables and scatter over the dukkah and coriander and serve the rest of the dip alongside.

For more info and recipe inspiration see www.clevedonbuffalo.co.nz

The full range of Clevedon Buffalo Co products are available for purchase from the Clevedon Village Farmers’ Market every Sunday 8:00am– 1:00pm and from select specialty stores and supermarkets nationwide.

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