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Fresh goat cheese with native pepperberry

Recipe provided to us by Il Paiolo

Mountain Pepper

Tasmannia lanceolata


500gr of fresh goat cheese
6-7 berries of native pepperberry


  • In a mortar and pestle crush the berries roughly then in a bowl mix the fresh cheese with the crushed berries.
  • Form a log and wrap in plastic wrap.
  • Leave to stand in the fridge for at least 24 hours to let the flavours to develop and serve on a cheese board.
  • It can be served also accompanied with Leatherwood honey (slow food ark of taste product from Tasmania) or Jarrah honey.
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