The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cheese board with grape jelly and oat biscuits

You will need to begin this recipe 1 day ahead.

You'll need

1 wheel of ripe washed-rind cheese, such as L’Edel de Cleron 1 wheel of ripe ewe’s milk cheese, such as Fleur de Marquis   Grape jelly 700 gm red grapes, plus extra to serve 2 Granny Smith apples, coarsely chopped 80 ml (1/3 cup) lemon juice, seeds reserved 440 gm (2 cups) white sugar   Oat biscuits 220 gm wholemeal flour 80 gm (¾ cup) oatmeal 80 gm (¾ cup) finely chopped walnuts 2 tbsp fresh coarsely ground black pepper 100 gm butter, coarsely chopped


  • 01
  • For grape jelly, place grapes in a large saucepan and coarsely crush using a wooden spoon. Add apple, lemon juice and seeds and 2 litres of water and simmer over low-medium heat, stirring occasionally, for 1 hour. Strain through a muslin-lined sieve into a large bowl. Measure 1 litre of liquid (discarding excess and pulp), combine with sugar in a large saucepan, then stir over low heat for 5 minutes or until sugar dissolves. Increase heat to medium, simmer for 1 hour or until jelly reaches setting point (see note). Remove from heat and stand for 10 minutes, skim scum from surface and ladle into sterile jars. Seal and invert jars for 2 minutes, then turn jars upright, cool to room temperature and refrigerate overnight. Makes about 2 cups. Store in refrigerator for up to 3 weeks or until needed.
  • 02
  • Meanwhile, for oat biscuits, preheat oven to 170C. Process flour, oatmeal, walnuts, pepper, butter and 1 tsp salt in a food processor until mixture resembles coarse crumbs, add 2/3 cup of water and process until a dough forms. Roll dough out on a lightly floured surface to 3mm thick, then using a 7cm-diameter cutter, cut out rounds and place on a baking paper-lined oven tray. Re-roll excess dough and repeat. Bake for 20-30 minutes or until pale golden and cool completely on oven tray. Makes about 20 biscuits. Store oat biscuits in an airtight container for up to 1 week.
  • 03
  • Serve cheeses at room temperature with grape jelly, oat biscuits and grapes.

Note To test for setting point, place 1 tsp of jelly mixture on a cold saucer in the freezer for 2 minutes until cold, push with a fingertip and if it wrinkles, it's ready.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Spicy, peppery shiraz.

Featured in

Nov 2007

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.