To serve:blue ewe’s milk cheese, such as Roquefort or Meredith Ewe’s Milk BlueTo serve:thinly sliced red grapes (optional)Honey jelly250 gmhoney100 mldessert wine1½gelatine leaves (titanium strength), softened in cold waterSalted water crackers200 gm(1 1/3 cups) plain flour2/3 tspbaking powder30 mlvegetable oil1eggwhite, beaten with 2 tbsp water
For honey jelly, combine honey, wine and 60ml water in a small saucepan, stir over medium heat and bring to a simmer. Squeeze excess water from gelatine, add to pan and stir to dissolve. Strain through a fine sieve into a 2 cup-capacity serving dish and refrigerate until set (3-4 hours).
Meanwhile, for crackers, preheat oven to 200C. Sieve flour, baking powder and 1 tsp sea salt into a bowl and make a well in the centre. Combine oil and 120ml warm water in a jug, add to well and mix to form a dough. Turn onto a lightly floured work surface, knead lightly until smooth, then cut into 16 even pieces. Roll each into a 2mm-thick oval, brush with egg wash and prick with a fork. Scatter with sea salt and bake, in batches, on baking paper-lined oven trays until golden (12-15 minutes), cool on a wire rack. Crackers will keep for 1 week in an airtight container.
Serve cheese at room temperature with honey jelly, salted water crackers and thinly sliced grapes, if desired.