We enjoyed making this Lemon Myrtle & Mountain Pepper Leaf Cheese Log over the holiday period.  It's a delicious native starter - perfect for your next event.  This recipe is courtesy of Jules McKie for The Australian Superfood Co.

Time: 15 minutes

Makes: 2 logs

Ingredients:

Hazelnut & Herb Crumb

• 100 grams toasted hazelnuts, finely chopped
• 11/2 tbsp fresh mixed herbs, finely chopped
• rind of 1 lemon, finely grated
• pinch of sea salt

Lemon Myrtle & Mountain Pepper Cheese Log

• 250 grams cream cheese, softened
• 100 grams vintage cheddar, grated
• 100 grams mild cheddar, grated
• 2 tsps fresh red chilli or capsicum, finely chopped (seeds removed)
• 1 tbsp fresh mixed herbs, finely chopped
• 1 tsp garlic, minced
• 1 tsp Ground Lemon Myrtle 
• 1 tsp Mountain PepperLeaf
• pinch of sea salt

Method:

Hazelnut & Herb Crumb

1. Place all ingredients in a medium size bowl and mix well to combine. Set aside.

Three Cheese Log

1. Place cream cheese in a large mixing bowl and mix until smooth. Add remaining ingredients and mix well to combine.
2. Scrape the sides of the bowl and gather the mixture into one lump. Cut in half and using your hands, shape both pieces into log shapes. Add a little olive oil to your hands to stop the mixture from sticking and help form the mixture into the desired shape.
3. Tip the crumb mixture onto a flat plate. Roll each log in the crumb mixture, pressing gently to ensure the cheese log is well coated and the crumb sticks.
4. Place the cheese logs in a sealed container, lined with baking Refrigerate for approx. 1 hour to allow it to firm up.

To serve:

Serve on a platter with crackers, fresh fruit (figs, apple and pear slices, blueberries, grapes), vegetable cruidites and sweet, fresh honeycomb.

Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie