A beautiful way to use your gardens bountiful harvest to create a late summer New Zealand classic.


Makes 4 pies

  • 500g Mainland Creamy Brie cut into 4 even portions 200g fresh or frozen blackberries
  • 4 tbsp. blackberry jam or similar
  • 4 sprigs fresh thyme
  • 2 sheets puff pastry cut in half, thawed
  • 1 egg + 1 tbsp. water
  • Cracked pepper
  • 1 orange zested



  1. Preheat oven to 160 degrees.
  2. Cut the pastry so that it is double the size of the brie portions and set onto the table.
  3. Place a piece of brie in the center of each piece of pastry.
  4. In a bowl, mix together the blackberry's, jam and orange zest.
  5. Divide the mixture and place it on top of each piece of brie. Finish with a sprig of thyme and a crack of pepper.
  6. Finally, fold in the pastry so that it is fully enclosed and looks nice and tight.
  7. Begin to brush the outside with the egg mixture evenly before moving to a baking paper-lined tray.
  8. Cook in the oven for 10-12 minutes until the pastry is golden brown. Serve hot!

Late season lemonade

Serves 4

  • 8 ripe lemons juiced
  • 1.5 litres water
  • 2 tbsp. sugar
  • 4 sprigs fresh thyme
  • 4 slices of lemon
  • Ice and 4 glasses


  1. Mix everything together in a large jug or bowl until the sugar has dissolved.
  2. Pour into 4 glasses over ice and garnish with thyme and lemon. 
  3. The perfect match to a perfect pie.

Recipe by

Chef Danny Simpson

Pour your lemonade over ice and garnish with thyme and lemon. The perfect match for a perfect pie!

A deliciously creamy cheese with a smooth, rounded body and soft white mould exterior. Our Creamy Brie is ready ripened and as such can be enjoyed immediately.