Rutherford & Meyer will change the way you assemble a cheese and party platter forever. Explore an endless variety of flavor combinations to awaken your taste buds and reignite your passion for great food.

Wafer Combinations

Our bite-sized wafers are perfectly versatile snacks that play well with a wide range of foods and flavours. Try our wafers topped with cheeses and fruit pastes, or with dips, salsas and spreads. Wafers make a heavenly base for canapés and are also a tasty, crisp snack all on their own.

Cucumber and Tuna

Pomegranate, Proscuitto and Ricotta

Rare Roast Beef, Pesto and Horseradish

Buffalo Mozzarella, Basil and Tomato

Pear, Blue Cheese, Honey and Thyme

Prawn, Avocado and Mayo

Proscuitto, Rockmelon and Thyme

Rutherford & Meyer Quince Paste and Ricotta


The intense, tangy flavours of our fruit pastes are the ideal ingredient in glazes, sauces, stuffings, and more. Amplify your taste experience and add a whole new dimension to your meals with our choice recipes.


Rutherford & Meyer all-natural, fruit-flavoured Honey Plus is a unique, all-around topping you can use every day. With a limitless range of delicious culinary combinations, you will never tire of drizzling it onto your plate.


Spread a layer of Strawberry Honey Plus over a cheesecake once it has set


Top toasted bagel generously with a layer of your favourite Honey Plus flavour

Strawberry Layer Cake

Spread a layer of Strawberry Honey Plus then a layer of cream in the middle of a cake – divine!

Strawberry Cream

Mix whipped cream with 1 tablespoon of Strawberry Honey Plus and serve with a selection of fresh fruit

Tasty Pork Glaze

Mix Cherry Honey Plus with soya sauce, red wine, chopped chillies and water and baste before roasting

Gourmet Wafer Snacks

Spread ricotta cheese on Gourmet Wafers and top with a generous dollop of Cherry Honey Plus

Easy chicken Marinade

Mix Apricot Honey Plus with soya sauce, ginger & garlic as a delicious marinade

Green Tea With Honey Plus

Add 1 teaspoon of Apricot Honey Plus to a cup of green tea


Cherry Cheesecake

A simple and delicious dessert treat.



  • 90g butter
  • 200g wine biscuits, crushed
  • 4 eggs
  • 1 tsp lemon juice
  • 250g cream cheese
  • 250g sour cream
  • 250g ricotta cheese
  • 1 cup caster sugar
  • 200g fresh or tinned cherries
  • 1/2 cup Rutherford & Meyer Cherry Honey Plus



  1. Melt butter and stir into biscuit crumbs. Press over base and up sides of a 23cm flan dish. Chill for 1-2 hours.
  2. Combine eggs, lemon juice, cream cheese, sour cream, ricotta cheese and castor sugar together. Blend until smooth (mixture will be quite runny). Pour over biscuit base.
  3. Cook at 160° for one hour or until the cheesecake is set in the middle. Allow to cool slightly.
  4. Stir until Honey Plus has melted and cherries are warmed through. Pour over cheesecake and serve.

Strawberry Banana Smoothie

A delicious smoothie made with banana, strawberries, yoghurt and Honey Plus – a healthy indulgence!



  • 250ml (1 cup) of low fat milk
  • 1 banana
  • A handful of strawberries (fresh or frozen)
  • ½ cup of natural yoghurt
  • 1 tablespoon Rutherford & Meyer Strawberry Honey Plus
  • 4-5 ice cubes (if using fresh strawberries)



  1. In a blender combine all ingredients. Blend until smooth.
  2. Serve immediately.

Cherry Brandied Sauce


  • 50g Cherry Honey Plus
  • long curls of orange zest
  • juice of 1 orange
  • 5 tablespoons of brandy



  1. Combine Cherry Honey Plus, orange zest and juice and melt gently.
  2. Leave to cool, then add brandy.
  3. Leave sauce overnight to enhance flavours.
  4. Gently reheat and pour over steamed fruit pudding such as Christmas Pudding.

Pear & Ginger Pork Spareribs


  • 1 tablespoon soya sauce
  • 1 1/2 teaspoons chopped ginger
  • 1 teaspoon chilli flakes
  • 1 tub of Rutherford & Meyer Pear Paste (120g / 2.4oz)
  • 2 tablespoons of wine
  • 1/2 a cup of water



  1. Combine soya sauce, ginger, chilli, chopped pear paste, wine and water.
  2. Pour over spareribs. Bake for 45 minutes at 180ºC / 350ºF. Baste frequently during cooking.

Pork Fillets with Sweet Potato & Pear Stuffing


  • 2 small sweet potatoes (kumara)
  • 1/2 tub of Rutherford & Meyer Pear Paste
  • 2 small pork fillets
  • Salt and pepper



  1. Peel and boil sweet potatoes until tender.  Blend with pear paste until smooth.
  2. Season with salt & pepper.
  3. When mix is cool spoon onto 2 small flattened pork fillets.
  4. Roll each fillet around the stuffing and tie with string at close intervals so it does not burst open.
  5. Roast at 200ºC  / 395ºF for 30-35 minutes. Serve with jus.

Spicy Pear Salad

This is a delicious salad which pairs beautifully with a Cabernet Sauvignon. It works equally well with Rutherford and Meyer Cherry Paste or Plum Paste.


(Recipe courtesy of Sally James, Author, Chef, Radio Host – Slow Living Radio)



  • 1 pear
  • Juice of half a lemon
  • 1 tablespoon Rutherford & Meyer Quince Paste
  • 4 cups mixed spicy greens – arugula (rocket), mizuna, raddicchio, frisee, chard etc
  • 2 tablespoons red wine vinegar
  • 3 tablespoons Sante Cabernet Grapeseed oil or pungent olive oil
  • 1/4 cup sliced almonds
  • 1/2 teaspoon brown mustard seeds
  • 2-3 tablespoons soft goat’s cheese
  • Salt and pepper to taste



  1. Slice the pear thinly and toss with lemon juice. Warm the quince paste in a pan or microwave until just soft enough to fold through the pear to coat. Set aside.
  2. Wash and place the leaves in a large bowl.
  3. Whisk the vinegar and oil together, Heat a pan over medium – high heat and add the almonds and mustard seeds. Toast, shaking pan until seeds start to pop and almonds are golden brown. Remove from heat and immediately pour in the oil mixture. Pour over the greens and toss well. Season to taste, if desired.
  1. Arrange into individual or large serving bowl, scatter with pears and goat cheese and eat while there is still some warmth from the dressing.

Quince Paste Chocolates

(Recipe courtesy of chef Ruth Pretty, Wellington, New Zealand)



  • 150-200g / 5.3-7.1oz dark chocolate (70% if possible)
  • 150g / 5.3oz Rutherford & Meyer Quince Paste
  • Lightly toasted pistachios



  1. Place chocolate into a small bowl and sit over a pot of simmering water. Make sure the pot fits the bowl tightly so that steam doesn’t fall back into chocolate.
  2. When the chocolate is half melted, remove bowl from pot and stir until chocolate is fully melted.
  3. Trim and cut the quince paste to make approx. 20 x 1.5cm /0.6” cubes.
  4. Dip quince paste cubes into chocolate. A chocolate dipping swirl will make this job simple.
  5. Lift chocolates out and gently tap on side of bowl to remove excess chocolate.
  6. Place onto a tray lined with Teflon or aluminium foil.
  7. Place a pistachio (lightly toasted) onto each chocolate, and leave in a cool place to set.

Store in refrigerator in a plastic container with a firm-fitting lid with wax paper between each layer for up to one week.

Filo Tarts with Feta, Quince Paste and Preserved Lemon


  • 4 sheets of filo pastry
  • 100g / 3.5oz Rutherford & Meyer Quince Paste, finely chopped
  • 100g / 3.5oz goat’s feta, finely chopped
  • Rind of half a preserved lemon, finely chopped



  1. Butter 4 sheets of filo pastry and layer on top of each other.
  2. Cut into 12 even squares.
  3. Line a 12 hole mini muffin pan with the squares.
  4. In a bowl combine the quince paste, feta, and the rinsed, finely chopped rind of half a preserved lemon.
  5. Fill filo cases with the mix and bake at 180ºC / 350ºF for 10 mins.

Pear, Quince & Chocolate Pizza

(Recipe courtesy of Peter Gordon)



  • 6 small sweet pizza bases
  • 2 pears
  • 2 cups of water
  • 1/2 cup of sugar
  • 150g / 5.3oz bitter chocolate, roughly chopped
  • Rutherford & Meyer Quince Paste
  • Double cream or marscapone to serve



  1. Place pizza bases on a lightly greased baking tray.
  2. Peel and core and slice the pears into 12 wedges each.
  3. Briefly poach the pears in sugar and water.
  4. Remove from poaching water and cool.
  5. Divide chocolate between bases, then arrange pears around the base and finally place 4 1/2cm / 11″ cubes of quince paste on the pizza bases.
  6. Leave in warm place for 10 mins and then cook for about 20 mins at 200ºC / 395ºF.
  7. Serve with double cream or marscapone.

Stuffed Chicken Breast


  • Rutherford & Meyer Apricot Paste
  • Chicken Breasts
  • Blanched spinach
  • Nut mix



  1. Slice deep horizontal cut into breast cavity.
  2. Line breast with blanched spinach and a layer of nut mix.
  3. Insert a thick slice of Brick (rind washed cheese) into breast cavity with medium slice of Rutherford & Meyer Apricot Paste.
  4. Cook for 30 minutes or until juices run clear.
  5. Serve on vegetable greens with jus that has developed as the chicken cooked.

Goat Cheese & Fig Fold-Overs

(Recipe courtesy of Michael Bonacini, Chef & Co-owner, Oliver Bonacini Restaurants, Toronto, Canada)


This is a great little canapé for holiday cocktail parties. Make them ahead of time and keep refrigerated. Then just slip them into the oven when your guests arrive. Try using blue cheese or feta as an alternative to the goat cheese – all are excellent!



  • 1 pack filo pastry
  • 1/2 cup aged goat cheese
  • 1 tub of Rutherford & Meyer Fig Paste (120g / 2.4oz)
  • 18 walnut halves
  • 3 tablespoons butter, melted.



  1. Cut sheets of filo into 3 1⁄2” (9cm) squares. Brush with melted butter.
  2. Place a small cube of goats cheese (approx. 0.6”/1.5cm) into the centre, top with a thin slice of fig paste and a walnut half.
  3. Fold the filo corner to corner to create a neat triangle. Press down firmly and brush exterior with melted butter.
  4. Place on a non stick baking sheet and in a preheated oven at 350°F/ 180°C for 7-8mins, until light golden brown.

Allow to cool for a few moments. Serve slightly warm.