Recipe road trip Karen and Johanna’s tour of southwest Tasmania took in the delicious produce and specialist makers. Try these ideas from their visit
The best cheese board 1 piece washed rind, soft 1 piece natural rind,
hard or semi-hard 1 piece blue or
goat’s cheese 1 bunch dried muscatels
or raisins 10 whole walnuts in
shell, cracked open ¼ cup almonds 6 dates 3 dried pears or other
dried fruit of choice 3 fresh figs, sliced open Rye crackers, to serve
Choose cheeses you love to eat but also be adventurous and try new styles. Consider texture and flavour contrasts – I like to combine a soft, a hard and a goat’s or blue. Take cheese out of fridge and unwrap at least an hour before you plan to eat it. Room temperature is where those delicious aromas and flavours thrive. I use nuts in their shells as they tend to be fresher as well look good on the board. I prefer not to use fresh fruit (except for fresh figs) but love dried fruit, such as pears, raisins and dates. How to shuck an oyster
STEP 1 Hold the oyster in a cloth with its flat side up, the pointy end towards you. Using a shucking knife, bash off the frilly edge of the shell.
STEP 2 Insert the shucking knife between the upper and lower shells at the pointy end or ‘hinge’. Give the knife a wiggle to help you penetrate the shells.
STEP 3 Using a twisting motion, pry the shells apart. Slide the knife slowly from side to side, flat against the top shell. Be firm but gentle, so as not to damage the oyster or lose any of the fluid.
STEP 4 Once you’ve removed the top shell, carefully slide your knife under the oyster and cut the abductor muscle. Then, gently turn the oyster over within its shell.
STEP 5 Serve with a squeeze of fresh lemon juice.