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

Better Homes and Gardens (Australia) - - Fabulous Food -

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.

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