Nick Haddow

Founder of Tasmania’s Bruny Island Cheese Co. and lifelong fan of getting in the whey.

Nick Haddow has been making cheese for 25 years: he’s done it in India (where he had trouble keeping monkeys out of the maturing room), watched skyr being produced in Iceland and visited Sri Lanka to try buffalo curd. This all makes him the “most predictable person” at a picnic: of course he’s bringing curds, washed rinds and the hard stuff. He recommends selecting two or three cheeses of different styles. Keep them in a small, plastic container to prevent the cheeses from drying out and only bring them out when you’re ready to eat. The drinks (and how you serve them) are important, too. “Go the extra step and use good glasses,” he says. “Wrap them up in cloth napkins to protect them.”

Clockwise from top left House of Arras Méthode Traditionelle Brut Elite Cuvée 1301, $35. Didgeridoonas Australian Walkabout cooler bag, $102. Ado grinder, $69.95, from Country Road. Stanley Mountain coffee system, $55, from Koskela. Double Crossed Merino Super Fine Wool throw, $325, from Waverley Mills. Eva Solo Nordic Kitchen vacuum jug, $180, from Until. Poco rectangular plates, $29.95 for two, from Papaya. Opinel No 8 folding knife, $22.95, from Knife Shop Australia. Handmade ceramic bowl, $50, from Chef Vs Clay. Bamboo tongs, $10, from Ginkgo Leaf. Jai tray, $79.95, from Country Road. Fresh N Rebel Rockbox Cube Wireless speaker, $50, from ASOS. Furoshiki Oboro-zarashi cloth, $35, from Ginkgo Leaf. Bosign spreader knife air, $44.90, from Top3 by Design. O wine tumblers, $99.95 for six, from Riedel. Pontini plate, $14.95, from Papaya.