Selection Of Australian Cheese & Condiments Recipe

Bring cheeses to room temperature

Remove all cheeses from refrigeration and let them sit at room temperature for 30–60 minutes before serving. This allows flavours and textures to open up; softer cheeses will become creamier and aged cheddar will taste more complex.

About 10 minutes before serving, if the washed-rind cheese is very soft, set it on a small plate so it keeps its shape when guests serve themselves.

Shortly before serving, slice the sourdough baguette into 1 cm thick slices. Lightly toast the slices in a 180°C oven for 5–7 minutes until just crisp at the edges, or toast in a skillet for 2–3 minutes per side. Arrange crackers and toasted bread on the board in small stacks for easy grabbing.

Place quince paste in thin wedges or cut into small rectangles for easy spreading. Spoon seed mustard and caramelised onion chutney into small ramekins or jars for neat presentation.

Transfer honey to a small dip bowl or a honey server. If honey has crystallised, warm the jar in a bowl of hot (not boiling) water for 5 minutes and stir until pourable.

Drain olives and place in a small bowl; drizzle with 5 ml extra virgin olive oil and scatter a small pinch of black pepper. Stir to coat.

Rinse grapes and pat dry; leave some on the stem for a natural look and pluck some loose berries into small clusters. If using fresh figs, halve them and place cut-side up. If using dried figs, quarter them and arrange in a small pile.

Scatter toasted macadamia nuts around the board in small piles. Place rosemary sprigs between cheeses — they add aroma and act as dividers between cheese types.

Select a wooden board or slate platter large enough to hold all components with space between items. Start by positioning the three cheeses spaced apart: aged cheddar, brie-style, and washed-rind. Leave space around each cheese for accompaniments and cutting/serving.

Arrange crackers and toasted bread near the cheeses they pair best with: water crackers beside aged cheddar and brie, sourdough near the washed-rind. Place ramekins of mustard, chutney and honey close to the cheeses but not directly touching them.

Position quince paste wedges on a small plate or directly on the board near the cheddar. Put the olive bowl near the washed-rind cheese. Distribute grapes, figs and macadamias in clusters around the board to add colour and texture.

Drizzle remaining 10 ml extra virgin olive oil lightly over the olives and a few macadamias if desired. Finish by grinding the teaspoon of black pepper over the brie and washed-rind cheese (to taste). Tuck rosemary sprigs into gaps for fragrance and visual appeal.

Provide separate cheese knives: a hard-cheese knife for the cheddar, a soft cheese spreader for the brie and a small serving knife for the washed-rind. Label cheeses if presenting to guests. Serve immediately once cheeses have reached room temperature.