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Food

My Market Kitchen's Cheese Board

Preparation time
5 Minutes
Cooking time
5 Minutes
Serves
4

We're back for Channel 10's My Market Kitchen for a food and wine adventure with hosts Laura Sharrad and Mike Reid!

On this episode, we venture into Adelaide Hills and the Central Ranges to explore what these regions have to offer. Mike shows us how to put together a cheese board with a stunning selection of cheeses. The driftwood has a delicate flavor that pairs nicely with the Pinot Noir.

While Mike creates this delicate yet flavorsome cheese board, Adam suggests a perfect wine pairing of Chain of Ponds Morning Star Pinot Noir 2020 and Gilbert Blanc Riesling Blend 2021.

You can tune in at 3:30pm weekdays on Channel 10 - start cooking!

Ingredients

1 Wheel of Epoisses

1 Wheel of Long Paddock Driftwood

200g of Lincolnshire Poacher

1 Jar of Kasundi

A few packets of artisan crackers

Method

1. Buy your cheese from a quality provider/ deli.

2. Be sure to store your cheese in the fridge but remember to take them out and bring them to room temperature before plating up your board.

3. Prepare your cheeses, place them on the board, scatter around crackers and serve up the Kasundi.

4. Pour a glass of wine and enjoy!

Food
Preparation time
5 Minutes
Cooking time
5 Minutes
Serves
4

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