My Market Kitchen's Charcuterie Board
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 the King Valley and Heathcote to explore what these regions have to offer. Mike shows us how to put together a fabulous Charcuterie Board that pairs nicely with the Italian Sangiovese Adam suggests. Mike encourages a balance of flavors on the charcuterie board, to keep eating for longer!
While Mike creates this classy charcuterie board, Adam suggests a perfect wine pairing of Grenache Wizardry Grenache Blanc 2020 and Nugan Estate Alfredo Frasca's lane Sangiovese 2019.
You can tune in at 3:30pm weekdays on Channel 10 - start cooking!
A few packets of artisan crackers
100g Shaved ham off the bone
100g Hot salami
Seeded Mustard or Relish (Optional)
1. Buy your cured meats, olives and accompaniments from a quality provider/ deli.
2. Prepare your meats and olives, place them on the board, scatter around crackers and serve up the accompaniments.
3. Pour a glass of wine and enjoy!