A spectacular cheese with accompaniments makes a perfect shared plate. There is a wonderful range of Italian cheeses available in New Zealand – both locally made and imported. Here, I’ve used cheeses from artisan cheesemaker Il Casaro. We have shown whole cheeses, but obviously you can also buy smaller pieces to suit.
INGREDIENTS
1 wedge Parmigiano-Reggiano (whatever size you prefer)
walnut halves, roasted
1 piece honeycomb and/or runny honey
METHOD
Place all the ingredients on a large board with a Parmesan knife. Cut off chunks of the Parmigiano-Reggiano and drizzle with honey. Serve with the walnuts.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!