December, 2018

September, 2018

August, 2018

  • Cracking the code on cheffy terms

    28 August, 2018 Cracking the code on cheffy terms

    Sometimes fine-dining menus can seem like more of a maze than a relaxing pre-dining experience. Here, we breakdown some of the cheffy terms you’re likely to come across and include recipes so you can test them out at home.
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  • Cooking the classics

    27 August, 2018 Cooking the classics

    We consider those classic recipes we go back to time and time again.
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  • IGNI: The first year

    06 August, 2018 IGNI: The first year

    VIDEO: Acclaimed chef Aaron Turner's stirring account of love, loss and starting again.
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May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
    Read more…

January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
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August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
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  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
    Read more…

  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
    Read more…

  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

Will Studd's guide to entertaining with cheese

By
Casey Warrener
Added
14 December, 2015

Presenter of Lifestyle FOOD’s ‘Cheese Slices’, a series that unearths the best small-scale fromageries from around the globe, Will Studd reveals his ultimate cheese recipe, a penchant for French styles, and where to buy the best.

When I pick up the phone to Will he shares that he’s in Byron Bay. “It’s raining here and apparently there’s a shark circling, but I want to go for a surf,” he says. This statement is telling: the man finds beauty in the austere – in nature, in flavour and in the sweet simplicity of a good hunk of cheese. “One of the joys of cheese is that someone has done all of the work for you, and you just need to work out what you want and go buy it! Keep it simple, is my philosophy.”

What’s your ideal marriage of cheese and wine?

Personally, I’d go for Roquefort and Sauternes with some really beautiful rye bread. Roquefort and rye bread are readily available, add a wine with provenance and you can’t go wrong. They’re complementary flavours: you’ve got the creamy, salty intensity of the blue, which works well with the rye that has that slightly sour, bitter character. Another would be a riesling and a Munster from Alsace – a good example of where you have two local products working together.

For the festive season, Brillat-Savarin is great with Champagne, because the cheese is so creamy and the acidity of the bubbles is able to cut through that richness.

One of the most important things to remember about cheese and wine matching is that there are no guarantees – there are predictable outcomes, but there’s nothing like trying combinations and seeing what works. You could say that if you put a big Australian shiraz with a fatty cheese, you’re guaranteed not to succeed. But a sharp cheddar would work. Sancerre and goat’s cheese, fantastic, another failsafe.

And alternative drink pairings?

Something that I partake in a lot is Camembert de Normandy and a good, dry cider. I like Normandy cider, but we’ve got some good ciders here in Australia, too. You can’t get genuine Camembert de Normandy in Australia because of the raw milk regulations, but I do one under my brand called ‘Le Conquerant’, which is a clever use of cultures that creates similar characteristics – it has that aroma of wet hay and cauliflower, and it’s packed in a wooden box in the traditional style. Pair that with the cider, which is cleansing and acidic, and it’s a really special combination.

Do you have an ultimate cheese recipe?

For me, it would have to be a baked Le Conquerant Camembert, which is very easy. Basically you take a couple of cloves of garlic and split them in half, blanch them for a minute in boiling water, then you stick them in the top of the cheese, unwrapped but still in its wooden box. Put a splash of wine on top – it doesn’t matter what wine, it can be red or white – add a grind of pepper, a sprig of fresh pine, and pop it in the oven at 180 degrees for 20 minutes. When it’s ready, dig it out with a fresh baguette. Again it has to be a French-style Camembert – it can’t be mild. You could try it with other cheeses; the only rules are that you need a box, and a style with a little bit of flavour.

Where would you recommend buying cheese?

I find farmers’ markets very uplifting – I always wonder where the $200 went when I leave – but the exhibitors are so enthusiastic, everything is really fresh, and it makes you believe in the future of good food. Your local farmers’ market will be a good reflection of the region’s cheese no matter where you are in the world. In terms of shops, I’d normally go and check out Simon Johnson, which you’ll find across Australia. The other important thing to note is that if you can, always try before you buy.

Will you have cheese on your Christmas table?

I’m a great believer in blue cheese for Christmas, probably because of my English background where it’s common to share cheeses like Stilton on the day. Another reason is that cow’s milk blues are generally at their best when made from autumn milk, because it’s more concentrated and has lots of flavour. That’s in Europe, but in Australia there’s a similar principle in that you start to see the first blues of spring in shops at Christmas. So you’re seeing what we’d call new season or new growth, and it means really interesting styles.

For more entertaining ideas, try these canapes matched to sparkling wines

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