- A stunning match with aged cheddar, washed rind, creamy blue, or ash-dusted goat’s cheese.
- Serve alongside cured meats like prosciutto, salami or smoked duck to add a touch of sweetness and depth.
- Complements lamb, pork, or game—try as a side, glaze, or jus enhancer.
- Best enjoyed with a glass of Tasmanian Pinot Noir or a medium-bodied red—bring out the regional magic.
