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THE BASTARD TAITTOTALLY UNIQUE & MADE NOWHERE ELSE! The Tait recipe started as a series of mistakes by the previous owner cheesemaker when a friend (the eponymous Tait) dropped by with a couple of bottles of red wine while she was cheesemaking. Taking her eye off the game she overheated the curd and had to cool it down with cold water, cooled it down too much, then had to reheat it. The result was a washed curd cheese with a white mould rind and a smooth textured

Add 10% beer and a light balsamic sauce you have the perfect savoury addition to a cheese board

PERFECTION ON FRUIT TOAST

Another favourite of ours is this unique tropical butter so loaded with fruit we classify it as healthy

Each variety of cheese comes in an approximate 50g weight

Stanthorpe Pepper is rich

or a creamy potato mash

Essential Oil Blend: Lavender

ginger & garlic with a hint of chilli

the perfect dressing for a crispy duck and char-grilled asparagus salad

velvety glaze

You can use as little or as much as you like to create your ideal level of fizz and colour for a truly prehistoric soak

These delicious Chilli Pepper Beersticks are from the Lockyer Valley QLD