Watch The Cook and the Chef online: Episode 32 Cheese + Crabs

When it comes to fine cheeses we’re spoilt for choice in Australia, there are over one hundred different varieties being produced by Cheese Wright’s all around the country. A self proclaimed ‘cheeseophile’, Simon’s always on the hunt for new product and headed up to Woodside in the Adelaide hills to meet artisan cheese maker Kris Lloyd and try one her latest creations, which had been inspired by her Greek grandfather. Called ‘Etzy Ketzy’, it was something her grandfather would say to her when she asked how he was. In Greek it means half and half, or fifty, fifty and that’s what this soft cheese is, half cow and half goats milk Using some of Kris Lloyd’s deliciously oozy Etzy Ketzy, Simon makes a leek, potato and cheese tart. Served warm or cold with a mixed leaf and herb salad, it’s a great way to use a soft cheese and works flawlessly with the other ingredients Maggie uses another of Kris’s cheeses to make chestnut pikelets with goats cheese, served with a wonderfully rich blood orange reduction. Based on a recipe used for chestnut cake, served in Italy with coffee, Maggie serves her pikelets with currants that have been reconstituted in verjuice, topped with melted cheese and syrup of blood orange, perfect for serving with drinks at any time of the year. Spanner Crabs are found around much of Australia’s coast but only fished commercially on a stretch of our eastern coastline. In the small fishing village of Brunswick heads on the Northern NSW coast Maggie meets Craig Wraight, a young fisherman who’s been catching these deep sea crabs for two years. Craig give Maggie the low down on the unusual orange crab with spanner like claws and Maggie wonders how it will compare with her favourite eating crab, the blue swimmer. Spanner crab salad is next on Maggies menu. Spanner crabs are a little tricky when it comes to removing the meat, but the delicate sweet meat is definitely worth the effort. Once cooked and combined with fennel, apple, watercress and avocado it makes a lovely fresh salad. Simon’s a bit fan of the bizarrely named and looking, Morton bay bug. These ancient looking crustaceans work beautifully with a ‘Thermador’. Traditionally made with lobster the bug meat is served in the shell with a sauce made from cheese, shallots, mustard and tarragon. Baked in the oven and garnished with parsley, its simple to prepare, but hard to resist and a great way to use one of the more unusual members of the crustacean family. Recipes: - Leek and Cheese Tart - Bug Thermador - Chestnut Pikelets - Crab Salad

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