Build the perfect grazing board on handmade timber. Made for slow nights and good company.
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Cheeseboards in acacia, mango wood and marble, cut for grazing rather than chopping. Marble stays cool, which keeps soft cheese from sweating on a warm Australian evening; timber is lighter to carry and kinder to a knife edge.
For four people, aim for a board around thirty five centimetres across; for a grazing table, go long and narrow so it can run down the centre. Timber boards want oiling every few months and should never be soaked. Marble should be sealed and wiped promptly, since it stains from wine and oil.
Add bowls for olives and dips, a chopping board for prep, coasters for the glasses, and a wine carrier if it is a gift.
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