Brisket board

Sunday roast. Slow-cooked lamb. A chook that's been in since morning. This is the board you bring it to the table on.

At 49 × 44cm it's got the real estate for a proper oven roast — big enough to carve on, sturdy enough to carry loaded to the table. The deep juice moat keeps everything contained so your bench and your tablecloth stay clean.

Made from a mix of recycled and new Australian hardwoods — Jarrah, Ironbark and Tassie Oak — the grain and colour on every one of these is different. That's what you get when you work with real timber rather than something pressed in a factory.

Finger grips on the sides make it easy to pick up and move even when it's loaded. Four rubber feet keep it planted on the bench while you carve.

Size: 49 × 44cm Timber: Jarrah, Ironbark, Tassie Oak Sourcing: Recycled + new Australian hardwood Juice moat: Deep groove, full perimeter Grip: Finger grips both sides Finish: Gilly's food-safe board oil Feet: 4 non-slip rubber feet

Gilly's oil is easy to find online or at good hardware stores — a light re-oil every few months is all this board needs to keep looking great.