When my friend Gilly, Food Manager at the Sticky Rice Cooking School, told me she was asked to source some Blue Butter from Woodside Cheese Wrights for a chicken, olive and preserved lemon tagine, and that the requesting chef was raving about this new product, I was intrigued.The award-winning Cheesery based in the Adelaide Hills is well known for its  delectable range of artisan cheese made from milk sourced from small, local dairies, but their foray into butter is relatively new. Determined to get my hands on a pat, I arrived early at the Showground Farmers' Market on Sunday morning to snaffle a block to take home and slather on a fresh loaf of ...