I was first introduced to Chestnuts when a couple of Italian backpackers come to stay at the farm and they asked if we could get some chestnuts. So I went searching and acquired them from lovely farm in Tenterfield. We had a lovely meal of roasted Chestnuts and mulled wine. I've not missed a season since and here's a really great recipe I have enjoyed each season.
-Score them (slice through the skin in the middle)
-Apply heat (roasting, boiling)
-Peel while still hot
-Chestnuts can be, but are rarely, eaten raw.