Hi Kim,
It`s good to see that you are learning about and experimenting with nutmeg. I think it is one of my top 3 spices. You need a grater so that you can use it fresh. I have a special nutmeg grater which is only ever used for grating whole nutmegs. Perhaps, you could "google" to find a kitchen shop, food market or stockist near you for both the grater and the nutmegs.
I buy vacuum packed, whole nutmegs from my local Asian superstore. If you can find one near you it would be worth checking out. Once you`ve opened the packet, keep the whole nutmegs in a dry, screw-topped jar. They keep for a very long time and only begin to degenerate in terms of flavour once you start to grate each individual nutmeg.
Nutmeg is a spice which goes through the whole repetoire of cooking:
* patés - integral to chicken liver paté;
* soups - add a very light touch to onion, cauliflower, leek or bean based soups;
* cheese sauce - integral and necessary
* stews and casserole - benefit from a touch;
* custards - better with a very light scraping;
* ice cream - nutmeg ice cream is divine;
* pastries - essential to a good Baklava;
* coffee - try a light grating on top of a Cappucino.
Hope this helps,
Archiduc