Molten Baked Camembert with Chili Honey, Macadamia Pistachio Crunch & Native Australian Accents
A dramatic, shareable centerpiece that celebrates Australian ingredients, transforming a classic baked camembert into a sophisticated, textured experience with sweet heat, nutty crunch, and native aromatics.
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Yield: Serves 4–6 as an indulgent appetizer or starter
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Ingredients:
For the Cheese:
· 1 whole wheel of Camembert (250g), in its wooden box (remove any plastic wrapping)
· 1 tablespoon extra virgin olive oil
· 1 sprig fresh lemon myrtle leaves or thyme (for aromatics)
For the Macadamia Pistachio Crunch:
· 30g raw macadamia nuts, roughly chopped
· 20g shelled pistachios, roughly chopped
· 1 teaspoon Wattleseed (ground, optional for earthy, coffee-chocolate notes)
· 1 tablespoon cold butter, cubed
· 1 tablespoon raw sugar
· Pinch of salt flakes (e.g., Murray River pink salt)
For the Chili Honey:
· ⅓ cup (80ml) high-quality honey
· 1 small red chili (like Bird’s Eye or Fresno), finely sliced (deseeded for less heat)
· 1 strip of lemon myrtle leaf (or 1 strip of lemon zest)
For the Native Accents & Serving:
· 1 punnet (125g) finger limes (caviar scraped out)
· A few leaves of saltbush (crisp-fried briefly in a dry pan, optional)
· Freshly baked damper scrolls, crusty sourdough baguette, or crisp crackers
· Sliced green apple or pear
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Equipment:
· Small baking tray
· Parchment paper
· Small saucepans (x2)
· Small skillet/frying pan
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Instructions:
Step 1: Prepare the Crunch & Honey (can be done ahead)
1. Make the Chili Honey: In a small saucepan, gently warm the honey, sliced chili, and lemon myrtle over the lowest heat for 5-8 minutes. Do not boil. Remove from heat and let infuse. Can be made a day ahead; reheat gently before serving.
2. Make the Nut Crunch: Heat a dry skillet over medium heat. Toast the chopped macadamias and pistachios for 2-3 minutes until fragrant. Add the cold butter, raw sugar, and wattleseed (if using). Stir constantly for 1-2 minutes until the sugar melts and coats the nuts in a glossy, buttery caramel. Immediately spread onto parchment paper, sprinkle with salt, and let cool completely. Break into clusters once set.
Step 2: Bake the Camembert
1. Preheat oven to 180°C (350°F).
2. Remove the camembert from its box and place it back in the bottom of the wooden box (this prevents leakage). Score the top of the cheese in a shallow crosshatch pattern. Place the box on a baking tray.
3. Drizzle the cheese with olive oil and tuck the lemon myrtle or thyme sprig on top.
4. Bake for 15–20 minutes, until the cheese is visibly puffed, molten in the center, and the rind is soft.
Step 3: Assemble with Drama
1. Carefully transfer the baked cheese (still in its box) to a serving board. Immediately crown the hot cheese with the Macadamia Pistachio Crunch, pressing some into the molten center.
2. Drizzle generously with the warm Chili Honey, letting it pool around the base.
3. Scatter the vibrant pearls of finger lime caviar over and around the cheese.
4. Garnish with crispy saltbush leaves (if using).
Step 4: Serve Immediately
1. Present the entire board at the table. Provide knives for guests to dive in, scooping the molten cheese, crunch, and honey onto bread, damper, or apple slices.
2. The experience: crack through the nutty, buttery crust into the oozing, creamy cheese, balanced by the sweet-heat of the honey and the bright, citrus-pop of finger lime.
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Chef’s Notes:
· No Wooden Box? Bake the cheese in a small, snug ramekin.
· Heat Level: Adjust by using more or less chili, or by removing the seeds.
· Native Ingredient Substitutes: If finger limes or wattleseed are unavailable, use a little lime zest for acidity and a pinch of ground roasted coffee or cocoa for depth. Fresh thyme is a perfect substitute for lemon myrtle.
· Timing: Have everything prepped and ready before the cheese goes in the oven, as assembly must be swift.
This dish is a celebration of texture and terroir—creamy, crunchy, spicy, sweet, and uniquely Australian. Perfect for opening a special dinner or as the star of a thoughtful gathering.