03/06/2026
This baked camembert is the ultimate cosy season indulgence, paired with charred crusty bread and a glass of your favourite red. We sourced this beautiful wheel of camembert from then topped it with a delicious walnut crumb and a generous drizzle of Redgum honey from for the perfect balance of sweet and savoury.
See the full recipe below as featured in the current edition of the Swan Valley Magazine.
INGREDIENTS
125g Harvey Cheese camembert
1 tbsp of The House of Honey’s Redgum
honey
⅓ cup walnuts
2 tbsp dried cranberries
2 tbsp of The House of Honey’s Redgum honey, extra
1 tsp rosemary, finely sliced
1 tsp butter
Pinch salt
METHOD
Preheat oven to 180ºC. Place the camembert wheel into a matching sized ramekin and score the top in a criss-cross pattern.
Drizzle one tbsp honey over the top and bake in the oven for 12-15 minutes until melted inside.
While the cheese is cooking, add walnuts, cranberries, extra two tbsp honey, rosemary, butter and salt into a small saucepan and stir constantly over low heat until the honey and butter has melted (approx. 4-5 minutes), ensuring that it doesn’t catch on the bottom of the saucepan. Remove from heat and set aside.
Place the ramekin containing the cooked cheese onto a serving platter. Spoon the walnut honey topping over the cheese and serve immediately. Perfect on top of cracker biscuits or sliced crusty bread. Enjoy!
