Thursday, January 3, 2013

Baked Camembert with Honey

A few years ago I embarked on a road trip with some of my closest girlfriends deep into the gorgeous Australian countryside. We visited my dear friend, Kailee for her bridal shower weekend at her then future in-law's cottage, which had the most impressive cathedral ceilings I have ever laid my wide brown eyes upon. Following a wonderful dinner, and an evening filled with laughter and entertainment, we tumbled sleepily into bed where we slept soundly until the morning. When we woke, we showered, tidied up and stopped into a tiny local cafe, Cafe Telegraph for a late brunch before heading home.

Cafe Telegraph has been converted from an old telegraph office that dates back to the 1800s, and it has it's own cellar that you can select a wine from to enjoy with your meal. It was in the stone courtyard of this little cafe, nestled beside the trickling water in the nearby creek that I tried their baked camembert with honey. To summarise, it was nothing short of extraordinary!

Here I share with you the most simplified version of what I enjoyed with my girlfriends on that perfect morning to the enticing sounds of nature.

Baked Camembert with Honey

1 wheel of gorgeous Camembert cheese
1 Tbs honey

Optional ingredients:
1 sprig of rosemary
fresh thyme
nectarine or peach, sliced
Red Delicious apple, sliced
crusty hot bread, torn into chunks

Preheat oven to 200 degrees Celsius (390 degrees Fahrenheit). Score both side of the camembert with a sharp knife. Smear a teaspoon of the honey onto the base of your cheese, place it into a small, round ramekin, then spread the remaining honey onto the top of the cheese. Bake for ten to fifteen minutes, or until the cheese is bubbly and beginning to turn golden on top.

Some prefer to score the cheese with one large cross on the top, stick rosemary or thyme sprigs into the cheese and bake for up to half an hour, however I like to slice a tiny grid pattern into both sides of the cheese (like a mango cheek) to ensure the honey can infuse the cheese from both sides in shorter baking time.

Serve with crusty chunks of hot bread or for a gluten free option, try slices of fresh fruit, such as slightly firm nectarine or peach slices.

Enjoy with friends before or after a meal with a bottle of your favourite wine.

There's something special about plunging a chunk of bread or slice of nectarine into this gooey, salty, sweet, creamy, fondue-like hot cheese.

If you are interested in other heart warming dishes, I have created gluten free recipes for...

dark chocolate hazelnut torte
buckwheat pancakes with cinnamon apples and fresh blueberries
chocolate chunk cookies with fleur de sel (which I baked an hour before I got married!)
mini vegetarian quiches
spiced poached pears in red wine with orange blossom cream
citrus cured salmon and orange salad with vanilla bean and baby spinach

To name a few...

Simply mouth-watering.


See my recipes page here

Bella xx


  1. Thank you :) It's nice to have lovely feedback!
    Bella xx

  2. Mmmmm...delicious! And I love the story behind it. What a fun memory.
    -newest follower! :)

  3. That looks absolutely delicious! That's so great that you made a version of the one that you had with your girlfriends!

    Suzie Q

  4. @ Courtney - Thank you! The bridal shower was a rather lovely weekend. Memorable for all the right reasons.

    @ Suzie Q - Thank you, I only wish I had taken some pictures from the cafe, it was incredible! I love trying to make menu items that I ordered from various places.

    Bella xx

  5. @ Leanne - It really easy an easy side to make, with minimal preparation and baking time. It was a hit with our guests too! :)
    Bella xx

  6. Hello Bella! Thanks for visiting my blog and your lovely comments. (I like your name very much. My daughter is called Bella too - it's short for Isabella)

    That baked camembert with honey sounds divine. I recently saw a recipe for something similar and it was studded with rosemary stalks before baking. I never got around to trying it though - maybe that can be one of my resolutions for 2013, one that I will definitely do!

    Gillian x

    1. Hello Gillian, Thank you for your lovely comment! I think rosemary stalks in baked camembert sounds divine. I made one this week with rosemary stalks, honey and cracked pepper. It was incredibly easy and very popular!

      Isabella is a beautiful name :) I love how it cane be shortened to Bella :)


  7. Love love love baked cheeses!
    I usually use Brie and finely chop some garlic before drizzling honey all over.

    Loving your recipes and loving your blog even more!
    +1 to your followers list! :)

    (brought here by liking seaandsalt on Byron's Facebook)

    Kristin xx

    1. Hi Kristin! Thank you for stopping by! Byron had a suggestion to use a larger ramekin and push two whole garlic cloves down the side. The secret is to smash the cloves with the flat edge of a chef's knife before pushing them down beside the edges of the cheese. The aroma is incredible as it bakes.

      Thank you for your suggestion with the garlic, honey and brie :)

      Bella xx


Thank you for taking the time to leave your messages. I love reading your words and sharing snippets from our seaside life with you.

Love Bella xx


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