The Taste of Tasmania
Tasmania has gained a reputation as a food-lover’s destination, so I figured I’d periodically post some recipes starring the best of local produce. Don’t worry, though, if you can’t get hold of the actual Tasmanian stuff – every one will easily be able to be replaced with a local substitute.
In particular don’t think there are any US or UK distributors for King Island Dairy, which is a shame. King Island is famous, even by Tasmanian standards, for the quality of its dairy produce.
I’ll start off with something that’s as incredibly easy as it is just plain incredible:
Baked King Island Double Brie with Cajun Honey
This is just amazing comfort food on a Tasmanian winter night; while as an entree, it encourages immediate intimacy among your guests, as everyone dips in. Or curl up with someone by an open fire and enjoy its warm gooeyness.
- King Island Dairy Cape Wickham Double Brie
Otherwise, use a good quality double brie.
- 1 tbsp Melita Honey Farm Cajun honey (limited overseas shipping)
- 1 Tbsp & pinch hot smoked paprika.
- 2 x Corella pears
(Substitute any crisp pear variety, or Granny Smith apples)
Preheat the oven to a moderate 180ºC (350ºF)
Place the brie in a small baking dish, or any oven-proof container, really, that’s the right size. Don’t try and remove the rind off the cheese or anything – just unwrap it, and pop it straight in the dish.
Drizzle the honey over the brie. If you don’t have the Cajun honey (more than likely), drizzle the honey, then sprinkle the pinch of smoked paprika.
Pop it in the oven, for about fifteen minutes, or until the cheese is soft and gooey and bubbly.
Cut the pears or apples into slices (don’t bother peeling them).
Use the slices to scoop up the cooked brie – the contrast of the crisp sweetness of the fruit, and gooey nuttiness of the cheese is sensational. Add a good white wine, and your taste buds will be in heaven.