Looking for a deluxe retro entertainer? This Vine Leaf Baked Camembert with Beechworth Honey’s Bee Quirky Honey & Nuts, pickled carrot, muscatels and crostini is a sure bet.

Baked Camembert Cheese

1 small wheel of quality Camembert cheese
6-8 vine leaves, rinsed and patted dry
1 jar Beechworth Honey’s Bee Quirky Honey & Nuts

Preheat oven to 180C


1. Wrap the cheese wheel with vine leaves, ensuring that the wheel is completely covered.

2. Bake the cheese on a lined baking tray for 8-10 minutes or until the cheese has become soft to touch and the vine leaves crispy.

To Serve

Serve immediately, generously topped with Bee Quirky Honey & Nuts and a side serve of pickled carrots, muscatels & crostini.

Pickled Carrots

1 cup water
1 cup sugar
1 cup white wine vinegar
1 tsp pickling spice mix (from your supermarket)
1 large carrot, peeled and julienne sliced


1. In a medium saucepan add water, sugar, vinegar and pickling spice mix. Bring to the boil, then reduce heat and simmer for 5 minutes.

2. Remove from heat and add the julienned carrot. Allow to cool in pickling liquid to infuse flavours.

To Serve

Serve the baked cheese warm with its accompaniments.

Beechworth Honey’s Bee Fruity Blue Gum Honey

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