Campfire Baked Brie with Bush Dukkah, Rosemary, Macadamia Nuts and Honey
Planning meals for our camping trips would have to be one of my favourite things to do. I love researching online for inspiration and adapting meals to cooking outdoors. Preparation is key, no doubt, but just because we're going camping, it doesn't mean we have to have bacon and eggs for breakfast (we had zucchini, corn and jalapeño fritters) or spaghetti bolognese for dinner (we had campside seafood and chorizo paella).
When we go camping, I love sitting around the campfire together in the late afternoon, having a wine and some cheese. Our lives are so busy with our work and two kids, that this small moment of rest and relaxation is what I crave when we go camping. Usually I rustle up a cheese platter, which we enjoy while sipping red wine from our camping mugs, but this time I wanted to try something different. I've always loved the idea of baked brie; the small act of baking brie instead of serving as is, takes the experience to a whole new level - gooey, warm and utterly luxurious. I knew baking brie over our campfire would be the place to do it on our camping trip and I couldn't wait to give it a try.
I knew I didn't want to simply serve up baked brie on it's own; I always like to see where I can add in flavour wherever I can. We recently started stocking a thoughtful range of native ingredients from Kakadu Plum Co, including Saltbush, Tasmanian Pepperberry and Bush Dukkah. The Bush Dukkah is by far one of the most incredible ingredients I have come across. It's like your traditional dukkah, but different! It's 100% Australian and is made using macadamia nuts, sesame seeds, lemon myrtle, wattleseed, peppeberries, mountain pepper, kakadu plum and salt. It's so good on fish, meat and salads, as well as a dipping accompaniment with sourdough bread and EVOO. But I knew it would be the perfect addition to my Campfire Baked Brie. I decided to throw in some extra ingredients to make (in my humble opinion) the best Baked Brie in the business. The best thing about my Baked Brie is that you can also make this in your oven at home, and I have included the steps for this also. Read on for the recipe. You can watch how it came together over the campfire here. And as always, enjoy!
Ingredients
1 wheel of brie
1 heaped tbsp Bush Dukkah (exact measurements are no required, refer to method)
1 sprig of fresh rosemary
Handful of raw macadamia nuts
Honey (exact measurements are not required, refer to method)
Fresh sliced baguette
Equipment
Aluminium foil
Bread knife
Method
Get your campfire going, or if you're cooking at home, preheat your oven to 200C.
Place your wheel of brie in the middle of a large sheet of aluminium foil (al foil).
Sprinkle and cover the topside of the wheel of brie with Bush Dukkah. The more the better.
Peel the leaves off the rosemary sprig and sprinkle them all over the topside of brie (and on top of the Bush Dukkah).
Wrap the brie up in the al foil (see picture below) and twist to seal.
If you're baking the brie over a campfire, place the brie onto your campfire. Bake for at least 15 minutes. You'll know if it's ready by gently pressing down on the al foil and it's feels soft and squishy. Be careful not to push too hard otherwise you may break the wheel of brie.
If you're baking the brie in your oven at home, place the brie into the oven (you may need to crumple the al foil down so it doesn't touch the top of your oven). Bake for at least 15 minutes. You'll know if it's ready by gently pressing down on the al foil and it's feels soft and squishy. Be careful not to push too hard otherwise you may break the wheel of brie.
When the brie is ready, you will need to move quickly as it can start to set quickly. Take the brie off the campfire, or out of the oven. Place the brie onto a serving plate, open up and peel back/peel off the surrounding al foil.
Sprinkle macadamia nuts on top and around the cheese, and drizzle honey all over the nuts and brie.
Serve immediately with sliced freshly baked baguette. Enjoy!
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