A note from Chef Cameron Matthews;
“This dish is a cheat’s version of a classic fondue that I think is even better than the original, and any roasted vegetables can be used, but I like earthy beets and roasted cauliflower.”
- 200g Woombye Cheese Camembert
- 1 head cauliflower
- 8 baby beetroots with leaves
- 1 tsp fennel pollen
- 60ml dry white wine
- 200ml olive oil
- Sea salt
Preheat oven to 180c.
Break the cauliflower into large flowerets. Wash the baby beetroots well and remove leaves and stems. Reserve leaves & stems.
Place the cauliflower and beets in a roasting tray and coat liberally with approx. 150 ml of the olive oil, season with sea salt, place into oven and roast until beetroot is soft and the cauliflower is browned all over and cooked through, toss through the beetroot stem and leaves and place back in the oven to wilt.
In a separate baking dish just large enough to snuggly fit the camembert, pour the wine and approx. 50 ml olive oil over the cheese.
Sprinkle with fennel pollen and bake in the oven for 10 minutes, or until the cheese is melted throughout.
Place the dish of baked camembert into the middle of the roasted cauliflower and beetroot, serve in the tray.