Molten Baked Camembert with Chili Honey, Macadamia–Pistachio Crunch & Native Australian Accents
Description
This Molten Baked Camembert is a luxurious yet effortless centerpiece, inspired by Australian flavors and festive entertaining. A whole wheel of creamy Camembert is gently baked until irresistibly gooey, then crowned with warm chili-infused honey, a crunchy blend of macadamias and pistachios, and subtle native Australian accents like lemon myrtle or wattleseed (optional but magical).
The contrast of molten cheese, sweet heat, and buttery crunch makes this dish perfect for holiday tables, wine nights, or elevated grazing boards. Serve it bubbling hot with crusty bread or crisp crackers and let everyone dip in.
Time Required
Prep Time: 10 minutes
Bake Time: 12–15 minutes
Total Time: 25 minutes
Ingredients (Serves 4–6)
For the Baked Camembert
1 whole Camembert cheese (200–250 g wheel)
1 small garlic clove, finely sliced
1 small sprig fresh rosemary or thyme
Chili Honey
¼ cup honey
½ tsp chili flakes (adjust to taste)
1 tsp olive oil
Macadamia–Pistachio Crunch
2 tbsp macadamia nuts, roughly chopped
2 tbsp pistachios, roughly chopped
Pinch of sea salt
Native Australian Accents (Optional but Recommended)
Pinch of lemon myrtle or ground wattleseed
Finely grated lemon zest (optional substitute)
To Serve
Crusty sourdough, toasted baguette slices, or crackers
Fresh figs or pear slices (optional)
Instructions
1. Preheat & Prepare
Preheat oven to 190°C (375°F).
Remove any plastic packaging from the Camembert but keep it in its wooden box if oven-safe, or place the cheese in a small baking dish.
Using a sharp knife, lightly score the top of the cheese in a crisscross pattern. Tuck the garlic slices and herbs into the cuts.
2. Bake the Camembert
Place the Camembert on a baking tray and bake for 12–15 minutes, until the center is soft and molten when gently pressed.
3. Make the Chili Honey
While the cheese bakes, warm honey, chili flakes, and olive oil in a small pan over low heat for 2–3 minutes.
Do not boil — just warm enough to infuse. Remove from heat and set aside.
4. Toast the Nut Crunch
In a dry skillet over medium heat, toast macadamias and pistachios for 3–4 minutes until fragrant and lightly golden.
Season with a pinch of sea salt and remove from heat.
5. Assemble & Finish
Remove Camembert from the oven. Spoon warm chili honey generously over the top.
Sprinkle with the macadamia–pistachio crunch and finish with lemon myrtle, wattleseed, or lemon zest.
Serve immediately while gloriously molten.
Serving Suggestions
Pair with Australian white wine (Semillon or Chardonnay) or a light red like Pinot Noir
Add to a cheese board with dried fruits and olives
Serve as a holiday starter or share plate
Questions & Answers
Q: Can I use Brie instead of Camembert?
Yes. Brie works well but will be slightly milder and creamier. Camembert has a deeper, earthier flavor.
Q: What if I don’t have native Australian spices?
No problem — lemon zest, cracked pepper, or a touch of smoked salt are excellent substitutes.
Q: Can this be made ahead of time?
You can prepare the chili honey and nut crunch in advance, but bake the cheese just before serving for the best molten texture.
Q: How spicy is the chili honey?
Mild to medium. Adjust chili flakes to suit your heat preference.
Q: What’s the best bread for dipping?
Crusty sourdough, toasted baguette slices, or seeded crackers work beautifully.