• If you are having friends over this weekend, then this is the ultimate starter to serve (it’s actually a very easy recipe)! The cheesey Camembert pairs beautifully with the sweet figs and honey and the macadamia nut brittle add just the right amount of delicious crunch. Serve with a few slices of toasted ciabatta to mop up the cheesy goodness.

    Camembert, poached and fresh figs, macadamia-nut brittle and fynbos honey

    By Samantha O'Keefe Serves: 8
    Total Time: 20 – 25 mins


    • 200g castor sugar
    • 100g macadamia nuts, roughly chopped
    • 250ml (1 cup) port
    • 12 fresh purple figs
    • 2 good-quality Camembert wheels
    • fynbos honey, to serve
    • fresh mint, to garnish (optional)
    • toasted ciabatta slices, to serve



    First, make the brittle. Place 100g of the castor sugar in a dry frying pan and heat slowly, without stirring, until it begins to melt. Once it starts to darken (look for a dark wood colour), gently pour onto a silicone baking mat sprinkled with the chopped nuts. Allow to cool completely.


    Preheat the oven to 180˚C. In a small pot, warm up the remaining castor sugar with the port until the sugar has completely dissolved. Add 9 of the figs and poach gently until soft, 7 – 8 minutes. Allow them to cool in the liquid. (This is best done the day before.) Save the last 3 fresh figs for garnish and texture.


    Stack the Camembert wheels on some baking paper on a baking tray and place in the oven, 15 minutes.


    To assemble the dish, place the Camembert on a serving platter. Arrange the poached and fresh figs around and on top, and crumble over the macadamia-nut brittle. Drizzle with honey, garnish with fresh mint, if desired, and serve with toasted slices of ciabatta.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com