Baked Camembert

A staple at our Restaurant - Origine & a French classic. Simple, easy & delicious.

If you are short on time, this is an easy one & a show stopper! Pairs with Champagne, or a bigger white like a Northern Rhone Viognier

250g camembert cheese
1 garlic clove
40 mls Calvados
Pinch of thyme
Toasted Bread or your favourite crackers

Heat oven to 220℃ (fan bake)
Unwrap camembert and place into small baking dish
Make a few slices on top of the camembert. Place the clove of garlic inside camembert and top with the calvados
Place in oven and bake for 15 minutes until cheese is bubbly and gooey with colour on top
Top the camembert with thyme once out of oven and serve with toasted bread

Ben experiences the Ruapehu’s region emerging food story and rich history of market gardening.

Ben visits a family run orchard in Central Otago known for its long season of stone fruit and a strong connection to the land and community.

Ben takes a boat to visit a salmon farm in Akaroa and learns the difference between NZ King and Atlantic salmon.