Truffle Brie Cheese

Ingredients

  • 200gm Double Brie cheese
  • 25gm Black Truffle
  • Sprinkle of ground salt and pepper

 

Directions

  1. Slice Brie cheese in half and remove lid (like a sandwich). Finely shave 3 layers of truffle over the open surface of the cheese. Add ground salt and pepper to taste.

  2. Replace the lid of cheese over the prepared portion of cheese and wrap in grease proof paper and foil. Place in the fridge for 24 hours.

  3. 2 hours before serving remove from fridge to mellow.

    Serve on grilled, toasted or fresh bread or crackers.

  • Fruit Berries: Raspberries and blackberries good value. Strawberries tightening up. Cherries: Available.  Citrus: Limes still very scarce. Lemons scarce but good quality. Qld fruit starting next week. Fingerlimes available. Navels ending rapidly but nice sweet Valencias have started. Grapes: Aussie Flames in season. Lychees: Season has started. Mangoes: Good range and eating KP’s our pick. Melons: Watermelons eating well. Try new orange candy melon (rock and honeydew cross). Rockmelon scarce.  Pines: Eating really well.  Stone fruit: Yellow and white peaches and nectarines in season. Apricots in season and eating well. Yellow nectarines our pick.  Vegetables  Asparagus: Still good. Avocados: Local NSW Fruit and WA fruit in season. Reid Avocados in season.  Beans & Peas: Try purple flat beans. Round beans still waiting for new region season to kick off.  Cucumbers: All really good value including apple, tele and Lebanese.   English spinach: Nice bunches.  Garlic: Aussie garlic in season. Potatoes & Pumpkin: Washed Nicolas our pick. Tomatoes: Great value and range of cherry tomatoes. Zucchini & Cauliflower: Good value. Flowers Great value peonies this week literally one or two weeks of the year in which peonies are really affordable so don’t miss out.  Also Chincheree and Arabs eye such a long lasting flower!