200 gmtriple cream cheese, such as delice d’Bourgogne or Saint André, at room temperatureTo serve:shaved truffleFruit bread250 gmplain flour15 gmdried yeast1½ tbsphazelnut oil1 tbsp (20gm)honey50 gmeach of dried apricots and figs, finely chopped50 gmeach of hazelnuts and walnuts, coarsely choppedHoneyed walnuts2 tbsphoney1 tbspgrapeseed oil5 mlwalnut oil1rosemary sprig200 gmwalnuts, roasted
For fruit bread, preheat oven to 220C. Combine flour, yeast, hazelnut oil, honey and 15gm salt in the bowl of an electric mixer fitted with a dough hook. Mix on low speed until well combined, then add 250ml water or enough to form a smooth dough. Add dried fruit and nuts and mix until just combined. Place dough in a lightly oiled bowl, cover with a damp tea towel and stand in a warm place until double in size (30 minutes). Knock dough back, then roll into a 5cm-wide and 20cm-long log. Transfer to a lightly floured heavy-based oven tray and cook until golden and sounds hollow when tapped (18-20 minutes). Cool on a wire rack.
Meanwhile, for honeyed walnuts, combine honey, oils and rosemary in a small saucepan and cook over medium heat until honey softens (4-5 minutes). Add walnuts, stir to combine, then set aside to cool.
Slice fruit bread and arrange on a platter with cheese and honeyed walnuts. Scatter shaved truffle over cheese and serve immediately.
"For this new-age cheese plate, any good-quality cheese,
brought to room temperature before serving, would work. I prefer to
use the truffles from Western Australia which are incredible and
getting better and better each season." - Warren Turnbull