Name: Triple-cream cheese with Australian truffles, honeyed walnuts and fruit bread
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 200 gm triple cream cheese, such as delice d’Bourgogne or Saint André, at room temperature; To serve: shaved truffle; Fruit bread; 250 gm plain flour; 15 gm dried yeast; 1½ tbsp hazelnut oil; 1 tbsp honey (20gm); 50 gm each of dried apricots and figs, finely chopped; 50 gm each of hazelnuts and walnuts, coarsely chopped; Honeyed walnuts; 2 tbsp honey; 1 tbsp grapeseed oil; 5 ml walnut oil; 1 rosemary sprig; 200 gm walnuts, roasted

Triple-cream cheese with Australian truffles, honeyed walnuts and fruit bread

Australian Gourmet Traveller French recipe for triple-cream cheese with Australian truffles, honeyed walnuts and fruit bread by Warren Turnbull from Sydney restaurant Assiette.

Serves 4

Prep

40M

Cook

20M

Total

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“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

Ingredients

200 gm triple cream cheese, such as delice d’Bourgogne or Saint André, at room temperature

To serve: shaved truffle

Fruit bread

250 gm plain flour

15 gm dried yeast

1½ tbsp hazelnut oil

1 tbsp honey (20gm)

50 gm each of dried apricots and figs, finely chopped

50 gm each of hazelnuts and walnuts, coarsely chopped

Honeyed walnuts

2 tbsp honey

1 tbsp grapeseed oil

5 ml walnut oil

1 rosemary sprig

200 gm walnuts, roasted

Method

Main

1.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.

2.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.

3.Slice fruit bread and arrange on a platter with cheese and honeyed walnuts. Scatter shaved truffle over cheese and serve immediately.