This dish is inspired by Mark Best’s amazing cheese course at Marque. The combination of salty and sweet flavours is wonderful.
- To serve: blue ewe’s milk cheese, such as Roquefort or Meredith Ewe’s Milk Blue
- To serve: thinly sliced red grapes (optional)
- 250 gm honey
- 100 ml dessert wine
- 1½ gelatine leaves (titanium strength), softened in cold water
Salted water crackers
- 200 gm (1 1/3 cups) plain flour
- 2/3 tsp baking powder
- 30 ml vegetable oil
- 1 eggwhite, beaten with 2 tbsp water
- 1For honey jelly, combine honey, wine and 60ml water in a small saucepan, stir over medium heat and bring to a simmer. Squeeze excess water from gelatine, add to pan and stir to dissolve. Strain through a fine sieve into a 2 cup-capacity serving dish and refrigerate until set (3-4 hours).
- 2Meanwhile, for crackers, preheat oven to 200C. Sieve flour, baking powder and 1 tsp sea salt into a bowl and make a well in the centre. Combine oil and 120ml warm water in a jug, add to well and mix to form a dough. Turn onto a lightly floured work surface, knead lightly until smooth, then cut into 16 even pieces. Roll each into a 2mm-thick oval, brush with egg wash and prick with a fork. Scatter with sea salt and bake, in batches, on baking paper-lined oven trays until golden (12-15 minutes), cool on a wire rack. Crackers will keep for 1 week in an airtight container.
- 3Serve cheese at room temperature with honey jelly, salted water crackers and thinly sliced grapes, if desired.
Drink Suggestion: Pink moscato. Drink suggestion by Max Allen
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