"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
- 200 gm triple cream cheese, such as delice d’Bourgogne or Saint André, at room temperature
- To serve: shaved truffle
- 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
- 2 tbsp honey
- 1 tbsp grapeseed oil
- 5 ml walnut oil
- 1 rosemary sprig
- 200 gm walnuts, roasted
- 1For 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.
- 2Meanwhile, 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.
- 3Slice fruit bread and arrange on a platter with cheese and honeyed walnuts. Scatter shaved truffle over cheese and serve immediately.
Drink Suggestion: Medium to full-bodied malbec or tannat. Drink suggestion by Sharon Timms