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A welcome addition to any cheese platter and the perfect ending to an elegant lunch or supper. If you struggle to find a 500 g piece of camembert, feel free to use 4 smaller ones and you can replace the brandy snaps with slices of date bread or regular crackers. The glaze works well with a ripe brie too! 

Camembert with Macadamia & Gooseberry Glaze


  • 100 g macadamia nuts, coarsely chopped
  • 250 g Cape gooseberry jam
  • 250 ml chardonnay white wine
  • 250 g fresh Cape gooseberries
  • 500 g Camembert cheese, at room temperature
  • to serve: brandy snaps


Heat a frying pan and briefly toast the nuts, shaking the pan constantly. Add the jam and wine and bring to a boil. Cook rapidly without a lid until reduced and sticky. Add the fresh gooseberries and stir. Remove from heat at once, and pour over cheese. Serve warm with brandy snaps.

Generously serves 6 – 8.