|Baked Camembert with Handsome Black Figs|
There are few things that rouse my senses quite like the dark, mysterious skin of a fig. Sitting there, plump, poised and daring, I walked pass them, twice, at Woolworths. I even heard the voices of many of my fellow foodies about supporting local producers and eating with the seasons. But it was love at first sight and I had to make them mine! So I bought them. And relished every second of their preparation.
This blue skinned and blooded fruit was originally found in the Mediterranean regions where it was thought to have healing powers and increase strength, speed and agility. It was served to athletes and kings and is still used in northern Africa as a sugar substitute.
Here, at the most Southern tip of Africa, the Black Fig – the one that wooed me – is not a usual sight. But when paired with Fairview’s Camembert, drizzled with raw honey and baked to a bubbling perfection, it is transformed into a dish who’s intent is most definitely South African.
The warm, sweet, gooey heart of cheese, topped with devilish fig was served straight off the board with a loaf of freshly baked bread – My soul sequestered!