Dessert

Ashed goat's cheese with candied fennel and walnuts

Name: Ashed goat's cheese with candied fennel and walnuts
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbs honey; 25g unsalted butter; 1 tbs olive oil; 1 large fennel bulb, cut lengthways through the core into 6 wedges, fronds reserved; 200g Holy Goat Cheese Brigid’s Well; 1 tbs walnut oil; Roasted walnuts, to serve

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10m

35m

Ashed goat's cheese with candied fennel and walnuts

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This cheese dish, designed by leading Melbourne chef Andrew McConnell, can be served as a starter or a savoury dessert. It's quick and easy – the challenge is in sourcing the best produce you can.

1 tbs honey
25g unsalted butter
1 tbs olive oil
1 large fennel bulb, cut lengthways through the core into 6 wedges, fronds reserved
200g Holy Goat Cheese Brigid’s Well
1 tbs walnut oil
Roasted walnuts, to serve

Method

1.

Preheat oven to 120°C. Place honey, butter and olive oil in a heavy-based ovenproof frypan over medium-high heat.
2.

Stir until melted, then add fennel, cut-side down, and cook for 3-4 minutes each side until golden.
3.

Transfer pan to oven. Roast for 30 minutes, then turn fennel and cook for further 5 minutes or until caramelised.
4.

Drizzle cheese and fennel with walnut oil and serve with fennel fronds and nuts.