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  • Confit duck and Simonsberg Brie tarts with celeriac soup

    Developed by Chef Nic van Wyk. Serves 4

    Celeriac soup
    1 large onion
    2 garlic cloves
    1 large celeriac
    250 ml vegetable stock
    250 ml cream
    Salt to taste
    Confit duck tarts
    2 legs confit duck
    Puff pastry
    125g Simonsberg Brie


    Sweat 1 large onion and 2 garlic cloves until soft. Clean 1 large celeriac and grate into the onion cook for a couple of minutes. Add 250 ml of vegetable stock and 250 ml of cream, cook till reduced by half. Blend in a food processor and pass through a fine sieve. Season with salt to taste.

    For the confit duck tarts, shred 2 legs of confit duck. Make 4 roughly 8cmx4cm puff pastry tart cases with a 1 cm border, prick the middle and bake at 200ºc for 10 minutes. Now add the duck and bake for 2 minutes. Add slices of Simonsberg Brie and sprinkle with some chives.

    Serve the tart with a small cup of celeriac soup.

  • Layered Simonsberg Cambrieni with nuts and preserves

    Developed by Marlene van der Westhuizen. Serves 10

    500 g Simonsberg Cambrieni
    2 x 230 g Simonsberg Traditional Plain Cream Cheese
    250 g mixed nuts, salted
    10 preserved green figs
    10 pieces preserved ginger


    Halve the Simonsberg Cambrieni horizontally and place the bottom half on a pretty platter, spoon half the Simonsberg Traditional Plain Cream Cheese onto this. Thinly slice 2 figs and 4 pieces of ginger, and layer these on top of the cream cheese, before replacing the top half of the Simonsberg Cambrieni, creating a “sandwich”. Spoon the rest of the cream cheese on top, and sprinkle the nuts over, letting them spill onto the platter.

    Arrange the rest of the figs and ginger amongst the nuts on the platter and serve with ginger biscuits.

  • Baked Simonsberg Camembert, with fresh figs and wafer bread

    Developed by Jacques Erasmus. Serves 6

    4 large fig leaves
    2 x 125 g Simonsberg Traditional Camembert with green peppercorns
    2 T honey
    12 fresh figs
    1 ciabatta loaf


    Preheat the oven to 160ºC. Rinse the fig leaves gently and pat dry. Place two leaves together to overlap slightly and place the camembert in the middle. Dress with the honey and fold the fig leaves to cover the cheese. Tie with a string and set aside. Thinly slice the ciabatta and toast the wafer thin slices in the preheated oven. Place the toast and halved figs on a serving plate. Bake the cheese in the oven for 10–12 minutes and serve at once. Drizzle with honey.

  • Simonsberg Camembert tea sandwiches

    Developed by Jacques Erasmus. Serves 6

    6 slices of white bread
    1 T sweet dessert wine
    2 T butter
    3 T caramel sugar
    2 pink apples
    125 g Simonsberg Traditional Camembert, at room temperature


    Preheat the oven to 160ºC. Trim the crusts off the bread and cut each slice in half. Sprinkle with the dessert wine and toast the bread in the oven for 5-7 minutes until golden in colour. Cut the apples in thin slices and set aside. Melt the butter in a saucepan over medium heat and add the apples and sugar. Cook for 4-5 minutes until the apples are glossy. Spoon the warm apple on the toasts and top with slices of Simonsberg Camembert.

  • French toast with Simonsberg Brie, fresh pear and preserved ginger

    Developed by Jacques Erasmus. Serves 6

    6 eggs
    1 cup milk
    Butter for frying
    6 slices of brioche or white bread
    2 ripe pears
    125 g Simonsberg brie
    6 T preserved ginger with syrup


    Whisk the eggs and milk together in a large bowl and heat a little butter in a frying pan. Dip the bread slices, one by one, in the egg mixture and fry until golden on both sides.

    Serve the warm French toast with sliced pear, Simonsberg Brie and preserved ginger.

  • Roasted dessert peaches with Simonsberg Camembert

    Developed by Jacques Erasmus. Serves 6

    6 dessert peaches
    2 T vanilla or white sugar
    6 generous sprigs of thyme
    ½ cup marzipan, broken into pieces
    150 g Simonsberg Traditional Camembert
    Biscotti or any other wafers to serve


    Preheat the oven to 160ºC. Cut the dessert peaches in half and sprinkle with the sugar and thyme and bake in the oven for 10—12 minutes until the peaches have softened. Place a few pieces of marzipan in the centre of each peach and return to the oven for another 2–3 minutes. Top the warm baked peaches with slices of Simonsberg Camembert and serve with biscotti, wafers or toast.

  • Flatbread with avocado, orange and Simonsberg Brie

    Developed by Jacques Erasmus. Serves 6

    1 kg ready-made bread dough
    Cake flour for rolling
    2 T butter, melted
    2 avocados, sliced
    2 x 125 g Simonsberg Brie, sliced
    3-4 oranges, peeled
    Honey to drizzle


    Preheat the oven to 200ºC. Flour a clean surface and divide the bread dough into 6 pieces. Press each piece of dough out as thin as possible and brush with melted butter. Bake in the oven for 4-5 minutes until the bread starts to puff up and turn golden in colour. Top the warm bread with the sliced, avocado, Simonsberg Brie and orange and drizzle with honey. Serve with a crunchy bitter salad.