Brie, Figs & Generational Wealth

Editorial working recipe. This method has not yet been independently kitchen-tested by our publication. Follow safe food handling guidance and ingredient labels.

What you shall require

• 1 whole 250–350 g wheel of brie
• 4 fresh figs, quartered
• 2 tbsp honey
• 1 tsp thyme leaves
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Freshly cracked black pepper
• Gluten-free crackers or toasted gluten-free bread
• Optional walnuts, served separately because of allergens

How it is done

1. Heat the oven to 190°C conventional or 170°C fan-forced. Place the wheel in a small ovenproof dish, keeping its rind intact.
2. Toss fig quarters with olive oil and a little thyme. Arrange around rather than on top of the cheese.
3. Bake 12–16 minutes until the centre of the brie feels soft, and the figs are lightly caramelised. Avoid overbaking until the cheese erupts completely.
4. Warm honey with lemon juice briefly, then drizzle over the cheese and figs. Finish with pepper and remaining thyme.
5. Serve on a heatproof platter with crackers or toasted bread. Give each guest an individual spreader; one communal knife is a social experiment.
6. Keep any nuts in a clearly labelled separate bowl and confirm allergy requirements before service.

The household notes

Brie contains dairy, so lactose-free guests need a clearly identified alternative rather than a false claim that regular brie is lactose-free.

Fresh fig season varies; pears or seedless grapes can be roasted as a substitute.

Check nut allergies and avoid cross-contact if serving walnuts. Dairy-free alternatives will behave differently in the oven.

For safe storage, cooling and reheating, see Food Standards Australia New Zealand. Discuss severe allergens and medically necessary restrictions with affected guests.