1 Over the Moon washed-rind cheese
5 rosemary sprigs, tips only
1 punnet strawberries, washed and hulled (we used berries from Ruakura Berry Farm)
3 tablespoons honey

As the fire dies down and the embers are cooling, it’s time for the perfect dessert. Great cheese is all about the richness of the pasture (I once saw my father, a lifestyle-block farmer, roll with envy in someone else’s paddock, such was the lush quality of their grass). Over the Moon’s washed rind encases a sweet, runny cheese, perfect for baking in the dying embers of a fire. If you don’t want to bake the cheese, just do the strawberries and serve with Bellefield’s clotted cream.

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1.Have the embers slowly smouldering and remove all wrapping from the cheese.
2.With the point of a knife, make five small cuts into the top of the cheese and insert a rosemary sprig (use only the very tips of the sprigs).
3.Place the cheese into a solid roasting pan and sit the pan carefully on top of the embers.
4.Bake for about 8-10 minutes until the cheese is warm and runny.
5.Place the strawberries in a heatproof dish and set on the grill grate over the embers.
6.Turn them gently as they cook (about 6-8 minutes), so they absorb the smoke from the fire, slowly soften and give up their juices.
7.Remove from the heat, put in a bowl, pour the pan juices over the top and spoon over the honey.
8.Serve with the baked cheese.

Photography Amber-Jayne Bain

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