Sweet escape

From picturesque surrounds to locally sourced produce, such as honey, Gather showcases the best of Victoria’s Mornington Peninsula.

- FIONA HAMMOND

Honey-baked cheese

SERVES 6 AS A SNACK

“Melting, gooey, sticky and dippable, baked white-mould soft cheese only needs crusty slices of bread as an accompaniment,” says Hammond.

250 gm brie-style cheese

1-2 tbsp honey

2 thyme sprigs

1 bay leaf Truffle shavings (optional) Sourdough baguette, sliced

1 Pre-heat oven to 190°C (170°C fan-forced).

2 Place cheese on a 30cm square of baking paper on a baking tray. Drizzle cheese with honey and top with thyme and bay leaf. Bring the sides of paper to the centre and loosely fold into a parcel, ensuring the paper doesn’t touch the top of the cheese. Bake for 10 minutes or until cheese is bubbling.

3 Transfer to a serving board or plate. Top with truffle shavings, if using, and serve with crusty bread.

Citrus, olive oil and cardamom cake

MAKES A 22CM ROUND CAKE

“We are spoiled for choice when it comes to extra-virgin olive oil on the Mornington Peninsula. It is a wonderful ingredient for when you’re baking cakes, as it produces moist results with a good keeping quality,” says Fiona Hammond. Pictured 113

2 oranges (about 160gm each), plus

1 extra for finely grated zest

3 eggs

75 gm raw caster sugar, plus

2 tbsp extra

75 gm honey

160 ml extra-virgin olive oil, plus extra for brushing

130 gm plain flour or fine semolina

80 gm khorasan flour or almond meal