Harvest and Gather with Jaharn Quinn
Posted: 22 February 2022
Coming up with exciting meals every night can be so overwhelming! How do you decide on your recipes for the week, and how far in advance do you plan them?
Harvest and Gather with Jaharn Quinn | @smorhome
Question: Coming up with exciting meals every night can be so overwhelming! How do you decide on your recipes for the week, and how far in advance do you plan them?
Answer: It definitely can be! Typically we have a rotating roster of “go to” meals we love to eat depending on the seasons. We tend to have lighter meals in summer that are Mediterranean influenced, such as seafood, charred BBQ meat and fresh salads. In winter, we opt for cosy, comforting meals such as slow cooked meats, soups and roasted vegetables. We plan our meals and grocery shop every Saturday, and we always do a smaller midweek shop for fresh ingredients, such as herbs and seafood, for those meals we’ll be cooking later in the week.
Question: Where is your go-to spot on the Sunshine Coast to source all of your ingredients?
Answer: I love going to the Noosa Farmers Markets on a Sunday and then you’ll find me at Tewantin Market Garden, Seafood Market at Noosa Junction and next door at Pardon’s.
Question: The Baked Brie & Fig Sourdough sounds droolworthy. How did you come up with this combination?
Answer: Seeing as we are stepping in autumn, my mind is already thinking about cosy weekend meals at home you can share with family and friends. I love sourdough and baked brie, so I thought I would create a recipe using both! Add in some fresh seasonal figs, nuts and herbs, and it’s a match made in heaven!
Sage & Thyme Baked Brie in Sourdough
1 wheel of brie
1 round loaf of sourdough
Fresh sage leaves
Fresh thyme leaves
1/2 up toasted walnuts, roughly chopped
4 figs, cut into wedges
Preheat the oven to 180°C.
Place the wheel of brie on the top of the bread and cut a circle around it using a sharp knife. Remove the brie and take some bread out to create a hollow that will fit the brie. Make small incisions into the edges approximately 2cm deep and place the cheese in the bread.
Tuck the sage and thyme leaves around the outside of the cheese and where you made the cuts.
Place the bread in a skillet or a lined oven proof tray and bake for 30 minutes. You’ll know the brie is baked when it becomes puffy and voluminous and the bread is golden.
Remove the bread from the oven and split the top of the wheel open with two spoons to reveal the melted brie. Garnish with walnuts and drizzle with honey. Place the figs around the bread and add chunks of honeycomb if you have some.
Tuck in and enjoy immediately!