Temptation on a plate:

Dinner at Ubizane is always a much talked about event, whether it be in the boma, the bush or the restaurant, the one certainty is that our chef’s food never disappoints!

This week it was the cheese platter that stole the show with luscious, buttery, soft, gourmet Camembert and Brie accompanied by dried fruit and biscuits, delicious homemade Beetroot Cream Cheese, a mature blue cheese, finished off with an Orange Marmalade which was of course also homemade.

For those of you who are not so familiar with the gourmet French cheeses, here is a basic rundown:

So despite the obvious that Brie and Camembert are different cheeses, they both have one essential thing in common: milk. Brie however, was originally made in an area South-East of Paris where the cattle grazed on stony river beds. Camembert on the other hand originated in the West, near the coast in Normandy, where a different breed of cattle grazed on lush green pastures.

That being said the two cheeses are very similar in their soft white colour and similar consistency.

Here at Ubizane every meal is completed with a very special cheese board. All our cheeses are locally sourced and often infused on site. Go ahead: indulge.  

For more information on this tasty cheese platter and all the other delicious food Lance our chef makes, be sure to follow Diary of a bush chef on www.diaryofabushchef.blogspot.com