ELLIE & SAM

Ellie and Sam, The Studd Siblings, were born into a cheese family. With their father Will Studd, a cheese expert and pioneer Australian importer (thank you for the Roquefort Will) it's no wonder they've become cheese experts themselves. Flavour runs in the family, with sister Fleur, a founder of Market Lane Coffee. For them, cheese is for every season, but in winter it's baked, and just happens to be a show stopper!

COMFORT DRINK:
E- Pour me a large glass of Grenache, please. Put me near a crackly fire! (please!)

S- Predictably, I have been leaning into light oranges as my schedule has been hectic and I love em. I've been loving Gulp Hablo from La Mancha as of late. Easy to drink, no fuss, all fun. Goes well with a bit of Manchego to.

COMFORT FOOD:
E- Making a big pumpkin soup with crunchy cheesy croutons or a slow-cooked lamb with potatoes.

S- My favourite winter go-to is braised bean and Sausage soup with bone broth, think veggies, kale a heap of wintery herbs, and a squeeze of citrus. I don't know what it's called - but it has a hug-in-a-bowl kind of feel. Braised broth N sauso?

COMFORT WATCH:
E- Drops of God. A full sensory immersion into the world of wine, taste and memories. Beautiful cinematography, and a fabulous plot.

S- Brassic - an absolute leg slapper

COMFORT LISTEN:
E- Billie has my heart, so her new album has been getting some solid hours. Rea Earth Mediations (her voice is like chocolate) at night.

S- Artist - this week Hamish Imlach Album - Veedon fleece - Podcast

COMFORT MODE:
E: In true Melbournian style – its all about layering, skivvies, solid sock game, multiple beanies. At home, you will find me in my ugg boots, there are many cosy blanket on the couch and I do make a hot water bottle for when I go to bed. I also light lots of candles – they are calming and nourishing for my soul.

S- Good food, good people, good chats, good vibes, good drinks, lots of smilers – it doesn't matter where.

COMFORT PLACE:
E - I have learnt to love Melbourne for its Winter and seasonality… Do I do a cheeky visit to Byron Bay to visit my bro halfway through Winter to get a top-up of Vitamin D? Absolutely

S - Venue - Monty's at the end of the bar with a negroni, Region - Northern Rivers, also my home. Happy place. In the water.

GOOEY BAKED CAMEMBERT

It's the wooden box in which you serve the cheese that makes it fancy (without the effort). People may think you're showing off. Let them! We recommend using the best camembert available for this recipe. We love ones from Normandy for their barnyard funk. Our Le Conquerant Pont Leveque or Le Duc Vacherin will work best. Find more great recipes from our book 'The Best Things in Life are Cheese'

INGREDIENTS

2 garlic cloves, peeled
250g Le Conquerant Camembert (in its box)
2 tablespoons cider/wine
4-5 sprigs of thyme, leaves picked
Freshly ground black pepper
Crusty bread to serve

METHOD

Preheat oven to 200℃.
In a small saucepan, blanch the garlic cloves in boiling water for 1-2 mins, until soften. Drain and slice the garlic.
Remove the wax paper from the cheese and return to the box, with the lid on the bottom. Pierce the cheese in six places with a small, sharp knife and gently push the garlic into the cheese.
Spoon over the cider, making sure it seeps into the cheese, and scatter the thyme over the top. Season with freshly ground pepper to taste.
Wrap the base of the box tightly in foil or tie with string to keep the box together. Place the cheese on a baking tray and bake for 10-15 minutes, until hot and bubbling and the cheese centre is liquid.
Serve immediately, dipping the crusty bread into the molten cheese.

Photo cred: Alexandra Drewniak
Food Photographer: Lauren Bamford
Stylist: Kirsten Jenkins
From Book: The Best Things in Life Are Cheese