An indication that summer is truly here is the availability of melons. Watermelon is one of the most versatile fruits. I love it in savoury dishes and a salad of watermelon, feta, black olives and toasted pumpkin or watermelon seeds laced with a light balsamic dressing is one of my favourites.
Last week we enjoyed this delicious dish where it was served with serviche of angelfish. (I wrote about that in my Wolfgat blog!)
I wanted to serve a light dessert to accompany high end Chenin wines so I decided to combine the cheese and dessert course….. as you know I love doing that! I served a simple platter of red fruits, based around crisp watermelon. I drizzled a few drops of rosewater over the fruit and made sure that the cheese was at room temperature.
The pepper crust on the goats milk cheese and the perfectly ripened Camembert complimented both the food and wine!
Strawberries, blueberries and a sprinkle of red and white sorrel micro-herbs, rose geranium and mint worked beautifully. A lesson in ‘keep it simple” worked so well!