Kāpiti Akatea Traditional Brie paired with Fermented Radishes
Embrace the soft, silken texture and rich creamy taste of the Akatea Brie against the zingy notes of vibrant red fermented radishes.
The complex flavour inherent in naturally fermented foods offers a bountiful contrast both in appearance and palate for this particular pairing. Stack the brie high atop nut and seed crackers before delicately layering with a thin slice of fermented radish and a sprig of thyme, and allow the golden cheese to shine in all of its creamy glory.
Fermented radishes: To create your own fermented radishes, simply submerge two bunches of washed, trimmed and quartered radishes in brine (mix 1 Tbsp of sea salt with 2 cups of filtered water) using an airtight fermenting jar for seven days before slicing thinly and serving.
You may also like
Grilled Peach & Blue Cheese Salad
Decorated with Kāpiti Kikorangi, this is an easy to assemble yet flavourful salad.
Akatea and Prosciutto plate
A decadent assembly of prosciutto, pickled fruit and Akatea Traditional Brie.
Kāpiti Te Tihi & Harissa
Adding an exquisite twist to a family classic, our Te Tihi is the centrepiece of this creation.
The Weekend Cheeseboard
AT KĀPITI WE ARE RELENTLESS IN OUR PURSUIT OF TASTE.
We embrace exploration far removed from the ordinary.
The
Tasting Board
We are passionate in our pursuit of taste. If you are too, sign up to our ‘Tasting Board’ for a taste of what we’re up to.