Camembert from the Green Egg

‘This is the sort of dish that’s always the first to disappear from the table. Simple, hearty and perfect for sharing whilst the barbecue is just getting going.’

Step 1
Cut a cross into the top of the Camembert.

Step 2
Add garlic, herbs, walnuts, honey and a dash of olive oil.

Step 3
Heat the barbecue to 180 °C.

Step 4
Place the Camembert on the barbecue for 15–20 minutes until it is soft and nicely melted.

Step 5
Serve immediately with bread.

Together with Raphaël Korse, we have created the Senses Signature Dishes. An ode to flavour, fire and the refined outdoor lifestyle. Each dish is designed to be enjoyed outdoors, where the gentle crackling of the Green Egg and the rich aromas of slow-cooked ingredients come together in an atmosphere of pure refinement.

Experience the art of cooking in your own bespoke outdoor kitchen, where craftsmanship and culinary passion effortlessly complement each other.

Meet Raphaël
“Barbecuing doesn’t have to be complicated to cook truly delicious food. My name is Raphaël Korse. I’ve been the proud owner of a Green Egg for six years now, on which I try out new dishes and keep experimenting almost every day. My motto? Try, test and taste.

I’m not a chef, but someone with a huge passion for cooking. Through my barbecue content, I want to inspire the community and show that good food doesn’t have to be difficult at all.”