Hot Smoked Brie with Roast Grapes

Photographer: Adam
Serves 6-8

Not so much a recipe as a suggestion for deliciousness, this is incredibly simple. It is always fun to experiment with new things, so this month I thought I would try something a little different from sausages and steaks on the BBQ. Try this at your next summer soiree for something just a little bit fancy. Roasting the grapes brings out their natural sweetness, a great complement to the smokiness of the warm brie.

This recipe uses the smoker with the hood down – if your BBQ doesn’t have a smoker you could improvise by placing the soaked wood chips in a heat-proof dish on the grill at a low heat.


4 brie cheeses
1 cup Hickory wood chips for smoking
500g red seedless grapes


1. Soak wood chips in a bowl of water for at least 1 hour prior to lighting BBQ.
2. Place each brie in a baking-paper lined shallow oven-proof dish. We used little ramekins which worked a treat.
3. Place wood chips in smoker and light. Set to low heat, place cheeses on warming rack and close hood. Smoke for 30-40 minutes, until cheese is soft, gooey and smoky.
4. Meanwhile, preheat oven to 180ºC on Bake.
5. Place grapes in a shallow roasting dish. Bake for 20 minutes.
Serve warm or at room temperature with crackers or crusty bread.