First Thing, Daily Maverick's flagship newsletter

Join the 230 000 South Africans who read First Thing newsletter.

We'd like our readers to start paying for Daily Maverick

More specifically, we'd like those who can afford to pay to start paying. What it comes down to is whether or not you value Daily Maverick. Think of us in terms of your daily cappuccino from your favourite coffee shop. It costs around R35. That’s R1,050 per month on frothy milk. Don’t get us wrong, we’re almost exclusively fuelled by coffee. BUT maybe R200 of that R1,050 could go to the journalism that’s fighting for the country?

We don’t dictate how much we’d like our readers to contribute. After all, how much you value our work is subjective (and frankly, every amount helps). At R200, you get it back in Uber Eats and ride vouchers every month, but that’s just a suggestion. A little less than a week’s worth of cappuccinos.

We can't survive on hope and our own determination. Our country is going to be considerably worse off if we don’t have a strong, sustainable news media. If you’re rejigging your budgets, and it comes to choosing between frothy milk and Daily Maverick, we hope you might reconsider that cappuccino.

We need your help. And we’re not ashamed to ask for it.

Our mission is to Defend Truth. Join Maverick Insider.

Support Daily Maverick→
Payment options

What’s cooking today: Baked Camembert with ginger, su...



What’s cooking today: Baked Camembert with ginger, sultanas and almonds

Baked Camembert with caramelised ginger, almonds, sultanas and thyme. (Photo: Tony Jackman)

Baking a round of Camembert and dressing it with sweet and savoury topping is like turning Cinderella into the belle of the ball. The Camembert can be the finest available, but it’s highly rewarding to give a modest shop-bought one this star treatment.

Key to baking a Camembert or Brie is that it needs to be contained so that it doesn’t ooze out all over the pan. The rather fine versions that come in a round box are ideal and the ones usually used for a baked Camembert. However, you can use a simple local one and choose a dish in which it fits quite snugly. Which is what I did, there being no fancy-schmancy ones in my home town.


1 whole Camembert

1 x 2 cm piece of very fresh ginger, peeled and sliced into slivers

½ cup water

1 Tbsp sugar

1 thyme sprig

¼ cup sultanas

2 Tbsp honey

1 Tbsp almond flakes


Boil the sugar, water, ginger and thyme together with the sultanas until it turns syrupy. Add 2 Tbsp honey and simmer for a minute or two. Reserve.

Toast the almond flakes in a dry pan till lightly golden. Reserve.

Preheat oven to 190℃. Place the Camembert in a lightly greased oven container just big enough to hold it, or cook it in its own box if it came in one. The smaller container in the photo proved perfect for my small Camembert. Bake it for 15 minutes.

Spoon the ginger/sultana mixture all over the top, and sprinkle flaked almonds over. Garnish with a sprig of thyme. Serve with savoury biscuits. DM/TGIFood

Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.

Send your recipes to [email protected] with a hi-resolution horizontal (landscape) photo.


Comments - share your knowledge and experience

Please note you must be a Maverick Insider to comment. Sign up here or sign in if you are already an Insider.

Everybody has an opinion but not everyone has the knowledge and the experience to contribute meaningfully to a discussion. That’s what we want from our members. Help us learn with your expertise and insights on articles that we publish. We encourage different, respectful viewpoints to further our understanding of the world. View our comments policy here.

No Comments, yet

Please peer review 3 community comments before your comment can be posted