Cut the Camembert into 4.
Beat the egg in a bowl, place the flour and seasoning into a separate bowl and mix the panko crumbs and sesame seeds in another bowl.
Dip the Camembert into the flour, then into the egg, then into the panko crumbs. Place in the fridge just to chill for 20mins.
Peel the apples and cut into cubes.
Finely chop the red onion.
In a frying pan, heat the olive oil then add the onions, mustard and cumin seeds, sauté until lightly golden.
Add the sugar and allow to caramelize slightly then add the white wine and allow the apple mixture to cook down until just soft.
Deep fry the Camembert pieces until golden and just starting to ooze the cheese.
Add 2 spoons of chutney to the plate, set the Camembert on top and top with some fresh baby leaves or wild rocket.
Serve with a crisp glass of Paul Cluver Chardonnay.