Combine blackberries, sugar and lemon juice in a small saucepan. Cook over medium heat for 4 to 5 minutes, pressing the berries with the back of a spoon until broken down and syrupy. Remove from heat and cool for 3 minutes.

Set the brie wheel in the centre of a large dark slate or board.

Transfer the warm compote to a small piping bag or a zip-lock bag with a corner snipped. Pipe three concentric circles on top of the brie, spacing them about 1 cm apart.

Draw a toothpick or skewer from the centre of the brie outward through all three circles, repeating at 8 evenly spaced points around the wheel to create the web pattern.

Arrange water crackers and baguette slices in overlapping fans around the brie.

Tuck grape clusters into the remaining gaps.

Serve immediately while the brie is at room temperature.