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Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Strawberry and rose petal terrines with watermelon granita


You'll need

250 gm (1 punnet) strawberries, hulled, thinly sliced widthways 4 organic white roses, petals only (see note)   Watermelon granita 50 gm caster sugar 1 tsp rosewater 400 ml strained watermelon juice   Strawberry jelly 250 gm (1 punnet) strawberries, hulled 55 gm (¼ cup) caster sugar 4 sheets (titanium strength) gelatine, softened in cold water

Method

  • 01
  • For watermelon granita, combine sugar, rosewater and 50ml water in a saucepan over medium heat, bring to the boil, then remove from heat and cool. Add watermelon juice, strain, then freeze in a shallow tray for 3 hours, using a fork to scrape frequently until crystals form.
  • 02
  • For strawberry jelly, juice strawberries in a juicer or process in a food processor until smooth, then strain through a fine sieve. Combine with sugar and 1 cup water in a saucepan and cook over medium heat, stirring, until sugar dissolves. Squeeze excess water from gelatine, add to pan, stir to dissolve, then strain.
  • 03
  • To assemble terrines, lightly grease four ¾ cup-capacity dariole moulds, pour 1 tbsp jelly mixture into each and refrigerate for 10 minutes or until set. Arrange enough strawberry slices on top to cover, pour another tablespoon of jelly mixture over and refrigerate for 10 minutes or until set. Top with rose petals and pour another tablespoon of jelly mixture over. Continue alternating, setting jelly each time, until jelly is used (you may not use all the strawberries and rose petals), then refrigerate for 2 hours or until jelly is completely set.
  • 04
  • To serve, dip terrines briefly in hot water, then invert onto plates. Serve with watermelon granita to the side.
Note Organic rose petals suitable for consumption are best sourced from local gardens. Most roses sold commercially have been sprayed with insecticide.

“I took my wife to Albury’s Sourcedining for our anniversary. We shared the most wonderful strawberry terrine served with watermelon granita. Would chef Jodie Jones part with the recipe?”
Mason McQuarrie, Wodonga, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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