The February issue

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Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

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Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Leek, Swiss chard and feta tart


"I've been living in Copenhagen for six months and one of my food memories of Sydney is the leek and chard pie at Rushcutters. Would you print the recipe?"
Jeni Porter, Copenhagen, Denmark

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

75 gm butter, diced 200 gm leeks, (about 2 small; white part only), thinly sliced 150 gm Swiss chard, leaves and stalks sliced 1 tbsp thyme 2 small eggs 150 gm sour cream 50 gm feta, crumbled 25 gm Gruyère, coarsely grated 15 gm plain flour   Sour cream pastry 250 gm (1 1/3 cups) plain flour 150 gm chilled butter, diced 1 egg, lightly beaten 125 gm sour cream

Method

  • 01
  • For pastry, process flour and butter in a food processor until combined, then add egg, sour cream and a pinch of salt and process until mixture forms a ball. Wrap in plastic wrap and refrigerate to rest (1 hour). Press the dough onto a baking tray lined with baking paper to form a rectangle about 30cm x 40cm and 3mm thick. Refrigerate until required.
  • 02
  • Preheat oven to 160C. Melt butter in a saucepan over medium heat, add leek, chard stems and thyme and sauté until tender (10-12 minutes). Stir in chard leaves, cook until wilted (2-3 minutes), then set aside to cool.
  • 03
  • In a separate bowl, whisk eggs and sour cream until just combined, then stir in feta, Gruyère and flour until combined and season to taste. Stir in chard mixture and spoon onto pastry, leaving a 5mm border.
  • 04
  • Bake tart until cooked through and caramelised on top (35-40 minutes) and serve warm.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Aug 2014

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