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Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Flathead burger


You'll need

100 gm fine breadcrumbs from soft white bread 30 gm finely grated parmesan 2 tbsp finely chopped flat-leaf parsley Finely grated rind of 1 lemon 8 flathead fillets (about 50gm each) For dusting seasoned plain flour For coating: eggwash 60 ml (¼ cup) vegetable oil 4 soft white rolls or burger buns, halved To serve: butter lettuce leaves 2 vine-ripened tomatoes, thinly sliced   Lemon tartare 300 gm (1 cup) good-quality mayonnaise 6 cornichons, finely chopped 2 tbsp finely chopped flat-leaf parsley 1 tbsp capers, rinsed, coarsely chopped Finely grated rind and juice of 1 lemon

Method

  • 01
  • For lemon tartare, combine ingredients in a bowl, season to taste and refrigerate until required.
  • 02
  • Combine breadcrumbs, parmesan, parsley and lemon rind in a bowl, season to taste and set aside.
  • 03
  • Dust each flathead fillet with flour, then dip in eggwash, then coat with breadcrumb mixture, shaking off excess in between.
  • 04
  • Heat vegetable oil in a large deep-sided frying pan and cook fish in batches, turning once, until golden and cooked through (2-3 minutes each side).
  • 05
  • Spread rolls with tartare, top bases with lettuce, tomato and two flathead fillets, sandwich with tops, serve with lemon tartare.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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