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Lyndey Milan’s Middle Eastern vegetable tart

Preparation time
15 mins
Cooking time
50 mins

You could easily pair a number of different wines with the tart, however, why not keep it ‘local’ and open a Tempranillo. This issue’s 2015 example from First Creek is ideal. Medium weight, dry and savoury, it has a slightly meaty note, some raspberry and vanilla characters and loads of sweet oak.
A great all-rounder with Mediterranean and Middle Eastern food.


1 red capsicum

2 small eggplant

1 red onion

1 small head garlic, separated into
cloves, peeled

3 tsp ground cumin

Salt and freshly ground black pepper

1/3 cup (80ml) extra virgin olive oil

½ cup (130g) good quality hummous

1 ½ tsp sumac

4 lamb tenderloins (optional)

150g feta

Flatleaf parsley leaves


Olive oil pastry

3 cups (480g) wholemeal plain flour

1 ½ tsp salt

¾ cup (180ml) cold water

½ cup (125ml) extra virgin olive oil


1. Preheat the oven to 200°C
(180°C fan-forced) and line two
large baking trays with baking paper.

2. For the vegetables: chop capsicum, eggplant and onion into 2cm dice. Tumble onto one of the prepared tray with garlic cloves, sprinkle with 2 teaspoons cumin, season with salt and pepper, drizzle with
¼ cup (60ml) olive oil and toss to ensure
all are coated. Roast for 20 minutes or until the vegetables are cooked through, tossing the vegetables after 10 minutes to ensure even cooking.

3. For the pastry: combine the flour and salt in a large bowl. Make a well in the centre and add the oil and cold water. Using one hand, quickly mix the ingredients together just until they form a ball. Place the ball on the prepared tray and, using your fingers, push the dough into a wide round shape, 35 cm diameter. It should be 5 mm thick. Using your thumb and pointer finger, press the pastry edges to form an edge of around 1 cm. If desired, flute this edge using your fingers. Bake for 10 minutes.

4. To finish: remove pastry from oven and spread with hummous, top with roasted vegetables and sprinkle with sumac. After 10 minutes, coat lamb tenderloins with salt, pepper and remaining olive oil and place in oven on a paper-lined baking tray for 8 minutes. Remove to rest. Crumble feta over the tart and return to oven for a final 12 minutes (30 minutes in total). If the vegetables and cheese are browning too much, cover with a sheet of aluminium foil.

5. To serve, place lamb fillets over tart (if using), sprinkle with parsley and serve immediately.

Preparation time
15 mins
Cooking time
50 mins


Two Blues Sauvignon Blanc 2014
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Alla Wolf-Tasker: Lakehouse Legend
Words by Mark Hughes on 3 Jul 2018
Along with her loving family, Alla Wolf-Tasker transformed a downtrodden country town into a thriving culinary community. Alla Wolf-Tasker’s Lake House story is the stuff of legend and has been told many times. And while the Lake House is recognised around the world as one of this country’s great restaurants, the impact Alla, and the venue, have had on creating a culinary community will be seen as perhaps her greatest legacy. It is a true pleasure speaking with Alla. She’s friendly and knowledgeable, eloquent and assured, and so very passionate about all things food. The reason for our chat is to discuss the release of her latest book, Three Decades On – Lake House and Daylesford. Like everything Alla does, it is beautifully presented with gorgeous lush photography, delicious recipes and engaging editorial that updates the Lake House story. At its heart is a strong sense of community.
Dream A Little Dream As a young chef, Alla travelled to France, spending her time working in some of its iconic provincial restaurants. When she returned, Alla dreamed of creating one of her own in Australia. She instinctively chose Daylesford, a small village about 90 minutes north-west of Melbourne. It was where she had spent time as a child, as her Russian-immigrant parents owned a small summer house there, a place where they grew their own produce. In 1979, Alla and her husband Allan, bought what she describes as a ‘blackberry-covered car-wreck-strewn paddock’ and set about building the country restaurant of her dreams. “I came back from France with stars in my eyes and with this notion that the restaurants that really resonated for me were regional restaurants because they had this growing sense of place around them,” recounts Alla. “They actually grew a community around them. A community of growers and suppliers and producers and also a community of doers, people that would fix things and were part of the business. Someone like the florist who supplies the flowers, the carpenter builds the chairs and tables – that sort of real community enterprise that I saw overseas. That’s what I fell in love with.”
For the full story and recipes from Alla, pickup a copy of Selector from all good newsagents,  subscribe  or look inside your next Wine Selectors delivery.