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Food

Lyndey Milan’s Mushroom and Brie Flan

Preparation time
15 Minutes
Cooking time
24 Minutes
Serves
4

INGREDIENTS

4 large (175g) flat or portobello mushrooms

6 large oyster mushrooms or 150g pack mixed mushrooms

50g Shimeji mushrooms (if not in mixed pack), trimmed

Extra virgin olive oil

Salt flakes and freshly ground black pepper, to taste

2 sheets butter puff pastry

140g brie or camembert, thinly sliced

2 tsp lemon thyme leaves, finely chopped
+ extra sprigs to garnish

2 tbsp chopped chives

1 egg yolk, lightly beaten

METHOD

1. Preheat oven to 220ºC (200ºC fan-forced).

2. Place the flat mushrooms on a baking tray. Brush generously with olive oil, season and bake for 8 minutes. Add oyster mushrooms or other mushrooms, sliced if large, and bake for another 2 minutes. Remove.

3. Place pastry sheets on two baking trays lined with baking paper. Fold the pastry 2cm in on all sides to make a border. Prick all over inside the border. Place in oven for 4 minutes. Remove and place cheese all over the centre. Sprinkle over herbs. Arrange mushrooms decoratively on top. Brush exposed pastry with beaten egg yolk and return to oven for 20 minutes or until puffed up and golden.

4. Remove to a board, cut into slices and garnish with extra lemon thyme sprigs and serve immediately.

Lyndey’s note: You can buy pasta packs of mixed mushrooms, which include varieties like King Brown (slice in half lengthways), oyster and shimeiji.

Food
Preparation time
15 Minutes
Cooking time
24 Minutes
Serves
4

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Food
Adam Liaw asks are we really what we eat?
Words by Adam Liaw on 3 Sep 2018
In his new book, Destination flavour Adam Liaw examines the many cuisines of the world, so who better to ask, ‘what is  Australia’s food identity?’ The discussion on Australia’s food identity in this country might be the longest conversation we’ve ever had with the fewest words spoken. There’s no doubt we love our food, but we also find it difficult to put our finger on exactly what it is.  Have you ever been asked by somebody abroad about Australian food, only to mumble something like “Oh, we eat all kinds of stuff…” and change the subject? How can we describe the taste of home? The Pros There are, of course, things we do very well. Our diversity of cuisine is the best in the world. We might assume the rest of the world eats as widely and as well as we do, but they don’t even come close. Our cuisine has drawn from all over for centuries, and we flit from one inspiration to the next with barely a thought.  A chiko roll and a couple of dim sims might not seem the most exciting example of Australian food, but in the 1980s, for the descendants of Irish stew and siu mai respectively to sit together so comfortably and mainstream? It wouldn’t be possible in any other country. Others may match us for British, American and European influence, but nowhere covers the breadth of Asian cuisines as well as we do, and that includes the countries of Asia.  The overall quality of our produce is also truly impressive. There are many countries with greater biodiversity and where many ingredients surpass our quality, but as a complete package, if I could visit one good greengrocer, butcher and fishmonger in any country to make a meal, I’d do that right here at home.
For the full story and recipes from Adam, pickup a copy of the Sept/Oct 2018 Selector issue from all good newsagents,  subscribe  or look inside your next Wine Selectors delivery. OUT NOW: Destination Flavour People and Places by Adam Liaw (Hardie Grant, RRP $50).