Recipe: Lemon curd tart by Matt Dillow

BALANCE: Pair with a Botrytis Semillon dessert wine. Picture: Dominique CherryTHE EVENTHunter Valley chef Matt Dillow will prepare a gourmet, wine-matched lunch at McLeish Estate as part of the inaugural End 2 End Festival on September 15.

Matt Dillow. Picture: Dominique Cherry

THE DISHThis is one of my favourite dessert recipes as the weather warms up. It’s full of flavour and matches perfectly to a Botrytis Semillon dessert wine. Guests can sample this delicious dessert and wine pairing at the Semillon 2 Seafood event at McLeish Estate as part of the inaugural End 2 End Festival in Pokolbin.

CHEF’S TIPI use a brulee torch to burn the meringue until golden brown. If you don’t have one you can place under a hot grill and this will work fine. For the tart, you can purchase whatever size sweet pastry tart shell you like.

LEMON CURDIngredients

500mlsugar; 500ml lemon juice; 8 eggs; 250g sifted corn flour; 500g butter; 1 teaspoon vanilla bean paste


1. In a heavy based saucepan placesugar and lemon juice and bring to a simmer then take off the heat and add the eggs one at a time, whisking quickly.

2.Place back on a very low heat. Add cornflour and cook for a further 10 to 15 minutes, stirring with a wooden spoon constantly. The mix will start to thicken and once this starts to happen you can pour into your sweet pastry tart shell. Remember it will set firm so be careful not to overcook.


4 egg whites (room temperature); 300g sugar; 100mlwater; ¼ teaspoon cream of tartar


1.In heavy based saucepan bring water and sugar to the boil then simmer until it reaches 115 degrees which is known as soft ball consistency.

2.While the sugar mix is coming to boil beat the egg whites on high until they are soft peak. Once this is done add all the syrup slowly and keep whisking on medium to high speed until the mix becomes cool (about 10 minutes).

3.Place mix in piping bag and it’s ready to use. The meringue will last in the fridge in a piping bag for 5 days.Once the mix is set firm (this part is better done a day prior) pipe the Italian meringue on top. Best option is to use a piping bag and a star tube nozzle.


500g raspberries; 300g sugar; 30mllemon juice; 1 teaspoon vanilla essence


1.In a saucepan bring all ingredients to the boil then simmer for two minutes. Take off heat and then blend until fine. Pass liquid through a fine sieve to remove seeds and ensure it’s super smooth.

THE GIVEAWAYBringing together the very best of Pokolbin’s food, wine and produce, the inaugural End 2 End Festival on September 15, 2018, is spread over four venues. More than 20 wineries are involved and hop-on, hop-off shuttle buses will run all day.

McLeish Estate is one of the hubs and is hosting a Semillon 2 Seafood experience. A highlight of the day will be four free masterclasses hosted by celebrity chef Fast Ed, known for his role onBetter Homes & Gardens. There will be platters available to purchase from the Hunter Valley Cheese Company; Olio Mio and Moorebank condiments tastings and stalls; live music by local duo Phonic; Hunter Valley Aqua Golf; a petting farm for the kids; and Slattery Helicopters will run scenic flights over Pokolbin.

Chef Matt Dillow will prepare a gourmet lunch perfectly matched to the incredible wines on offer, including slow-roasted beef cheeks on soft polenta with gremolata; lemon curd tart with Italian meringue and raspberry coulis; and chocolate Muscat and almond cake with raspberry coulis and vanilla mascarpone.

Weekenderhas a double pass to attend this year’s End 2 End Festival to give away; adouble pass to attend one of the four masterclasses at the McLeish Estate hub; and onePremium Single Vineyard Semillon twin-pack from Brokenwood that includes 2009 Oakey Creek Vineyard Semillon and 2015 Poppy’s Block Semillon.To enter, send the words “End2End” [email protected]出售老域名.auor text “End2End” to 0427 369 610, including your name, address and phone number. Entries close at 9am on Wednesday (July 15, 2018).

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