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Poached Quince, Gorgonzola and Labeneh Tart
cheese course for 12 pax

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1 x 25cm blind baked savoury pastry case…please click here for a great savoury pastry recipe

for the quinces
6 quinces, peeled and quartered
750g caster sugar
300g Vine Valley white wine vinegar
3L water
1 cinnamon stick
1 clove

for the labeneh
6 x minimum 61g room temperature egg yolks
10g maldon sea salt
3g coarsely and freshly ground black pepper
800g labeneh…please click here to find out how to make your own labeneh

500g Gorgonzola piccante, broken into pieces and divided roughly into two

for the quinces
Put all of the ingredients into a saucepan and place it on high heat. Stir until the sugar is dissolved and then turn the heat to a very low simmer. Continue cooking, adding small amounts of water if required) until they are translucent and deep pink. It is difficult to put a precise time on this as it depends on how ripe and how long the fruit has been picked.

When the quinces are ready reserving the syrup, drain the quinces and cut each quarter into four.

for the labeneh
Whisk together the egg yolks, salt and pepper and then mix into the labeneh.

to assemble the tart
pre heat oven to 180°C

Starting with a layer of the labeneh mix spread one half evenly on the base of the tart case. Put a layer of Gorgonzola and quince and cover with the remaining half of the labeneh and repeat the process.

Bake the tart for 40 to 50 minutes and stand on a rack to cool for at least one hour before removing from the ring and cutting.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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unless otherwise stated
copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.