Luke Wakefield | The Recipes

Watermelon with crushed menthol lollies (serves 8)


  • 1 watermelon
  • 1 packet of menthol lollies


  1. Peel and then chop up the watermelon into bite sized pieces and place onto a serving platter 
  2. Crush the menthol lollies up in a mortar and pestle until it is finely crushed and then scatter over the watermelon and serve.

Cheddar Custard and caramelized onion tartlets


  • 6 eggs
  • 1/4 teaspoon freshly grated nutmeg 
  • 1/4 teaspoon finely ground white peppercorn 
  • 1/4 teaspoon salt
  • 200g aged cheddar, grated 
  • 200g cream 
  • 100g aged cheddar, chopped up into roughly 1cm pieces
  • One large premade tart shell or 20 mini shells
  • 1 Coles Finest Caramelised Onion Relish 100g
  • 1 bunch chives, finely sliced 
  • 1 small packet of walnuts


  1. Combine all the ingredients in a mixing bowl except the second measurement of cheddar.
  2. Mix until smooth, then stir through the second measurement of cheddar. 
  3. Preheat oven to 160 degrees Celsius and scatter the walnuts onto an oven tray. Bake the walnuts for 15 minutes or until fragrant but not burnt.
  4. Remove walnuts from the oven and cool to room temperature. 
  5. Spoon caramelised onion into the bottom of the tarts and smooth over the surface of the bottom of the tarts.
  6. Spoon over the cheddar custard and again smooth over the surface filling to the brim of the tart shells. 
  7. Place into the preheated oven and bake for 10 minutes. 
  8. For individual tarts you can serve straight away but if making a larger tart allow to rest for 30 minutes before serving to allow for the custard to set. 
  9. To finish, use a microblade to finely grate roasted walnuts all over the tarts. 
  10. Sprinkle a few grains of nice salt flakes on top, then generously scatter over the chives.