Have you ever been scrolling mindlessly through social media, thumb on autopilot, when suddenly you catch a glimpse of something so scrumptious that you find yourself thinking, “What is that? And how do I get it?”
A quick scroll through the Teeter Bakery Instagram and a geez at the shatteringly crisp croissants, barely-set Basque cheesecake, rich and surprising savoury takes has us asking that over and over again.
The treat that caught my eye this week was a leek, nettle and bechamel danish.
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SUBSCRIBE NOWWe reached out to baker Natasha Brownfield to find out all the details.
What: A leek, nettle and bechamel savoury danish.
How: “We source the nettles from Perth City Farm just over the bridge, as they have an abundance this time of year,” Brownfield tells Broadsheet. “They’re fiddly to handle [and] gloves [are] required.” Protective gear on, the team blanches the nettles and fries them with sea salt. Then the nettles are stirred through a bechamel sauce which Brownfield makes with gruyere, Comté and fresh nutmeg. The nettles are layered with leek which has been braised until tender with wine, thyme and lots of butter. The base of the danish is made with Teeter’s croissant base that’s brushed with confit garlic oil when it’s fresh out of the oven. Then the danish is dressed up with a grating of Comté and some vibrant green fried nettles.
Cost: $8.50 each.
Where: Available at Teeter Bakery for the month of August (or until the Perth City Farm runs out of nettles). It will be in-store on Thursday, Friday and Saturday and also included in Teeter’s assorted pastry boxes that are available to pre-order online from Tuesday to Saturday.
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