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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

June

As the days become short and the evenings turn cold, Stephanie Alexander monitors the progress of the brassicas and prepares to plant garlic.

Melbourne's extraordinary autumn brought unexpected heat, and just when I thought it would never happen, all the green capsicums turned red. With so many gorgeous peppers and the very last of the fabulous tomatoes, I made a batch of salsa romesco. This Spanish staple requires the cook to scorch the capsicums, tomatoes, chillies and garlic, as this gives the dish a wonderful smoky flavour and releases the juice of the tomatoes. Everything is then peeled, chopped, puréed and emulsified with some paprika and fruity olive oil. I seemed to find a new use for this dish every day - all very satisfying. 

It was great on toast under a poached egg and lovely stirred through tiny boiled potatoes. I drizzled some over a chunk of grilled salmon and I scraped the last of it into a casserole of chicken and ratatouille.

But now everything has changed.

The afternoons are shortening, the evenings are cold. Two of my three vegetable boxes are empty save for a sage bush. They worked so hard through summer and autumn and produced kilos of food. Now once again I'm faced with the problem of crop rotation. It's very difficult to implement - there aren't enough options - so resting the beds is the best I can do. I want to refresh the soil, though, so I'll investigate the contents of my compost bin. I'll certainly need to buy some organic material, but this will be mixed with material of my own production, dug in and left for a couple of weeks.

In the front garden the famous Chelsea sweet peas are climbing the supports once again, and young brassicas are coming along, as are lettuces.

This is the week to plant the garlic. I'm still using my bulbs from last December's harvest and they've kept wonderfully well. I've tied them to a door handle outside where they're under cover but have plenty of fresh air circulating around them.

I celebrated late autumn by enjoying a weekend away on the Mornington Peninsula. I spent my schooldays at Rosebud West and I feel very nostalgic when I look back. Much has changed, but not the flora. I started my trip with an absolutely wonderful walk at the McClelland Gallery & Sculpture Park at Langwarrin. Having spent my childhood dashing through thick tea-tree scrub I was delighted to discover the various sculptures sited among twisted, tangled tea-trees and I noticed a suspicious lifting of the thick leaf mulch under the trees; in my day that would almost certainly have been a large field mushroom pushing through.

I'm somewhat ashamed to admit it was my very first visit to the sculpture park. It was wonderful. There was so much to admire, to be intrigued by, to be puzzled by. A family with three young children were wandering along the trail at the same time as me, and the children absolutely loved the experience. I reflected that sculpture is an art form that's very appealing to children. Many of the works were monumental in size; others were intriguingly textured, and there were some fun pieces as well.

Following a local tip I paused at Cornell's Blue Fin seafood shop in Blairgowrie to buy a whole flathead. I came prepared, travelling with my own oval copper fish pan. Too many times I've tried to cook fresh fish in terrible stainless-steel frying pans in holiday accommodation, and this time I didn't want to risk it.

Back home, an unexpected photoshoot had me cooking up a storm, which isn't so easy these days without an apprentice at my elbow or a commercial dishwasher with a three-minute cycle. The morning flashed past and I produced a chocolate sponge that I later turned into a Black Forest cake with some of my own preserved sour cherries, an almond and honey slice, a passionfruit bavarois and its accompanying shortbread, a pistachio cake, and a sweet potato torte that was delicious toasted in a ridged pan and then buttered as one might do with a scone.

In December I visited Canberra to attend a summit on obesity in Australia, a two-day investigation into what could be done to address this important health issue. Papers were presented by scientists, doctors and representatives from various interested bodies, including me. The report of the summit has recently been released, and its recommendations make interesting reading. (The full report can be found at obesityaustralia.org.) I was very pleased to note that the Kitchen Garden program was referred to most positively. The report found that progressive expansion of the program over the next six years across all of Australia's primary schools would instil further knowledge of healthy eating and a preference for a diet high in fresh vegetables and fruit in children and their parents.

Until next time.

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Recipes by Christine Manfield
21.02.2017
How to grow rocket
20.02.2017
On the Pass: Danielle Rensonnet
16.02.2017
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The trailer for Chef's Table season three is here
10.02.2017
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10.02.2017
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January

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February

As Stephanie Alexander heads off on holiday with hungry kids...

March

A pesky possum has managed to outsmart Stephanie Alexander y...

April

The pomegranate tree is in flower and the sweet peas have be...

May

Stephanie Alexander’s garden has kept her busy this month – ...

December

Stephanie Alexander has hauled her Christmas tree in from th...

January

Stephanie Alexander takes the Kitchen Garden Foundation stor...

February

As Stephanie Alexander heads off on holiday with hungry kids...

March

A pesky possum has managed to outsmart Stephanie Alexander y...

April

The pomegranate tree is in flower and the sweet peas have be...

May

Stephanie Alexander’s garden has kept her busy this month – ...

December

Stephanie Alexander has hauled her Christmas tree in from th...

January

Stephanie Alexander takes the Kitchen Garden Foundation stor...

February

As Stephanie Alexander heads off on holiday with hungry kids...

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