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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.

What are cured eggs?

No, not eggs that have just left the hospital; cured egg yolks are raw yolks combined with salt and sugar that are refrigerated and cured on a bed of salt for about four days. Chefs prize the richness they add to savoury dishes. "It's salty, a little bit sweet, a little bit more complex," says Ben Sears of Sydney's Moon Park. He shaves cured egg yolks over his bibimbap. "You get a different depth of flavour from just putting an egg yolk on something." His hot tip? Adding things to the cure to build different flavours. "If you want to put some pepper and stuff through the cure it'll come up because eggs absorb flavours so well," he says. "You could put some Korean chilli powder through the cure and it'll pick up a little bit of the heat."

Recipes

Egg recipes

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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
Four ways with furikake
13.02.2017
The trailer for Chef's Table season three is here
10.02.2017
The Producers: Cow and the Moon, Sydney's world-award winning gelato
10.02.2017
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