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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.

White beans with clams and albariño


You'll need

200 gm dried cannellini beans, soaked in cold water overnight, drained 1 carrot 1 onion, halved 1 head of garlic, halved, plus 2 garlic cloves, finely chopped 2 cloves 1 thyme sprig 6 parsley stalks 1 tbsp olive oil 200 gm clams, soaked in salted water, drained 1 fresh bay leaf 250 ml dry white wine, such as albariño 2 tbsp flat-leaf parsley, finely chopped, plus extra, to serve   Fish stock 1 kg fish bones, coarsely chopped 50 ml olive oil 100 gm fresh pancetta, diced 2 carrots, diced 1 onion, diced 1 celery stalk, diced 4 ripe tomatoes, diced 250 ml dry white wine, such as albariño 1 thyme sprig 2 fresh bay leaves 1 tsp white peppercorns 1 pinch of Spanish saffron threads, toasted

Method

  • 01
  • For fish stock, place fish bones in iced water and refrigerate for 24 hours to remove blood. Drain and set aside. Heat oil in a large saucepan, add pancetta, carrot, onion and celery and stir over medium heat until lightly coloured (2-4 minutes). Add tomato and stir until soft (2-3 minutes). Deglaze with wine, add herbs and peppercorns and cook until reduced by half (2 minutes). Add fish bones and 3 litres water, bring to the boil, simmer over low heat for 1 hour. Add saffron, remove from heat and stand for 4 hours to infuse. Strain through a fine sieve, discarding solids, and set aside. Makes 2 litres.
  • 02
  • Combine beans, vegetables, head of garlic, cloves, thyme, parsley stalks and fish stock in a large casserole. Bring to the boil and simmer over medium heat until beans are tender (40-50 minutes). Season to taste with sea salt and set aside.
  • 03
  • Heat oil in a saucepan, add clams, bay leaf and chopped garlic. Cover with a lid and cook for 30 seconds. Add wine, steam for 30 seconds, gently shake pan until clams open (1-2 minutes). Turn off heat and stir through parsley. Toss clams through beans, season to taste and serve immediately scattered with extra parsley.
Note Albariño is a Spanish white wine available from select bottle shops.

The pancetta in this dish makes it our version of surf 'n' turf. Catalan people have the reputation and the knowledge of combining the best of both land and sea. You'll need to begin this recipe a day ahead.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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