The February issue

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Australia's top 20 rieslings
22.02.2017

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

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.

Thomas Keller: BLT


You'll need

100 gm fine sea salt 60 gm caster sugar 500 gm boneless pork belly (see note) 250 ml dry white wine 1 onion, coarsely chopped 1 carrot, coarsely chopped 1 leek, coarsely chopped 2 garlic cloves, coarsely chopped 2 thyme sprigs 8 brioche slices, 5mm thick, to serve 1 black truffle (optional), thinly sliced, to serve 2 tbsp clarified butter   Rocket purée 400 gm wild rocket, picked 45 ml extra-virgin olive oil   Tomato soup 2 tbsp olive oil ½ carrot, finely chopped ½ Spanish onion, finely chopped 2 garlic cloves, thinly sliced 1 golden shallot, finely chopped Pinch of chilli flakes 800 gm canned San Marzano tomatoes (see note) 1 bouquet garni (see note) 2 tbsp crème fraîche

Method

  • 01
  • Combine salt, sugar and 1½ litres water in a large non-reactive container. Submerge pork with weights in brine, cover and refrigerate for 24 hours.
  • 02
  • Preheat oven to 175C. Remove pork from brine, rinse and pat dry with kitchen towel, place in a casserole with wine, onion, carrot, leek, garlic, thyme and 750ml water. Cover and cook in oven until tender (1½-2 hours). Drain pork (discard liquid), press between two trays covered with baking paper, weight with food cans and refrigerate until completely cold.
  • 03
  • For tomato soup, heat olive oil in a small saucepan over medium heat, add carrot, onion, garlic and shallot, stirring occasionally until soft (7-10 minutes). Add chilli flakes, tomato and bouquet garni. Simmer, stirring occasionally until infused and warmed through (10-15 minutes). Remove from heat, discard bouquet garni, process in a blender until smooth. Stir through crème fraîche, add water to adjust to soup consistency, if necessary. Pass through a fine sieve, season to taste and keep warm.
  • 04
  • Meanwhile, for rocket purée, blanch rocket (5-10 seconds), then refresh. Drain well, squeeze out excess moisture, and process in a small food processor until finely chopped (1 minute). With motor running, add oil and process until a fine paste forms, season to taste, refrigerate until required.
  • 05
  • Cut pork into 5mm slices. Spread half the brioche slices with rocket purée, layer with pork and truffle, season to taste, top with remaining bread slices. Brush outsides with clarified butter and toast, one at a time, in a large frying pan over medium heat, turning once, until golden (1-2 minutes, each side). Cut into fingers, serve warm with tomato soup.
Note Use female pork belly where available.San Marzano tomatoes are a type of plum tomato. Substitute a canned Roma-style tomato. For the bouquet garni, Thomas Keller uses 1 bay leaf, 1 thyme sprig, 1 tarragon sprig and 2 black peppercorns.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A fruity rosé.

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