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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.

Thomas Keller: Toasted vegetable jardinière


You'll need

1 small eggplant, thinly sliced 60 gm (2 small) portobello mushrooms 1 small fennel bulb, thinly sliced 1 tbsp extra-virgin olive oil, plus extra for brushing and drizzling 1 small red onion, thinly sliced 1 tsp Chardonnay vinegar 1 tsp finely chopped thyme 1 garlic clove, finely chopped 60 gm shop-bought roast red capsicum, thickly sliced 4 multi-grain bread slices, to serve 60 gm thinly sliced Gruyère, to serve   Rocket purée 250 gm wild rocket, picked 25 ml extra-virgin olive oil

Method

  • 01
  • Preheat oven to 190C. Arrange eggplant in a single layer in a non-reactive dish. Scatter with 20gm fine sea salt and stand to drain bitter juices (1 hour). Drain, rinse and set aside.
  • 02
  • Place eggplant, mushrooms and fennel on a baking paper-lined oven tray, brush with oil, season to taste and roast until tender (20–25 minutes).
  • 03
  • Combine onion, vinegar, thyme, garlic and oil on a baking paper-lined roasting tray, season to taste, cover with foil, roast until tender (20-30 minutes) and cool.
  • 04
  • Meanwhile, for rocket purée, blanch rocket (5-10 seconds), then refresh. Drain well, squeeze out excess moisture, then process in a small food processor until finely chopped (1 minute). With the motor running, slowly add oil and process until a fine paste forms, season to taste and refrigerate until required.
  • 05
  • Preheat a sandwich press to medium heat, spread two bread slices with rocket purée, layer with roast vegetables and Gruyère, season to taste and top with remaining bread slices. Drizzle sandwich with oil and toast until golden (3-4 minutes), serve immediately.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

A young, savoury sangiovese.

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