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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.

George Calombaris: Warm manouri with strawberry glyko


You'll need

500 gm strawberries (about 2 punnets), trimmed and halved 100 gm caster sugar 75 ml apple juice 1 tbsp sherry vinegar 1 cinnamon quill 200 ml balsamic vinegar 100 ml port 400 gm piece manouri cheese, cut into four slices (see note)

Method

  • 01
  • Combine strawberries in a saucepan with sugar, apple juice, sherry vinegar and cinnamon, and stir over medium heat until sugar dissolves. Bring to the simmer, cook until strawberries are soft and liquid has reduced to a glaze (12-15 minutes), then cool to room temperature.
  • 02
  • Meanwhile, combine balsamic vinegar and port in a saucepan and simmer over medium-high heat until reduced by two-thirds (8-10 minutes), then cool completely.
  • 03
  • Preheat oven to 160C. Place manouri on a baking tray lined with baking paper and bake until just warm (4-5 minutes). Serve warm with strawberry glyko and balsamic glaze.
Note Manouri is available from Greek delicatessens.

This recipe is from the March 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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