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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
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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

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On the Pass: Danielle Rensonnet
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Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

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Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Tony Bilson: Confit of lamb shoulder


You'll need

1 lamb shoulder (about 1.5kg), trimmed, cut through the bone into 8 pieces (see note) 350 ml veal stock 100 gm canned chopped tomatoes 2 thyme sprigs, plus 2 tsp finely chopped 1 fresh bay leaf 30 gm softened butter 30 gm Dijon mustard ½ garlic clove, finely chopped 1 tbsp olive oil 6 cherry tomatoes, halved 4 baby turnips, trimmed, halved, scrubbed 1½ bunches thick asparagus, trimmed 12 sugar snap peas, trimmed   Seasoned salt 2 juniper berries ½ star anise 2 garlic cloves 45 gm sea salt 1 tbsp each finely chopped thyme and marjoram ½ fresh bay leaf, crushed

Method

  • 01
  • Preheat oven to 90C. For seasoned salt, coarsely grind juniper and star anise in a mortar and pestle (1 minute), then transfer to a bowl. Bruise garlic in a mortar and pestle, add to spices with remaining ingredients, mix well to combine.
  • 02
  • Rub seasoned salt all over lamb pieces and place in a large roasting pan. Add veal stock, tomato, thyme sprigs and bay leaf, cover with foil and cook until very tender (6-8 hours, or overnight). Remove lamb from pan and set aside. Strain cooking liquid through a fine sieve into a saucepan and simmer over medium-high heat until reduced by half (5-6 minutes).
  • 03
  • Increase oven to 130C. Combine butter, mustard, garlic and chopped thyme in a bowl and brush thickly over lamb. Place lamb in a single layer in a roasting pan, roast for 30 minutes, increase oven to 200C and roast until crisp (7-8 minutes).
  • 04
  • Just before serving, heat olive oil in a small frying pan over high heat, add cherry tomatoes, cut side down, and cook until just caramelised (1-2 minutes), set aside and keep warm. Blanch remaining vegetables until just tender (2-3 minutes for turnips, 1-2 minutes for asparagus, 1 minute for sugar snap peas), drain and keep warm. Serve lamb hot drizzled with sauce, with cherry tomatoes, asparagus, turnips and sugar snap peas.
Note You’ll need to ask your butcher to cut the lamb shoulder into pieces for you.

This recipe is from the July 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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