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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

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.

Damien Pignolet's cauliflower, beetroot and celeriac salad with horseradish cream


You'll need

12-18 baby beetroot, scrubbed 1 small cauliflower, cut into small florets 18-24 cherry tomatoes, halved lengthways 1 small garlic clove, lightly smashed 2 tsp thyme leaves 60 ml (¼ cup) extra-virgin olive oil A splash of aged red wine vinegar, such as Forum Cabernet vinegar 1 head each red and white witlof (or 2 white witlof), outer leaves discarded 3-4 tbsp freshly grated horseradish, or prepared horseradish, to taste 125 gm (½ cup) crème fraîche 1 tsp lemon juice ½ celeriac, peeled and cut into 3mm julienne strips 1 bunch chives (optional), finely chopped

Method

  • 01
  • Preheat the oven to 160C. Wrap each beetroot in foil and bake until tender (30-35 minutes). Test for tenderness with a fine skewer; the skewer should almost fall through the beetroot. This will ensure they are cooked and their sweetness is fully developed. Cool for 5 minutes, then squeeze the foil gently to release the skin from each beetroot.
  • 02
  • Soak the cauliflower in very cold water for 10 minutes, then cook in boiling salted water until still slightly crisp (2-3 minutes). Drain and refresh under cold running water, then drain well. Turn onto a clean dry tea towel to absorb any remaining water.
  • 03
  • Place the tomato, garlic, thyme leaves and olive oil in a small shallow pan and season lightly with salt and pepper. Place over the lowest possible heat and allow the tomato to soften so that a little juice merges with the oil (10 minutes). The idea is to perfume the oil and barely soften the tomato, thus releasing more flavour. Transfer to a deep wide plate to cool, adding a little splash of vinegar to the oil, then adjust the seasoning to taste.
  • 04
  • Cut 3cm-long tips from the witlof and reserve, then slice the remainder thinly, avoiding the core.
  • 05
  • Combine the horseradish, crème fraîche and lemon juice in a small bowl and season to taste, then, adding a teaspoon of water at a time, dilute to a thickish pouring consistency.
  • 06
  • Toss the cauliflower, celeriac and witlof with just enough dressing to coat them lightly and share between 6 deep entrée plates. Distribute the beetroot equally (if some are larger, cut them to match the smaller ones), then lightly coat with the horseradish dressing. Tuck the witlof tips here and there between the vegetables.
  • 07
  • Distribute the tomato over the salads, then moisten the tomato and beetroot with some of the tomato poaching oil. Scatter with the chives, if using, and serve immediately.
Note Reproduced from Salades ($59.95, hbk) by Damien Pignolet, with photography by Anson Smart. Published by Lantern, an imprint of Penguin Books. Pignolet’s recipes have been reproduced with minor Gourmet Traveller style changes.

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

“This is a great entrée for the winter months when celeriac and fresh horseradish are available. A good quality purchased horseradish such as Tracklements brand may be substituted, of course, if the task of grating horseradish is too daunting. That said, if you have a fruit juice extractor, simply peel the fresh horseradish and put it through the extractor, then mix the grated pulp with the collected juice. Season this with salt and a little lemon juice. Don’t be concerned about the beetroot discolouring the cauliflower.”

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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