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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

Guy Grossi: Sarde in saor (Soused sardines)


You'll need

50 ml vegetable oil 1 kg sardines 90 gm (½ cup) seasoned plain flour, for dusting 50 ml olive oil 1 garlic clove 1 rosemary sprig 3 thyme sprigs 2 fresh bay leaves onions, thinly sliced 375 ml white wine 180 ml (¾ cup) white vinegar 40 gm (¼ cup) sultanas

Method

  • 01
  • Heat vegetable oil in a deep frying pan over medium-high heat. Dust sardines with flour, shaking off excess, and fry in batches until cooked through (3-4 minutes). Set aside in a deep tray.
  • 02
  • Heat olive oil, garlic and herbs in a separate frying pan over high heat, add onion and sauté until translucent (5-10 minutes). Add white wine, vinegar and sultanas and cook over low heat until onions are tender (15 minutes). Set aside to cool, then pour over sardines and refrigerate to marinate (2 hours-overnight). Serve at room temperature.
This recipe is from the March 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

A full-bodied Soave Classico from one of the "cru" vineyards

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