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Recipes by Christine Manfield

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

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket

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

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow

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

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

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Hapuka with prosciutto crust and Savoy cabbage

You'll need

100 gm prosciutto bone or prosciutto trimmings 750 ml (3 cups) grapeseed oil 250 gm thinly sliced prosciutto, finely chopped 4 hapuka fillets (about 200gm each)   Cabbage purée 6 outer green leaves Savoy cabbage 50 ml extra-virgin olive oil 1 onion, finely chopped 1 garlic clove, finely chopped   Braised cabbage 1 tbsp olive oil 50 gm onion (about ½), thinly sliced 500 gm Savoy cabbage (about ½), thinly sliced


  • 01
  • Combine prosciutto bone or trimmings and oil in a saucepan and cook over low heat for 20 minutes. Remove from heat and set aside to infuse (1-2 hours).
  • 02
  • Preheat oven to 150C. Strain oil into a clean saucepan, heat over low heat to 50C. Place fish in a single layer in a deep roasting pan large enough to hold fish snugly. Pour warm oil over fish, ensuring fish is completely covered with oil, cover and cook in oven until fish is just cooked (40-55 minutes). Drain fish with a slotted spoon, then on absorbent paper. Place on a baking tray lined with baking paper.
  • 03
  • Meanwhile, for cabbage purée, blanch cabbage leaves in boiling salted water until bright green (2-3 minutes; see cook’s notes p58), refresh, squeeze out excess water and thinly slice. Heat olive oil in a frying pan over medium heat, add onion and garlic and cook, stirring occasionally, until tender (3-5 minutes). Add cabbage and 200ml water and cook, stirring occasionally, until tender (8-10 minutes). Process in a food processor, until smooth, season to taste and keep warm.
  • 04
  • For braised cabbage, heat oil in a saucepan over medium heat, add onion and cook, stirring occasionally, until tender (2-3 minutes). Add cabbage, cover and cook, stirring occasionally, until tender (10 minutes). Season to taste, keep warm.
  • 05
  • Increase oven to 200C. Cook prosciutto in a frying pan over medium heat, stir until crisp (8-10 minutes). Scatter over fish then roast in oven until hot (10 minutes). Serve hapuka with puréed and braised cabbage.
This recipe is from the May 2011 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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