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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.

Chilled pea and coriander soup


"I read somewhere that peas picked and eaten fresh are reason enough to grow a garden, and I'd second that - they're among mine and my son Tristan's favourite vegetables," writes Dunn. "This chilled soup has that intense green flavour of peas, sweetness from their natural sugars and toasted spices to round out the experience. A beautiful start to a picnic or just a meal at home."

You'll need

50 ml olive oil 3 spring onions, thinly sliced 2 tsp black mustard seeds 1 tsp coriander seeds 1 tsp ground fennel 500 ml (2 cups) chicken or vegetable stock 200 gm shelled peas (from 500gm peas in pods) To serve: crème fraîche To serve: large handful of coriander leaves   Crisp shallots For deep-frying: vegetable oil 2 golden shallots, thinly sliced

Method

  • 01
  • Heat olive oil in a large saucepan over medium heat, add spring onion and sauté until fragrant (about 1 minute). Add spices and continue to cook for 2-3 minutes or until spices are fragrant and mustard seeds begin to pop. Add stock and peas to saucepan and bring to the boil, then immediately remove from the heat and pour into a blender. Allow to cool for a few minutes before puréeing until smooth. Season soup with sea salt and freshly ground black pepper and refrigerate until required.
  • 02
  • For crisp shallots, pour a 3cm depth of vegetable oil into a small saucepan and heat to 180C. Add shallots and fry until light golden and crisp. Using a slotted spoon, transfer shallots to a plate lined with paper towels to drain.
  • 03
  • Serve soup topped with a spoonful of crème fraîche, some crisp shallots and coriander leaves.
Note This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Good dry fino Sherry.

Featured in

Nov 2013

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