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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.

Fusilli alla Norma


"Alla Norma is a Sicilian dish, named after the opera Norma by Vincenzo Bellini. It's traditionally made with ricotta salata but I like to use mozzarella - I prefer its melty stretchy messiness," says Orr. "Though that means it's no longer really alla Norma, but don't tell anyone. Fusilli is my favourite dried pasta, but use whatever you like."

You'll need

160 ml extra-virgin olive oil, plus extra to serve 4 garlic cloves, thinly sliced 800 gm canned whole peeled tomatoes 1 tsp dried oregano 1 large eggplant (about 500gm), cut into 2cm cubes 600 gm dried fusilli 1 cup (loosely packed) basil, coarsely torn, plus extra to garnish 2 buffalo mozzarella balls (125gm each), coarsely torn

Method

  • 01
  • Heat 50ml oil in a large saucepan over high heat, then reduce heat to medium, add garlic and cook until golden (1-2 minutes). Add tomatoes and oregano, season to taste and cook, breaking down tomatoes with a spoon, until sauce thickens (5-10 minutes).
  • 02
  • Heat half the remaining oil in a large, deep frying pan over medium-high heat and fry half the eggplant until golden and tender (5-7 minutes). Drain on absorbent paper or in a colander and repeat with remaining oil and eggplant. Add to tomato sauce and keep warm.
  • 03
  • Cook fusilli in a large saucepan of boiling salted water until al dente (10-15 minutes), then drain, reserving a little pasta water.
  • 04
  • Add basil, mozzarella and fusilli to tomato sauce and stir to combine. If the sauce is a bit dry, loosen it with a little reserved pasta water. Serve drizzled with extra-virgin olive oil and scattered with basil.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

A slightly chilled, fleshy fruit, chalky, mineral-driven light red from Sicily. A 2012 Cos Frappato would be perfect.

Featured in

Mar 2014

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