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

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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

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16.02.2017

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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.

Zucchini and haloumi fritters with lemon mayonnaise


"The herbs make these simple fritters really interesting," says Hafner. "It's important to grate the zucchini at the last minute, or they will seep liquid and make the fritters soggy."

You'll need

2 zucchini (about 400gm), trimmed, coarsely grated 250 gm haloumi, diced (I use Pittas) 2 small eggs, lightly beaten ¼ cup each (firmly packed) parsley, mint and dill, finely chopped 80 ml (1/3 cup) olive oil To serve: lemon wedges   Lemon mayonnaise 1½ tbsp lemon juice and 2 gratings of rind 2 egg yolks 125 ml (½ cup) olive oil 50 ml extra-virgin olive oil

Method

  • 01
  • For lemon mayonnaise, process lemon juice, rind and yolks in a food processor to combine. Gradually add oils in a thin stream until thick and emulsified, adding 1-2 tbsp water as mixture thickens. Season to taste and refrigerate (will keep for 2-3 days). Makes about 200ml.
  • 02
  • Combine zucchini and haloumi in a bowl, add eggs, herbs and a pinch of salt, and mix well.
  • 03
  • Heat 1 tbsp oil in a frying pan over medium-high heat, add heaped tablespoonfuls of zucchini mixture in batches and fry, turning occasionally and adding extra oil with each batch, until golden (3-4 minutes). Drain on absorbent paper, then serve warm with lemon wedges and lemon mayonnaise.

At A Glance

  • Serves 14 people
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At A Glance

  • Serves 14 people

Drink Suggestion

Riesling or Etna Bianco.

Featured in

Mar 2014

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