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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.

Pork chop with bulldog sauce


"If you get into Tokyo early, don't eat breakfast on the plane," says McConnell. "Wait and get a crumbed pork loin sandwich and a can of sake on the train - it's the best and most civilised way to arrive in any city."

You'll need

4 pork chops (about 200gm each and 1.5cm thick), skin removed 35 gm (¼ cup) plain flour 2 eggs, lightly beaten 100 gm (2 cups) panko crumbs ¼ head of cabbage 3 tbsp grapeseed oil   Bulldog sauce 2 carrots, finely chopped 2 celery stalks, finely chopped 2 apples, grated 4 garlic cloves, finely chopped 300 ml ketchup 240 ml Worcestershire sauce 260 ml rice vinegar 170 ml mirin 1 tsp ground allspice Pinch of ground cinnamon Pinch of ground cloves 220 gm (1 cup) brown sugar 1 tbsp finely grated ginger 2 tsp hot English mustard

Method

  • 01
  • Strip the chop bones of excess fat and sinew. Place flour on a plate and season with sea salt flakes. Place eggs in a bowl and spread panko crumbs on a separate plate. Dip cutlets first into flour, then egg, shaking off excess in between. Gently press the cutlets into the panko crumbs, ensuring the meat is evenly coated on both sides. Refrigerate until required.
  • 02
  • For bulldog sauce, combine ingredients in a saucepan with 400ml of water. Bring to the boil then simmer for 1 hour, stirring occasionally. Remove from heat and discard the garlic. Purée with a blender or in a blender and pass through a fine sieve.
  • 03
  • Meanwhile, shave cabbage finely on a mandolin and soak in iced water for 1 hour.
  • 04
  • Preheat oven to 180C and warm grapeseed oil in a large frying pan. When oil is hot, carefully brown the cutlets in batches, turning once, until golden (3-4 minutes each side), adding more oil if required. Transfer to an oven tray and roast until cooked medium (5 minutes).
  • 05
  • Cut the cutlets in half, season to taste with sea salt flakes and serve with a pile of shredded cabbage and a pot of bulldog sauce.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2013 Chapter Heathcote Malbec, Vic. Fleshy and spicy, the malbec can go toe-to-toe with the bulldog sauce.

Featured in

Apr 2014

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