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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.

How to grow rocket
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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
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Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
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Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Chipotle chicken wings with dipping sauce


You'll need

80 ml (1/3 cup) fat such as duck fat, tallow, lard or coconut oil 80 ml (1/3 cup) apple cider vinegar 60 gm chipotle chillies in adobo, plus 60ml adobo sauce (see note) 2 tbsp honey (preferably raw unfiltered) 1 tbsp smoked paprika 2 tsp finely grated ginger 1 tsp each ground cumin, ground garlic powder, ground onion powder 1 tsp tomato paste 1 kg chicken wings To serve: coriander and lime cheeks   Dipping sauce 1 egg 1 egg yolk 1¼ tbsp apple cider vinegar ½ tsp Dijon mustard 1 garlic clove, very finely chopped 175 ml olive oil or macadamia oil 2 tbsp coconut cream ¼ tsp onion powder 1 tbsp each coarsely chopped flat-leaf parsley and dill 2 tsp lemon juice

Method

  • 01
  • For chipotle chicken, blend ingredients except chicken, ½ tsp salt and a pinch of pepper in a blender until smooth. Transfer to a non-reactive container, add chicken, turn to coat, then cover and refrigerate to marinate for at least an hour or overnight.
  • 02
  • Meanwhile, for dressing, process egg, yolk, vinegar, mustard, garlic and 1 tsp salt in a food processor until combined. With motor running, gradually add oil in a thin steady stream until thick and emulsified. Add coconut cream and onion powder and pulse to combine, then refrigerate to chill (5-10 minutes) or until required. Whisk in herbs and lemon juice just before serving.
  • 03
  • Preheat oven to 220C. Transfer wings and sauce to a roasting pan and roast, turning wings occasionally, until browned and tender (45-50 minutes). Drizzle with pan sauce, scatter with coriander and serve with dipping sauce and lime cheeks.

Note Chipotle chillies in adobo sauce are available from select delicatessens and montereyfoods.com.au.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

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