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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.

Raw flank steak, pickled carrots and salsa verde


"You won't need all the pickled carrots for this recipe, but they have lots of other uses, so it's worth filling the jar," says Darren Robertson of Three Blue Ducks. Start this recipe a day ahead to pickle the carrots.

You'll need

To serve: thinly sliced sourdough baguette For brushing: olive oil 1 garlic clove, halved 220 gm pasture-raised beef flank, very finely chopped 2 tbsp finely chopped golden shallot (about 3 shallots) ½ cup (loosely packed) baby leaves, such as sorrel and dandelion (see note)   Pickled carrots 1 tsp coriander seeds 400 gm Dutch carrots, scrubbed, tops trimmed to 3cm and reserved for salsa verde 500 ml (2 cups) apple cider vinegar 80 gm caster sugar 2 garlic cloves, bruised 10 white peppercorns 2 fresh bay leaves   Salsa verde ½ cup (loosely packed) basil, coarsely chopped ½ cup (loosely packed) flat-leaf parsley, coarsely chopped ¼ cup (loosely packed) carrot tops, coarsely chopped Juice of ½ lemon 2 tsp baby capers in salt (unrinsed) 1 anchovy fillet ¼ garlic clove, finely chopped 100 ml olive oil

Method

  • 01
  • For pickled carrots, dry-roast coriander seeds in a pan over medium-high heat until fragrant (20-30 seconds). Place carrots in a tall, narrow 350ml sterilised jar. Bring remaining ingredients and 2 tsp sea salt flakes to the boil in a saucepan, pour over carrots and set aside to cool. Seal and refrigerate for 24 hours.
  • 02
  • For salsa verde, pound ingredients except oil to a coarse paste with a large mortar and pestle, then mix in oil. Season to taste and refrigerate until required.
  • 03
  • Heat a char-grill pan over high heat. Brush sourdough with olive oil and grill, turning once, until charred and warmed (1-2 minutes each side). Rub with cut side of garlic and keep warm.
  • 04
  • Thinly slice a few pickled carrots into rounds on a mandolin, holding them by the stem (remainder will keep refrigerated for 2 weeks). Combine in a bowl with beef, shallot and cup salsa verde, season to taste, drizzle with extra salsa verde, scatter with baby leaves and serve with toast.

Note Baby sorrel and baby dandelion leaves are available from select greengrocers under the Petite Bouche label; otherwise you can buy seedlings from select nurseries.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

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