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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
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
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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.

Braised lamb with Jerusalem artichokes, carrots and cumin


Serve this braise with a crisp salad. Begin this recipe a day ahead.

You'll need

2.4 kg lamb leg, cut into large pieces (about 12cm; see note) 1 tsp cumin seeds 1 tbsp lard, ghee, duck fat or coconut oil 1 large onion, coarsely chopped 3 carrots, coarsely chopped 2 celery stalks, coarsely chopped 6 garlic cloves, coarsely chopped 250 ml dry white wine 175 ml (¾ cup) homemade chicken stock 3 rosemary sprigs 2 fresh bay leaves 1 tsp celery seeds 4 parsnips, chopped crossways into thirds 4 Jerusalem artichokes, halved To serve: green salad (optional)

Method

  • 01
  • Preheat oven to 90C or lowest setting. Score the fat of the lamb and rub cumin, sea salt and freshly cracked pepper into the score marks.
  • 02
  • Heat fat in a large frying pan over medium-high heat, add lamb in batches and brown on all sides (3-5 minutes). Transfer to a large roasting pan fat-side up and set aside. Add onion to frying pan and stir occasionally until caramelised (2-4 minutes). Add carrot, celery and garlic and stir occasionally until slightly softened and starting to colour (2-4 minutes). Add wine, stock, herbs and celery seeds, bring to the boil, season to taste and pour over lamb. Add parsnip and Jerusalem artichoke, cover with a lid or tightly seal with foil, and braise in oven until lamb pulls apart easily (10-11 hours), then serve.

Note Ask your butcher to cut up the lamb leg for you.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

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Apr 2015

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