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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.

Hartsyard hot sauce


"'That's all it is?' asked Naomi, when she read the ingredients list for this sauce. 'With all the compliments it gets, I half-expected it to contain essence of unicorn'," writes Llewellyn. "Without trying to sound like wankers, this is the item on the Hartsyard menu that receives the most praise." Begin this recipe two days ahead. This recipe makes 1.2 litres of sauce; unless you're having a party, we recommend you halve or quarter it.

You'll need

200 gm long red fresno chillies or long red chillies (see note) 200 gm onions, halved 1 litre (4 cups) white vinegar 100 gm sea salt 100 gm garlic cloves (about 20) 250 gm oak food-grade woodchips (never use chunks or pellets) 100 gm unsalted butter

Method

  • 01
  • On a barbecue with a lid, place half the chillies and half the onions, leaving enough space to house a black cast-iron pan. Place a cast-iron pan on the stovetop until ridiculously hot (around 5 minutes on full heat).
  • 02
  • Meanwhile, in a 3-litre stockpot, combine the remaining chillies and onions, vinegar, salt and garlic. Bring to a slow simmer, never allowing the mixture to boil.
  • 03
  • When the cast-iron pan is at smelting temperature, cover the bottom with at least 1cm of oak chips and leave until the chips start to smoulder and smoke (almost instantaneous) – they should never ignite. Move the pan to the barbecue very carefully, then close the barbecue lid and leave to smoke. If the chips are still smoking after a minimum of 20 minutes, let them go until finished; if they’re done, place the smoked vegetables in the stockpot (which by now should have been bubbling away for 30 minutes). Simmer for a further 30 minutes, ensuring the mixture never boils. After 1 hour of total cooking, remove the stockpot from the heat. Stir in butter, then wrap the top of the hot stockpot with plastic wrap to form a seal. Leave at room temperature for 48 hours.
  • 04
  • After 2 days, blend chilli mixture until smooth enough to strain through a colander. This removes large chunks, leaving a fine pulp. Transfer to sterile bottles or airtight containers and refrigerate; the sauce will easily keep for a week or two.

Note This recipe makes about Makes about 1.2 litres. Hartsyard uses fresno chillies, which are similar to jalapeños; due to limited availability we used long red chillies instead. This recipe is from Fried Chicken & Friends ($49.99, hbk) by Gregory Llewellyn and Naomi Hart, published by Murdoch Books and has been reproduced with minor GT style changes.


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