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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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Persian love cake

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

New South Yarra restaurants

The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Long Chim, Melbourne review

David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.

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."

Roast beetroot with shankleesh, onion, almonds and dill


"This beetroot dish came along in autumn this year as a vegetarian item on our share-plate menu," says McConnell. "The distinct Middle Eastern flavours work perfectly alongside our lamb dish. Shankleesh is available at any good Middle Eastern deli." Begin this recipe three days ahead to pickle the onion.

You'll need

110 gm (½ cup) caster sugar 125 ml (½ cup) Sherry vinegar 5 beetroot, trimmed and scrubbed For roasting: rock salt 160 gm (1 cup) natural almonds, roasted and coarsely chopped 3 baby beetroot, such as Chioggia, or watermelon radish, thinly sliced on a mandolin 150 gm shankleesh, coarsely crumbled ¾ cup dill sprigs (about 1 bunch), plus extra to garnish   Pickled onion petals 250 ml (1 cup) white wine vinegar 100 gm white sugar 2 tbsp black peppercorns 2 fresh bay leaves 10 pickling onions, peeled and halved through the core   Beetroot vinaigrette 250 ml (1 cup) beetroot juice 60 gm raspberries (about ½ punnet) 60 ml (¼ cup) raspberry vinegar 2 tbsp extra-virgin olive oil

Method

  • 01
  • For pickled onion petals, stir vinegar, sugar, peppercorns, bay leaves and 360ml water in a saucepan over medium heat to dissolve sugar, then bring to the simmer, add onions and simmer until beginning to soften (4-5 minutes). Transfer to a sterile container, seal and cool to room temperature, then refrigerate for 3 days before using. Pickled onions will keep refrigerated for several months.
  • 02
  • Preheat oven to 180C. Stir sugar and 2 tbsp water in a small saucepan over high heat until sugar dissolves, then bring to the boil and cook until dark caramel (3-4 minutes). Add vinegar (be careful, hot caramel will spit) and stir to combine well.
  • 03
  • Place each beetroot in the centre of a square of foil large enough to enclose completely, spoon equal quantities of caramel mixture over each, then carefully wrap to seal. Place on a bed of rock salt in a roasting pan and roast until tender when pierced with a skewer (30-40 minutes). When cool enough to handle, peel and thickly slice.
  • 04
  • For beetroot vinaigrette, simmer beetroot juice in a small saucepan over medium-high heat until reduced by a third (5-6 minutes). Meanwhile, place raspberries and vinegar in a separate saucepan over medium-high heat, bring to the boil, then add reduced beetroot juice and purée with a stick blender or in a small food processor and set aside to cool. Pass through a fine sieve, add oil and season to taste.
  • 05
  • Toss beetroot slices with some of the beetroot vinaigrette in a bowl, arrange on a platter, drizzle with extra vinaigrette, then scatter with almonds. Drain a handful of pickled onion, separate into petals, then scatter over beetroot, and top with sliced Chioggia beetroot and crumbled shankleesh and dill. Season to taste and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2013 Lark Hill Pinot Noir.

Featured in

Aug 2015

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