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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
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.

Coal-roasted potatoes with yoghurt and mint


"The best flavour here is obtained by using the freshest, youngest potatoes you can get your hands on," says Devlin. "Many varieties will work, but I'd aim for something pretty waxy. It works best cooked over coals, but the oven will give you a good result, too."

You'll need

4 sprigs lemon thyme ½ bunch mint, leaves picked, stalks reserved 1 garlic clove, unpeeled, halved lengthways 800 gm waxy baby potatoes (such as kipfler and purple Congo), halved 50 gm butter, diced 50 ml (2½ tbsp) macadamia nut oil 150 gm plain yoghurt 10 gm (1½ tbsp) finely grated fresh horseradish or jarred horseradish

Method

  • 01
  • Start a wood fire and let it burn down to just embers (or heat a covered barbecue to medium-high or preheat the oven to 220C). Place 2 large pieces of foil on top of each other, then repeat so you have two stacks of foil. Divide lemon thyme, mint stalks and garlic between them, scattered in the centre, then place potatoes on top. Scatter with butter, drizzle with macadamia oil, season generously to taste, then wrap each into a tight parcel, place directly on coals and spread some hot coals on top (If you’re using a gas barbecue, place parcels on grill section and cover with the hood). Roast potatoes until tender when pierced with a skewer (15-20 minutes).
  • 02
  • Meanwhile, combine yoghurt and horseradish in a bowl and season to taste with sea salt.
  • 03
  • To serve, transfer potatoes to a serving dish, drizzle with juices from the parcels and the yoghurt mixture and scatter with mint leaves.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2016

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