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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

Automata's pickled eggs and onions


"These pickled eggs are a cross between an Asian style (with the boiled eggs soaked in soy sauce) and a European pickled egg," says Clayton Wells. "They have added richness from the black garlic and from the herbs." Begin this recipe three days ahead to pickle the eggs and onion.

You'll need

6 eggs, at room temperature 3 white onions, sliced into 8mm-thick rounds, keeping the rings intact 1 head black garlic, sliced (see note) 6 thyme sprigs   Malt pickle 1 litre (4 cups) malt vinegar 250 ml (1 cup) tamari 1 head black garlic, halved (see note) 8 thyme sprigs

Method

  • 01
  • For malt pickle, combine ingredients, 15gm fine sea salt and 1 litre water in a saucepan and bring to the boil. Cool to room temperature, then strain (discard garlic and thyme).
  • 02
  • Cover eggs with cold water in a saucepan, bring to the boil and cook for 2 minutes. Drain, refresh in a bowl of iced water, then carefully peel and place in a heatproof container. Bring half the pickling liquid to the boil, pour over eggs, cover and refrigerate for at least 3 days.
  • 03
  • Place onion slices in a single layer in a wide saucepan, add remaining pickling liquid, cover directly with a round of baking paper and bring to a simmer over low heat. Cool, then refrigerate in an airtight container for at least 3 days.
  • 04
  • To serve, drain pickled eggs, halve and arrange on serving plates with pickled onion, and top with black garlic and thyme.

Note Black garlic is fermented garlic, usually sold in whole heads, is available from select delicatessens and online at tasmanianblackgarlic.com.au


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