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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.

Asparagus with fermented beancurd, olives and ginger dressing


"This dish was pulled together at 2am at home after a long day in the kitchen," says Anchovy chef Thi Le. "There was nothing at home except for a random smattering of condiments. What I love about fermented beancurd is the same thing I love about Vegemite - umami." At Anchovy, Le cures and dries her own tuna (mojama) in brown sugar, spices and soy, and lets it air-dry for a few days.

You'll need

3 bunches (300gm) asparagus, trimmed and cut into batons 2 tsp finely chopped dill Finely grated mojama, to serve (see note)   Fermented beancurd and preserved black olive mayo 2 tbsp Kewpie mayonnaise 2 tsp fermented beancurd, or to taste (preferably Lao Gan Ma brand) 2 tsp preserved black olive and mustard green paste, finely chopped (see note)   Sweet ginger dressing 2 tsp vegetable oil 2 tsp lime juice, strained 1 tsp ginger, squeezed for ½ tsp juice ¾ tsp sweet ginger vinegar (see note) ¾ tsp rice vinegar ¾ tsp fish sauce ½ tsp mirin 1/8 tsp sesame oil Pinch of ground black pepper

Method

  • 01
  • For fermented beancurd and preserved black olive mayo, whisk mayonnaise and beancurd until smooth, then stir in preserved olive and mustard green paste, and refrigerate to chill (10 minutes).
  • 02
  • For sweet ginger dressing, whisk ingredients in a bowl to combine.
  • 03
  • Heat a char-grill pan (or barbecue) over high heat. Add asparagus and turn occasionally until charred and tender (2-3 minutes). Transfer to a bowl, cool briefly, then add fermented beancurd and black olive mayo, and dill, toss to combine, then drizzle with ginger dressing to taste (remaining dressing will keep refrigerated for 2 weeks and can be used on salads). Serve topped with mojama finely grated on a Microplane.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Mojama is cured, air-dried tuna available from specialty food shops and select fishmongers. Substitute bottarga if it’s unavailable. Preserved black olive and mustard green paste is available from Chinese and Asian supermarkets. To make sweet ginger vinegar combine 2 tbsp caster sugar, 2½ tbsp rice vinegar, 2 tsp mirin, ½ tsp fish sauce and 1 tbsp sliced ginger in a small saucepan over medium-high heat and just bring to the boil, stirring, then set aside to cool (15-20 minutes) before straining (discard solids). Makes 60ml sweet ginger vinegar.

Drink Suggestion

Jamsheed Harem “Madame Chard” 2015 chardonnay, Coldstream – freshness and complexity as a result of low oak contact, bottled unfined and unfiltered.

Featured in

Sep 2016

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