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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
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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.

Perfect match: asparagus salad with Kiwi sav blanc


You'll need

60 gm hazelnuts 100 ml extra-virgin olive oil 1 garlic clove, finely chopped 1 tsp thyme leaves 100 gm (2½ cups) crustless sourdough bread, coarsely torn 2 bunches asparagus, trimmed 100 gm baby chicory leaves (see note)   Goat’s cheese dressing 80 gm soft goat’s cheese, crumbled 2 tbsp milk ½ garlic clove, finely chopped 2 tsp thyme leaves 1 lemon, finely grated rind only 1 tsp extra-virgin olive oil

Method

  • 01
  • Preheat oven to 180C. Place hazelnuts in a single layer on a baking tray, roast until golden (6-8 minutes). While warm, rub with tea towel to remove skins, chop coarsely, cool.
  • 02
  • Meanwhile, combine 60ml olive oil, garlic and thyme in a bowl, add sourdough, toss to combine, spread in a single layer on a separate baking tray, season to taste and bake, stirring occasionally, until golden and toasted (6-8 minutes), cool.
  • 03
  • Meanwhile, for goat’s cheese dressing, stir all ingredients continuously in a small saucepan over low heat until smooth and warmed through (3-5 minutes). Season to taste and keep warm.
  • 04
  • Preheat a grill to high. Place asparagus in a single layer on a baking tray, drizzle with remaining oil, season to taste and grill, turning occasionally, until golden and cooked through (3-5 minutes). Combine hazelnuts, toasted sourdough, asparagus and chicory in a bowl, toss to combine, season to taste, drizzle with dressing and serve.

Note Chicory is a bitter green leaf available from select greengrocers. If baby chicory is unavailable, substitute the tender leaves of mature chicory or another bitter green.


The boisterous flavours of new spring vegetables call for the equally rambunctious aroma wallop of a good Kiwi sav blanc - all that tropical fruit, fresh-cut grass, gooseberry and lemongrass typical of savvy from Marlborough - rioting across your tongue.

Asparagus has a great and natural affinity for sauvignon blanc: you often find flavour strains of the former wafting through a mouthful of the latter. But the other ingredients in this dish make what would normally be a straightforward combination a little more convoluted: the deep savoury nuttiness of the hazels and the bitter tang of chicory augment the forceful, youthful nature of asparagus, adding extra layers of texture, astringency and richness. You'll need either a particularly full-flavoured young savvy to stand up to the taste overload, or a sauvignon that's been given the full box of winemaking tricks: barrel ferment, wild yeast, lots of lees-stirring, the lot.

Luckily, the 2009 vintage produced some particularly punchy sav blancs in Marlborough, and an increasing number of producers in that fast-expanding region are beginning to be a lot more adventurous in their winemaking.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2009

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