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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.

Red mullet escabeche with olive tapenade


You'll need

170 ml olive oil 8 small red mullet (barbounia) fillets, pin-boned 1 carrot, thinly sliced widthways 1 golden shallot, thinly sliced 1 clove garlic, thinly sliced 4 sprigs of thyme 4 bay leaves 8 whole black peppercorns 60 ml (¼ cup) red wine vinegar   Olive tapenade 50 gm pitted Kalamata olives 2 tsp salted capers, rinsed 2 anchovy fillets 2 tsp finely chopped flat-leaf parsley leaves 30 ml extra-virgin olive oil

Method

  • 01
  • Heat 1 tbsp olive oil in a frying pan over high heat, cook fish skin-side down for 30 seconds or until lightly golden, then transfer to a baking dish skin-side up.
  • 02
  • Heat remaining olive oil in a saucepan to 90C on a thermometer, then carefully add all ingredients except red wine vinegar. Remove from heat, add red wine vinegar and stir to combine. Pour over mullet, cool, cover with plastic wrap and refrigerate for 3-6 hours or overnight.
  • 03
  • For olive tapenade, combine all ingredients except olive oil in a mortar and, using a pestle, pound to a smooth paste. Add olive oil and season to taste with freshly ground black pepper. Makes about ½ cup.
  • 04
  • To serve, arrange fish fillets on plates and scatter with vegetables and herbs from marinade. Stir marinade to combine oil and vinegar, then spoon over fish and top with a teaspoon of tapenade.

"Travelling through the McLaren Vale last month, we stumbled across the delightful Fino. The red mullet escabeche blew us away. Would chef David Swain share his recipe?"
Anna Collins, Adelaide, SA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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