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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

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Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
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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

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Zucchini and basil soup


You'll need

60 ml (¼ cup) olive oil 1 onion, finely chopped 3 garlic cloves, crushed 1.5 kg small green zucchini, diced (about 15) 1.2 litres hot chicken or vegetable stock ¾ cup (firmly packed) basil, coarsely chopped, plus extra leaves to serve To serve: thinly sliced toasted baguette and goat’s curd   Tempura zucchini flowers 150 gm (1 cup) plain flour 50 gm cornflour 1 egg 400 ml iced mineral water For deep-frying: vegetable oil 12 zucchini flowers, stamens removed

Method

  • 01
  • Heat olive oil in a large saucepan over low heat, add onion and garlic, stir occasionally until tender (7-8 minutes). Increase heat to high, add zucchini and stir occasionally until bright green (2-3 minutes). Add stock, bring to the boil, reduce heat to medium and simmer until just tender (10-12 minutes). Stir in basil, then purée in a blender or with a hand-held blender until smooth. Season to taste, keep warm.
  • 02
  • Meanwhile, for tempura zucchini flowers, combine flours in a bowl. Whisk egg and mineral water to combine in a separate bowl. Gradually whisk into flour mixture, adding extra water if necessary to reach desired batter consistency. Set aside to rest (15 minutes). Preheat oil in a deep saucepan or deep-fryer to 180C. Dip zucchini flowers in batter, shake off excess and deep-fry in batches, turning occasionally, until golden (3-4 minutes; be careful as hot oil will spit). Drain on absorbent paper and season to taste.
  • 03
  • Serve soup hot topped with extra basil leaves, with tempura zucchini flowers, toasted baguette and goat’s curd.
Note At the Lake House, Alla Wolf-Tasker serves house-made goat’s curd with this soup. We’ve used a good-quality shop-bought cheese instead. Small zucchini are best for this recipe as they’re young, tender and sweet.

This recipe is from the November 2011 issue of Australian Gourmet Traveller.

“I would love to make the zucchini and basil soup I enjoyed at the Lake House in Daylesford.”
Meredith Chang, via email

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 6 people
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At A Glance

  • Serves 6 people

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