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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.

BLT salad


You'll need

16 truss cherry tomatoes 3 sprigs of marjoram 2 cloves of garlic, peeled ½ cup olive oil 1 half baguette, cut into 1cm-thick slices 1 egg yolk 1 tsp Dijon mustard 12 rashers streaky bacon 2 heads of baby cos, outer leaves discarded, cut into 4 wedges each

Method

  • 01
  • Place tomatoes, marjoram, 1 clove of garlic and ½ cup olive oil in a shallow ovenproof dish, season to taste with sea salt and freshly ground black pepper, then bake at 200C for 10 minutes or until tomatoes are just beginning to burst. Remove from oven and cool to room temperature. Strain tomatoes and garlic through a sieve and reserve liquid. Using the back of a knife, crush cooked garlic and ½ tsp sea salt on a work surface to make a smooth paste.
  • 02
  • Brush bread slices on both sides liberally with oil, place on a heavy-based oven tray and bake at 180C for 20 minutes, turning once during cooking, or until golden on each side. Remove from oven and rub one side with remaining garlic clove, then coarsely break croutons into large pieces.
  • 03
  • Meanwhile, combine egg yolk, mustard and garlic paste in a bowl, then add ½ cup cooled reserved tomato liquid, drop by drop, then in a slow steady stream until mixture is thick and emulsified. Season to taste with sea salt and ground black pepper. Makes about ½ cup.
  • 04
  • Meanwhile, cook bacon in a large heavy-based frying over medium heat until crisp on both sides, then drain on absorbent paper.
  • 05
  • Cut each lettuce in half and divide among plates. Divide tomatoes, bacon and croûtons among plates, drizzle with a little dressing, then serve immediately, with remaining dressing passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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