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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.

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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

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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

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Goat's cheese soufflé omelette with chorizo


You'll need

6 eggs, separated 2 tbsp pouring cream 20 gm butter 150 gm soft goat’s cheese, crumbled 1 bunch sorrel, thinly sliced 1 tbsp olive oil 4 (170g each) chorizo, halved lengthways To serve: tomato relish

Method

  • 01
  • Place egg yolks and cream in a bowl and whisk until foamy, then season to taste. Using an electric mixer, whisk eggwhites until peaks form, then gently fold into egg yolk mixture.
  • 02
  • Heat a quarter of the butter in an 18cm non-stick frying pan, add a quarter of the egg mixture and cook for 3 minutes or until base and edges are set, then scatter with a quarter of the goats cheese and sorrel. Fold in half and cook at 180C for 3 minutes or until puffed. Repeat 3 more times with remaining egg mixture, cheese and sorrel.
  • 03
  • Meanwhile, heat olive oil in a frying pan and cook chorizo over medium heat, turning occasionally for 5 minutes or until browned. Serve omelettes with chorizo and relish.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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