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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.

Malay-style beehoon noodles with John Dory


You'll need

3 cloves of garlic, halved 2 fresh red birdseye chillies 4 red shallots, halved 2 cm piece of ginger, peeled and sliced 100 ml vegetable oil 2 eggs, lightly beaten 600 gm John Dory, skinned and cut into 3cm pieces 150 gm bean sprouts 8 leaves of Asian greens (about 200gm, such as gai choy or bok choy), coarsely shredded 2 tbsp soy sauce 200 gm fine rice vermicelli noodles, soaked in warm water for 2 minutes and drained To serve: Lebanese cucumber, cut into julienne, crisp fried shallots (available from Asian food stores), sliced red chillies and coriander sprigs

Method

  • 01
  • Process garlic, chillies, shallots, ginger, ½ tbsp oil and ½ tsp sea salt in small food processor until a paste forms. Heat ½ tbsp oil in a wok, add beaten eggs, swirl to coat base thinly and cook over medium heat for 2 minutes or until just set. Remove omelette, cool, then roll up tightly and cut into thin slices.
  • 02
  • Heat wok, add 1 tbsp oil, then add half the fish and stir-fry over high heat for 1-2 minutes or until almost cooked, then remove from wok. Repeat with 1 tbsp oil and remaining fish, then remove. Heat remaining oil in wok, add garlic mixture and stir over medium heat for 2-3 minutes or until fragrant.
  • 03
  • Add bean sprouts, Asian greens, soy sauce and 175ml water and stir-fry for 1 minute, then add soaked drained noodles and stir-fry for 2 minutes or until heated through. Add fish and gently stir-fry for 30 seconds or until warmed through. Divide noodles and fish among bowls, top with omelette strips, cucumber, fried shallots, chilli and coriander, and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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