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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.

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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.

Spaghettini with sardines, fennel and breadcrumbs


You'll need

½ cup olive oil 70 gm (1 cup) breadcrumbs, made from day-old sourdough bread 1 kg (about 6) baby bulbs of fennel, trimmed (fronds reserved) and quartered 2 onions, finely chopped 1 kg sardine fillets, boned and cut into 2cm pieces 40 gm (¼ cup) pinenuts 40 gm (¼ cup) sultanas, soaked in warm water for 10 minutes, drained and coarsely chopped 8 threads of saffron 500 gm spaghettini

Method

  • 01
  • Heat 1 tbsp olive oil in a heavy-based frying pan, add breadcrumbs and stir over medium-high heat for 3-5 minutes or until crisp and golden, then drain on absorbent paper and cool.
  • 02
  • Cook fennel in a large saucepan of boiling salted water for 20 minutes or until tender, then strain fennel through a colander placed over a bowl, reserving cooking water. Drain fennel well, pressing to extract as much water as possible, then finely chop and set aside.
  • 03
  • Meanwhile, heat remaining olive oil in a large heavy-based frying pan, add onions and cook over medium heat for 8-10 minutes or until just golden. Add chopped sardines and cook for 1-2 minutes or until cooked through, then add fennel and cook for 2-3 minutes. Stir in pinenuts, sultanas and saffron, add 1 cup reserved fennel cooking liquid, then season to taste and combine well.
  • 04
  • Meanwhile, add enough water to remaining reserved fennel water to make 5 litres, then add 4 tbsp sea salt, bring to the boil and cook pasta until al dente, then drain. Return pasta to same pan, add sardine and fennel sauce and reserved coarsely chopped fennel fronds and combine well. Season to taste, then divide among bowls, sprinkle with toasted breadcrumbs and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Vermentino from Sardinia or semillon from the Barossa.

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