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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.

Tuna and artichoke salad Nicoise


You'll need

350 gm baby green beans, topped 3 300gm tuna steaks (about 2.5cm thick), halved 250 gm truss cherry tomatoes, separated 1 butter lettuce, trimmed, leaves separated, washed and dried 150 gm preserved artichoke hearts in olive oil, drained, quartered 1 tbsp small capers 60 gm small black olives 3 hard-boiled eggs, quartered 3 anchovy fillets, halved lengthways   Dressing 100 ml olive oil ½ clove of garlic, finely chopped ¼ cup firmly packed basil leaves 1½ tbsp aged white wine vinegar

Method

  • 01
  • For dressing, process oil, garlic and basil in a small food processor until very finely chopped, then, just before serving, whisk in vinegar and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Cook green beans in boiling salted water until almost tender, then drain. Refresh in iced water and drain again.
  • 03
  • Brush tuna steaks lightly on both sides with oil. Heat a heavy-based griddle or frying pan until very hot and cook tuna, in batches, for 1½ minutes on each side for medium-rare or until cooked to your liking. Remove tuna from pan and cool slightly. Add tomatoes to same pan, cover with a lid and, shaking pan occasionally, cook for 2-3 minutes or until tomatoes are just soft and the skins have burst.
  • 04
  • Toss green beans with 2 tbsp dressing. Place lettuce leaves over the base of 6 shallow bowls, then top with green beans, cooked tomatoes, artichokes, capers, olives and egg quarters. Place tuna pieces over salad with anchovies, drizzle with remaining dressing and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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