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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
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50BestTalks brings World’s best chefs to Sydney and Melbourne
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Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

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The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

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Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Chargrilled lamb backstraps with corn and capsicum quinoa


You'll need

200 gm (1 cup) quinoa (see note) 4 (200gm each) lamb backstraps 2 corn cobs, silks and husks removed 2 red capsicum, seeds removed, cut into 5cm batons 1 tbsp extra-virgin olive oil 2 limes, halved 1 cup (loosely packed) each coriander and flat-leaf parsley leaves, coarsely chopped   Lime-chilli dressing 2 limes, finely grated rind and juice only 2 tbsp olive oil 2 tsp crushed dried chilli 1 tsp dried oregano

Method

  • 01
  • Combine quinoa and 2 cups of water in a saucepan over high heat, bring to the boil, cover and cook for 5 minutes. Remove from heat and stand, covered, for 10 minutes or until water has been absorbed.
  • 02
  • Meanwhile, preheat chargrill on high heat. Brush lamb and vegetables with olive oil and season to taste with sea salt and freshly ground black pepper. Cook lamb for 5 minutes on each side for medium rare, or until cooked to your liking. Chargrill vegetables alongside lamb for 5 minutes or until lightly charred and tender, then chargrill lime halves, flesh-side down, for 2 minutes.
  • 03
  • For lime-chilli dressing, combine ingredients in a small bowl, season to taste with sea salt and set aside.
  • 04
  • Using a sharp knife, cut corn kernels from cobs, add to quinoa with capsicum, herbs and ¾ of the dressing. Slice lamb and serve drizzled with remaining dressing and quinoa salad and chargrilled lime to the side.
Note Quinoa is a seed native to South America. It's gluten-free, has a nutty flavour and is high in protein. Quinoa is available from health food stores.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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