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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.

Pappa al pomodoro


You'll need

75 ml extra-virgin olive oil, plus extra to serve 1 large onion, finely diced 4 garlic cloves, thinly sliced 6 very ripe vine-ripened tomatoes 80 ml (1/3 cup) chicken stock or water 400 gm canned whole peeled tomatoes 1 tsp red wine vinegar 2 tsp oregano leaves ¼ (about 230gm) day-old white country loaf, torn To serve: torn basil leaves

Method

  • 01
  • Combine olive oil, onion and garlic in a saucepan over medium heat and stir occasionally until onion is translucent (8-10 minutes).
  • 02
  • Meanwhile, score tomatoes and place in a large heatproof bowl. Pour over enough boiling water to cover and stand until skin splits (1-2 minutes). Drain and, when cool enough to handle, peel and coarsely chop. Add to onion mixture with stock and canned tomato. Bring to the simmer, then add vinegar and oregano and season to taste. Cook until tomato breaks down and soup is well flavoured (15-20 minutes).
  • 03
  • Divide bread among bowls and ladle soup over. Serve hot drizzled with extra oil, and scattered with basil leaves and freshly ground black pepper.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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