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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.

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On the Pass: Danielle Rensonnet
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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.

Char-grilled sirloin steak with garlic butter


French fries are a classic side for a steak; otherwise keep it simple with a rocket salad or steamed greens.

You'll need

4 sirloin steaks (about 200gm each), at room temperature For brushing: vegetable oil To serve: french fries and wild rocket (both optional)   Garlic butter 200 gm butter, softened 4 garlic cloves, finely chopped 2 golden shallots, finely chopped 1 tsp Dijon mustard 1 tsp sweet paprika 1 tbsp each finely chopped flat-leaf parsley and tarragon 2 tsp finely chopped thyme

Method

  • 01
  • Preheat oven to 220C. For garlic butter, melt 20gm butter in a saucepan over medium-high heat, add garlic and shallot and stir occasionally until tender and fragrant (2-3 minutes). Remove from heat, stir in mustard and paprika, transfer to a bowl and refrigerate to cool. Beat in remaining butter, season to taste, beat in herbs and set aside.
  • 02
  • Heat a char-grill pan over medium-high heat. Brush steaks with a little oil, season to taste and char-grill, turning occasionally, until well-browned (5-6 minutes). Transfer to a baking tray and roast until cooked to your liking (3-4 minutes for medium-rare), then cover with foil and rest for 5-10 minutes. Dollop with garlic butter and serve with French fries and rocket.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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