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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.

Perfect bacon and egg sandwich


The success of this simple snack (or supper) relies on good-quality bacon and eggs, while homemade relish adds just the right amount of pickly goodness.

You'll need

50 ml olive oil 12 rindless bacon rashers 4 eggs 8 thick slices white bread, toasted, buttered   Smoky barbecue relish 1½ tbsp olive oil 1 Spanish onion, diced 2 garlic cloves, finely chopped 2 tsp smoked paprika 1 tsp dried chilli flakes 400 gm canned cherry tomatoes (see note) 50 ml Worcestershire sauce 3 thyme sprigs 2 fresh bay leaves 50 ml red wine vinegar 1 tbsp brown sugar, or to taste

Method

  • 01
  • For smoky barbecue relish, heat oil in a saucepan over medium-high heat and sauté onion and garlic until just tender (2-3 minutes), add paprika and chilli flakes and sauté until fragrant (1 minute). Add tomatoes, Worcestershire sauce and herbs, season to taste and simmer, stirring occasionally, until reduced to a sauce consistency (5-6 minutes). Add remaining ingredients and simmer, stirring occasionally, until thick (3-4 minutes). Check seasoning and set aside until required. Makes 1½ cups and will keep refrigerated for 2 weeks.
  • 02
  • Heat half the oil in a large frying pan, add bacon and cook, turning occasionally, until browned and cooked to your liking (3-4 minutes for semi-crisp). Drain on paper towels and keep warm.
  • 03
  • Wipe pan with paper towels, add remaining oil, crack in eggs and cook over medium-high heat to your liking (3-4 minutes for soft yolks).
  • 04
  • To serve, top 4 slices buttered toast with a dollop of relish, some bacon and a fried egg. Season to taste, then sandwich with remaining slices and serve hot.
Note You can substitute canned cherry tomatoes with whole peeled crushed tomatoes.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2014

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