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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
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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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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
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Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
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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.

Chicken katsu curry


For a side salad, shave green cabbage on a mandolin and drizzle with a ginger-sesame oil-soy sauce dressing.

You'll need

8 skinless chicken thigh fillets For dusting: seasoned plain flour 2 eggs, lightly beaten For coating: panko crumbs For shallow-frying: peanut or grapeseed oil To serve: steamed rice To serve: thinly sliced spring onion   Katsu sauce 2 tbsp peanut or grapeseed oil 1 onion, thinly sliced 1 tbsp finely grated ginger 2 garlic cloves, finely chopped 1 tbsp curry powder 2 tbsp plain flour 600 ml chicken stock 60 ml (¼ cup) soy sauce 2 tsp honey 2 tsp rice vinegar 1 tsp garam masala

Method

  • 01
  • For katsu sauce, heat oil in a saucepan over medium-high heat, add onion, ginger and garlic and sauté until tender (3-4 minutes). Add curry powder, stir until fragrant, then stir in flour and cook until sandy (1-2 minutes). Gradually whisk in stock, add soy sauce and honey and simmer, whisking occasionally, for about 10 minutes. Stir in rice vinegar and garam masala and keep warm.
  • 02
  • Meanwhile, preheat oven to 220C. Dip chicken in flour, then egg, then panko crumbs, shaking off excess in between. Heat oil in a large frying pan and fry chicken, turning occasionally, until golden (3-4 minutes). Transfer to oven until cooked through (3-4 minutes). Serve with steamed rice, and topped with katsu sauce and spring onion.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2014

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