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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.

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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.

Strozzapreti with walnut and gorgonzola sauce


You'll need

100 gm (1 cup) walnuts, roasted 2 cloves garlic, coarsely chopped 40 gm (½ cup) finely grated parmesan 125 ml (½ cup) extra-virgin olive oil ½ cup coarsely chopped flat-leaf parsley 400 gm dried strozzapreti (see note) 150 gm Gorgonzola piccante, coarsely crumbled (see note)

Method

  • 01
  • Combine walnuts, garlic and parmesan in a food processor and pulse until coarsely chopped, add olive oil and pulse to combine. Transfer to a bowl, add parsley, season to taste with sea salt and freshly ground black pepper and set aside.
  • 02
  • Cook pasta in a large saucepan of boiling salted water until al dente, then drain, reserving 2 tbsp cooking water. Add walnut mixture to pasta with cooking water, toss to combine, then add Gorgonzola and toss again. Serve immediately.

Note Strozzapreti, 'priest choker' in Italian, is a rolled short pasta available from select delicatessens. If unavailable, substitute with penne or other short pasta. Gorgonzola piccante is more peppery than Gorgonzola dolce latte, but you can substitute with dolce latte.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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