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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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On the Pass: Danielle Rensonnet
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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.

Mango galettes with berry fool


You'll need

375 gm butter puff pastry (see note) 20 gm melted butter 2 mangoes, cheeks removed, peeled and thinly sliced lengthways 30 gm demerara sugar 10 gm caster sugar 2 tsp finely grated lemon rind To serve: strawberries and raspberries   Berry fool 50 gm strawberries, hulled and coarsely chopped 40 gm pure icing sugar 50 gm raspberries 450 gm crème fraîche 20 ml limoncello liqueur

Method

  • 01
  • Preheat oven to 180C. Cut four 11cm-squares from pastry and place on a baking paper-lined oven tray. Make a shallow incision (don’t cut all the way through the pastry) 1cm in from all sides of pastry squares to form a border, then prick inside squares using a fork. Brush with melted butter, then layer mango slices to fit within borders. Brush mango lightly with butter.
  • 02
  • Combine sugars and lemon rind in a small bowl, then scatter over pastry squares. Bake for 20 minutes or until golden and glazed. Cool for 5 minutes on tray, then transfer to a wire rack.
  • 03
  • Meanwhile, for berry fool, combine strawberries and half the icing sugar in a bowl and, using a fork, coarsely crush strawberries. Add raspberries and stir through. In a separate bowl, whisk crème fraîche, limoncello and remaining icing sugar until soft peaks form, then gently fold through berry mixture to create a rippled effect. Refrigerate until required.
  • 04
  • Serve mango galettes, warm or at room temperature, with extra fruit and berry fool.
Note We used Carême Butter Puff Pastry, which comes pre-rolled, see www.caremepastry.com. You can also use frozen butter puff pastry sheets from supermarkets.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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