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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.

Turkey sandwiches


You'll need

2 vine-ripened tomatoes, thickly sliced crossways ½ small clove of garlic, finely chopped 2 tsp thyme leaves 2 tsp extra-virgin olive oil 1 tsp red wine vinegar 1 tbsp olive oil 4 rashers of rindless short-cut bacon 4 slices of sourdough bread To top: inner leaves of half a baby cos, washed 200 gm shredded roast turkey (preferably leg meat)   Mayonnaise 2 egg yolks 2 tsp Dijon mustard 1 tbsp white wine vinegar 200 ml olive oil

Method

  • 01
  • For mayonnaise, pulse egg yolks, mustard and vinegar in a food processor until combined, then, with motor running, add oil in a thin, steady stream until emulsified and thick and season to taste with sea salt and freshly ground white pepper. Makes 1 cup. Mayonnaise will keep refrigerated for up to 2 weeks.
  • 02
  • Preheat oven to 160C. Place tomato, cut-side up on a small baking paper-lined oven tray. Combine garlic, thyme, extra-virgin olive oil and vinegar in a small bowl, season to taste with sea salt, freshly ground black pepper and a pinch of sugar, then spoon over tomatoes. Cook for 45 minutes or until semi-roasted, then cool.
  • 03
  • Meanwhile, heat olive oil in a frying pan over medium-high heat, add bacon and cook for 2-3 minutes on each side or until golden and cooked to your liking. Drain on absorbent paper.
  • 04
  • To assemble, place 2 pieces of bread on a clean work surface, spread each with some mayonnaise, top with lettuce, roast tomato, bacon and turkey, then sandwich with remaining bread and serve immediately.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Rosé Champagne.

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