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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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Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

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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
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

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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.

Lobster omelette


You'll need

6 eggs 100 ml pouring cream 2 tbsp thinly sliced chives 20 gm unsalted butter 1 tbsp extra-virgin olive oil 1 small green lobster (about 500gm) 60 gm (¼ cup) crème fraîche 150 gm watercress sprigs

Method

  • 01
  • Whisk eggs, cream and chives in a bowl until combined, season to taste and set aside.
  • 02
  • Split lobster lengthways, remove tail meat. Remove intestinal tract and discard, coarsely chop meat and set aside (you’ll need 150gm). Preheat oven to 180C. Melt butter and oil in a 25cm-diameter ovenproof frying pan, add meat and sauté over medium heat until opaque (1-2 minutes). Transfer to a warm plate, return pan to heat.
  • 03
  • Pour egg mixture into pan and cook until just starting to set (20-30 seconds). Draw cooked egg into centre of pan with a wooden spoon or spatula, tipping pan to allow uncooked mixture to flow into spaces. Transfer to oven and bake until top is almost set (1-2 minutes), then place lobster meat, crème fraîche and watercress along centre of omelette and roll to enclose. Cut into four pieces and serve immediately.

Recipe note
The lobster, also known as crayfish in some states, used in these recipes is green, meaning live and uncooked. Please refer to our Masterclass for tips on selecting green lobster and also the method for killing lobster humanely. We use green lobster because the meat is more tender and delicate and it guarantees the freshest product.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Vintage Champagne.

Featured in

Jan 2009

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