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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.

Balmain bug with asparagus and basil


You'll need

4 thin slices of sourdough bread 1 tbsp extra-virgin olive oil, plus extra to serve 1 clove of garlic, halved 1 bunch of asparagus, halved widthways 6 cooked Balmain bug tails, peeled ½ cup (loosely packed) basil leaves   Red sauce 2 red capsicums 180 ml (¾ cup) extra-virgin olive oil 65 gm (about 1½ slices) sourdough bread, crusts removed 3 tsp sherry vinegar 1 small clove of garlic, finely chopped

Method

  • 01
  • For red sauce, preheat oven to 220C. Drizzle capsicums with 1 tsp oil in a roasting pan, turn to coat and season to taste with sea salt and freshly ground black pepper. Roast for 15-20 minutes, turning occasionally, or until skins are deep golden, then place in a heatproof bowl, cover with plastic wrap and stand for 5 minutes or until skins can easily be peeled. Peel, discarding skin, then halve and discard seeds. Transfer to a blender, add bread, vinegar and garlic and process to combine. With motor running, add remaining oil, a drop at a time, then in a thin steady stream until incorporated. Season to taste and set aside.
  • 02
  • Preheat a chargrill pan over high heat. Brush bread with olive oil and grill for 1 minute on each side or until deep golden, then rub with cut side of garlic (discard garlic).
  • 03
  • Meanwhile, blanch asparagus in a saucepan of boiling salted water for 2-3 minutes or until just cooked, then drain.
  • 04
  • Spoon red sauce onto plates, arrange grilled bread, asparagus and Balmain bug tails on top, scatter with basil, drizzle with olive oil and serve immediately.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Marlborough sauvignon blanc.

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