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

How to grow rocket
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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
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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.

Beef cheeks with creamed swede


You'll need

2 tbsp olive oil 4 beef cheeks (about 250gm each) 3 onions, halved, thinly sliced lengthways 3 garlic cloves, thinly sliced 2 fresh bay leaves 3 thyme sprigs 375 ml red wine 125 ml (½ cup) beef stock   Creamed swede 3 swedes (about 1.1kg), coarsely chopped 125 ml (½ cup) pouring cream, at room temperature

Method

  • 01
  • Preheat oven to 150C. Heat oil in a flameproof casserole large enough to fit beef cheeks snugly. Add cheeks, cook over high heat until browned (3-5 minutes each side), then transfer to a plate. Add onion and garlic to casserole and sauté over low heat until starting to caramelise (8-10 minutes). Return cheeks to casserole, add herbs, red wine and stock, season to taste, then bring to a simmer. Cover, transfer to oven and cook until beef cheeks are tender (3-3½ hours).
  • 02
  • Meanwhile, for creamed swede, place swede and enough water to cover in a large saucepan. Bring to the boil over high heat and cook until tender (25-30 minutes). Drain well, pulse in a food processor until smooth, return to saucepan, add cream and stir over medium heat until thick (1-2 minutes). Season to taste.
  • 03
  • Divide creamed swede among serving plates, top each with a beef cheek, spoon over braising liquid and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Big, rich cabernet.

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