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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.

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
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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.

Tarta de manzana


You'll need

1 sheet of butter puff pastry 8 Granny Smith apples (about 1.4gm), peeled, cored, halved vertically 165 gm (¾ cup) raw caster sugar 20 gm unsalted butter   Vanilla cream 200 ml double cream 1 vanilla bean, seeds only 40 gm (¼ cup) pure icing sugar

Method

  • 01
  • Preheat oven to 220C. Roll pastry to 3mm thick and cut out a 20cm-diameter circle. Place on a baking paper-lined oven tray, top with baking paper, then another tray. Bake until golden and crisp (20-25 minutes). Set aside.
  • 02
  • Meanwhile, grease and line a 19cm-diameter springform pan. Slice apple halves, in batches, with a mandolin to 2mm thick and, starting from the outside of the pan, stand apple slices in half moons (flat edge down), tightly overlapping and working your way in towards the centre to create a spiral. Sprinkle 60gm sugar over apple and dot with butter, then bake until apple softens (5-10 minutes). Invert onto a baking paper-lined oven tray, remove sides of springform pan and place a tray on top. Weight with an ovenproof saucepan and press lightly to flatten. Bake for 20 minutes or until pressed, then remove saucepan, top tray, pan base and baking paper and place pastry round on top. Cover again with baking paper and a tray, invert and set aside. Preheat grill to high.
  • 03
  • For vanilla cream, combine all ingredients in a bowl and refrigerate until required.
  • 04
  • Dust tart with remaining sugar and grill, or blowtorch, until caramelised (2-3 minutes). Serve immediately with vanilla cream.

The Spanish have their version of apple tart, just like every other country. Usually it’s made with a shortcrust base, but we’ve used puff pastry. The trick with layering the apples for this tart was passed on to food editor Lisa Featherby while working with Katrina Kanetani at MG Garage.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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