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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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On the Pass: Danielle Rensonnet
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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.

Grilled whole chicken with piri piri


The secret to getting the most from this dish is to cook it over a wood or coal-fired barbecue.

You'll need

1 chicken (about 1.8kg), spatchcocked 50 ml extra-virgin olive oil   Piri piri 3 long red chillies 5 garlic cloves 2 egg yolks 2 tbsp lemon juice 300 ml olive oil

Method

  • 01
  • For piri piri, preheat a char-grill or barbecue to medium heat. Grill chillies, turning occasionally, until blistered (2-3 minutes). Cool slightly, then peel, discard skin and process with garlic in a food processor until finely chopped. Add egg yolks and lemon juice and process until pale and frothy, then, with motor running, add oil in a thin stream until incorporated. Season to taste. Makes 350ml. Sauce will keep, refrigerated in an airtight container, for 1 week.
  • 02
  • Score chicken through thickest parts of thigh and breast with a sharp knife and rub skin with olive oil. Season with sea salt, then grill, skin-side down, until skin is golden and crisp, then turn and cook, brushing chicken occasionally with piri piri, until cooked through (30-40 minutes). Cut into pieces, serve with remaining piri piri.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Juicy pinot noir.

Featured in

Nov 2009

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