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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.

Mulled wine pickled cherries


These spiced cherries are the perfect accompaniment to your ham or turkey, but they have uses beyond the festive season. They're great served with roast duck breast or alongside cold cuts or terrines.

You'll need

750 ml red wine 8 thyme sprigs 4 small fresh bay leaves 4 cinnamon quills 1 tsp black peppercorns, coarsely cracked 4 cloves Thinly peeled rind of ½ orange and ½ lemon 250 ml (1 cup) red wine vinegar 200 gm caster sugar 1 kg pitted cherries

Method

  • 01
  • Combine wine, herbs, spices and rinds in a wide saucepan and simmer over medium heat until fragrant and infused (8-10 minutes). Add vinegar and sugar, season to taste with sea salt and stir until sugar dissolves. Add cherries, bring to the simmer and cook until just tender, then transfer cherries and liquid (including herbs, spices and rinds) to sterilised jars, seal and refrigerate until required. Mulled wine pickled cherries will keep refrigerated for up to 1 month.

Note This recipe makes about 2kg.


At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Dec 2009

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