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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.

Potato and braised octopus salad


Potato salad can be the starting point to which other ingredients are added to become a meal, as well as a side dish. Waxy potatoes, such as the kipflers used here, are best because they hold their shape and texture.

You'll need

500 gm kipfler potatoes, scrubbed 2 baby fennel bulbs 1 Spanish onion 1 cup (loosely packed) flat-leaf parsley 1 radicchio, washed and coarsely torn 1 egg yolk 200 ml extra-virgin olive oil   Braised octopus 1 octopus (about 1kg), cleaned 1 lemon, coarsely chopped 1 tsp each fennel seeds and coriander seeds 3 fresh bay leaves

Method

  • 01
  • For braised octopus, combine octopus and remaining ingredients in a large saucepan and cover with cold water. Bring to the boil over high heat, reduce heat to low, cover, simmer until tender (25-30 minutes). Drain octopus, reserving 50ml braising liquid, and cool to room temperature, then cut into 5cm pieces.
  • 02
  • Meanwhile, place potatoes in a saucepan, cover with salted water and bring to the boil over high heat, reduce heat to medium, simmer until tender (8-10 minutes). Drain and, when cool enough to handle, cut into 5cm pieces.
  • 03
  • Thinly shave fennel and onion on a mandolin and combine in a bowl with parsley, radicchio, potato and octopus. Whisk reserved braising liquid and egg yolk in a bowl until pale and frothy. Whisk in extra-virgin olive oil in a thin stream until combined and season to taste. Drizzle over salad, toss to combine and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2009

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