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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.

Onion rings with salt and vinegar


Eat these crunchy golden beauties as hot as you can stand. Choose your condiment - lemon-infused vinegar or vinegar salt - and dip away.

You'll need

3 onions, cut into 1cm-thick rings 250 ml (1 cup) buttermilk For deep-frying: vegetable oil For dusting: seasoned plain flour   Vinegar salt 60 ml (¼ cup) white wine vinegar 50 gm sea salt flakes 1½ tsp white peppercorns, coarsely crushed in a mortar and pestle   Lemon-infused vinegar 180 ml white wine vinegar Thinly peeled rind of ½ lemon   Buttermilk batter 150 gm (1 cup) plain flour 125 ml (½ cup) buttermilk 80 ml beer

Method

  • 01
  • For vinegar salt, preheat oven to 180C. Combine vinegar and salt in a small bowl, spread on a baking tray lined with baking paper and cook until crisp and dried (8-10 minutes). Coarsely crumble into flakes, combine with pepper and set aside.
  • 02
  • Meanwhile, for lemon-infused vinegar, combine vinegar and lemon rind in a small saucepan, bring to the simmer over medium-high heat, reduce heat to medium and simmer until reduced by half (8-10 minutes), then set aside to cool.
  • 03
  • Separate onion into rings, place in a large bowl, add buttermilk, season to taste and mix to combine. Stand for 30 minutes.
  • 04
  • Meanwhile, for buttermilk batter, place flour in a bowl, season to taste and make a well in centre. Add buttermilk and beer to well, then whisk until smooth and combined. Stand for 30 minutes.
  • 05
  • Preheat oil in a deep-fryer or large saucepan to 180C. Drain onion (discard buttermilk), dust in seasoned flour, then dip in buttermilk batter, shaking off excess in between. Deep-fry in batches, turning occasionally, until crisp and golden (2-3 minutes; be careful as hot oil may spit). Drain on absorbent paper and serve hot with lemon-infused vinegar and vinegar salt.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Cold lager.

Featured in

Aug 2010

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