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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.

Prawn carpaccio


The flesh for any carpaccio must be spanking fresh. Here, fresh prawns lend a sweet and clean taste. The prawn oil is great drizzled over any seafood and is particularly good tossed through seafood pasta.

You'll need

1 tbsp coriander seeds 1.2 kg uncooked large prawns, peeled, deveined, heads and shells reserved for prawn oil Juice and thinly peeled rind of 1 lime 1 long red chilli, finely chopped   Prawn oil 250 ml (1 cup) grapeseed oil 1 each small onion and carrot, coarsely chopped 1 celery stalk, coarsely chopped 2 garlic cloves 1 tbsp tomato paste 2 fresh bay leaves 1 tsp whole black peppercorns

Method

  • 01
  • For prawn oil, heat 1 tbsp oil in a small saucepan over medium heat, add onion, carrot, celery and garlic and stir occasionally until tender (4-5 minutes), stir in tomato paste and stir occasionally until paste darkens (1-2 minutes). Add prawn heads and shells and stir, breaking up with the back of a wooden spoon, until coloured (3-4 minutes). Add bay leaves, peppercorns and 250ml water, bring to the simmer, then add remaining oil and simmer until well-flavoured and infused (1¼-1½ hours). Ladle oil from surface into a jug (discard liquid and solids), then strain oil through a fine sieve (discard solids). Refrigerate until chilled. Prawn oil will keep refrigerated for 3 weeks.
  • 02
  • Dry-roast coriander seeds until fragrant (30 seconds), then set aside. Slice prawns very thinly lengthways and arrange on a serving plate. Cut lime rind into julienne, scatter over prawns, then squeeze lime juice over. Scatter with coriander seeds, chilli and sea salt to taste, drizzle with a little prawn oil and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Lean, mouth-watering vermentino.

Featured in

Dec 2011

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