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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.

Simple tomato and onion salad with vincotto dressing


You'll need

½ Tuscan red onion or 2 red shallots, thinly sliced into rings 2 heirloom oxheart tomatoes, sliced 2 vine-ripened tomatoes, sliced 400 gm mixed baby tomatoes, such as Kumato, yellow cherry and red cherry 1 cup purple or green basil leaves, coarsely chopped   Vincotto dressing 60 ml (¼ cup) extra-virgin olive oil 1 tbsp vincotto 3 tsp cabernet vinegar

Method

  • 01
  • Combine onion (or shallot) in a bowl with enough iced water to cover, stand for 10 minutes, then drain.
  • 02
  • Arrange tomato slices on a platter, top with mixed tomatoes, onion and basil, and season to taste.
  • 03
  • For dressing, whisk ingredients in a bowl to combine, drizzle over salad and serve.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.

A light salad is just the thing alongside hearty, smoky barbecued meats, and what better way to present summer's tomatoes, than in a simple salad.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Pale, dry pinot noir rosé.

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