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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.

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Local Knowledge: Moscow
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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
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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.

Summer potato salad (Ensalada campera)


You'll need

750 gm kipfler potatoes, scrubbed 6 eggs, at room temperature 6 ripe vine-ripened tomatoes 3 green capsicum, diced into 1cm squares 1 Spanish onion, diced 200 gm large green olives 150 ml fruity olive oil 100 ml aged Sherry vinegar 1 tbsp coarsely chopped flat-leaf parsley 110 gm canned Spanish tuna belly (see note)

Method

  • 01
  • Combine potato and enough cold salted water to cover generously in a large saucepan, bring to the boil over medium heat and cook until tender (25-30 minutes), drain and set aside to cool. When cool enough to handle, peel, slice into 1cm-thick rounds and set aside.
  • 02
  • Cook eggs in a saucepan of boiling water until soft-boiled (5-6 minutes), drain, refresh and set aside to cool. When cool enough to handle, peel, halve and set aside.
  • 03
  • Meanwhile, blanch tomatoes until skins split (30 seconds-1 minute), refresh and set aside to cool. When cool enough to handle, peel, remove seeds (discard), finely chop and set aside.
  • 04
  • Combine tomato, capsicum, onion, olives, oil, vinegar, parsley and 2 tsp sea salt in a large bowl and mix well. Add tuna and potato, toss well to combine, season to taste and serve topped with egg.

Note Canned Spanish tuna belly is available from Simon Johnson and select Spanish delicatessens.


"This is an everyday salad, but it's really good," says Camorra. "In summertime it's something I always have sitting in the fridge ready to go. Make a big pile of it. It goes really well with fish, and it's got magnificent-quality tuna belly from a can that's juicy and flavoursome. I put eggs in it too; they almost make it a meal in itself."


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2012

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