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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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On the Pass: Danielle Rensonnet
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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.

Pickled pig's trotters


You'll need

4 pig's trotters, cleaned (see note) 1 large carrot, quartered 3 thyme sprigs 1 fresh bay leaf 1 flat-leaf parsley sprig 8 black peppercorns 6 allspice berries 2 whole cloves 2 onions, halved 2 tbsp fine sea salt 1.5 litres (6 cups) cider vinegar

Method

  • 01
  • Bring trotters, carrot, herbs, spices, 1 onion, 2 tsp salt and 1.5 litres water (or enough to cover) to the boil in a stockpot over high heat, reduce heat to medium and simmer, occasionally skimming scum from the surface, until trotters are tender (2-2¼ hours).
  • 02
  • Remove trotters from stock (discard stock) and place in a 2.5-litre sterilised jar. Slice remaining onion and add to jar along with remaining salt and freshly ground black pepper to taste. Add vinegar to cover, seal jar with a lid and refrigerate to pickle (2-3 days). Pickled pig's trotters will keep refrigerated for 3 weeks.
Note To clean the pig's trotters, rinse them under cold running water and pat dry with absorbent paper. Use a very sharp paring knife or a disposable safety razor to remove stubble.

This recipe is from the May 2012 issue of Australian Gourmet Traveller.

Bottled pickled pig's trotters may seem to resemble something more suited to the natural history museum than the kitchen, but they're a delicacy; just ask the French. The shredded meat can be served over sliced tomatoes, scattered with thyme and drizzled with extra-virgin olive oil, or mixed with mashed potato and herbs, crumbed and fried into golden potato cakes. For a tasty sandwich, combine the meat with coleslaw, mustard and sourdough. You'll need to begin this recipe three days ahead.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Cold, crisp pilsner-style lager.

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