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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.

Walnut oil parfait and crisp barley sandwiches


You'll need

140 gm caster sugar 50 gm liquid glucose 11 egg yolks 125 gm (½ cup) mascarpone 200 gm pouring cream, whisked to soft peaks 125 ml (½ cup) buttermilk 200 ml good-quality walnut oil   Barley crisps 75 gm pearl barley 35 gm unsalted butter 35 gm (¼ cup) plain flour 2 tsp caster sugar

Method

  • 01
  • Stir sugar, glucose and 125ml water in a saucepan over medium-high heat to dissolve sugar, then cook until mixture reaches 121C on a sugar thermometer (5-10 minutes).
  • 02
  • Meanwhile, when sugar thermometer reaches 105C, start whisking yolks in an electric mixer on high speed until pale, then reduce speed to low. Slowly add syrup and whisk until cooled to room temperature (8-10 minutes). Transfer half the mixture to a bowl, whisk in mascarpone, then whisk in remaining egg mixture. Fold in cream and buttermilk, then thoroughly fold in walnut oil. Transfer to a 20cm x 30cm metal pan brushed very lightly with oil and lined with plastic wrap and freeze until frozen (3-4 hours). Just before serving, turn out and cut into 12 pieces.
  • 03
  • Meanwhile, for barley crisps, preheat oven to 140C. Cook barley in a large saucepan of boiling water over medium-high heat until tender (35-40 minutes; add more water if necessary). Drain (reserve 175ml cooking liquid), transfer barley, reserved cooking liquid, remaining ingredients and 1 tsp sea salt flakes to a blender and blend until smooth. Spread thinly to three 20cm x 30cm rectangles on oven trays lined with baking paper, then bake until dry (1¾-2 hours; turn crisps over after 1 hour). Break into rough pieces, sandwich pieces of parfait between crisps and serve.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

“This is a fun and messy way to end a meal with friends,” says Graham. “Serve it on a platter and let everyone get stuck in.”

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A nice old Sauternes. The nutty and slightly earthy notes of the wine will work well with the texture of the parfait.

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