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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.

Grilled corn with chilli salt


You'll need

6 corn cobs, husks and silk removed For drizzling: olive oil To serve: lime wedges and coriander leaves   Chilli salt 10 dried long red chillies 25 gm (1½ tbsp) sea salt

Method

  • 01
  • Preheat oven to 200C. Place chillies on a baking tray, roast until crisp (1-2 minutes) and set aside to cool. Transfer to a small food processor and pulse until flakes form, add salt and pulse to combine. Chilli salt will keep for a month stored in an airtight container.
  • 02
  • Preheat a char-grill pan over high heat. Cook corn in a saucepan of simmering salted water over medium-high heat for 5 minutes to parboil and drain well. Drizzle with oil and char-grill, turning occasionally, until lightly blackened (10-15 minutes). Serve hot with lime wedges, coriander and chilli salt for seasoning.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.

“Spring and early summer corn is so sweet that it doesn’t need a lot of attention to get the best out of it,” says McEnearney. “We have a woodfired oven at Kitchen by Mike, but you can get the same charcoal wood flavours on the barbecue. The lime and salt seasoning should be restrained at the start so you can add more as you nibble down the cob.”

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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