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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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50BestTalks brings World’s best chefs to Sydney and Melbourne
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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.

Salade verte with garlic croûtons


A green salad made well is a fine thing. Choose a combination of leaves, mingling sweet and bitter. This salad can be served after the main course, French fashion, to freshen the palate, or it makes a great side to roast chicken - in which case you can use the fat from the roasting pan to cook the croûtons.

You'll need

3 cups (loosely packed) bitter salad leaves, such as rocket, chicory, baby dandelion and radicchio, coarsely torn 1 baby cos, shredded ½ cup (loosely packed) chervil sprigs ½ cup (loosely packed) flat-leaf parsley ½ bunch chives, finely snipped 2 tbsp olive oil 1 tbsp verjuice 1 tbsp Sherry vinegar   Garlic croûtons 50 gm chicken, duck or bacon fat 8 thick slices day-old baguette, coarsely torn 2 garlic cloves, thinly sliced 1 tsp thyme

Method

  • 01
  • Place leaves and herbs in a large bowl and toss lightly to combine.
  • 02
  • For garlic croûtons, heat fat in a frying pan over medium-high heat until melted, add baguette pieces and stir occasionally until light golden (2-3 minutes). Add garlic and thyme, and stir until fragrant (1 minute). Season to taste, then tip contents of pan into salad leaves.
  • 03
  • Combine olive oil, verjuice and vinegar in a screw-top jar and shake, then season to taste. Add to salad leaves, toss to coat and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2013

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