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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
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Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
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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

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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.

Carrot soup with herb chapons and buffalo-milk yoghurt


This is a lovely light soup for spring, made crunchy with herb chapons - chunkier versions of croûtons. The sweeter the carrots, the tastier this soup will be.

You'll need

30 gm butter, coarsely chopped ½ onion, coarsely chopped 1½ tsp coriander seeds, crushed in a mortar and pestle ½ tsp mild paprika 600 gm trimmed carrots, coarsely chopped 1 litre (4 cups) chicken stock To serve: buffalo-milk yoghurt (see note) ½ cup each torn mint, chervil, coriander and flat-leaf parsley ½ cup 5cm-lengths chives   Garlic and herb chapons 200 gm baguette, preferably sourdough, coarsely chopped into large croûtons 250 ml (1 cup) olive oil ¼ cup each flat-leaf parsley and basil, coarsely chopped 2 garlic cloves, crushed

Method

  • 01
  • Melt butter in a saucepan over medium-high heat, add onion, coriander seeds and paprika, and stir occasionally until onion is tender (5-10 minutes), then add carrots and stir to combine. Season to taste, add chicken stock and bring to the boil, then reduce heat to low and cook until carrot is tender (20-30 minutes). Transfer to a blender or use a stick blender to process until smooth. Season to taste. If soup is too thick, add more stock.
  • 02
  • For garlic and herb chapons, combine baguette pieces with 80ml oil in a bowl and season to taste. Heat a large non-stick frying pan over medium heat, add chapons and turn occasionally until golden and just crisp on the outside (5-10 minutes). Meanwhile, blend herbs and garlic with remaining oil, add to pan, toss to coat and set aside.
  • 03
  • To serve, ladle hot soup into bowls, scatter over chapons, drizzle with herb oil from pan, top with dollops of buffalo yoghurt and scatter with herbs.

Note Buffalo-milk yoghurt is available at select delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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