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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.

Cuttlefish and beans in red wine with chilli and aïoli


The key to this dish is to use fresh Australian cuttlefish; the frozen imported variety doesn't have the same flavour. A salad of shaved fennel tossed in olive oil and lemon juice makes the perfect accompaniment. Start this recipe a day ahead to soak the beans.

You'll need

60 ml (¼ cup) olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 250 gm dried cannellini beans, soaked overnight in cold water 250 ml red wine 100 gm peeled canned Italian tomatoes, crushed 100 ml chicken stock 2 fresh bay leaves 2 rosemary sprigs 1.5 kg cuttlefish, cleaned, tentacles reserved, cut into rough 2cm strips To serve: extra-virgin olive oil and dried chilli flakes   Aïoli 1 garlic clove, crushed 1 egg yolk 200 ml olive oil 50 ml extra-virgin olive oil 2 tsp lemon juice

Method

  • 01
  • Preheat oven to 150C. Heat olive oil in a shallow casserole over medium heat, add onion and garlic and stir occasionally until onion is very tender (15-20 minutes). Add drained beans, red wine, tomato, chicken stock and herbs, and bring to a simmer, cover with a lid and braise in oven until beans are just tender (2 hours). Add cuttlefish and braise until cuttlefish and beans are very tender (25-30 minutes).
  • 02
  • Meanwhile, for aïoli, pound garlic and a pinch of salt to a smooth purée using a large mortar and pestle. Add yolk and stir vigorously with the pestle until creamy, gradually add oils and continue stirring until incorporated and mixture is thick and emulsified. Add lemon juice, season to taste and stir to combine.
  • 03
  • Drizzle braised cuttlefish and beans with olive oil, scatter with chilli flakes, and serve with aïoli and fennel salad.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A round, generous nero d’Avola.

Featured in

Apr 2014

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