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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.

Toasted muesli with roast rhubarb and strawberries


This crunchy wholegrain granola is at its best served with a warm spiced milk or almond milk - try an infusion of cinnamon, cardamom and star anise, along with a vanilla bean. A dollop of thick natural yoghurt and the warm roast rhubarb rounds things out nicely.

You'll need

130 gm coconut oil 150 ml maple syrup 1 tsp vanilla-bean paste 180 gm (2 cups) rolled oats 100 gm (½ cup) each rolled barley and rolled spelt 100 gm (½ cup) pepitas 80 gm (½ cup) almonds, coarsely chopped 75 gm (½ cup) sunflower seeds 20 gm (1 cup) puffed millet 70 gm pistachios 25 gm (½ cup) coconut flakes Finely grated rind of 1 orange and ½ lemon   Roast rhubarb and strawberries 500 gm rhubarb, cut into 5cm lengths 220 gm (1 cup) raw caster sugar Juice of 1 orange and ½ lemon ½ tsp finely grated ginger 200 gm strawberries, hulled and quartered

Method

  • 01
  • Preheat oven to 150C. Melt coconut oil in a saucepan over low heat, add maple syrup and vanilla paste, stir and set aside.
  • 02
  • Combine dry ingredients, except pistachios and coconut flakes, and rind in a large bowl, pour maple syrup mixture over, stir to coat evenly, then spread over a baking tray lined with baking paper. Roast, stirring occasionally, until golden and evenly toasted (40-45 minutes). While still warm, press flat with a palette knife (this helps form clusters) and cool on tray. Coarsely crumble into clusters, then combine in a bowl with pistachios and coconut. Store in an airtight container until required. Muesli will keep for 2 weeks in the pantry.
  • 03
  • For roast rhubarb and strawberries, preheat oven to 200C. Combine ingredients, except strawberries, in a bowl, then spread over a roasting pan and roast until rhubarb is tender, but still holding shape (10-15 minutes). Add strawberries while still warm, stir and serve immediately with toasted muesli, spiced milk and yoghurt.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

May 2014

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