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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.

Rib roast with potato gratin


A rib roast is an investment - take care to rest the meat well to make the most of it.

You'll need

2 tbsp olive oil 2 tbsp chopped rosemary 2 tsp Dijon mustard, plus extra to serve 3 anchovy fillets, crushed with a mortar and pestle 1 rack of beef (also known as a standing rib roast), with at least 5 ribs (4.3kg) 3 onions, thickly sliced   Potato gratin 500 ml pouring cream 4 garlic cloves, crushed 5 Desiree potatoes (about 2kg) ½ nutmeg

Method

  • 01
  • Combine oil, rosemary, mustard and anchovies in a non-reactive dish, add beef, turn to coat, cover and marinate at room temperature (1 hour).
  • 02
  • For potato gratin, preheat oven to 190C. Whisk cream and garlic in a bowl to combine. Peel and thinly slice potatoes on a mandolin into the cream, tossing to coat as you go to prevent discolouration, season to taste and arrange in even layers in a buttered 30cm x 30cm oven dish. Season with freshly ground black pepper and a grating of nutmeg, cover with baking paper then foil and bake on lowest rung of oven until a knife pierces potato easily (45 minutes to 1 hour). Uncover and cook until golden (30 minutes). Keep warm.
  • 03
  • Meanwhile, place beef on top of onions in a roasting dish and roast on top shelf until medium-rare (1½ hours). Set beef aside loosely covered with foil to rest (30 minutes), then serve with gratin and mustard.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Full-bodied cabernet merlot.

Featured in

Jul 2014

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