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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.

Baked matcha custard with ginger-poached pears


Matcha gives this baked custard a unique colour and flavour, which pairs beautifully with ginger-poached pears, while the crumb mixture adds texture and crunch.

You'll need

250 ml (1 cup) each pouring cream and milk 1½ tsp matcha (see note) 6 egg yolks 80 gm caster sugar   Ginger-poached pears 330 gm (1½ cups) caster sugar 1 tbsp finely grated ginger Thinly peeled rind and juice of 1 lemon 4 small ripe pears, such as William, peeled, quartered and cored   Rice malt crumb 60 gm brown rice flour (see note) 20 gm caster sugar 20 gm rice malt syrup (see note) 15 gm melted butter 1 tsp matcha

Method

  • 01
  • Preheat oven to 150C. Whisk cream, milk and matcha in a saucepan and bring to a simmer over medium-high heat. Whisk yolks and sugar in a bowl to combine, then whisk in hot cream mixture. Pour into a jug, skim any bubbles from the surface, then pour into a shallow 800ml ovenproof dish. Place in a roasting pan lined with a tea towel, pour in hot water to come halfway up sides of dish and bake until set with a slight wobble in the centre (50 minutes to 1 hour). Cool to room temperature and refrigerate until chilled (3-4 hours).
  • 02
  • Meanwhile, for ginger-poached pears, stir sugar, ginger, lemon rind and juice and 750ml water in a saucepan over medium-high heat, bring to a simmer, then add pears. Cover directly with a round of baking paper, weight with a plate to keep pears submerged, reduce heat to medium and simmer until pears are tender when pierced (10-15 minutes). Set aside in poaching liquid, and drain pears to serve.
  • 03
  • For rice malt crumb, preheat oven to 180C. Stir ingredients in a bowl to form a crumbly mixture, spread on an oven tray lined with baking paper and bake, stirring occasionally, until golden and crisp (8-10 minutes). Store in an airtight container.
  • 04
  • Serve matcha custard topped with ginger-poached pears and scattered with rice malt crumb.

Note Matcha is finely ground green tea. It's available from specialist tea shops and Japanese grocers. Brown rice flour and rice malt syrup are available from health-food shops.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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Jul 2015

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