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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
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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

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.

Char-grilled broccoli with feta and charred-lemon dressing


Broccoli shows another side of itself when it's charred on the edges and still slightly crunchy. Slice the broccoli through the stems to keep the slices intact - this makes for much easier handling on the grill. We'll happily eat this as a light meal in its own right, but it would also be excellent served alongside grilled lamb or chicken.

You'll need

2 small heads of broccoli, thick stalks trimmed, thickly sliced 1 tbsp olive oil lemons, cut into cheeks 100 ml (½ cup) extra-virgin olive oil 2 tbsp red wine vinegar, or to taste 1 garlic clove, finely chopped ½ cup each coarsely chopped mint and flat-leaf parsley ¼ Spanish onion, thinly sliced 100 gm Greek feta, crumbled To serve: slivered pistachios

Method

  • 01
  • Bring a char-grill pan or barbecue to high heat. Drizzle broccoli with olive oil, season to taste and grill, turning occasionally, until charred and tender (8-10 minutes). Set aside. Grill lemon cheeks, turning occasionally, until charred and softened (6-8 minutes), then set aside.
  • 02
  • Squeeze the juice from one of the lemon cheeks into a bowl, then finely chop the cheek and add to juice along with extra-virgin olive oil, vinegar and garlic, and whisk to combine. Season to taste and set aside.
  • 03
  • Coarsely chop half of the broccoli and combine in a bowl with mint, parsley, onion and feta, season to taste and toss to combine. Drizzle with dressing to taste and toss again to coat.
  • 04
  • Arrange broccoli slices on a serving platter, drizzle with a little more dressing, then pile chopped broccoli mixture on top. Scatter with pistachios and serve with charred lemon cheeks.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Barrel-fermented sauvignon blanc.

Featured in

Sep 2015

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