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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

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Local Knowledge: Moscow
16.02.2017

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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.

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The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Persian love cake

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Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Kefta with garlic yoghurt sauce


You'll need

  Kefta 1 kg minced lamb 3 cloves garlic, finely chopped 1 onion, coarsely grated 1 tbsp ras el hanout 1 cup (loosely packed) flat-leaf parsley leaves, finely chopped 1 cup (loosely packed) coriander leaves, finely chopped 1 tsp dried chilli flakes 1 egg 35 gm (½ cup) dried breadcrumbs 2 tbsp currants 50 gm pine nuts, toasted 60 ml (¼ cup) olive oil To serve: coriander, mint and flat leaf parsley leaves   Garlic yoghurt sauce 250 ml (1 cup) natural yoghurt 1 tsp tahini 2 cloves garlic, crushed 1 tbsp lemon juice

Method

  • 01
  • Combine minced lamb, garlic, onion, ras el hanout, herbs, chilli, egg, breadcrumbs, currants and pine nuts in a large bowl, season to taste with sea salt and freshly ground black pepper and using hands, mix until well combined. Using wet hands, roll mixture into 3cm balls and refrigerate until required. Heat olive oil in a large frying pan, add meatballs and cook, turning occasionally, over medium-high heat, for 8 minutes or until cooked through and evenly browned. Remove from pan and set aside.
  • 02
  • For garlic yoghurt sauce, combine ingredients and stir until smooth, then add enough water to reach a pouring consistency. Season to taste with sea salt and freshly ground black pepper.
  • 03
  • Combine herbs and serve with meatballs and yoghurt sauce passed separately.

Ras el hanout
Thought to have originated in the Maghrebi villages of North Africa and used widely in Moroccan cuisine, ras el hanout is a complex blend that can contain as few as 10 and as many as 100 spices. Literally meaning 'top of the shop', each blend contains the best spices a merchant has to offer. This may include mace, nutmeg, cardamom, cumin, turmeric, dried rosebuds or saffron. Some traditional recipes even contain unusual ingredients such as Spanish fly and hashish. Because there are large amounts of different spices, it is easier and more economical to purchase ras el hanout prepared. It is commonly used to season mutton or lamb but can also be combined with other meat, game, poultry, rice and couscous.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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