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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.

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20.02.2017

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20.02.2017

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50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

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16.02.2017

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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

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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.

Pickled octopus


You'll need to begin this recipe a day ahead.

You'll need

1 quantity cooked octopus tentacles, cut into 1cm-thick slices 400 ml red wine vinegar 200 ml olive oil 6 black peppercorns, crushed 4 fresh bay leaves 1 garlic clove, bruised To serve: fennel, mint and parsley salad To serve: bread and olives

Method

  • 01
  • Place tentacles in a large sterilised jar, top with remaining ingredients, ½ tsp sea salt flakes and 200ml water, and set aside in a cool dark place, turning jar every 4 hours, until octopus is pickled (12 hours-1 day). Refrigerate until required. Octopus will keep refrigerated for a week. Remove from pickling mixture with a slotted spoon and serve with fennel, mint and parsley salad, bread and olives.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Oct 2011

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