Fire: A World of Flavour by Christine Manfield

  • Steamed sea urchin custards

    from Fire: A World of Flavour Fire by Christine Manfield

    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; Japanese
    • Ingredients: mirin; sake; white soy sauce; sea urchin roe; spring onions; kombu; bonito flakes; fresh ginger; rice vinegar; fish sauce; limes; caster sugar; chives
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Notes about Recipes in this book

  • Baked harissa eggplant

    • Therese on March 15, 2012

      This is a keeper. Make it fast with premade or bought Ras-El-Hanout and /or Harissa. Very low oil content (often a prob with eggplant recipes). I cut eggplants into chunks and tossed them around on hot BBQ for added smokiness. Leftovers excellent. The sauce would suit mosts meats, tofu etc too.

  • Pappardelle with cavolo nero salsa

    • debkellie on August 28, 2014

      Recipe does not suffer from omitting the tuna completely...

  • Star anise ginger creams

    • debkellie on October 26, 2019

      Served as an end to an Asian inspired BBQ: worth the effort. Can all be pre-prepped well in advance & assembled just before service. The ginger wafer dough recipe makes enough for a restaurant load of customers.. I think I still have 2/3 of the cookie dough in the freezer.. they make nice cookies to go with coffee too!

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  • ISBN 10 1920989390
  • ISBN 13 9781920989392
  • Published Sep 20 2008
  • Format Hardcover
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia

Publishers Text

With an insatiable appetite for travel, food and new experiences, Christine Manfield has traversed the globe in search of inspiration. Her quest has taken her from Tokyo to Istanbul, and from Hanoi to Marrakech.

Now, in FIRE, she shares her world of flavour: her favourite places, the memorable dishes she has enjoyed along the way, and the recipes they have inspired her to create. Her verve and irrepressible enthusiasm make her an excellent travelling companion, and she leaves no stone unturned in her quest for new tastes. With more than 300 recipes imbued with fire, spice and a sense of adventure, this rich and evocative volume is full of ideas and inspiration for your next meal - or your next big trip.

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