Category Archives: Lamb

Inspirations and anniversaries

Then, a little inspiration stikes, and… The porcini works well with the Trevalla, and the tarragon works particularly well with everything. A slight modification of this dish, where the pork is the rib meat, the cream uses sour cream, and … Continue reading

Posted in Cauliflower, Cucumber, Fish, Greens, Lamb, Mushroom, Onion, Pork, Potato, Uncategorized | Leave a comment

Spring GM Menu

Amuse for Sparkler Vegemite and cheese just works as a combo, although I think most diners believed the plain gougère were superior. Surf, Turf ‘n’ Garden Barramundi and bacon sandwiched together with transglutaminase (“meat glue”) and baked (slightly over-baked in … Continue reading

Posted in Asparagus, Bell pepper/capsicum, Canapé/Hors d'œuvre, Cheese, Chocolate, Dessert, Eggplant, Fish, Icecream, Lamb, Menu, Molecular gastronomy, Pork, Uncategorized | Leave a comment

Australia Day Menu

Australia Day means lamb, not so much because Sam Kekovich tells (Anglo?) Aussies it does. More because, of all the readily available meats available in Australia, lamb is possibly the best. But before the lamb, a seafood starter. Every time … Continue reading

Posted in Beans, Cheese, Dessert, Eggplant, Fennel, Fruit, Lamb, Menu, Mussel, Sorbet, Uncategorized | Leave a comment

Christmas Menu 2012

White truffle custard, mushroom ragu From the first time I made Thomas Keller’s white truffle custards I served them with a mushroom “ragu” rather than Keller’s black truffle “ragu” of veal stock base. I feel mushroom and truffle is a … Continue reading

Posted in Beans, Cheese, Dessert, Duck, Egg, Eggplant, Fruit, Lamb, Lobster, Lobster, Menu, Mushroom, Mussel, Rhubarb, Salad, Shellfish, Strawberry, Uncategorized | Leave a comment

Easter Menu 2012

Salad of greens, fresh beetroot, green beans, walnuts, goat cheese Discussions with others following the prep for this dish led me to realise just how time consuming the preparation of a properly exectured salad can be. And how typically underrated … Continue reading

Posted in Beans, Beetroot, Cauliflower, Cheese, Chocolate, Dessert, Fruit, Greens, Lamb, Lettuce, Menu, Nuts, Pork, Uncategorized | Leave a comment

Lamb and more lamb, herbal sorbet

Salad of lamb’s liver, rocket, quince, onion, rocket, crutons, walnuts Lamb’s liver: flash fried. Quince: poached in red wine and cinnamon. Onion: slow fried with Sherry. Crutons: fried with mustard and cider vinegar. Plus rocket, sage leaves, roasted walnuts, and … Continue reading

Posted in Lamb, Lentils, Lettuce, Nuts, Onion, Quince, Rhubarb, Sorbet, Strawberry, Uncategorized | Tagged | Leave a comment

Christmas menu

Pheasant and Quail Terrine, beetroot salad, raisin purée Terrine: pheasant leg and breast, quail breast, chicken livers, prosciutto, seasoning, white wine. Beetroot salad: grated fresh beetroot, dressing of red wine vinegar, lime juice, soy sauce and honey. Raisin purée: plumped … Continue reading

Posted in Beans, Beetroot, Cheese, Chicken, Chinese, Dessert, Eggplant, Lamb, Menu, Mushroom, Pheasant, Pumpkin, Scallops, Strawberry, Uncategorized | Leave a comment

Early Spring Menu

Starter The Tapanappa Pinot Noir 2010 from Parawa, Fleurieu Peninsula, South Australia, had a nice nose of very dark cherry, some dry brown leaves, a touch spice (cinnamon-like). I’d like to see more texture on the palate (which was also … Continue reading

Posted in Brocolli, Canapé/Hors d'œuvre, Cheese, Coffee, Dessert, Eggplant, Fruit, Grapefruit, Ingredient, Kiwifruit, Lamb, Menu, Nuts, Pea, Sorbet, Uncategorized, Zucchini | Leave a comment

Aussie BBQing

Perhaps it’s just a result of my childhood, but the smell of burning native Australian woods (like eucalyptus) is transporting. Cherry, oak, mesquite, hickory… they’re all great, but Australian native woods offer something else, unique and distinctive. I find that … Continue reading

Posted in Lamb, Uncategorized | Leave a comment

Easter Menu

A hastily composed menu. Salmon and prawn wantons, prawn bisque Certainly not to the standard of this execution, but nevertheless enjoyable. This wonton filling was tighter, due to being blitzed. Unfortunately, I think the touch of added Australian cream let … Continue reading

Posted in Chocolate, Fish, Lamb, Leek, Shellfish, Uncategorized | 2 Comments