Category Archives: Lamb

Christmas dinner

Lobster, shredded beetroot, beetroot essence, young leeks The (unfortunately pre-cooked) lobster was warmed in beurre monté. Beetroot essence comprised beetroot juice, buerre monté, red wine vinegar, lemon juice. Blanched young/baby leeks. Fried shredded leeks (not shown) add a flavourful garnish. … Continue reading

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Heading east

Lamb backstrap is an amazingly tender (and yet flavoursome) cut of lamb in Australia. It’s delicious Morrocan-style: BBQed after marination in olive oil, lemon juice, parsley, coriander leaf/cilantro, cumin, garlic and sweet paprika. Dukka/duqqa is a great compliment. Pretty good … Continue reading

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Aussie Lamb

Australian beef doesn’t impress me at all: it just doesn’t have the depth of flavour. I used to think it must be the wide-spread short (or non existant) hanging time, but even Aussie beef that’s been hung for weeks doesn’t … Continue reading

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