Recipe – Shish Kebab

Grilling meat on a skewer over coals is one of the most basic forms of cooking. So kebabs, in their many forms, are popular throughout a huge area covering the Eastern Mediterranean, North Africa, the Caucasus and on to the Indian sub-continent (from whence they spread to South East Asia as satays). There’s shaved doner […]

Recipe – Lamb Loin Chops

Lamb chops were a fixture on the menu when I was a kid … I’d forgotten how good they are until I noticed them recently at the butchers and thought I’d give them another try. They’re like tiny T-bone steaks and just delicious dressed up with this simple herb marinade. For something special, enjoy them […]

Recipe – Spicy Lamb Sausage Rolls

Spicy Lamb Sausage Rolls The spicy lamb sausage rolls at the Uraidla Bakery in the Adelaide Hills are the best sausage rolls I’ve ever tasted … this is my attempt to recreate them. I love Carême’s wholemeal spelt pastry for this recipe, but use any good butter puff. If using Carême (which is already the […]

Recipe – Lamb Kefta & Egg Tagine

My lamb kefta & egg tagine recipe is inspired by a dish from Moroccan chef Hassan M’Souli that I had at his Manly restaurant Out of Africa. I love eggs and I love the way this dish looks with them cooking in the sauce as it arrives at the table. A mainstay of Moroccan cooking, […]

Recipe – Mustard-crusted Roast Lamb with oregano & lemon potatoes

What’s more Australian than roast lamb? Mum’s Sunday roast is one of my favourite childhood memories. It was a large leg of lamb surrounded by a heap of roast root vegies, with boiled peas, beans, cauliflower and broccoli on the side. It seemed to take all afternoon to prepare and was ample to feed the […]

Recipe – Lamb Cutlets with Romesco Sauce

Romesco is a Spanish sauce from the region of Catalonia, where a variation called salvitxada is served as a dip for calçots, local spring onions traditionally charred over open fires – Windy Hills Farm’s baby leeks are a great Australian substitute for calçots. One of Spain’s most popular sauces – with as many variations as there […]

Recipe – Spice-Rubbed Lamb Backstrap

Spice-rubbed Lamb Backstrap This quick spice rub adds real punch to any red meat. I usually serve my spice-rubbed lamb backstrap with instant couscous (quinoa works well too) tossed with slivered almonds, finely diced preserved lemon, chopped green olives, chives, salt and olive oil, but plain steamed rice is also good. Asian sambal oelek has […]