Cook Australian Emotion-Encoded lamb rump with bush tomato jus, quandong gel, macadamia crumble and roasted yam purée. A dinner that tastes like home....
Gluten-free Greek dinner: mastiha-smoked snapper, olive-leaf emulsion, chickpea skordalia. Balanced five tastes in one modern plate....
Ingredients (Serves 4 GF) 4 lamb loins (160 g each), trimmed, at room temperature 1 tbsp olive oil extra virgin, plus extra for drizzling 2 cloves garlic, smashed 1 shallot, sliced into rings 200 g fresh quandongs (or frozen, thawed) 200 mL Australian shiraz 1 sprig rosemary 1 tbsp butter unsalted, chilled and cubed 2 finger limes, halved (pearls scooped) 50 g macadamias, toasted and roughly chopped 1 tbsp ground wattleseed 100 g warrigal greens (native spinach) or substitute baby spinach 100 mL vegetable stock low-sodium 1 tbsp sour cream Salt Maldon and white pepper to taste Step-by-step Instruction: Step 1 – Mise en Place (15 min)Gather ingredients and tools: a charcoal or heavy-duty grill pan for high-heat searing; a blender for purée; sauce...