Steamed cucumber and lambs’ brains with spicy tomato sauce

In the late 1970s, several Adelaide restaurants were featuring lambs’ brains with white or red beurre blanc on their entrée menus.

Inspired by my grandmother, who used to serve steamed pigs’ brains as a soup with a custard base, I developed this dish, which was among the first of my own style of recipes. I remember serving it to veteran Australian gourmet, Len Evans, who promptly recommended it to his friends and took down the recipe.

A timeless, satisfying dish and classic