Meat

The firm, fibrous texture and the rich flavour of red meat provide a great backdrop for complex spicing and allow the cook a freer, more liberal hand than do more subtle, softer sources of protein. Beef is perfectly partnered with pepper, ginger, garlic, cardamom and paprika, among other spices and aromatics; lamb responds well to the spectrum of warm spices; and venison and kangaroo are magical with horseradish, mustard, chilli, juniper berries and pepper. Keep in mind that while meat responds best to big, bold flavours, care and restraint in the selection and combination of spices still give the best results. Just as You should seek out those who supply the freshest spices, next time you buy meat, visit your local butcher rather than relying on the plastic-wrapped packets of indeterminate contents available from a floridly lit supermarket express lane where there is no psychological link between the source and the product. In our haste for shopping convenience, we have allowed the skills and practices of generations to slip away. Be selective when buying red meat — ask your butcher for advice about cuts, and think about the endless flavour partnerships you can create to give your cooking an added dimension.