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Red Meat
Appears in
By Peter Gordon
Published 1997
- Lamb Fillets Braised with Tamarind & Coconut on Black Rice
- Sugar-Cured Beef on Ginger Buckwheat Noodles
- Smoked Venison with Roast Jerusalem Artichokes, Pickled Onions & Smoked Chilli
- Kangaroo Tail & Olive Stew on Soft Roast Garlic Polenta
- Spicy Grilled Pork Belly on Chinese Greens
- Beef Pesto
- Lamb Shanks Braised with Moroccan Spices on Parsnip Couscous with Harissa
- Red Lamb & Pumpkin Coconut Curry
- Thai-Style Salad of Lamb & Peanuts with Lime Dressing
- Roast Lamb Chump on Crunchy Polenta with Butter Beans
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