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"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

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Kung Pao chicken

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Chinese-style edamame


You'll need

1 tbsp Sichuan peppercorns 2 tsp fennel seeds 2 tbsp light soy sauce 2 garlic cloves, crushed 5 cm piece of cassia bark (see note) 2 star anise 5 cloves 500 gm frozen soy beans in the pod (see note)

Method

  • 01
  • Place Sichuan peppercorns and fennel in a piece of muslin, tie with kitchen string and combine in a saucepan with soy, garlic, spices, 1 tsp salt and 1 litre water. Bring to the boil over medium-high heat, reduce to medium and simmer for 5 minutes to infuse. Add soy beans to spiced liquid and simmer over medium heat until bright green (3-4 minutes). Drain well, transfer to a bowl and cool. Eat by pulling beans from pods with your teeth.
Note Cassia bark is available from Asian grocers. If unavailable, substitute with cinnamon quill. Frozen soy beans are available from Asian supermarkets. You can also use fresh soy beans if they’re available. Rub salt on pods to remove hairy fibres before cooking for 7-10 minutes.

While we know the Japanese love edamame, the Chinese have also been eating them for thousands of years. Harvested while tender, fresh soy beans are sold at farmers’ markets, though frozen ones are just as nutritious. They’re served chilled with beer or tea, but are also good warm. — Tony Tan

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Cold crisp dry lager.

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