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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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Chocolate and macadamia brownie


You'll need

200 gm butter, coarsely chopped 100 gm dark chocolate (70% cocoa solids), coarsely chopped 3 eggs 210 gm caster sugar 100 gm plain flour 100 gm macadamias, coarsely chopped 100 gm brown sugar 1 tbsp finely grated ginger 5 bananas, halved lengthways For dusting: Dutch-process cocoa To serve: Valrhona chocolate balls (see note)   Milk chocolate mousse 2 eggs 55 gm (¼ cup) caster sugar leaves of gelatine (titanium strength), softened in cold water 5 gm eggwhite powder (see note) 600 ml pouring cream 400 gm milk chocolate (36% cocoa solids), melted and cooled slightly

Method

  • 01
  • Preheat oven to 150C. Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. Whisk eggs and caster sugar in an electric mixer until thick and pale (5-6 minutes), fold through chocolate mixture, then fold in flour and macadamia. Spoon into a buttered and baking paper base-lined 22cm-diameter springform pan, smooth top and bake until just firm to touch (20-25 minutes). Cool completely in pan.
  • 02
  • Heat brown sugar in a large frying pan over medium-high heat until melted (2-3 minutes). Add ginger, stir to combine, then add bananas in a single layer and cook, turning occasionally, until caramelised and tender (4-5 minutes). Arrange on top of the brownie, squash to make a uniform layer then cool completely.
  • 03
  • Meanwhile, for milk chocolate mousse, whisk eggs and sugar in a heatproof bowl over a saucepan of simmering water until thick and can hold a ribbon (10-12 minutes), then remove from heat. Squeeze excess liquid from gelatine and whisk in gelatine with eggwhite powder. In a separate bowl, whisk cream until soft peaks form, add chocolate and fold to combine, then fold in egg mixture. Spoon mousse over caramelised banana, smooth top and refrigerate until set (2-3 hours). Dust with Dutch-process cocoa, scatter with chocolate balls and serve immediately.
Note Valrhona balls are available from Simon Johnson and specialty food stores. Eggwhite powder is a professional pâtisserie product. Pavlova Magic can be used as a substitute.

We served this as afternoon tea at The Connaught. I reckon it’s unbeatable and easy. - Alistair Wise

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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