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Finalists for Bar of the Year 2018
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Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

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Living off the land in winter
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The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
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The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
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Finalists for Maitre D' of the Year 2018
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Neil Perry: Shredded lamb shoulder with salted chilli


This is a light dish, served like a salad. The salted chillies in this recipe have many applications. Use them as a condiment to add extra flavour to steamed fish, or make them into a dressing similar to this and drizzle it over chicken. They'll keep for up to six months and only get better with age. You'll need to start this recipe 3 days ahead.

You'll need

1 kg lamb shoulder, bone in, trimmed 30 ml chicken stock 30 ml peanut oil 5 ml (1 tsp) sesame oil 10 ml (2 tsp) light soy sauce 5 ml (1 tsp) rice wine vinegar 5 gm (1 tsp) white sugar 3 green onions, white and pale green ends thinly sliced crossways, dark green ends reserved for master stock   Salted chillies 40 gm long red chillies, coarsely chopped 20 gm sea salt   Master stock 650 ml Shaoxing wine 225 gm yellow rock sugar (see note) 315 ml light soy sauce 50 gm ginger, coarsely chopped 4 garlic cloves, crushed

Method

  • 01
  • For salted chillies, pulse chillies and salt in a food processor until combined, transfer to a small sterile container and stand at room temperature for 3 days, then store in refrigerator until required. Makes about 1/3 cup.
  • 02
  • For master stock, bring all ingredients, reserved green onion tops and 3 litres water to the boil in a stockpot over medium-high heat. Add lamb, reduce heat to low, weight with a plate and simmer until very tender (2 hours). Remove from heat, cool lamb in master stock then remove, coarsely shred and set aside (discard bone).
  • 03
  • Combine chicken stock, oils, soy sauce, vinegar, sugar, green onions and 10gm salted chillies in a bowl and mix well.
  • 04
  • To serve, arrange shredded lamb on a serving plate, spoon over dressing and serve immediately.

Note Yellow rock sugar is available from Chinese supermarkets. Master stock can be used again and will keep indefinitely in the refrigerator. Boil for 5 minutes after using, then refrigerate uncovered until completely chilled. Cover and refrigerate until required. Before using, boil for 5 minutes and adjust seasoning, if necessary.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2009

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