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Jamaican goat curry

"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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Rum-pineapple punch


You'll need

250 ml Havana Club golden rum 3 slices of pineapple, coarsely chopped 2 tsp sugar syrup 550 ml pineapple juice To serve: crushed ice

Method

  • 01
  • Combine rum, pineapple and sugar syrup in a 1.5-litre jug and stand for 30 minutes. Add pineapple juice and stir well.
  • 02
  • To serve, pour punch over crushed ice in tall glasses and serve immediately.

Note Sugar syrup is an essential bar ingredient and can be flavoured with herbs, spices or citrus. To make sugar syrup, combine an equal quantity of caster sugar and water in a saucepan and simmer until sugar dissolves. Sealed, sugar syrup will keep indefinitely in the fridge.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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