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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."

Ocean trout and herb omelettes


You'll need

6 eggs ¼ cup milk 1½ tbsp olive oil 1 cup chervil sprigs ½ cup basil, torn 2 tbsp coarsely chopped dill 2 tbsp finely chopped chives 175 gm smoked ocean trout, flaked into bite-size pieces To serve: crème fraîche and salmon roe

Method

  • 01
  • Place eggs and milk in a bowl, season to taste with sea salt and freshly ground black pepper and whisk to combine. Place herbs in a bowl and gently combine.
  • 02
  • Heat ½ tsp olive oil in a 10cm x 15cm square frying pan or small frying pan over low heat, add ½ cup egg mixture and cook for 3-4 minutes or until omelette just sets on top. Remove omelette and repeat with remaining oil and egg mixture.
  • 03
  • Divide flaked ocean trout and herbs among omelettes, then fold in half to enclose filling.Serve immediately, topped with spoonfuls of crème fraîche and scattered with salmon roe.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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