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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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Kung Pao chicken

"I'm a longtime GT subscriber and fan. My fiance is obsessed with the Kung Pao chicken from Mr Wong in Sydney. He keeps trying to replicate it every time he goes near the kitchen. The results haven't been too bad, but he isn't happy with them, which means further experimentation. Would you please ask for the recipe so we can move on to something else?" Jules Clancy, Cooma, NSW REQUEST A RECIPE To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

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Tuna and cheddar melts


You'll need

180 gm tuna, drained 1 tbsp flat-leaf parsley, coarsely chopped 1 stalk celery, thinly sliced 2 green onions, finely chopped 1 tbsp capers, drained 1 tbsp lemon juice 4 slices rye bread, lightly toasted on one side 180 gm cheddar, thinly sliced 4 anchovy fillets, optional

Method

  • 01
  • Combine tuna, parsley, celery, green onions, capers and lemon juice in a bowl and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Divide tuna salad over un-toasted sides of rye bread, spreading to cover edges, and top with cheese and anchovies, if using.
  • 03
  • Grill for 2-3 minutes or until bubbling and golden.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

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