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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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Veal carpaccio with ruby grapefruit and celery salad


You'll need

12 1cm-thick slices veal girello (eye round) 1 celery heart 2 ruby grapefruit, segmented 2 spring onions ½ cup extra-virgin olive oil 2 tsp celery seeds ½ tsp cumin seeds 1 tsp chilli flakes

Method

  • 01
  • Working with one piece at a time, place veal slices between pieces of plastic wrap, and, using the flat side of a meat mallet, pound until paper thin.
  • 02
  • Using a mandolin or sharp knife, thinly slice celery heart lengthways and spring onions widthways, then place both in a bowl with and grapefruit segments and gently combine.
  • 03
  • Place spices in a mortar, and, using a pestle, pound until finely crushed, then add 1 tbsp sea salt and combine well.
  • 04
  • Place veal in a single layer on 6 plates, top with ruby grapefruit and celery salad. Sprinkle with spice mixture, drizzle with extra-virgin olive oil and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A lighter pink wine made from pinot noir or gamay grapes.

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