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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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Witlof, pear, Roquefort and hazelnut salad


This classic salad can also be served as a cheese course. Instead of incorporating the Roquefort, serve a wedge of it beside a little pile of the salad, perhaps with crusty baguettes.

You'll need

2 william or corella pears ½ lemon, juiced 1 clove of garlic, halved 60 ml (¼ cup) hazelnut oil 2 tbsp olive oil 2 tbsp white wine vinegar 2 red witlof leaves separated ½ cup (loosely packed) frisée 1 punnet mâche, trimmed 300 gm Roquefort, crumbled 50 gm hazelnuts, roasted, peeled and coarsely chopped

Method

  • 01
  • Using a mandolin or V-slicer, thinly slice pears lengthways, place in a small bowl and toss gently with lemon juice.
  • 02
  • Rub the inside of a serving bowl with the cut inside of the garlic clove, then add hazelnut oil and pinch of sea salt and whisk, adding vinegar a little at a time until combined. Add pears, witlof, frisée, mâche, Roquefort and hazelnuts to dressing, toss gently to combine and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Young Sauternes (Bordeaux) or other botrytis semillon.

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