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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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Cocoa and almond rochers


You'll need

4 eggwhites 230 gm pure icing sugar, sieved 1 tbsp Dutch-process cocoa powder, sieved 1 tsp vanilla-bean paste (see note) 80 gm almonds, roasted and coarsely crushed 200 gm dark chocolate (53% cocoa solids), melted

Method

  • 01
  • Preheat oven to 180C. Whisk eggwhites, sugar and a pinch of salt in a heatproof bowl over a saucepan of gently simmering water until mixture is warm to touch (4-5 minutes). Transfer to the bowl of an electric mixer and whisk on high speed until firm peaks form, then fold through cocoa, vanilla and almond.
  • 02
  • Spoon mixture into a piping bag fitted with a 12mm-plain nozzle, pipe 5cm-mounds onto a large baking paper-lined tray and bake until dry (25-30 minutes). Transfer to a wire rack to cool. Drizzle chocolate over rochers and stand until set. Rochers will keep in an airtight container for up to 3 days.
Note Vanilla-bean paste is available from select delicatessens and supermarkets.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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