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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."
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2007 Ferngrove King Malbec, Frankland River,
A steak sandwich is a simple but satisfying lunch. The wine to serve should also be simple and satisfying - and this Great Southern malbec is just that: its dense, gutsy flavours equal those of the steak. Malbec is a lesser-known red variety - rubbing shoulders in Bordeaux with cabernet sauvignon, merlot, cabernet franc and petit verdot, but it has been around in Australia since the 1820s. It's more comfortable in a blend - typically cabernet sauvignon, as in its Bordeaux homeland or, historically, in this country, with shiraz - as the folk from Wendouree do so well. The Argentineans have made a specialty of malbec, as they have of beef - so pairing the two is a no-brainer. And the Ferngrove King Malbec is right on the money: rustic and earthy with flavours of mulberry, sun-dried sour cherry with sufficient chewy tannins to get your teeth into - just like a good steak sandwich.