Monthly Archives: August 2014

Stuffed boneless shoulder of veal

Of all the new veal dishes we produced in 2012, this is my personal favourite. The combined flavours of the stuffing ingredients are very moreish. However, we made a couple of mistakes when we cooked this dish a few days … Continue reading

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Braised duck with a red wine sauce

As I have said before, Maggie and I are very fond of duck and it is a rare month when we don’t cook a duck meal to enjoy at home. Sometimes, we even share it with friends! I have met … Continue reading

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Twice-cooked goat with fresh herbs and a piquant sauce

Many Australians not of Mediterranean descent would have grown up thinking of goat as a meat that could be used for making a spicy dish in the tradition of the Indian sub-continent. Until recently, that was certainly my assumption but … Continue reading

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Cooking with veal

Most Australian meat-eaters cook regularly with some or all of beef, lamb, pork and chicken; far fewer prepare dishes using cuts of veal. In our experience, this is either a matter of taste – some find veal bland – or … Continue reading

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Maggie’s garlic prawns

A caricature of how we work in the kitchen might portray me as the creative tyrant and Maggie as the expert-but-oppressed kitchen hand. However, Maggie would like it to be known that she has several specialities of her own, albeit … Continue reading

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