IF there’s one thing Detective loves about winter, it’s that it would be positively rude not to eat offal. The more creative the dish the better, and she is often impressed by the names dreamed up to add a little spice. Who could go past the recipe for Tongue & Cheek, created by chef Jiri Strutka of The Old Pantry in Denmark, WA, in a recent issue of that state’s Spice magazine? The stout braise of pig’s cheek ravioli with crispy tongue and horseradish sabayon is a far cry from the lamb’s fry and bacon of Detective’s childhood. Another cracker is Lamb’s Hearts & Minds, a concoction of creamy crumbed lamb’s brains and sliced heart scattered through a light salad, created by Jeremy Strode of Bistrode CBD in Sydney’s city centre. Strode seems to have something of an offal obsession, with a separate menu called The Other Bits offered in addition to his a la carte list. Now there’s a man after Detective’s own heart. More: merivale.com.