Cuisine - - FESTIVE SPECIAL - Gareth Stewart

Smoked Te Mana lamb with sheep’s milk lab­neh, wild wheat tab­bouleh and dukkah. The lamb has been rubbed with a com­bi­na­tion of spices, smoked for eight hours and then slow-cooked in a bath for an ad­di­tional eight hours.

Mem­o­ries of a Turk­ish res­tau­rant called Gal­lipoli in Lon­don. The flavours of smoked pa­prika, cumin, co­rian­der, just freshly toasted, with all th­ese fresh herbs, has been the ba­sis and in­spi­ra­tion for a lot of my food.

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