CHEF’S PRODUCE CHOICE: FLINDERS ISLAND LAMB
“I grew up in a family of 12 kids. My father is Croatian and my mother Australian. Everything revolved around the table,” says Joe Grbac, chef and co-proprietor of Saint Crispin in Melbourne. “Food is so important in European culture. At mealtimes we’d all gather around the table, we’d eat, we’d laugh, we’d cry – so many monumental moments happened around that table.” At Saint Crispin, it is all about the dining experience – from the exquisite food and wine to the staff and the atmosphere. The kitchen is known for a contemporary menu that’s changed daily according to nature’s bounty. “I change the menu according to Mother Nature. Sometimes summer goes for a long time so we make the most of the tomatoes; other times, like last spring, we had no local white asparagus in season whatsoever!” Joe feels it’s important to know the origins of his produce. “I have a green thumb and am a proud gardener. I think you can tell when love has gone into growing something.” As for the Flinders Island lamb that is the star ingredient in Joe’s recipe (pictured above), Joe says the lambs are free to graze on unspoilt pastures and salt bush, resulting in a perfect balance of flavour and tenderness. “Flinders Island lamb always inspires me to create something memorable to celebrate the top-quality produce.”
Flinders Island lamb with cauliflower puree and anchovy sauce.