Tomato & Prawn Linguini
Sarsipilla?
Roast Lamb Rack
I love lamb. Everything about it allures me; I love how it smells, how understated it looks, and how so delicious it tastes.
Leftover lamb is always welcomed in my book. Slap them in between two thick pieces of bread, drizzle with a generous lug of mint sauce and perhaps even some of that months old cheese in the corner of your fridge. You’ll be set for a great lunch.
Ok, enough digressing. This is a great recipe from Jamie’s site, the lamb rack is complemented with a simple mediterranean style stuffing - olives, sun dried tomatoes and feta. I did opted for a larger amount of garlic and rosemary than what it is recommended there, and courgettes and kumaras were used for the roasted side vegetables.
The result? A very tasty dish yet surprisingly effortless to prepare.
Recipe lives here.
Sidart @ Ponsonby Road
Highly recommended tasting menu at Sidart Auckland. My favorite would be the Veal w rabbit loin, escargot & paella rice, truffle foam.
- Tuna, soy, sesame, green apple
- Salmon w mascarpone, licorice & goats curd
- Seared scallops, crumbed fish, prawn & feta
- Firstlight venison, grapes w green pea & dukkah
- Gameford lodge duck w chocolate & avocado
- Lamb loin, smoked beetroot, yogurt & cashew
- Milk fed veal w rabbit loin, escargot & paella rice, truffle foam
- Beef fillet, parsnip puree, harissa & parmesan
- Passionfruit parfait, coconut, pineapple & lemongrass
- Chocolate textures
Special thanks to Smith Street!
Malaysian Lobak spring rolls @ Selera, Newmarket
Green Apple juice
Just got back from a hard day’s work? Want a crisp, slightly fizzy ice cold breverage with a tangy finish?
Mac’s Brewery Green Apple juice is apple juice done right. Do do yourself a favour and stock up your fridge with these.
Yum Cha lunch @ Grand Habour
Mushroom futtuccine
