David Kapay
Miss Amelie
Wodonga, Australia
“We’re so proud of our region and the beautiful surroundings. You just know that the livestock are feeding on the right pastures, and there’s that real romance between producer and chef”
INGREDIENTS
- LAMB LOIN 200G
- 1 TSP LIME JUICE
- 1 TSP RICE WINE VINEGAR
- 1 CORNICHON FINELY DICED
- 1 FRENCH SHALLOT FINELY DICED
- MURRAY RIVER SALT
- FRESH CRACKED PEPPER
METHOD
TRIM YOUR LAMB LOIN CLEAN OF ANY SILVER SKIN. A LITTLE FAT IS FINE AS IT WILL ADD FLAVOUR AND MOUTH FEEL TO A LEANISH CUT OF MEAT. DICE YOUR LAMB FINELY AND ADD THE REMAINING INGREDIENTS. SEASONING IS SUPER IMPORTANT.
SERVE YOUR LAMB TARTARE INSIDE A DEHYDRATED RHUBARB RING, WITH A QUENELLE OF SHEEPS MILK YOGHURT AND A SMALL AMOUNT EACH OF THE OTHER LISTED INGREDIENTS.
- PICKLED RASPBERRIES
- PICKLED BEETROOT
- POACHED RHUBARB
- PINK PEPPERCORNS
- FREEZE DRIED RASPBERRIES
- RED CABBAGE CRESS
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