During their time on the island, young chefs Aaron Ward & Troy Crisante cooked some of their secret recipes for the Tiwi College Project, and shared these recipes along with some of their chef’s secrets with the college. The marinades are perfect for a BBQ at home.
There’s is no better time that Springtime for a lovely dish made from Australian lamb! 2016 Young Chef National Finalist Nick Gannaway, from The Bridge Room Sydney cooked this delicious dish at the state cook off -delish!
Jacob Davey was the Australian young chef of the year 2013, have a look at one of the great lamb share plates he created. Preparation time: 45 minutes Cooking time: 8 hours Skills needed: moderate – hard Serves: 4 Ingredients 1 lamb belly (approximately 800 grams) 1 kg duck fat 400 g rock salt 3 […]
Courtesy of Rare Medium Bbq lamb chops, steaks and cutlets…the list is endless. For such a small beast, the grilling potential of lamb is huge. Many lamb cuts – if broken down properly – can be carved and served as steaks or grilled and sliced over salads. Many of the cuts that follow can satisfy […]