Lamb is an Aussie favorite, and over 90 percent of Australian sheep are grassfed. Most recipes for lamb kebabs call for an overnight marinade. But we prefer a technique called “dry brining.” Meat is seasoned with salt, which mixes with the meat’s natural juices on the surface through osmosis and is then absorbed into the […]
Asian cuisine abounds in Australia, and this dish is one of my favorites! Fried rice is a kitchen-sink kind of meal—a great way to use up veggies and any leftovers you have, so feel free to augment the ingredients with whatever you have on hand. Ingredients Directions Step 1 Heat a large wok or deep […]
The only trick to this delicious side dish is to not crowd the potatoes—you’ll get better browning and crisping if you leave some space between the slices. Use two rimmed sheet pans if needed. Ingredients Directions Preheat your oven to 425°F. Cut the potatoes into 1/4-inch slices and place in a large bowl. Toss with […]
Many home cooks use tamari and soy sauce interchangeably. While similar, production methods differ. Tamari, judged to be richer-tasting and more refined, is made with fermented soybeans while soy sauce is made from soybeans and wheat and is perceived as saltier. Ingredients For the mushrooms: For the vinaigrette and for serving: Directions Step 1 Wipe […]
