Lean and low-fat pastured lamb is a popular protein in Australia, where per capita consumption per year is about 18 pounds. Here, tender loin chops are grilled quickly over a hot fire and paired with a tangy olive oil vinaigrette that can be modified by your choice of fresh herbs. Ingredients For the lamb: 2 […]
Feel free to substitute any meaty fish steaks or fillets for the tuna, such as swordfish, red snapper, branzino, salmon, or Chilean sea bass. If you have any leftover relish, serve it with bread or potatoes. Ingredients 4 tuna or swordfish steaks, each about 6 ounces Extra virgin olive oil Salt and freshly ground black […]
A specialty of Catalonia, these leek-like onions—traditionally grilled over olive wood fires and served with nutty, brick-red romesco—are messy but delightful!
Halloumi, a brined goat’s milk cheese from Cyprus, is having a moment in Australia. On my most recent trip, it seemed to be everywhere! Because it has a high melting point, this firm, somewhat salty cheese can be grilled, fried, or sautéed without losing its shape. You can cut it into cubes, sauté it, then anoint with EVOO and coarse salt. Voila! An easy appetizer.
