Native Australian, celebrity chef, and restaurateur Curtis Stone has put down roots in Los Angeles. (Check out his acclaimed restaurants Gwen or Maude if the opportunity presents.) In the meantime, here’s an easy dinner that will put the spotlight on your fine Australian olive oils.
This salad is a visual and textural beauty that will be the talk of your seasonal table. Serve a cruet of extra virgin olive oil on the side for a transcendent experience.
Spatchcocking is a great technique to use when you’re short on time; it can be used on chickens, turkeys, game hens, etc. If grilling isn’t an option, place a cooling rack in a rimmed sheet pan, put the bird on the rack, and roast in the oven. This recipe comes from master griller Steven Raichlen, a longtime member of the Club, whose TV show “Project Fire” airs on American Public Television.
This quarter was a nail-biter, however, despite the odds, we procured three of the finest olive oils in the world.
