Lamb Shoulder Experiment

That’d be a great name for a band, wouldn’t it? Anyway, been a long time between drinks around here but in the interests of keeping this going, I posted this on my personal Facebook and people seemed to like it so thought I’d share with anyone hanging around this place. The idea was a nice Saturday roast using lamb shoulder – something I’ve not cooked with before, funnily enough – after picking up a couple down at Vic’s at Pyrmont. What follows turned out pretty well, though I wish I’d had some lamb stock handy to make a bit of a winey jus to class things up a bit.

With that I give you … Lamb Shoulder Experiment.


1. Get around five or six good-sized waxy potatoes (kestrel, desiree, whatever’s handy), peel and slice reasonably thinly (a mandolin is perfect for this) into a large bowl. Do the same with three or four yellow onions. Toss this together with just some salt and pepper and as much fresh thyme as you can be bothered destemming, and shingle this into the bottom of a big roasting pan. This will be the basis for your pommes boulangere.

2. On top of this, place one or two (depending on how big your crowd, but remember there’s a lot of bone so you’ll need more than you think) lamb shoulders. Spike with the point of a sharp knife and insert garlic cloves into the incisions.

3. Pour about 500ml – 1l chicken stock (you do have some you made yourself in the freezer, yes? No? I won’t tell) into the pan just to around the top of the potatoes, and place the whole thing into a low oven — maybe 130-140c/250-275f. Get a good book and read a hundred or so pages and have a little nap. Wake up in four hours.

4. At this point the lamb should start to get really tender. Check it, say to the family, “I wanna give that lamb another half an hour. Nobody’s starving are they?” When assured that no one is going to gnaw their own or anyone else’s arm off, make a gin and tonic and pick a bottle of wine. CRUCIAL POINT: Don’t do what I did and pick a random NSW shiraz that someone brought to a party and winds up being too fruity for the dish. Open something nice from the Pyrennes region of Victoria, or a grunty Cotes du Rhone, even a humble Villages-level will do the trick, but if you want to pull the cork on a Vieux-Telegraphe that’s a matter for you so long as I’m invited. An earthier Cab Sav (Coonawarra) or a nice GSM blend would also work.

5. At this point you should take the lamb shoulder and depending on how ready they are — ie a knife should just slide in — either (a) move the meat into another roasting pan or (b) take it out to rest. This is to enable the potatoes to crisp up without a big hunk of meat getting in the way. Also, chuck some green beans into a pot of salted boiling water.

6. After letting the meat rest and the beans cook and the potatoes crisp, you’re ready to go. Carve and serve, no fancy presentation required, but make sure everyone gets some of the fatty skin, which is sticky and glorious and like lamb’s answer to pork belly crackling.


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Your Results May Vary: Putting Sepia’s and Thomas Keller’s Books to the Test

Hands up everyone here who found a two-foot-tall serious chef’s cookbook under the tree this past Christmas, all filled photos that could hang in MONA and printed on paper as lush as Dean Martin laughing at Frank Sinatra punching somebody?

Wow, all three of you.

Now, just about a month on from the Nativity, how many of you have actually taken the thing into the kitchen?

Yeah, the Prick’s got a big stack on the coffee table too. You know, for inspiration.

But here’s the thing with these gorgeous, expensive cookbooks: If they aren’t cooked from, what are they for?

A cynic would argue these works are nothing more than a marketing ploy where the customer has to pay for the advertising: Buy the cookbook, look at the pictures, come in for a meal, or at least increase the “buzz” around the name. The Prick is no economist but restaurants are notoriously tight-margined and a best-seller surely helps pays the bills or at least drive foot traffic for a lot of chefs in the same way celebrity endorsements are where the gravy is for, say, athletes.

But stepping back from the business side of things these illuminated manuscripts are – or should be – at heart about getting a cook from A to B to finished dish, even if said cook does not have an army of commis chefs tending stocks and chopping onions from first light. This may not be every day food. But if you care about eating and see it as more than just a way of fuelling up, it’s not a bad idea to have a go at this high calibre cooking from time to time (even if one winds up using a few cheats and shortcuts to make up for the aforementioned lack of kitchen hands).

Thus on a recent Sunday afternoon the Prick decided to give recipes from a couple of signature books a go. One from a new acquisition, the Sepia cookbook (thanks Mrs Prick!), which promises that the reader might be able to recreate at least some of the delights of Martin Benn’s much-hatted, much feted Sydney restaurant, the other from Thomas Keller’s Under Pressure, which was the sous-vide book to end all sous-vide books before we all had benchtop immersion circulators and cabinets full of molecular powders.

First up: Chef Benn’s “Spanner crab and buckwheat risotto with grain mustard and tarragon butter, shellfish essence.”

Despite the name this is a simpler dish than it sounds and doesn’t require esoterica like carbonised bamboo powder (found in the carbonised bamboo powder aisle of your local supermarket) or Japanese binchotan charcoal. Though there were a couple of cheats: For one thing, as this was being made for two rather than eight, there was little chance that we were going to make a litre or so of shellfish stock, and instead substituted a really tasty “sustainable” crab stock instead.

It should also be noted that the picked fresh spanner crab meat was deleted in favour of langoustines: There were some gorgeous ones in the markets that morning, and as the Prick generally enjoys his day job he did not need to spend his Sunday denuding crustacea to make Monday’s ordeals seem more pleasant.

Everything else, from the tomato powder (you don’t need a dehydrator, just an oven you can sit on about 70 degrees for the day) to the obscenely great “grain mustard and tarragon butter” (really, really whip the butter, the longer the better, and use what’s leftover on grilled fish and loved ones for the remainder of the week) was done as per Chef’s orders. This is what we were aiming for:

The target, as set by Chef Martin Benn

The target, as set by Chef Martin Benn

The results were … well, really bloody amazing if a Prick does say so himself … at least taste-wise.

The presentation however – and entirely through the Prick’s own maxima culpa – wound up being nothing short of disastrous. In the enthusiasm of the moment, the laws of thermodynamics were forgotten and a quenelle of room-temperature compound butter perched artfully on a tight mound of steaming-hot buckwheat melted and fell away like the French army in 1941.

But if the cooking cops were strictly enforcing the rules of heat transfer in the Stately Prick Manor test kitchens, they were turning a blind eye to the statute books on chemistry. Despite fiercely precise measurements of all ingredients involved, right down to the exactly four damn grams of lecithin, there was no way a stable foam was forming, and even to call what resulted a sauce would be considered charitable.

And the Prick didn’t help matters either, perching a poor langoustine’s head on top of the whole affair as garnish. In hindsight, there are too many other things in this world that are fecklessly parlous in a late-‘70s sort of way that we should be doubly wary of the gastro-decorative traps of the era. Oh, and the tomato powder was made but forgotten in the heat of battle, though a lovely gazpacho which got us through the week was a happy by-product.

Thus what resulted was speaking visually a mess – “yesterday’s sandcastle at today’s low tide” would be a polite, artsy name for the results:



Still, with the lights dimmed (and a 2009 Grace Kayagatake from Japan in the glass), all was not lost. The buckwheat was a revelation and played brightly against the dark, earthy shellfish stock which infused and which barely poached the langoustine tails. The brackish wouldn’t-foam still remained a bracing, salty kiss. And that butter … you get the picture. And in fact with some re-tooling, and better luck with the lecithin, this could evolve into, to use a horrifying phrase, the Prick’s “take” on a Sepia classic.

Thomas Keller’s masterwork Under Pressure also got an airing on the day. A far simpler dish – essentially a somewhat deconstructed take on an octopus, chorizo and potato salad (called-for green almonds were not to be had and thus deleted) with a bright salsa verde with all the herbs in the garden, the results were far happier, visually-speaking:

Eight tentacles up for octopus!

Eight tentacles up for octopus!

The key to this dish is the octopus, which gets five hours in the water bath at 77C (or 170F in the old money) with an herb sachet, as well as using a good chorizo. Oh, and a bright salsa verde with a big handful of basil and smaller doses of fresh tarragon, cilantro and parsley, al quickly blanched and shocked, and whizzed with olive oil, toasted ground cumin and coriander seeds, and finished with a squeeze of lemon and minced capers. And kipfler potatoes, just boiled and then peeled and cut into discs.

Sydneysiders and those with a good fish market nearby can get sashimi-grade tentacles already trimmed and ready to go, saving time if not money and making this a relatively easy dish that can be fancied up on a plate or tossed together in a salad, as indeed were the leftovers which were happily consumed desk-side by Mrs Prick the following day to the furrowed brows of jealous co-workers.

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Eppur si muove: You spin me right-round baby at O Bar & Dining

Revolving restaurants, friends. What does the phrase mean to you?

The horror show slop served to foreign tourists and hopeless suitors atop that Sydney Tower space needle building downtown?

The running gag about Hank’s Look-Around café in The Larry Sanders Show?

Or do you think about food that, if you’re lucky, exists one step in quality above the served at an American ex-urban steam table dinner theatre? You know, the sort of place where diners gum at their flaccid cauliflower and “mixed vegetables” while the Hartford Community Players hack out Death of a Salesman and the local paper’s food columnist quietly mutters “Eureka!” as he reaches for his pad to note his upcoming review’s opening zinger, “This chicken Kiev is liked, but it is not well-liked”?

It has been a while since we’ve met in this space: The Prick has been away a bit, seen a few things, refocused a few priorities, and of course is as open-minded as always, if not more so. And thus while it is still the firm belief of this house that anything west of the Summer Hill Wine Shop is pretty much all just sea monsters on a map, the Prick can also report that contrary to previous opinion – wait for it – revolving restaurants can also be good, damned good.

Or at least one can be. Take O Bar & Dining, atop the Australia Square building in what the Sydney Morning Herald robotically calls “the top end of town”. The structure was built in 1967, which is all you need to know about why they decided to crown it with fine diner on bearings. And while it has had its ups and downs for the past several years the space has been the domain of English chef Michael Moore. Moore still owns it, but he recently made the move of installing fellow Englishman Darren Templeman to run the kitchen as executive chef.

Templeman is one of Sydney’s great yet until now unfairly under-recognised talents. Those in the know will have visited his Atelier Restaurant when it still stood in Glebe or attended one of his private dinners over the past year where he would do things like follow a dirtily sexy, off-to-confession sea urchin chawanmushi with a proper canard a la presse, done according to the ancient rite, and just leave everyone’s heads and taste buds spinning for days. His is a great “High Anglican” cooking of the sort you find in Michelin restaurants in London and around the world, French-influenced but not dominated, and somehow it’s all changed planes in Kyoto on the way to Oz.

Don't come the raw trout with me! Or, actually, do.

Don’t come the raw trout with me! Or, actually, do.

Now Templeman is running a much bigger show as the Executive Chef at O Bar and Dining. He’s making a damn fine fist of it too, if the buzz that hits diners even before they step off the lift is any judge. On a school night just before Christmas, the joint was positively jumping, with private parties galore and a bar scene of good looking youngsters that would have made Justin Hemmes scratching his head in wonderment: You mean not every establishment in Sydney needs a ‘roided-up Tongan at the door to show people who’s boss?

But this is still a serious dining restaurant with table cloths (remember those?) and its panorama – it takes about 90 minutes to get around; no, you can’t speed it up or slow it down or otherwise work the controls, we already asked – means that this will still be something of an “occasion” place for a lot of diners.

Happily, the food lives up to the ever-changing view, in turns bright, punchy, and surprising in an oh-I-never-noticed-that-was-there-before sort of way. A veneer of virtuousness also sits above the whole thing. Moore has a “healthy eating philosophy” which informs but does not annoy the menu and even throws up a few twists that make one think that if adopted elsewhere in one’s life, the coroner might not need to write “Cause of Death: Bearnaise” on the final paperwork.

Thus a little jar of potted shrimp with pickles opens the batting nicely; washed down with Hendricks and cucumber it is both a stimulant for the palate and a cleanser of the day just past. A couple of different raw fish platters are next, each with different dressings but a cobia with finger limes, coriander, truss tomatoes and avocado oil wins the day, rolling the palate through a variety of sweet, sharp and savoury sensations all in one go.

Hemingway could have gotten twenty pages out of the psychic arm wrestle we had with the menu over mains (incidentally the steaks are some of the nicest meat at some of the relatively most reasonable prices you’ll find in town at this sort of place). Just as one of us decided we wanted fish the other would want meat and, well, we weren’t having two different bottles of wine and going to work the next day, and so it went, but finally amity was restored with the decision to go not different, but same-same.

Canard a trois...

Canard a trois…

We were glad we did, both of us ordering the duck three ways (pink breast, confit leg, and a glorious peppery little duck sausage made out the back filled with more spare parts than a botched IKEA assembly job). It took us back to the old days at Atelier. Figs that had just been kissed by the plancha brought a hint of smoke to the dish and an “almond tahina” (there’s that sensible eating thing again) was as creamy as any classical puree and despite the description did not taste as if it should have been served in the rectory after the 10am interfaith guitar mass.

There was no doubt we would finish on the soufflé, and it did not disappoint – even if we did have to dive to another tables to get spoons to eat the things with – washed down with a special “sour” from the bar. O Bar and Dining, like its view, is changing, slowly but perceptibly, and my God it is hard to avoid a “great heights” metaphor here. Suffice it so say that the Prick would never endorse going to a “view” restaurant in any other town, but here in Sydney, we’re special, right?

Oh, and apparently they’re rebooting the bar menu as well, so one can call in for drinks and nibbles as well as sitting down for the whole box-and-dice.  Either way have fun, and tell ‘em the Prick sent ya.

O Bar and Dining on Urbanspoon

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How Twitter Got My Dog Back

Today in the Telegraph, the tale of how Maggie the Iron Terrier was lost and found … by Twitter.

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Oh, Deer! That’s Good Venison

Pictures of food. Pictures of our dinners. Pictures of stuff we cooked. Are we still doing that?

Well, yeah, we are. Or at least this Prick is, because this was pretty damn good:


What you’re looking at is a plate of venison loin, done for about 45 minutes at 53.5 degrees and seared, with baby beetroot, watercress, pickled cabbage and the greatest where-have-you-been-all-my-life condiment we’ve encountered in a while, smoked mayonnaise.

The recipe comes from Colin Fassnidge’s Four Kitchens cookbook, which has become something of a Stately Prick Manor favourite of late. It’s not one of those manifesto cookbooks that promises the road to enlightenment, nor is it a big glossy Christmas coffee table number never meant to be cooked from. Recipes are short and concise, the food isn’t fiddly in an assemble-with-tweezers kinda way, and it assumes the reader is a reasonably competent home cook who knows what he is doing and is excited by the prospect of making vats of porky “hock stock” to use in various dishes or smoking a sandwich spread and incorporating it into what becomes a somewhat fancy-pants dish. (Especially when paired with an old bottle of Tannat that had spent years under the stairs just waiting for his chance to come out and play and enliven a Monday night.)

So take the Prick’s advice and buy this book. Use it for ideas and techniques as much as the recipes. The ham-and-cheese croquettes on p. 19 sound simple as hell but are alone worth the price of admission, so ridiculously good that afterwards you’ll try really hard to stay up and talk about how good they were but just wind up rolling over for a snooze like you always do.


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Guest Post: School Holidays with a Chance of Meatballs

Followers of the Prick’s Twitter feed will be aware of this site’s sometimes unhealthy obsession with “reality” cooking show My Kitchen Rules. Something about its finely calibrated manic combination of personality disorders, domestic voyeurism, high school politics, and “yeah I could do that” food (if the producers ever banned cooking with eye filet they’d be without a show) makes it utterly compelling, a lowbrow culinary House of Cards.

Yet out of this entertaining mire have risen some genuine gems, including the happy young couple Uel and Shannelle. Ultimately too nice to win, they gave us a lot of laughs over the weeks and won the coveted title of “only people on this whole damn show we’d ever let in the house”. And that includes Pete Evans, especially if he showed up with a sack of activated almonds as a hostess present.

Uel and Shannelle turned up at Salt Meats Cheese over the school holiday, where they held a meatball-making master class for the next generation of reality cooking show contestants. The Three Little Pricks, no stranger to a kitchen, went along for the ride. Here’s Eli’s account of the day, with an assist from younger brother Kip and older brother Nicholas:

On Wednesday the twenty third of April I had meatball making class with Uel and Shannelle. If you do not know who they are they are the people from My Kitchen Rules. My Kitchen Rules is a cooking show, and  if you want to know how to make a delicious meatball read on. If you’re not interested in making yummy meatballs stop reading right here.

The first step to making your lovely meatballs is to get some pork and some beef mince and mix it well. Now get an onion, chop it up, and put it in with your pork and beef. Mix that well, and after you have done this, now get a clove of garlic, chop it up, and mix it with your ingredients.

After you’ve done all of that get some breadcrumbs and stir it with milk. After your stirring you get some grated parmesan cheese and add two spoons of it. If you’re a cheese lover you can put some more cheese in to your mix.

Now it’s time to put some grated carrots into your bowl and mix the carrots around. Now it’s time to put your breadcrumbs into your mixture and mix it around. If you don’t want your hands to get dirty you can put some gloves on and mix the mixture now get some egg and mix that with your meat. Now shape the meat into nice round meatballs and stuff it with cheese. Now place it on a baking tray and let it cook for twenty minutes if you’re bored and are waiting for your meatballs to cook you can play some games for example you could play heads down thumbs up or you could just sit there and wait (very boring).

Once they have cooked you can take the meatballs out and enjoy if you want to make your own pasta with your meatballs read on.

Now it’s time to boil your pasta if you need some pasta go to your local store and get the pasta that you would like with your meatballs [or make your own!-ed.]. Once your water has got to a boil dump your chosen pasta until it has cooked al dente if you want.

Yes now you have made your own pasta and meatballs once you take your first bite it is so delicious.


Thanks to Salt Meats Cheese for having the Little Pricks along and to Uel and Shannelle for a great session. A great time was had by all, and Salt Meats Cheese remains one of the happiest places on Earth, or at least in Sydney.

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Dive! Dive!: Meeting the Mermaid at a Sixpenny Sunday

It has been a good dozen or so years since the Prick first alighted at Kingsford-Smith and it’s fair to say that all things considered and to borrow a phrase, Sydney been berry berry good to me. That said, one picks up some peculiar habits living here so long.

Like, for example, regularly contemplating giving one’s local council vote to the Greens on the theory that despite being fairly insane they remain the best bet to stop some shonk from throwing up a twenty-story flatpack apartment block next door. (What was the old line about capitalists selling the commies the rope they’d eventually be hanged with? Yeah, that.)

And then there are restaurants. In a town of four million people, but with only a million or so clustered in the sort of inner-west to inner-east orbit where there’s a critical mass of diners to support such things, the honest truth is that no matter how vibrant our economy we can only sustain so many nice restaurants. Yet we flit around like teenage magpies off their Ritalin looking for the next big thing when we should focus on nice joints down the road and giving them our trade and custom for years.

The Pricks are as guilty of this as anyone, and admittedly this little blog habit doesn’t help. Thus even though we have a really great one-but-should-be-two hat restaurant just down the hill from Stately Prick Manor in Sixpenny – the subject of one of this site’s earliest reviews – it was not until we got an email inviting us to a special Sunday lunch cooked by a guest chef that we decided to give the place another burl.

Silly, right? But there’s that novelty thing again. (Oh, and that invitation to lunch? It came with a bill happily paid at the end – don’t get the wrong idea, this ain’t that kinda food blog).

The chef was Nic Wong, a guy who’s been all over town from Rockpool to Billy Kwong, but the big draw was the news that he dives for his own sea urchin – about which more later – and word is he is about to hang out his own shingle over in Potts Point.

The Sixpenny experience remains very Sixpenny, even with someone else on the pans: It’s the same clean Scando-Sydney design, and the service is that same really charming affair where chefs and servers all have a go and everyone’s up for chat and you kinda want to say, hey, pull up a chair and get on this really great riesling, it’s a stunner, mate!

So what of Wong’s cooking? Well, good – really good. A baby shower followed by an engagement party the previous day may or may not have left Mrs Prick feeling a bit tired and emotional but a glass of Champagne and a whole series of pitch-perfect Asian-influenced early-Sunday arvo bar snacks set things right. If in his new place Wong only served snacks like fried kipflers with Japanese green pepper and crumbed (with scales!) mulloway and sweet grilled baby Asian octopus and skewered teriyaki-ish chicken wings with a heaping great ice-cream scoop of rendered and whipped chicken fat (!) for dipping (!!) and milk buns with kombu butter (!!!) we really would cab over after work for beers and nibbles a realistic once a fortnight.

But it wasn’t all izakaya-style snacks; the kitchen turned out some great proper plates of an afternoon. A cut of David Blackmore wagyu done on hibachis in the kitchen was pure and beefy and backed up by fresh wasabi leaves, which in and of themselves reveal themselves with every crunch with sweetness and heat and horseradishy pepper. There’s an ultimate Japanese-influenced Bloody Mary just waiting to be made in all of this.

A vegetarian plate of pumpkin and glazed chestnuts with raw chestnuts on top makes the second actually good stand-alone non-meat plate of food we have in as many days  A piece of hapuku comes simply steamed, gingery with mushrooms and bits of seaweed.

And then of course was the sea urchin. Apologies for working blue, but these may be the sexiest things to come out of the ocean, all salty and silky they were and are – in the words of a long-forgotten writer – like going down on a mermaid.

As expected, sommelier Dan Sharp teed up some great and unexpected pairings (including a sweetish, out-of-far-left-field Romanian rosé), the best bottle being a magnum of 2011 Salomon Undhof Kremstal DAC Reserve ‘Von Stein’ Grüner Veltliner shared around the room, at least one of which will destined for the cellars here if we can shake enough change out of the sofa.

Desserts were, well, hits and misses, to be honest. A sort of passionfruit cannoli encased in white chocolate was yummy on its own, though a very Asian dessert of some sort of shaved ice and set almond milk was just confusing and texturally all off, like eating a breast implant just out of the fridge. Fortunately, a morsel of a light sour cream cake with lemon curd and green tea powder saved the day, along with a couple of generous slugs of Calvados.

The moral of the story? Nic Wong’s a helluva good chef and we look forward to following him in his adventures. And Sixpenny’s a helluva good restaurant where anyone within shooting distance should become a regular, time and resources permitting.

Pictures for the visually-minded once I can get them off the damned phone below:


Snacks and snacks…

snacks 2

…and more snacks! And chicken fat!


And the beloved sea urchin…


…with some wonderful peppery, wasabi-leaved wagyu…

good dessert

…and a dessert that saved the (final bit of the) day…


…makes for one very happy Prick indeed.


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