Wild Weed Pie
Wild Weed Pie is penned by Janni Kyritsis, a Greek/Australian chef who has been described as one of Australia’s most innovative and talented chefs. He wowed restaurant-goers when he set up the iconic Sydney restaurant MG Garage in 1997.
The aim of this new book is to allow “European cooks to get a handle on Australian cuisine”.
The dishes are light and bright with assertive flavours: a good way to cut through the gloom and bring springtime forward a little. Kyritsis is also fascinated by wrapping food in order to trap all the flavours inside, and dishes like leg of lamb wrapped in paper - a slow-cooked parcel with pickled lemons - works implausibly well; as does the spatchcock poussin baked in a salt crust with parsley sauce. The desserts are also fun - try the delicious pink grapefruit peel and almond tart.
The recipes include Anchovies Deep-Fried In Gremolata Breadcrumbs with Green Tartare Sauce as an entrée, Leg of Lamb Wrapped In Paper for a main course and Mandarin Jelly with Spiced Orange Salad for a dessert.
‘Wild Weed Pie’ by Janni Kyritsis is available from Amazon.co.uk
