I can’t even begin to explain how amazing this flavour pairing is. The gaminess of the venison is well balanced with the saltiness of the pāua, and then the sweetness of the rosemary syrup just takes it to a new height.
I love the flavour of mussels, especially when steamed to perfection with some simple ingredients. The beautiful thing about mussels is that they are quick to cook, and it’s easy to know when they’re done — their shells open up.
To me, a roast lamb is the epitome of a family roast dinner. Sunday dinners at my parents’ and grandparents’ meant the aroma of a roast lamb or hogget, which always came with rich gravy made from the pan drippings.
No More Content
