Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped Food Guy Parkinson’s back strap of lamb poached in extra virgin olive oil, grilled baby cucumber, whipped sheep yogurt Preparation time Cooking time Serves 4 2 lamb back straps 200g tub sheep yogurt Pinch of cumin seed Pinch of fennel seed 1.5 tbsp honey Peel of 1 lemon + juice Salt and pepper 300-500ml extra virgin olive oil 1 bulb garlic, cut in half Fresh rosemary, oregano, mint 1 punnet of baby cucumber Drain yogurt overnight through a fine sieve or hung cheese cloth. Reserve the whey. In a dry pan toast the cumin and fennel on medium heat until they release fragrance. Add the seeds to the drained yogurt, add honey, a squeeze of lemon juice, salt and pepper. Whisk until smooth and set aside. Add the extra virgin olive oil, garlic, sprigs of rosemary, oregano and lemon peel to a heavy-based wide pot or saucepan. On a low heat, bring the oil to 60ºC using a thermometer. Keep at this temperature for at least 1 hour to allow it to take on flavour. Remove lamb from fridge and allow to come to room temperature. Cut cucumbers lengthways, season the flesh side with sea salt and set aside for an hour. Pat them dry. Grill them (BBQ, ribbed pan or pan) flesh side down, until well charred. Set aside. Completely submerge the lamb into the extra virgin olive oil. Poach lamb in extra virgin olive oil for 20 minutes. Remove from oil and rest for 15 minutes. (The flavoured extra virgin olive oil can be used again for general cooking/dressings if kept in the fridge.) Slice the lamb into 2cm pieces and arrange on the plate. Add the grilled cucumber to the plate and spoon on dollops of yogurt around the plate. Garnish with mint leaves and dress the dish by lightly sprinkling juice and a drizzle of the extra virgin olive oil used for poaching the lamb. Food Preparation time Cooking time Serves 4 SHARE Perfect Match Xanadu Exmoor Cabernet Sauvignon 2015 $15.75 in any 12 $16.65 in any 6 $18.50 each Price | options $15.75 in any 12 bottles Qty Add to cart Windowrie The Mill Merlot 2018 $17.00 in any 12 $18.00 in any 6 $20.00 each Price | options $17.00 in any 12 bottles Qty Add to cart Long Yarn Cabernet Merlot 2017 $17.00 in any 12 $18.00 in any 6 $20.00 each Price | options $17.00 in any 12 bottles Qty Add to cart Penley Estate Phoenix Cabernet Sauvignon 2017 $17.00 in any 12 $18.00 in any 6 $20.00 each Price | options $17.00 in any 12 bottles Qty Add to cart La La Land Malbec 2016 $17.00 in any 12 $18.00 in any 6 $20.00 each Price | options $17.00 in any 12 bottles Qty Add to cart Tyrrell's Beyond Broke Road Shiraz 2017 $18.70 in any 12 $19.80 in any 6 $22.00 each Price | options $18.70 in any 12 bottles Qty Add to cart Brand's Laira Blockers Cabernet Sauvignon 2014 $18.70 in any 12 $19.80 in any 6 $22.00 each Price | options $18.70 in any 12 bottles Qty Add to cart Hex & Heysen Cabernet Sauvignon 2015 $18.70 in any 12 $19.80 in any 6 $22.00 each Price | options $18.70 in any 12 bottles Qty Add to cart Long Rail Gully Cabernet Sauvignon 2016 $20.40 in any 12 $21.60 in any 6 $24.00 each Price | options $20.40 in any 12 bottles Qty Add to cart Swings & Roundabouts Novus Malbec 2017 $20.40 in any 12 $21.60 in any 6 $24.00 each Price | options $20.40 in any 12 bottles Qty Add to cart Wills Domain Cabernet Merlot 2015 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Gartelmann Phillip Alexander Cabernet Merlot 2016 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Drayton's Family Wines Tempranillo 2017 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Hope Estate Basalt Block Shiraz 2017 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Pepperton Estate Two Thumbs Shiraz 2017 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart The Willows Vineyard Cabernet Sauvignon 2014 $0.00 in any 12 $0.00 in any 6 $26.00 each Price $26.00 Per bottle Qty Add to cart Tulloch Cellar Door Release Tempranillo 2017 $22.10 in any 12 $23.40 in any 6 $26.00 each Price | options $22.10 in any 12 bottles Qty Add to cart Wild Cathedral Cabernet Sauvignon Merlot 2015 $27.20 in any 12 $28.80 in any 6 $32.00 each Price | options $27.20 in any 12 bottles Qty Add to cart Woody Nook Cabernet Merlot 2014 $29.75 in any 12 $31.50 in any 6 $35.00 each Price | options $29.75 in any 12 bottles Qty Add to cart Eagles Rest Shiraz 2014 $33.15 in any 12 $35.10 in any 6 $39.00 each Price | options $33.15 in any 12 bottles Qty Add to cart Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Curtis Stone’s grilled 80 day dry-aged ribeye with creamed corn and charred scallions Words by Curtis Stone on 1 May 2017 Food Jamie Oliver - cooking up a revolution Words by Mark Hughes on 26 Jan 2017 Jamie Oliver admits he questions reality when he is centre stage at places like the World Health Assembly giving a speech on global nutrition or in the inner sanctum of British Parliament planning the obesity strategy with the Prime Minister. “It’s absolutely nuts,” he tells me down the phoneline from the UK. “To make it even worse, everyone listens, but I still feel like the naked chef." It is admirable, but why him? Why has Jamie felt the need to change the way we eat? Why has he became the flag bearer for the food revolution? Responsibility and right place, right time is only part of it. Happily married, he and wife Jools have recently welcomed their fifth child, River, into their lives. “It is brilliant and amazing and we are very thankful,” he says of his newborn son. “Sunday, I looked around the table and everyone was around it and I just went, ‘Bloody hell, how did this happen?’ I know how it happened...but you know…” And there’s the answer. Every parent knows, as does any responsible adult. For Jamie, it's about giving children the nutrition they need to be the best they can be. All this starts with education. Kids, adults, governments; everyone. Life Changes to Eating Australia and Britain are up there with the USA in adult obesity rates. How has this happened in just three short decades? “People always find a way to shortcut,” reasons Jamie. “And the minute they find a way to make time on a job, they fill it up with other stuff. Technology has really added to that. Everyone is juggling more things, more money and more responsibilities – life has just changed. “The reality of it is 56% of Aussies are overweight or obese and health problems are shooting through the roof because of it. And this is at the same time we have more knowledge and beautiful produce. But it comes down to two things: knowing how to cook and access to good food.” Jamie’s plethora of cookbooks and cooking shows is helping solve the first issue. But he’s gone above that, setting up initiatives such as The Ministry of Food, a hands-on community cooking school, The Kitchen Garden Project to introduce growing food and cooking into schools, as well as being part of The Obesity Strategy, Sugar Smart UK, and the list goes on. Look at What you Serve The second part of the solution – access to good food – is getting people to look at the produce they eat. In short, it’s about more fruit, veg, nuts, seeds and beans. “I just spent two years going around the world to where people live the longest,” says Jamie. “These places are not rich, they are not scientists or nutritionists – they just happen to be good at cooking food that is delicious and really good for you. And it is pretty much vegetarian. They eat meat and fish, but really only twice a week. “Take Korea, for instance. I sat down at a table where there were 10 plates of noodles, heaps of veg – steamed, stir-fried, pickled, fermented – colour everywhere, and then a plate of meat. By default, that is super balanced, super healthy.” The thing is, Jamie knows his stuff. Alongside over two decades of cooking, he has been studying nutrition for the past four years. A full diploma. As a consequence, each recipe in his most recent cookbooks has nutritional information such as calories, fats, protein and carbs, plus special sections offering healthy tips and ways to balance your meals. “Nutrition can be very technical, very scientific,” says Jamie. “So I have tried hard to build bridges between science and understanding it in the real world.” Still the Same Guy All of this seems far removed from the knockabout chef that burst onto our TV screens all those years ago.“I often think the Naked Chef did well in Aussie because, back in the day, my attitude was all about having a laugh and using food to make cool memories and I think that’s very Australian. To a certain degree, nothing has changed. I am inspired by the same things. The food that made me tick, still makes me tick. “But I have always been driven by what people want and these days people ask, what is balance? What does ‘good food’ look like? So the point of books like Super Food Family Classics is to create something where every choice is a good choice. “It isn’t about getting it right all the time. Personally, I try to eat to the principles of the book, Monday to Friday lunch. That’s how I do it. And then, guess what? Friday night, I don’t even think about it – the whisky is out, I am planning the weekend, I am getting amongst it. Everyone will find their own pattern, but that generally puts me in a good place.” Food Grilled beef fillet with bitter melon and black bean sauce Words by Philip Chun on 4 Sep 2018 A rich red variety with a peppery core of fruit like Shiraz is a proven partner with Asian food. Make sure the wine is not too tannic as it will clash with and accentuate the spices.