Slow Roasted Lamb Shoulder with Celeriac Puree

Ingredients
Lamb shoulder (Suffolk, Flinders Is, Saltbush, Castricum or  Junee) fat untrimmed
1-2 Garlic heads halved length ways
1 Carrot quartered
1 Celery Stick quartered
1 Brown onion quartered
Dry white wine wine (a good splash or more)
Chicken stock/glaze (good quality) or water (anything up to 1 cup of stock or 1/4 cup chicken glaze mixed with 1 cup of water)
Couple [...]

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Slow Roasted Pork Belly with Celeriac Puree and Cavolo Nero

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Cured Ocean Trout with Remoulade and Dill Vinaigrette

Cured Ocean Trout:
Ocean Trout filleted with skin on
Lemon rind finely grated
Rock salt or salt flakes
Sugar
Pin bone fillet and trim off and discard belly flaps and blood line as required. Put a large sheet of plastic wrap on a clean work surface. Pat dry fillet with paper towel.
Mix together salt, sugar and lemon rind until well [...]

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Cream of Celeriac Soup

Ingredients
1 celeriac
1-2 celery stalks chopped (optional)
20g butter
1 onion or eshallots sliced finely
1 clove garlic finely chopped
2-4 medium potatoes peeled and chopped
1 litre liquid – either chicken stock, water or a combination
Salt and freshly ground pepper
Pure Cream
To serve:
Hazelnut oil (optional)
Freshly ground nutmeg
Peel the celeriac, chop in large pieces and place in acidulated water.
Heat butter in a [...]

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