GREEN & GOLD
THIS COOKBOOK IS a collection of more than 350 fresh and simple recipes that showcase the rich diversity of the country’s landscape and its people. As an island with both Australian First Peoples and a global array of immigrants with different culinary influences and traditions, Australia’s food culture is ripe for exploration. In addition to the native flora and fauna that make up bush food, this book includes many dishes from all over the world that have become adopted and adapted to become Australia’s own. This is an edited extract from Australia: The Cookbook by Ross Dobson
(Phaidon, $65).
@rossdobsonfood
BUTTERFLIED LEG OF LAMB
SERVES 8
Begin this recipe 8 hours ahead.
1 x 2.5kg butterflied leg of lamb
2 tbs sweet paprika
2 tbs ground cumin
¼ cup (60ml) extra virgin olive oil
¼ cup (60ml) lemon juice
4 garlic cloves, coarsely chopped
1 small bunch flat-leaf parsley, stems
discarded
Lemon wedges, to serve
Leave any excess fat on the meat as this will prevent the meat from burning. Using a sharp
