Out & About: Maze comes to Melbourne

I have been lucky enough since moving to Melbourne to have experienced some of the cities most amazing restaurants, simply because my workplace happens to be full of foodies who love a good team lunch. So when it was announced that next on the list was Gordan Ramsay's latest addition I was stoked to say the least...

We were treated to four delicate courses, along with beautiful wine and great service. This was actually our longest lunch sitting to date - almost 4 hours of culinary heaven! Highlights for me were definitely the beetroot with goats curd and Claire's ox cheek (I got the lamb and had total food envy), i finished on the broken carrot cake which was divine.

Marinated beetroot with goat’s curd, cabernet sauvignon vinaigrette, toasted pine nuts

Seared yellow fin tuna, white radish, yuzu, enoki mushrooms, black garlic

Jerusalem artichoke velouté, southern rock lobster and green beans

Pan roasted barramundi, butternut squash, compressed cucumber, pumpkin seeds

Seared leg of rabbit, jicama, green olive, almond and brown butter vinaigrette

Lamb cannon and shoulder, cauliflower purée, anchovy, stinging nettles

Ox cheek caper and raisin, carrots, horseradish pomme purée

Chocolate cremeaux and banana bread, salted macadamia nuts, pearl barley ice cream

Exotic fruit vacherin, passion fruit and banana sorbet

Broken carrot cake, candied walnuts and olive oil gelato

As you can see the portion sizes are quite small, but what they lack in size they certainly make up for in deliciousness. Highly recommended you give this place a try if you are lucky enough to live in beautiful Melbourne!

Lamb, Mint and Pea Pies

It's no secret that I love pie, and this recipe has to be one of the best I've ever tried. It comes from one of my favourite cook books; Neil Perry Good Food. I like this recipe because it's versatile. You can do what I did and serve in cute little ramekin dishes, make a delicious family sized pie or, if for some crazy reason you don't feel like pie, you could serve the braise on it's own with some mashed potato, polenta or even pasta! Personally I prefer the ramekin, because you get to smash the puff pastry into the braise and mix it all up together...

600g diced lamb
3 tbsp plain flour
1 large onion, diced
2 cloves garlic, crushed
160ml red wine
200ml beef stock
2 tbsp tomato paste
1 1/2 cups frozen peas
1 handful mint leaves, chopped
2 sheets frozen puff pastry
Sea salt and cracked pepper
Olive oil
1 egg, whisked

Preheat the oven to 180 degreees. Season the lamb with salt and pepper then; using 2 out of the 3 tablespoons of flour, toss in a bowl until evenly coated.

Heat a heavy based pan and heat the oil. Add the lamb and cook until browned, then remove and set aside.

Add the onion and garlic and saute over a low heat until softened. Add the tomato paste and remaining flour and cook, stirring constantly for one minute. Next add the red wine and stock, increase the heat and stir until boiling. Return the lamb, season with salt and pepper, cover and simmer for one hour, or until the lamb is tender.

Once cooked, stir through the peas and mint.

Next spoon the lamb mix into 4 ramekin dishes, top each with a piece of puff pastry, allowing it to just overhang the edges, press it down firmly to seal and then finally brush with beaten egg. Bake for about 15 minutes, or until puffed and golden brown.

Serves 4.