From memories of kitchens at home to restaurant venues across the country, food is one of our
This main course dish recipe hails from the kitchens of the Montecasino’s The Palazzo Hotel. The Sous Vide Lamb Neck, sweet potato puree, butternut and apricot salsa, pine nuts, cumin and glazed carrots.
Meet: Chad Bosman who graduated from the esteemed Prue Leith Chefs Academy later training and working under Luke Dale-Roberts at La Colombe.
His desire to work overseas took him to the Centara Resorts in Maldives and later to the USA to the Setai Miami Beach Hotel. Wanting to return home a year later he left the USA to join Gerard Vingerling at The Palazzo Hotel.
- Debone the center bone of the neck out
- Flatten with a meat mallet until roughly 2cm thick
- Roll with rosemary ,salt and pepper .
- Vacuum bag and cook at 85.5 c for 12-14 hours
Butternut, Apricot and Pine nut Salsa
- 100g Butternut
- 100g Dried Apricots
- 50g Pine nuts
Saute all ingredients until tender, season to taste.
- Micro beetroot
- Rainbow Carrots
- Micro radish
Wash the root vegetable in cold water, trim, blanch in salted boiling water and sauté in butter [season to taste]
- 200ml orange juice
- 50g Butter
- 5g Cumin
Peel and shave carrots, heat orange juice, cumin and butter in a pan. Add the ribbons and cook until tender
*LAMB DEMI GLASS
- 2kg Leeks
- 2kg Celery
- 3kg Carrots
- 3kg Onions
- 45g Thyme
- 45g Rosemary
- 200g tomato Paste
- 2L Red wine
- 5kg Lamb Bones
Chop onions, carrots, leeks, celery, sauté in a stock pot with oil, add in Lamb bones , red wine and tomato paste, let it simmer for 12 hours and strain. Then reduce until thick and coats a spoon, finish off with a 25g butter.