Low and slow

Braised

Tough cuts turned tender over hours in wine, stock, and aromatics — the kind of cooking that rewards patience.

3 recipes

Mushroom Soup with Beef Leg Marmalade, Pears and Pickled Mushrooms

A relentlessly mushroom-forward soup poured around a sticky confit beef shin marmalade, finished with pickled mushrooms and paper-thin pear. Deep, woodsy and bright all at once — a composed first course that holds its own against any main.

Braised Lamb Shank with Prunes, Cinnamon, Sweet Onions & Toasted Almonds

A whole lamb shank braised until the meat falls from the bone, served in a deeply spiced Moroccan sauce of slow-cooked onions, honeyed prunes, and toasted almonds. Sweet, savoury, aromatic, and built for a long dinner.

Grilled Snapper, Braised Pumpkin & Smoked Snapper Dashi

Whole grilled snapper fillet over tender braised pumpkin wedges, served in a deeply savoury dashi made from smoked snapper bones. Clean, elegant Japanese cooking with real depth.