Golden Pig events are known for amazing wine, even better food, great music and lots of chilled vibes. So much so, that I subscribe to their Facebook notifications so I never miss out! And their next one, on Saturday 15th of October is set to be their best one yet. The upcoming Kilikanoon Spring Event promises to deliver an opportunity to feast, sip and indulge on a selection of fresh culinary delights matched to a collection of award-winning Kilikanoon Wines, all backed by the smooth tunes of notable jazz musician Dan Quigley’s, DQ Jazz Trio.
The Golden Pig is situated within a fabulous light-filled, open plan, warehouse in the inner city suburb of Newstead. The Clare Valley is widely known for its outstanding wine growing region and superb artisan producers. Katrina (owner and head chef) has sourced some of SA’s finest produce to create a sensational spring lunch featuring highlights – Slow Cooked Bultara Saltbush Lamb Shoulder, Port Lincoln farmed Southern Blue Fin Tuna, Coffin Bay Baby Octopus, Kinkawooka Mussels, as well as beautiful hand-made, fresh seasonal cheeses from Woodside Cheese Wrights and Mclaren Vale olives and olive oil.
We were so excited by the event, we asked Katrina to share a secret recipe with our readers. And if Slow Cooked Bultara Salt Bush Lamb shoulder doesn’t whet your appetite, we don’t know what will! We’ve included the recipe for you here and plan to try it out this coming weekend!
Bookings for the event are essential; and tickets can be purchased online at www.goldenpig.com.au
Kilikanoon Spring Event. We can’t wait to see you there for great food, wine and good times!
Date: Saturday October 15
Time: 1.00pm to 4.00pm
Cost: $95.00 pp includes wine, food & entertainment
Slow Cooked Bultara Salt Bush Lamb shoulder with Cumin and Tomato
1 Salt Bush lamb shoulder, oyster cut ( shank and scapula in)
1 Tblspn toasted cumin seeds
2 garlic cloves crushed
2 tsps sea salt
2 Tblspns tomato paste
1 Tblspn balsamic vinegar
2 Tblspns olive oil
salt and pepper
Preheat the oven to 160C. Grind the cumin seeds in a mortar and pestle then add the salt and garlic and grind to a paste. Mix in the tomato paste, balsamic vinegar and oil. Smear the mixture all over lamb shoulder. Place on a rack in a deep baking dish. Add enough hot water to just come up to the rack – the lamb shoulder should not be in the water at all. Cover with double foil and bake in the oven for 5 hours until the meat is falling off the bone.
Remove from the oven and tip off the pan juices into a small metal or glass bowl. Keep the lamb warm. With a large shallow spoon, remove the fat from the reserved juices. Don’t worry if a bit remains. Strain into a small saucepan and simmer until reduced and rich in flavour. Check salt and pepper.
You may serve the whole shoulder to the table and easily pull the bones out with tongs. Pour over some of the jus. Serve with roasted tomatoes, basil leaves and black olives.
For more from Golden Pig Food and Wine School
38 ROSS STREET NEWSTEAD QLD 4006
T 07 3666 0884