Curtis Stone Long Weekend Barbeque Recipe
To inspire Australians ahead of the long weekend, award-winning chef, Curtis Stone, has shared his favourite barbecue recipe: Barbequed rack of lamb with chimichurri and zesty side, Panzanella Salad.
On Sunday, at a small gathering at Royal Botanic Gardens Melbourne, Curtis demonstrated and served these recipes to special guests alongside a glass of prosecco/sparkling rosé.
The event celebrated the new catering partnership between Curtis Stone Events and Royal Botanic Gardens Victoria, announced last month.
A match made in culinary heaven, both brands have recently enjoyed impressive successes.
Curtis just won 2 more Michelin Stars this month, one each for his multi award-winning LA restaurants Maude & Gwen, after winning his first for Maude in 2019 .
Royal Botanic Gardens Victoria was recently voted Australia’s Best Major Tourism Attraction. The heritage-listed landscape in the heart of Melbourne is one of the most beautiful in the world, with rolling green hills, elegant lakeside vistas and shady picnic areas. It is the premium outdoor event space in Melbourne, able to accommodate scores of visitors comfortably.
“It’s a winning combination – the experience and ethos of Curtis Stone, perfectly matched with the most stunning botanical landscape in the world, and recent winner of Victoria’s Major Tourist Attraction for the third year running!” says Tim Entwisle, Director & Chief Executive, Royal Botanic Gardens Victoria.
Curtis Stone Events (CSE) is the brainchild of Michelin-starred and much-loved Aussie Chef Curtis Stone. Partnering with his brother Luke Stone and lifelong friend Chris Sheldon, CSE was born in February 2020. CSE is a dynamic and vibrant brand, widely known for challenging the industry norm and being at the forefront of innovation.
CSE will be bringing a new series of public events to the Gardens, including Curtis’ hugely popular ‘Picnic Society’ concept which was born during Covid – allowing visitors to the Gardens to have the ultimate al fresco experience. Ticketed events will include ‘Curtis & Friends’, where Curtis and his celebrity chef friends will host lunches and dinners.
CSE will also be providing the ultimate in catering and hospitality for the array of private events and weddings that the Gardens have become synonymous for. The Gardens is a beloved place where lifelong memories are made, and Curtis and his team excel in creating experiences that leave guests talking long after the last glass is poured.
Barbequed rack of lamb with chimichurri, and Panzanella salad
- 2 x 9-point racks of lamb, cap off, bones frenched, lightly scored fat
- Flaked sea salt Cracked pepper
- 1 tbsp extra virgin olive oil
Bring lamb rack out to room temperature 30 minutes before cooking.
Heat BBQ to a medium to high heat. Lightly oil the lamb racks then season all over with salt and pepper. Place onto the bbq, fat side down to start. Cook the lamb racks on all sides. Cook the lamb racks to a core temp of 54c. Remove from the bbq and rest for 10 minutes. Return to the bbq and cook for 1 minute. Slice into individual cutlets and serve with chimichurri.
- 1 cup firmly packed fresh flat-leaf parsley leaves
- 3 cloves garlic
- 2 tbsp fresh oregano leaves
- ⅓ cup extra virgin olive oil
- 2 tbsp red or white wine vinegar
- ½ tsp sea salt
- Generous pinch freshly ground black pepper
- Chilli flakes, to taste
Finely chop the parsley, fresh oregano, and garlic with a knife. Place into a bowl.
Stir in the olive oil, vinegar, salt, pepper, and chilli. Adjust seasoning to taste.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.
- 1kg mixed ripe tomatoes
- Flaked sea salt to taste
- 300g ciabatta or rustic sourdough bread, cut into roughly 3cm cubes
- 150ml extra-virgin olive oil
- ½ small red onion, sliced
- 2 tbsp red wine vinegar
- ½ cup packed basil leaves, roughly torn
Pre-heat fan forced oven to 160c. Toss the diced bread with half of the olive oil and lightly season wit h salt. Place onto a baking tray and bake for 5 minutes. Remove from the oven and keep aside.
Cut tomatoes into bite size pieces, Place into a bowl and lightly season with salt. Leave to macerate for 5 minutes.
Add the remaining olive oil, vinegar, croutons, red onion, and the roughly torn basil to the bowl and toss together. Arrange in a serving bowl.