April 26, 2016

Our local food guru, JULIE SULLIVAN, just loves autumn cooking…

Autumn’s seasonal produce…

Autumn is a great time to enjoy lots of fresh produce available from local farms and suppliers. In season now are pears, pink lady apples, quince, figs, citrus fruit, pumpkins, potatoes, mushrooms, cauliflower, fresh herbs and more.

I just love to cook…

My family enjoys pumpkin and, luckily, my summer crop has just ripened so we are about to eat it steamed, mashed, as fritters, in soup, in scones, roasted and fried.

Time to give fennel a try…

If you haven’t yet cooked with fennel, I recommend you give it a go this autumn, it’s available now and beautiful in a range of dishes including slicing it into stir fries for an interesting taste and texture. My favourite way to prepare fennel is to finely shave it then marinate in orange juice, olive oil & salt, it’s crunchy & delicious.

In my garden…

It’s time for me to give my garden a big tidy up and remove all the summer foliage. Hopefully, I will have enough green tomatoes to make chutney or sauce!


Julie’s Marinated Butterflied Leg of Lamb

I have nicknamed this dish 25 x 25 x 25 – it’s easy cooking times to remember and an unforgettable meal at the end. Enjoy!


1 x leg of deboned lamb

2 teaspoons of lemon zest

¼ cup of lemon juice

¼ cup of olive oil

2 teaspoons of finely chopped rosemary
(or mint, parsley, marjoram)

1 teaspoon of salt and cracked pepper

4 cloves crushed garlic

Place ingredients into a clip lock bag and massage before refrigerating overnight.


  1. Heat barbecue plate until hot.
  2. Place the lamb skin side down and cook for 25 minutes. If your barbecue has a lid then it should be closed, otherwise cover the lamb with foil.
  3. Turn the lamb and cook a further 25 minutes.
  4. Remove the lamb, wrap in foil and allow to rest for 25 minutes.

Serve with potato bake and a tossed green salad.


Kafta Kebabs

Such a crowd pleaser! Easy to put together and great for family entertaining. I have made these Lebanese Kafta Kebabs many times, especially when catering for large numbers of people, and I have always been asked for the recipe!

Ingredients to make 12 kebabs (serves 6)

½ kg regular beef mince

½ cup finely chopped parsley

½ teaspoon mixed spice

½ cup very finely chopped onions

1 teaspoon salt

¼ teaspoon ground pepper

12 x bamboo skewers that have soaked in water
for several hours

Serving ingredients 

6 rounds of Lebanese bread

2-3 cups tabbouleh salad

2 cups shredded lettuce

1 tub of hummus


  1. Mix the ingredients together very well.
  2. Divide the mixture into 12 equal egg-size pieces.
  3. With wet hands mould the meat down the skewer creating a large “finger” of meat.
  4. Gently barbecue the meat, making sure not to overcook or it will dry out.
  5. When cooked, remove the meat from the skewer and serve with fresh Lebanese bread, spread with hummus, tabbouleh salad and shredded lettuce.

Note: the mixture for the kebabs can be made the day before.

Expect more at Vermont

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