Go big for your next celebration with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs and whole fish. Whether you’re slow cooking for a fall-off-the-bone effect or firing up the barbecue, these dishes are sure to impress.
Hanger steak with chickpeas, harissa and piquillo peppers
Snapper Veracruz
Smoky pork shoulder with Lexington barbecue sauce
O Tama Carey’s black braised brisket
Barbecued ocean trout with green mango and shallot salad
Twelve-hour Indian-spiced lamb shoulder with saffron pilaf
Whole barbecued fish with lemon
Coriander and chipotle lamb rump with burnt carrots
Butcher’s steak with fermented radishes and Korean hot sauce
Green peppercorn beef with caraway cream
Pastrami with corn relish and horseradish slaw
Automata’s flounder with wakame and lemon butter
Roast lamb leg
Barbecued snapper in banana leaves with sambal belacan
Roast pork rack with cherry-ginger relish
Rare roast beef with spring greens and green goddess dressing
Suckling pig with roast fennel and warrigal greens
Gin-cured trout with herb crust
Spiced whole snapper with tomato and cucumber salad
Barbecued snapper with dill and lemon
Lamb with chickpeas and sofrito
Poached coral trout with hot and sour salad
Slow-roasted leg of lamb with rosé pears and cloves of garlic
Snapper baked in salt with ratatouille
Cold roast beef fillet with tonnato sauce
Moroccan lamb with honey
Spring lamb roast with mint yoghurt sauce
Flounder with cultured butter and lemon leaves
Roast shoulder of pork
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