All about FLAVOUR

TIP: Any leftover finger lime can be used on bright, clean fish dishes or desserts that need a little added pep. Try a finger lime and mango pavlova. They are also great in your gin and tonic – try adding a sprig of lemon myrtle for a fresh, native Aussie twist on the classic drink.

THE WORLD IS a wonderland of flavour, and I for one love it! For flavour, to me, is mouth-watering, tap-the-table pleasure.

It is also the experience of the place; the smoke-trails of a thousand different stories, whispered memories of moments snatched and the joy of those pleasures shared.

This book isn’t just about bringing you the tastiest recipes for more than one hundred favourite dishes. It also aims to be a snapshot of the truth. I’ve set out to bust the most prominent food myths and, in the process, celebrate these beloved dishes and their evolution throughout history.

This is a book written by a home cook for home cooks. Here, the point is simple: easy, achievable recipes that never, ever compromise on flavour or miss an opportunity to boost it to the next level. Flavour, after all, is all.

This is an edited extract from Matt Preston’s World of Flavour (published by Penguin Random House, $39.99).

@mattscravat

SLOW-ROASTED POMEGRANATE LAMB SHOULDER WITH JEWELLED COUSCOUS

SERVES 4-6

1.6kg boneless lamb shoulder1 cup (250ml) water2 tbs pomegranate molasses6 large1 tbs olive oil