I’d like to thank the world

I’d like to thank the academy for giving me this EVERYDAY LIFE award. Of course, I’m the one standing here receiving the award, but really it wouldn’t be possible without the contributions of a wonderful team of behind-the-scenes people.

I’d like to begin by saying thank you Japanese people for giving me sushi. And thanks to Italian people for pizza. I love you Korean people for bibimbap and the entire Indian subcontinent – I’d like to thank you all for every curry ever invented. Then there are the Thai folks – a heartfelt thanks to you for showing me the joys of tom yum goong and the Danish peeps, thank you for gravalax. Thanks to the Caribbean natives for jerking that chicken, and to the Mexicans, a huge thanks for all the things you do with beans and avocado. And a huge thanks to you all for making the effort to travel and meet me in Australia, making this such a fabulous, delicious place.

Apologies if I’ve forgetten anyone, but lastly, I’d like to thank our Middle Eastern friends, whose spice combination is the star of my favourite lamb kebabs.

A hint of the Middle East, to make your top-Aussie dinner, delicious.

A hint of the Middle East, to make your top-Aussie dinner, delicious.

Lamb mince kebabs

This is a great recipe to make now, before the good eggplants disappear and as promised, it’s another recipe that uses Allspice.

1 tbsp olive oil
1 large red onion, finely diced
500g lamb mince
2 cloves garlic
1 eggplant, finely diced (peeled first if your kids will object to the skin)
1 red capsicum, finely diced
1 tsp sumac
1 tsp allspice
1 tsp cumin
1/2 tsp mild chilli powder (I use a mild Mexican one)


Flat bread or tortillas

Heat a large frying pan over medium/high heat. Heat the oil then add the onion and sauté for 2-3 minutes until browning. Toss in the mince, stirring constantly, breaking up lumps as you go. Continue until it is all well browned.

Don’t worry about excess fat, because you’re now going to chuck all of the eggplant into it (YUM). Mix it through really well, then also toss in the capsicum.

Finally, scatter over your spices. Keep mixing until it all gets deliciously fragrant. Lower the heat and let everything simmer for 10-15 minutes until the eggplant has melded into the mince and your kids will be none the wiser.

This is a supposed to be fairly dry mince mix so that your wraps aren’t soggy. Spoon some into a flat bread or tortilla. Top with cucumber, tomato and parsley. I won’t tell if you want to also pop on some cheese or a drizzle of yoghurt.



If this looks good to you, try out my beef & lentil fajitas, or these beef & peanut rice paper rolls.

10 Responses so far »

  1. 1

    Leigh Gomer said,

    I keep unsubscribing but it doesn’t seem to be working. Can you please remove me from the mailing list thanks!

    Sent from Leigh’s iPhone

    • 2

      wendyblume said,

      Sorry leigh – I don’t have control over the subscriber functionality – it’s done by wordpress.com – you’ll just have to try again – sorry that you’re not enjoying the posts.

  2. 3

    You basically named all of my favorite foods! Sushi, pizza, curry… I couldn’t live without any of it. It looks like a wonderful lamb mince kebab recipe with all of those amazing spices!

  3. 9

    Vicki O'Neill said,

    Ohhhhh… Yum! I Think this’ll be a winner with my 4yo twins. They’re pretty good at trying new things. Last week they tucked into Yellow Chicken Curry, full of carrot, green beans & cherry tomatoes. I like the thematic approach of “dinner around the world” so I might just use this with my littlies. A bit of fun with food can only help! Thank you for sharing. 🙂 Vxx

    • 10

      wendyblume said,

      That’s fantastic that they’re both adventurous! Maybe you can dress up in national costumes (made out of loo rolls, kitchen paper etc) ‘world Wednesday’ or something 😉

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