Join Caro and Corrie for Ep 192.

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This week in the show we discuss;

In the Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of lesser know producers including Mayer Bloody Hill in Yarra the Yarra Valley and Matt Roulere from Roulere.

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Beef meatballs with lemon and celeriac

These are lemony sharp yet very comforting, and best served with plain rice or bulgar wheat. Makes 20 meatballs, or enough for four.

400g minced beef

1 medium onion, peeled and finely chopped

120g breadcrumbs

20g chopped flat-leaf parsley leaves, plus 1 tbsp extra, to garnish

1 egg, beaten

½ tsp ground allspice

Salt and black pepper

2 tbsp olive oil

1 small celeriac, cut into 5cm x 1.5cm batons

3 garlic cloves, peeled and crushed

½ tsp each ground turmeric, cumin and cinnamon

1½ tsp fennel seeds, lightly crushed

¾ tsp smoked paprika

500ml chicken stock

3½ tbsp lemon juice

60g Greek yoghurt

In a large bowl, use your hands to mix the beef, onion, breadcrumbs, parsley, egg, allspice, half a teaspoon of salt and some black pepper. Form into 5cm x 3cm kebab-like shapes.

Heat the oil in a large sauté pan for which you have a lid, and sear the meatballs all over for about five minutes in total. Remove them and add celeriac, garlic and remaining spices to the pan. Cook on high heat, stirring, for two minutes, return the meatballs to the pan and add the stock, lemon juice, half a teaspoon of salt and some black pepper. Bring to a boil, turn down the heat, cover and simmer gently for 30 minutes. Remove the lid and leave to bubble away for 10 minutes more, until the sauce is quite thick.

Remove the pan from the heat and let it sit for a few minutes to settle. Taste, season as necessary and serve topped with a dollop of yoghurt and a sprinkling of parsley.