By Leigh O’Connor.
Sunday is the perfect day of the week for entertaining, the day when everything slows and we can spend our time meaningfully with family and friends.
What would you cook on a Sunday at the start of Spring, or Sunday after a tough week at work?
Enter New Zealand-born, Melbourne-based Chef Dave Verheul, who shares innovative and original recipes for every kind of shared Sunday feast inspired by the four seasons.
‘On Sundays: Long Lunches Through the Seasons’ is a cookbook of memorable recipes and curated menus to be shared at the end of the week, designed by Dave from ground-breaking Melbourne restaurant Embla.
This highly acclaimed Chef, who launched the celebrated Matterhorn restaurant in Wellington, has worked in London alongside Gordon Ramsay at fine diner, The Savoy Grill, and now rules Melbourne’s wine-dining scene.
Dave is also one of the leading lights in Australia’s vermouth movement, producing micro-batches of ‘Saison’ based on pure, singular flavours.
Divided into four seasons, each chapter of his new cookbook includes a selection of self-contained recipes to inspire your perfect Sunday, from lunch on a languid Summer afternoon to a Wintertime fireside feast, complete with wood-fired crispbread and condiments for your favourite cheese.
We’ve chosen three recipes to share with AGFG home cooks which create the perfect Autumn Sunday roast for family and friends:
"It’s funny how much of cooking is about elevating childhood memories of the food your Mum used to make,” Dave says. "Here, we take a Hasselback potato, which everyone loves, and sub in celeriac – which is a thing people seem to appreciate but don’t really cook at home.
"Pyengana cheddar, made in Tasmania, is in my opinion the best cheese that comes out of Australia – turning it into a sauce is possibly controversial.”
"There’s nothing overtly fishy going on here, just a few anchovies adding some rich savoury notes that go great with the meaty richness of the lamb fat.
"It’s a classic pairing, just so long as you don’t use the same anchovies you used to get on those 1980s marinara pizzas. The navy beans carry everything along nicely, while also bringing a satisfying little pop.”
"This dessert is our mash-up of a classic tiramisu and the much-loved Australian choccy ripple cake,” Dave explains.
"It is bogan meets Italy, kind of like driving through Portofino in a VL Commodore, with just as much impact. We make all the components, from the biscuits to the coffee and cream. Get this into the fridge the day before so it has time to do its thing.”
‘On Sundays’ is a creative and original guide to weekend entertaining that hums with energy, humour and casual elegance to help you close the week in style.
