Winter Warmer Recipes from our Loqule Head Chefs

Here at Loqules we’re stoked to have an ever-growing list of influencers and taste-makers joining us and offering awesome experiences. The lifestyle space of food, among others, we have Claire Van Vuuren(@bloodwoodntown), Head Chef and co-owner of Bloodwood in Newtown. We’re proud to introduce new Loqule Patrick Friesen(@patrickfriesen), Head Chef at Papi Chulo in Manly and creator of Work In Progress pop-up bar in Sydney’s CBD who is offering the ultimate slow cooked meats experience.

We thought we’d ask Claire and Patrick to share a seasonal, warming recipe for you to have a go at whilst winter is still lingering around.

Patrick’s Mirrool Creek Lamb T-bones with stuffed Japanese eggplant


Here is my recipe for a recent addition to the menu at Papi Chulo. I think it’s a great wintery dish and can be modified for any number of guests. I fell in love with lamb T-bones (or loin chops) about six months ago. They are easy to cook at home, delicious, and very affordable. You can buy as many or as little from the butcher as well, so easy for one or great for a family. I love using Mirrool creek lamb. Samb Lamb handpicks lamb with her father and has them butchered especially for her. You can get it from most markets around Sydney.

This dish will impress your mum, girlfriend/boyfriend, that paleo coeliac dude from your gym or me if you invite me round for dinner.

Serves 2

4 Lamb T-bones
2 Japanese eggplant

Parsley and chilli stuffing
1 bunch parsley
1 long green chilli
2 clove garlic
30 ml EVOO
1 pinch cumin
½ lemon juiced
Sea salt

Lamb jus
1 kg lamb bones
1 carrot
1 onion
1 stalk celery
3 cloves garlic
1 sprig each bay leaf, thyme and rosemary

To assemble this dish make the stuffing and lamb jus ahead of time (if you can’t be bothered making jus bust out the ol gravox traditional flavour).

For the stuffing: chop parsley roughly, diced the chillies and mince the garlic. Mix in a bowl with all liquids and season to taste.

For the lamb jus: chop vegetables roughly and roast in the oven at 200C with the lamb bones until nice and caramelised. Add to a stock pot and cover with cold water and herbs. Bring to a simmer for 3 hours. Strain and reduce until thick and rich in flavour.

For the lamb: Give the lamb T-bones a good season of salt, pepper and a splash of olive oil and grill or pan fry until medium, leaving them nice and pink in the center.

For the eggplant: Grill the eggplant over medium heat. You don’t want to burn the skin – they should be nice and roasted with a soft centre. Wherever the eggplant splits, pull it apart with your hands and season the inside with a pinch of salt. Fill with the parsley and chilli stuffing.

To serve: Place your rested lamb and eggplant on a plate and pour the lamb jus or gravy over liberally, because everyone loves gravy.

Claire’s Sticky Saffron Dumpling with pistachio, mandarin and spiced syrup


For me, this is the ideal winter dessert – it’s hot, sticky and packed with flavour. The crunch of the pistachios and the freshness of the sweet mandarin pairs perfectly with the sticky goodness of the dumplings. Mandarin is the perfect winter fruit to accompany the saffron, cardamom and orange blossom flavours. Add a scoop of plain yogurt and you’ll be set.

Serves 4-6

Saffron batter
1kg plain flour
100g castor sugar
1g saffron
1 tsp ground cardamom
300g plain yogurt
½ tsp baking powder
100g rice flour
40g dried yeast
1200ml milk

Saffron Syrup
500g demerara sugar
pinch of saffron
1000ml water
300g honey
4g orange blossom syrup

For the dumplings: put the dry ingredients in the bowl of an electric mixer and gradually the wet ingredients till smooth. Let this mixture ferment and grow in the fridge for 24hrs. To make the dumplings, in a large pot, heat around 2lt of frying oil to 180 degrees. Carefully spoon batter into the hot oil to make golden round dumplings. Once golden, remove and leave to cool on a paper towel.

For the syrup: add all the ingredients to a sauce pan and simmer till everything is infused and dissolved. Strain and cool.

To serve: place four golden dumplings in a pan, add around 60ml of the spiced syrup, add about 10 pistachio kernels and 6 mandarin segments. Heat all of this in the pan till the dumplings are sticky and hot.

Place everything on a plate and serve with a dollop of plain yogurt and some ground up almonds.


Want to cook in the Bloodwood kitchen with Claire Van Vuuren? Check out her awesome 3 course Cooking and Wine Matching experience.


Want to slow cook and eat your own American BBQ with Patrick Friesen? Check out his ultimate Slow Cook Meats experience.


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