Cuisine - Main course recipes http://cuisine.com.au/recipe-finder/main-course-recipes Evening meal or a dinner party for a crowd... find delicious recipes to suit here. en-au Lactose Free Aromatic Green Chicken Curry http://cuisine.com.au/recipe/aromatic_green_chicken_curry Grilled Eggplant Pizza http://cuisine.com.au/recipe/Grilled-Eggplant-Pizza Grilled Eggplant Pizza Patricia's neck of lamb with zucchini flowers http://cuisine.com.au/recipe/Patricias-neck-of-lamb-with-zucchini-flowers I recently collaborated with Patrizia Simone at a lunch for 100 at her restaurant in Bright. We visited Joe Russo, her exceptional vegetable supplier, at 7am to pick the flowers for lunch. 450 of them! Some were to be stuffed with a cheese risotto, others were to become a stuffing for a boned and rolled lamb neck, still more were used as wrappers for the lamb neck, and some of the fruit was to be cooked with potatoes and garlic as a vegetable course. Velvet chicken with fried almonds and broccolini http://cuisine.com.au/recipe/Velvet-chicken-with-fried-almonds-and-broccolini A warming winter special. Baked snapper http://cuisine.com.au/recipe/Baked-snapper A sensational, winter evening warmer. Beef cheeks in red wine with carrots and mashed potato http://cuisine.com.au/recipe/beef-cheeks-in-red-wine-with-carrots-and-mashed-potato This is a good slow dish. It takes two days to achieve a great result. Start on Friday and invite your friends for Sunday lunch! Lamb shoulder with cannellini beans and a crumb crust http://cuisine.com.au/recipe/Lamb-shoulder-with-cannellini-beans-and-a-crumb-crust This lamb dish is given an Italian accent by the rosemary and cannellini beans. Kangaroo fillet with chopped beetroot and anchovy butter http://cuisine.com.au/recipe/Kangaroo-fillet-with-chopped-beetroot-and-anchovy-butter The sweetness and intensity of beetroot also goes very well with richly flavoured and dense-fleshed game meats such as kangaroo, squab pigeon, venison or hare. Grilled pepper roo in a sweet rosella jus http://cuisine.com.au/recipe/grilled_pepper_roo_in_a_sweet_rosella_jus Australians are finally coming around to eating kangaroo but have been slow to embrace native herbs and spices. Beef braised in red wine http://cuisine.com.au/recipe/beef-braised-in-red-wine When working at Michel Roux's Waterside Inn in England, I watched the head chef cook this recipe twice a week in winter. No one else was allowed to prepare the dish. For 25 years, the restaurant has had three Michelin stars. I cook it in our restaurant, Bistrode, every year. 1.4 kg beef shoulder, preferably oyster blade, trimmed and cut into six-centimetre cubes Chicken and leek casserole http://cuisine.com.au/recipe/chicken-and-leek-casserole This recipe is based on a classic French dish called a fricassee. The classic garnish is bacon, onions and mushrooms.