Gary Mehigan

Gary Mehigan

Hi my Fellow Food Obsessed,
I have finally done it! A website which brings all my projects together in one neat little package. My website will hopefully be a place you will visit regularly for ideas, advise, recipes, tips and information about what I am doing throughout the year. From Masterchef to my books, my restaurants and the wonderful brands I represent including Ariston, Citibank, Masterfoods & Brita Water Filters, and my favourite recipes to cook, places to eat, and anything else I think you might like to hear about.  So sign up to my newsletter, and we will send you updates when there are new things/stuff/food to share. So tell your family & friends, and join my food obsession. Happy Eating. Gary.

Serves 4
PREP 15mins
COOK 30mins

1 garlic bulb, cloves separated
100ml extra virgin olive oil
800g baby potatoes
1 tbsp chopped rosemary
4 French-trimmed veal cutlets
2 bunches asparagus, trimmed, stalks peeled
4 king brown or flat mushrooms, trimmed, halved lengthways
2 tbsp vincotto, aged balsamic vinegar or balsamic glaze


Tip- Vincotto is made by cooking the juice of wine grapes until it is reduced to a thick syrup. It’s available from delis, or substitute aged balsamic vinegar or balsamic glaze.


1 Preheat a barbecue on medium. Place garlic cloves in centre of a square of foil. Drizzle with 1 tbsp of oil and enclose to form a parcel. Cook on barbecue grill plate for 30 mins, until soft.

2 Cook potatoes in a pan of salted boiling water for 15-20 mins, until tender. Drain.

3 Meanwhile, combine rosemary and 1/4 cup of remaining oil in a small bowl. Set aside.

4 Brush veal cutlets with 2 tsp of remaining oil, then season. Drizzle asparagus and mushroom with remaining oil and season.

5 Cook cutlets on grill plate for 4 mins each side for medium-rare, or until cooked to your liking. Remove from heat and brush with rosemary oil.

6 Cook asparagus and mushroom on grill plate for 2 mins each side, until lightly browned and tender. Remove from heat and brush with rosemary oil. Cut asparagus in half.

7 Arrange vegetables and garlic on a platter and drizzle with vincotto and remaining rosemary oil. Place veal cutlets alongside vegetables and serve with potatoes.

Serves 4
PREP 25mins
COOK 1hr

1 lemon, quartered
2 thyme sprigs
1.2kg (size 12) chicken
1 1/2 tbsp olive oil
2 eschalots, peeled
2 garlic cloves, peeled
4 slices flat pancetta
2 tbsp raspberry or red wine vinegar
1 1/2 tbsp extra virgin olive oil
4 eggs, at room temperature
1 witlof
1 radicchio, torn
1/4 cup (30g) chopped toasted walnuts



1 Preheat oven to 200C or 180C fan. Place lemon quarters and thyme in cavity of chicken and tie legs with string. Season with salt. Heat olive oil in a roasting pan on high. Cook chicken, turning, for 5 mins, until lightly browned. Place chicken breast side up in pan, transfer to oven and roast for 20 mins.

2 Baste chicken with pan juices. Add eschalots and garlic to pan. Roast for 20 mins, until chicken is browned. Place pancetta over chicken. Roast for 10 mins, until pancetta is crisp and chicken juices run clear when thigh is pierced with a skewer. Transfer chicken to a platter. Rest for 10 mins. Pour juices from chicken into pan.

3 Place roasting pan on medium heat. Use back of a fork to crush garlic and eschalots. Add vinegar. Stir using a wooden spoon, scraping base of pan to dislodge any brown bits. Add a splash of water, if needed, to extract flavour. Strain juices through a sieve. Whisk in extra virgin olive oil. Season.

4 Meanwhile, heat a pan of water on medium, until simmering. Gently add eggs. Reduce heat to medium-low. Cook for 5 mins. Transfer eggs to a bowl of cold water to cool. Carefully peel. Trim witlof and split each leaf down centre.

5 Cut chicken into quarters. Thickly slice breast. Remove bones from thighs and legs, and break meat into pieces. Arrange witlof and radicchio in serving bowls and top with chicken. Scatter over walnuts. Gently open eggs and place on top. Drizzle with vinaigrette. Season. Break crisp pancetta into pieces and add to salad. Serve.

Serves 4
PREP 25mins plus standing
COOK 40mins

2 eggplant
2 tbsp coriander seeds
2 tsp cumin seeds
2 tbsp olive oil
1/2 onion, finely sliced
2 garlic cloves, crushed
2 tbsp tahini paste
grated rind and juice of 1 lemon
1 birdseye chilli, seeded, chopped
1/4 cup flat leaf parsley, plus extra to serve
1/4 cup mint, plus extra to serve
1/4 cup (60ml) extra virgin olive oil
1 tsp ground turmeric
4 x 180g lamb backstraps
1 tbsp sumac
1/3 cup (50g) pine nuts, toasted
1/4 cup (45g) dried figs, halved 



1 Preheat a barbecue on high. Cook eggplant, turning often, for 20 mins, until softened and coloured all over. Remove from heat and cool. Scrape or scoop eggplant flesh from skin, place in a sieve and drain for 15 mins. Discard skin. Grilled lamb with smoky eggplant & dried figs

2 Meanwhile, dry-roast coriander and cumin seeds in a frying pan on medium-low heat for 2 mins, until fragrant. Using a mortar and pestle or spice grinder, crush to a fine powder.

3 Heat half of olive oil in a heavy-based saucepan on medium. Cook onion and garlic for 4-5 mins, until soft and translucent but not coloured. Add half of spice powder and cook for 2 mins, until combined. Add eggplant and cook, stirring, for 2 mins, until combined. Cool.

4 Blend eggplant mixture, tahini, lemon rind and juice, and chilli in a blender until smooth. Add remaining olive oil. Season with salt. Add parsley and mint. Blend for 30 secs, until smooth.

5 Heat extra virgin olive oil, remaining toasted spice powder and turmeric in a pan on low for 4 mins, until fragrant. Cool.

6 Season both sides of lamb with salt, pepper and sumac. Drizzle with 2 tbsp of turmeric oil and barbecue for 3-4 mins each side for medium-rare, or until cooked to your liking. Transfer to a plate. Rest for 2 mins before slicing.

7 Spread eggplant mixture over base of each serving plate. Top with lamb. Scatter over pine nuts and fig. Drizzle with remaining turmeric oil. Top with extra parsley and mint and serve.

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