Easter — Long Weekend Recommendations
family, food, and films...
The long weekend arrives with a gentle invitation: gather, slow down, and savour. It’s a time when the table stretches a little longer, filled with shared dishes and familiar flavours. And there’s room to unwind—perhaps with a film that draws everyone in, lights dimmed, with cups of tea or glasses of wine within reach, stories unfolding.
To encourage these moments of repose, we've pulled together some leisurely recommendations for you to enjoy and we share our favourite family recipe...
BOOK
Dead and Alive by Zadie Smith
In this keenly awaited new collection, Zadie Smith takes an exhilaratingly close look at artists Toyin Ojih Odutola, Kara Walker and Celia Paul. She invites us to the movies to see and think about Tár, and to Glastonbury to witness the ascendance of Stormzy. She takes us on a walk down Kilburn High Road in her beloved North West London and invites us to mourn with her the passing of writers Joan Didion, Martin Amis, Hilary Mantel, Philip Roth and Toni Morrison. She considers changes of government on both sides of the Atlantic – and the meaning of ‘the commons’ in all our lives.
The Silver Book by Olivia Laing
It is September 1974. Two men meet by chance in Venice. One is a young English artist, in panicked flight from London. The other is Danilo Donati, the magician of Italian cinema, the designer responsible for realising the spectacular visions of Fellini and Pasolini.
At once a love story and a noirish thriller set in the dream factory of cinema, The Silver Book is a fictional account of real things and an investigation into the difficult relationship between artifice and truth, illusion and reality, love and power.
FILM
The Taste of Things by Tran Anh Hung
In 1885, peerless cook Eugenie had worked for the famous gourmet Dodin for 20 years. As time went by, their shared practice of gastronomy and mutual admiration turned into a romantic relationship.
Their association gave rise to increasingly delicious dishes that confounded even the world’s most illustrious chefs. But Eugenie cherished her freedom and never wanted to marry Dodin. So, he decided to do something he had never done before: cook for her.
Sobre Pitcher by Aster de Villatte, $298.00
Emilie Egg Cup by Astier de Villatte, $129.50
Widow Clicqout by Thomas Napper
After her husband’s untimely death, Barbe-Nicole Ponsardin Clicquot flouts convention by assuming the reins of the fledgling wine business they had nurtured together. Steering the company through dizzying political and financial reversals, she defies her critics and revolutionizes the champagne industry to become one of the world’s first great businesswomen.
DOCUMENTARY
Man On The Run by Morgan Neville
Chronicling Paul McCartney's time spent in the creative wilderness of Scotland, through when he regrew his Wings, Man on the Run is a lovely testament to the musical genius and his romantic partnership with Linda McCartney, explored through stunning archival footage, Linda's exceptional photographs, and interviews.
RECIPE
Braised Lamb Shanks with Garlic and Port
Serves 4-6
These shanks can be cooked up to two days ahead and kept chilled, or frozen for longer.
Ingredients
2 tbsp flour
salt and freshly ground pepper
8 lamb shanks
3 tbsp olive oil
4 whole heads of garlic, halved crosswise
2 tbsp tomato paste
1 tsp brown sugar
A few drops of hot pepper sauce
1 1/2 cups full-bodied red wine
1 cup port
2 sprigs rosemary, stalks removed and leaves chopped
2 cups beef or lamb stock
Method
Preheat the oven to 150°C. Place the flour, salt and a generous grind of pepper in a clean plastic bag. Add the shanks and shake to coat them lightly. Heat the oil in a large, heavy-based pan and brown the shanks in batches.
Transfer the lamb shanks to a heavy-bottomed casserole with a lid, along with the garlic halves. Discard any excess fat from the pan, add the tomato paste and cook for a minute or two to let the flavour develop. Add the remaining ingredients and bring to a fast simmer. Stir well to lift any pan sediment, then pour over the meat.
Cover and bake for 3 hours. (If serving at once, cook for 3 1/2 to 4 hours or until very tender.) Cool, chill and remove any fat from the top. To reheat, bring back to room temperature, then cook for a further 1 hour at 160°C. Serve the shanks with half a garlic bulb and the sauce.
Serve with crusty bread and a green salad, or with mashed potatoes, peas and beans. Enjoy!
