Lennox Hastie's Greek Easter lamb and chocolate mousse

There are some classic flavours and dishes that scream Easter. Lamb is one of them, and chocolate, of course, is another. This week, our contributing chef Lennox Hastie offers two standout recipes for the season, the first his slow-cooked Greek-style lamb shoulder, cooked for four hours in a slow oven with an aromatic assortment of Hellenic ingredients. Lennox follows that with a classic Elizabeth David-style chocolate mousse for table. An Easter feast indeed.

If you find yourself with some time for baking over the long weekend, we have two recipes this week that suit. The first is a rich apple crumble inspired by the produce of the Huon Valley, perfect given apples are now coming into season. The second is Tilly Pamment's luxe buttermilk bundt cake with passionfruit icing. Click on the link to see both recipes.

Happy (Easter) cooking.

Cellar director John Lehmann selects three cabernet sauvignons for a super-six saving of $60. Details here.

New research on how to eat well to optimise health continues to emerge. This week, a new report suggests 10 foods to eat that have anti-inflammatory properties, including ginger, pineapple and sour cherries. What else is on the list? Read the full story here.