@the.gourmeg: LAMB TARTARE served with Kettle Firemasters Red Pepper, Oregano and Sour Cream chips and pan fried capers. Herbaceous, briny and a smoky red pepper crunch.   Beautiful fresh lamb, hand cut and brightened with fresh oregano and a squeeze of lemon. Capers hit a hot pan until they bloom; crisp and sharp against the richness of the meat. Kettle chips add texture. Instead of roasting capsicum myself, I let the chips bring that fire-roasted red pepper flavour. Smoky red pepper, oregano and a deep crunch from being cooked low and slow with real ingredients. Exactly how I’ve always done it. Just the flame, good ingredients and cooking with intention.  @kettlechips_au  #ad #campfirecooking #openfirecooking #gourmetfood #