Unique dessert sure to get tongues wagging

A UNIQUE dessert will tempt the curious and brave at this year's Ewes, Brews, Stews and Blues weekend.

TASTE: Goldmines Hotel general manager Justin McPhail ahead of the Festival of Lamb this weekend. Picture: JIM ALDERSEY

TASTE: Goldmines Hotel general manager Justin McPhail ahead of the Festival of Lamb this weekend. Picture: JIM ALDERSEY

The weekend is run in conjunction with the Festival of Lamb, Bendigo Blues and Roots Music Festival and the Goldmines Hotel. It is the third year the Ewes, Brews, Stews and Blues weekend has featured in the Festival of Lamb.

The Festival of Lamb is the largest sheep show in the Southern Hemisphere and features three days of cooking challenges, programs and demonstrations.

Goldmines general manager and chef Justin McPhail will be part of the food demos on Friday when he cooks lamb and beer stew.

But the real talking point will be Mr McPhail's LAMBington dessert. 

"It's beer-brasied lamb that has been shredded after 12 hours of cooking," he said.

"We reduce the juice and add the meat with dark chococolate. Then we fold meringue and beetroot powder through that and bake it."

The dessert also features a raspberry confit and despite it being lamb with chocolate, has received impressive reviews.

The Age's Richard Cornish described the dish as inspired.

"That's pretty good coming from a writer like him," Mr McPhail said.

"(The dish) is not overly meaty or sweet. It's a bit of a mix."

The Ewes, Brews, Stews and Blues also features a lamb-based menu at Goldmines and a blues music session on Sunday. The weekend also features Victorian craft beers.

Justin McPhail's demonstration will be at 3pm on Friday. The Festival of Lamb runs from June 18 to 20.

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