The Blog


Food is an incredible connection of cultures and so is the world of dance. David McMicken spent considerable time in Ubud, learning the intricacies of beautiful Balinese dance. But dance isn’t all he learned.

Join 2016 NT Local Hero and acclaimed chef David Taylor as he and David McMicken (co-director of Tracks Dance Company) show you how to make a spiced Balinese take on the famous Aussie lamb chop this Australia Day.

Balinese Style Lamb Cutlets


12 Aussie lamb cutlets

1 packet bumbu bali paste mix (from the Internet if you have to, or using the extra recipe below – it’s worth it!)

4 red shallots, finely diced

1 clove crushed garlic

2 tablespoons grated ginger

1 tablespoon tamarind concentrate


Use a mortar and pestle, or very thoroughly blend the bumbu bali with everything except the lamb to make a fragrant paste.

Take that delicious paste and generously coat the lamb cutlets, rubbing it in well. Now kick back for a few hours while the cutlets marinate and fusion magic happens. 

Fire your BBQ up to MEDIUM, resist the temptation to go higher – you don’t want to burn off the marinade. You want to taste it.

Cook gently for 6 minutes each side.

When they’re done, remove and allow to rest for 5 minutes before serving. This is a great chance for you to rest too.

This Australia Day, serve ‘em up as a finger food or with a lunch or dinner.

If you want to be authentic, you can make your own base bumbu bali paste. Blend 5 candlenut, 1 tsp black peppercorn, 2 teaspoons coriander seeds, 3 cloves garlic, 3 red shallots, 3 long red chillies, 1 teaspoon turmeric powder, 1 tablespoon fresh ground ginger, 1 teaspoon shaved blachan, ¼ tspn ground nutmeg. And finally some oil to bring to a smooth paste.

Want to taste more this Australia Day?