John Purbrick, 3rd Generation Purbrick family member

Fathers day is right around the corner, and to celebrate the day, what’s better than cooking up a Fathers Day gift of hearty lamb stew for Dad and Grand-pa?

We’ve gone the extra mile and asked our John-Pa Purbrick what he recommends. Turning to an old favourite it’s got to be lamb stew. It’s easy to prepare leaving enough time for a yarn about the good old days. For those of us in lock-down, times call for creative thinking. This recipe is super easy any Dad could make. Send the recipe and a bottle over, and take the time to make and eat together over Zoom, times, they are a’changing…

We recommend a big bold red wine such as the Tahbilk Old Vines Cabernet Shiraz to accompany this meal.

“This traditional Aussie blend has only recently become a fixture in the Tahbilk offering. It’s full-bodied, powerful and dense, with aromas of spices, earth, vanilla, and milk chocolate and red berries emerging as it airs. A wine of depth and potential.”
Australian Gourmet Traveller Wine​
Australian Gourmet Traveller Wine​

Serves 4.

  • 1.1  kg middle neck lamb
  • 2x tbsp of plain flour
  • 25g butter
  • 1x onion, peeled and chopped
  • 2x tbsp pearl barley
  • 4x bay leaves
  • 1x bunch of chopped thyme
  • 450ml chicken stock
  • 1x large carrot chopped into large chunks
  • 2x medium potatoes chopped 
  • 2x sticks of celery, chopped
  • Salt and freshly ground black pepper

Roasted Parsnips

  • 4x Parsnips
  • 2x tsp Dijon mustard
  • 1x tbsp of runny honey
  • 1x tbsp cider vinegar
  • 3x tbsp olive oil
  • Salt and freshly ground black pepper
  • Serve with warm crusty bread


 Divide the lamb into chunks, about 1.5cm cubed. Toss the lamb in seasoned flour. Fry the lamb in the hot butter until it starts to crisp and look nice and golden, then add the onion and fry on a lower heat until the onion is translucent. Add the barley, stock, chopped thyme, vegetables and a pinch of salt and a brisk few grinds of black pepper. Bring to a simmer and cook with the lid on for 1.5 hours or until the meat is tender. Now taste and add a little salt if needed.

Parsnips ~ go the extra mile and add some roasted snips 

Place the parsnips in a large roasting tray having quartered them along their length. There as is no need to peel them if they have had a good washing before use. Combine the olive oil, mustard, honey and cider vinegar in a bowl mix and season with salt and pepper. Pour this evenly over your parsnips and roast for 45 mins at 170 degrees or until golden. Give them a turn halfway through the cooking time.

To serve place a couple of generous ladles of your stew in a warm bowl, artfully place your parsnips over the top and pour a little olive oil over everything and serve with warm crusty bread and a glass of Tahbilk Old Vines Cabernet Shiraz. Enjoy!


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