The design guru and professional cook team up to share their favourite new-season pieces and a hearty winter recipe.
For the latest instalment of our #AtHomeWithDJs IGTV series, cook Hayden Quinn and The Design Files founder Lucy Feagins get together in Hayden’s Sydney home to combine forces for a special meal. Lucy passes on some winter styling tips to help give Hayden’s abode a timely update, and in turn Hayden whips up a hearty yet fuss-free meal of spicy lamb shanks to enjoy together.
You can head to our IGTV to watch the full thing and take a tour of Hayden’s light-filled apartment. To make things easy and inspire more special moments in your own space, we’ve compiled everything you need to know below. Read on for some of Lucy’s best styling tips and shopping picks for the season ahead, plus Hayden’s step-by-step recipe (one of his favourites, no less) for recreating the dish at home using fresh ingredients from David Jones Food Halls at Elizabeth Street and Bondi Junction.
Lucy’s top tips
1. Layer up
“I love a white couch,” says Lucy of her first impressions of Hayden’s living room. But, proving even the most beautifully whitewashed of spaces can do with some variation, adds: “I do think we could add some colour and texture to warm it up a little.” She recommends velvet for a timely update, plus earthy tones, which will work as well in your place as they do Hayden’s. A throw rug will never go unused in winter.
2. Dine in style
Whether it’s a weeknight dinner or something a little more special, you can add interest to winter tablescapes with suitably moody dinnerware, cutlery and other table decor. “For a wintry meal like this, I really like using crockery with a bit of colour and depth to it,” says Lucy. Her picks? “I’m loving these beautiful deep blue [Ecology] plates.” Use table linens to add interest, and don’t be afraid to think outside the box. “I’m loving black cutlery at the moment,” she adds. This Country Road set will do nicely. For a dish such as Hayden’s lamb, your cookware will also be on show when serving up – so invest in quality pieces that perform as well in the kitchen as they will on your dinner table.
3. Raise the bar
While Hayden says the kitchen is “obviously” his favourite room in the house, coming in a close second is the dining area. “It’s nice to get friends around, have a meal, sit down, be adults,” he says. Lucy certainly approves of his use of the space, which also has a home bar. “I love that you have this bar area,” she says. “It’s so nice when you host guests to have a dedicated for entertaining.” To give his cart some extra cred, Lucy suggests dedicated glassware and cocktail shakers from Ralph Lauren Home and Tom Dixon with their metallic details and interesting shapes.
Hayden’s lamb shank pot roast
Of course, none of this would be complete without the main course: Hayden’s lamb shank pot roast with Indian spices. He calls it a “super simple, really warming winter-style dish.” The best bit? Because it marinates in the oven for two hours, you can “set and forget” (well, almost) while you and your guests soak up your refreshed space.
Serves 4
INGREDIENTS
2 tbs extra virgin olive oil
4 lamb shanks
2 onions, cut into wedges
10 cardamom pods, lightly crushed
3 cloves
3 dried chillies
6 garlic cloves, crushed
5cm piece of ginger (25g), sliced
1 cinnamon quill
2cm piece of turmeric, grated (or 2 tsp ground turmeric)
1 tbs curry powder
2 tsp ground cumin
2 tsp ground coriander
400ml coconut milk
500ml vegetable stock
Basmati rice, chutney, mixed herbs to serve
METHOD
1. Preheat oven to 160°C. Heat the oil in a large casserole over medium-high heat. Season the shanks, then cook 8-10 minutes, turning, until well browned. Remove the shanks from the pan and reduce heat to medium. Add the onion and cook 2-3 minutes until softened. Add the cardamom, cloves, chillies, garlic, ginger, and cinnamon. Cook for 2-3 minutes until fragrant. Add turmeric and spices and stir to combine. Add stock and coconut milk.
2. Return the shanks to the pan and add a little water so they are almost covered. Bring to a simmer, cover and place in the oven to roast for 2 hours.
3. Remove from the oven and take off lid. On the stovetop, bring to a simmer and cook until the sauce has reduced and thickened. Season to taste. Serve with basmati rice, chutney and mixed herbs (we used coriander and amaranth).
