Grilled Lamb with D'Alessandro Cortona Syrah

Borgo Syrah DOC
Tenimenti D’Alessandro


Popluar Bluff Gnoochi


1 pound of poplar Bluff Potato (or russet) leave skin on with pairing knife score an x makes for easy peeling)
3 egg yolks, whisked
1 zest of lemon
50 ml olive oil
1 ½ tsp sea salt
¾ Highwood Crossing Farm flour (1/2 bread, ½ pastry)
1 tbsp fresh chop sage
1 shallot , minced sauted

1 cinnamon stick
2 star anise
½ orange sliced
½ lemon sliced
3 bay leafs (for sauce pan)
½ tsp peppercorns
½ tsp chili flakes
dash sea salt


In medium saucepan add sauce pan ingredients, and potatoes cover and bring to medium boil. Simmer over moderate heat until potatoes are tender , drain the potatoes immediately (do not let sit in water), return to pot over shake over moderate heat until dry. Peel.

Working over a large rimmed baking sheet rice hot potatoes in an even layer. In a small bowl, add egg yolks with olive oil, shallots, sage, sea salt, sprinkle flour over and gently stir until dough forms. Do not over work.

Take pieces, roll into rope shape, cut thumb size pieces roll off wooden gnocchi board, or press with fork. Dust with flour and place on sheet pan, place in fridge.

In a large pot of boiling salted water, cook the gnocchi until they rise to surface, then cook for one minute longer. Gently drain and toss with olive oil, set aside.

In a heated large non stick pan add one teaspoon olive oil, add half gnocchi, brown, transfer to bowl, then repeat with remaining gnocchi.

Toss with sage cream sauce assemble over Savoy cabbage

Liana Robberecht

Liana began her culinary journey in 1991 at the Northern Alberta Institute of Technology, the Southern Alberta Institute of Technology and later at the Dubrulle French Culinary Institute. She worked in Edmonton and Calgary with Culinary Gold Medallist Yoshi Chubachi and became the Executive Chef at the Calgary Petroleum Club in 2003. Liana is a great chef, an accomplished artist and tallow sculpturist and... she's lots of fun!