They eat us up hungrily, and when they’re full, they vomit us up.

Men: "They’re like stomachs and we’re just the food. They eat us up hungrily, and when they’re full, they vomit us up."


Slightly disagree with the women in Shakespeare's Othello! I mean, my husband just whipped up an awesome mid-week meal based on masterclass last week. I know he watches MasterChef (tick) and cooks dinner (tick) and washes up (double tick).
Tonight he created George Colambaris's Greek ribs with a bean salad, mixed with fetta, caramelised onions, baby spinach, pine nuts and cherry tomatoes. MMMM and did I mention the yoghurt dressing drizzled on top with a mix of honey! Feeling slightly healthy too and no stomach bulge. BONUS! I had been salivating for them since last Friday, even though I'm not really a ribs girls. Close-ups on TV showed them juicy and tender and I'm a sucker for the contestants groaning over food!. Pretty easy to make, a crowd pleaser and tasty. Next week we might make Matt Moran's version and compare which was tastier!

Watch this space for more rib action next week!!

• 1kg lamb breast riblets, cut into single ribs
• Olive oil, for serving

Marinade

• 2cm ginger
• 5 eschalots
• 2 cloves garlic
• 1 tablespoon honey
• ¼ cup orange juice
• ¼ cup olive oil
• 1 tablespoon fish sauce
• 1 teaspoon coriander seed
• 1 teaspoon ground cumin
• 1 star anise

Dipping sauce

• 1 clove garlic, crushed
• Zest and juice of one lemon
• 1 tablespoon chopped mint
• 1 tablespoon honey
• 1 tablespoon olive oil
• ½ cup Greek yoghurt

Bean salad

• 100g blanched baby green beans, sliced into 4cm pieces
• 1 tablespoon toasted flaked almonds
• ¼ cup caramelised onions
• 1 tablespoon extra virgin olive oil
• ¼ cup fetta, crumbled
• 1 tablespoon chopped mint