Tag: Beef

  • Chinese style ribs_1332


    Written on June 23, 2014

    The rib recipe is also tasty with oxtail; likewise pork shoulder or chicken thigh with the bone in. The prawns can be replaced by scallops, bugs, lobster or chunks of white-fleshed fish. To moderate the spiciness of the prawns you can take...

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    Written on March 13, 2013

      Just what IS dry ageing? We’ve all heard the term, many of us have eaten the beef, know that the flavour is intense, incredible. Let’s talk the benefits. And how? Perhaps we should start with how beef is aged when...

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  • Victor Churchill, Woollahra

    Written on November 9, 2011

    Before we begin this post, it’s fair to say that there might not be much in this one for the vegetarians out there.. Victor Churchill is an more than a butcher, it's a temple dedicated to meat. It’s no exaggeration to claim...

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  • Whole Boneless Rib Eye with Chimichurri – Seven Fires by Francis Mallmann

    Written on September 9, 2011

    As a prelude to the Francis Mallmann dinner at Rockpool Bar & Grill Sydney on the 4th October, this week's recipe comes from Francis's Book - Seven Fires: Grilling the Argentine Way. It's a fantastic book, with plenty of great...

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  • Recipe of the Week – Spaghetti Bolognaise

    Written on August 19, 2010

    Spaghetti bolognaise  Here is another classic. It really is worth using both beef and pork; it adds to the flavour and texture. The bacon also adds great complexity and if you caramelize the vegetables really well, you will get even more...

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