Recipes

Take Boeuf Bourguignon up a level by using these amazing wagyu beef cheeks in the recipe   Ingredients   6 slices Speck or Bacon 2kg Wagyu Beef Cheeks 1 Carrot, large (diced) 2 cloves Garlic (crushed) ...

Ingredients     • Olive oil • 1 onion, peeled and finely diced • 2 garlic cloves, peeled and crushed • 2 tsp cumin seeds, toasted and ground • Chilli flakes, to taste • 500g minced lamb • 2 tbsp chopped pars...

Chip Shop Curry Sauce is a very British affair, in fact, it is mostly found in the north of England.  For some reason it works really well with fish and chips, can be made in advance, and also freezes really...

Chilean seabass AKA  Patagonian Toothfish is regarded as the number one fish in the world and its price certainly backs up that statement. But why is it so good and also so expensive?Chilean Seabass became s...

As the colder weather sets in, there is something comforting about a plate of decadent lamb shank with creamy mash and a rich red wine sauce. These shanks are from Dorper Lamb which had a milder less gamey f...

INGREDIENTS 1 kg good quality potatoes (preferably USA Idaho) 1.5-liter Vegetable Oil Salt & Vinegar 1kg gram Cod fillets 1 Can of Lager/Beer  (chilled) 200 grams plain flour...

INGREDIENTS 4 x 150g barramundi fillets 50g speck (bacon), chopped 15 basil leaves 80ml extra virgin olive oil 100g vine-ripened tomatoes 50g pine nuts, toasted 20ml balsami...

Coral Trout (AKA Red Spotted Grouper) is a beautiful fish, the flesh is pure white and has a sweet delicate flavour. This steamed recipe is easy to prepare, healthy, and delicious!Ingredients 4 portions of...

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Ingredients 6 tablespoons unsalted butter, softened 2 tablespoons chopped basil 2 teaspoons drained capers, chopped 2-3 whole Ancho Chiles (soaked in warm water and finely chopped) 1 ta...

Pork Belly with crackling can be tricky to achieve, follow this easy to follow recipe and get it right every time.Ingredients 2x 1 kg boneless pork belly, skin scored using a Stanley Knife or box cutter ...

For the most tender ribs, we suggest to remove the thin membrane covering the rack. It can be a bit tough when cooked and since you really want the ribs to fall off of the bone then the membrane has to go. T...