A number of years ago we hosted an “Awesome Offal Sunday Lunch” for friends and clients. It was before offal became fashionable again and our luncheon created the opportunity for 25 offal lovers to feast on what they loved to eat. Each guest was challenged with creating an offal dish using their favourite offal cut. … Read more
This old-fashioned cut has become very trendy in recent times. One of our chef clients this year (2018) ran a smoking class for the Wellington on a Plate festival using beef brisket. It’s a versatile, economical cut that if cooked quickly will be tough but when cooked slowly results in flavoursome, succulent and tender dishes. … Read more
Prep time: 1 hour | Cook: 12 mins | Serves 4 | Excellent source of iron There’s something delicious about eating meat off the bone and these BBQ short ribs are the perfect way to do so. Ingredients Beef short ribs (10 to 12) ½ cup sweet chilli sauce ¼ cup tomato sauce ¼ cup soy sauce … Read more
Prep time: 10 mins | Cook: 26 mins + resting time | Serves 12 | Great source of iron A whole piece of beef always looks spectacular. This is a simple recipe that looks and tastes fabulous, and it could easily be cooked on the BBQ as well. Pair it with your favourite salads or summer … Read more
Prep: 15 mins | Cook: 2½ hours | Serves 4 This Mediterranean-inspired dish is sweet sophistication, with the meltingly tender beef paired beautifully with the sweet flavours of the dry fruit and cinnamon. Serve with Israeli couscous and let the compliments roll in. Ingredients Beef 600g Quality Mark beef cross cut blade steak, cut into … Read more
Prep: 1 hour | Cook: 3½ hours | Serves 4-6 | Low fat | Excellent source of iron | Low sodium Beef cheeks, when cooked long and slow result in tender, juicy and flavoursome beef. When paired with silky smooth polenta, doused in a rich sauce spliced with a little orange for freshness, you have … Read more