Beef Recipes
Pho Bo (Vietnamese Beef Noodle Soup)
Pho Bo Ingredients (serves 4) 1.5L (6 cups) of beef stock 1 cinnamon stick 2 star anise 1/4 cup (60ml) lime juice 2 tbs fish sauce 375g pkt rice noodles…
Thai Beef Salad
Thai Beef Salad Serves 2 Ingredients 1 piece quality steak  Salad Handful rocket Handful of fresh herb (coriander and basil work well) 1 small red onion finely, sliced 8 –…
Lamb Recipes

Lamb Shoulder in the Slow Cooker

Lamb Shoulder in the Slow Cooker INGREDIENTS 2kg lamb shoulder, preferably with bone in 2 sprigs fresh rosemary leaves chopped2 tablespoons olive oil2 tablespoons finely chopped fresh parsley2 tablespoons finely…

Lamb Skewers

Lamb Skewers Ingredients 500g diced lamb1 red capsicum, cut into 2cm pieces2 crushed garlic cloves Juice of 1 lemon1/2 teaspoon mint1/2 cup Greek yoghurtMethodFor the Skewers Soak skewers in water for…

Lamb with White Beans

A bit of a twist of the old traditional lamb with white beans…We love this dish and it is in fact our new favorite way to eat roast lamb.IngredientsServes 4…

Roast Lamb with Vegetables

IngredientsServes 83 cloves garlic peeled and sliced8 cloves garlic peel and left whole1 small bunch fresh rosemaryolive oil2 kg leg of lamb1.5 kg potatoes, peeled and cut on to chunksCarrotsParsnip…

Navarin – French Easter Lamb Stew

Navarin | French Easter Lamb Stew Navarin is a traditional Easter dish in France and uses the newest spring vegetables. In this dish the vegetable are added later in the cooking process…
Pork Recipes

Northern Larb (Nam Prik Ong)

Nam Prik Ong This is another traditional northern Thai specialty of minced meat in a mild spicy sauce with fresh vegetables. It is usually served with pork crackle/rind. Ingredients 350…

Steamed Pork Dumplings

Steamed Pork Dumplings Ingredients 300g pork mince 4 green onions, chopped 2 garlic cloves, crushed 1/4 cup bamboo shoots, chopped 2 teaspoons Chinese rice wine 1/4 teaspoon white pepper 3/4…

BBQ Pork Bun Recipe

    Steamed Pork Buns Ingredients 2 cups plain flour 2 1/2 teaspoons baking powder 1/4 cup caster sugar 1 teaspoon salt 1/2 cup warm water 2 tablespoons vegetable oil…

Pork Rillettes

Ingredients 750 g pork neck or belly, rind and bones removed150 g pork back fat100 ml dry white wine3 juniper berries, lightly crushed1 teaspoon sea salt2 teaspoons dried thyme1/2 teaspoon…

Pork Loin with Mustard Sauce

Serves 4 (with leftovers)For the Pork Loin1 1.5 kg Pork LoinPre heat the oven to 190°C. Place pork in a lightly oiled baking pan and put in the oven. Allow…

Pate en Croute

Terrine wrapped in golden pastry, serve with a green leafy salad and pickles. This dish is a great entree or light lunch. Ingredients 600 g veal fillet, finely diced 250…

Country Terrine

Pate de Campagne or Country Terrine is served across France makes a great lunch, it is usually served with gerkins. Ingredients 700g lean pork cubed 200g pork belly cut into…
Chicken Recipes

Chicken Schnitzel

Chicken Schnitzel INGREDIENTS 1/2 cup plain flour 1 egg 2 tablespoons milk 1/2 cup breadcrumbs salt, pepper 4 Chicken breast fillets METHOD Wrap chicken breast in cling-film and flatten with…

Spanish Baked Chicken

Ingredients 2  red onions, cut into wedges500g kipfler or small potaoes, quartered lengthways8 whole garlic cloves, unpeeled3 large tomatoes, quartered75g chorizo 4 Chicken Marylands1 tsp sweet smoked paprika1 tsp dried oregano1…

Chicken Liver Pate

This is one of my favorite pates and shhh don’t tell anyone but it is actually italian. It is very simple to make and uses mascarpone rather than cream.Ingredients200g chicken…

Spicy Chicken Salad with Cabbage

This Thai staple is along way from French food…but it is delicious and a great way to use up some of the cabbage you have in the fridge! Larb Gai…

Coq au Vin

We had friends come to stay. The night they arrived we ate Coq au Vin – perfect on a cold winters night after a long journey.A little bit of history…
Duck Recipes

Margret de Canard with Raspberry Sauce

Margret de Canard with Raspberry Sauce.Ingredients:1 Margret de Canard Duck Breast1 French Shallot300 ml red wine100 ml Creme de Cassis1 Tablespoon Raspberries50 g ButterMethod: The Raspberry Sauce: Bring the wine to…

Margret de Canard a l’Orange

Duck a’lOrange served here with wilted spinach, roasted chat potatoes and carrots Food historians tell us the practice of pairing of citrus fruits with fatty meat is thousands of years…

Confit de Canard with Puy Lentils

I love this recipe….it uses one of this regions staples – confit de canard – and gives it a bit of a twist. It is so simple to cook and yet your…