For the lamb, cut off any large pieces of the fat and place these into a hot pan (that you can safely put into the oven later) in order to render the fat out. Meanwhile, cut up the trimmed lamb into large pieces. Remove the pieces of fat from the pan, and fry the meat… Continue reading…
The perfect Sunday morning summer brunch; this takes toast to the next level. Bacon dust really adds an interesting texture, look, and flavour to this dish – and it’ll leave you wondering why you don’t have bacon dust on everything. You can easily turn this into an entree by making smaller serves, or you could… I want this one.
Crispy slow roasted pork belly with a vinegar caramel dressing and a basil, coriander and vietnamese mint salad. Pork Belly: Preheat the oven to 220°C. Take the pork belly, and pat it dry with paper towels. Score the skin in a criss-cross pattern with a sharp knife. Rub the coriander, cumin and a good amount of… Tell me more…
Arguably the perfect burger bun, it’s certainly on-trend with a lot of the local burger joints in Melbourne. The process isn’t easy, but the reward at the end is most definitely worthwhile!
There’s nothing quite like the combination of duck and orange… here’s a slightly new take on it which you should be able to replicate at home (and hopefully do a less sloppy job of plating up the parsnip!). Mash: Cube the parsnips, and place into a pot, cover with cold water and bring to the boil,… I want this one.
A delicious and relatively easy meal that breaks from from the normal steak accompaniment conventions. The recipe is as follows, from the bottom up: Keto-friendly cauliflower cheese: Pre-heat an oven to 180°C. Cut up cauliflower into similar sized pieces and place into a pot of salted water, bring to the boil, and stir occasionally until… I want this one.
There is nothing in my mind that comes close to this dish in terms of the pay-off to effort ratio. It’s extremely rewarding, and will provide you with enough food for a few days if you’re lucky! Pulled Pork: Take the pork shoulder, cut the skin off (leave a bit of fat if you can),… Om nom nom!