Meat

Black Pudding and Cabbage Rolls

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Black Pudding and Cabbage Rolls

Sean Kelly from Dominick Kelly’s butchers in Newport showed me how Black pudding was traditionally made from flaked oatmeal, chopped onion, […]

Beef and Red Wine Pies

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Beef and Red Wine Pies

I have adapted a French technique of hot marinating the meat. The flavour in this is just amazing and well worth […]

Three level Shepherds Pie

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Three level Shepherds Pie

Serves 6
Preparation 35 minutes
Cooking 45 minutes

1 tablespoon (20ml) extra virgin olive oil
500g lamb mince
1 onion, finely chopped
1 carrot, […]

Glazed Chinese Duck with Redbelly Blood Orange and Ginger

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Glazed Chinese Duck with Redbelly Blood Orange and Ginger

This dish has all the flavours of authentic roast duck with an additional sauce. You will need […]

Roast Beef Rib with Spiced Salt and Anchovy and Parsley Béarnaise

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Servings: 8
Preparation Time: 30 minutes (plus 20 minutes standing time)
Cooking Time: 1 hour 15 minutes

Ingredients:
2.5kg standing rib of beef with 5 bones (bone in rib […]

Honey Glazed Ham with Mustard Fruits and Cranberry Relish

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Serves a crowd
Cooking Time: 80 minutes
Preparation Time: 20 minutes

Ingredients:
1 x 7kg leg of ham
¼ cup whole cloves
½ cup (175g) honey
1 tablespoon Dijon mustard
1 tablespoon (20ml) […]

Pearl Meat with Native Australian flavours

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As a fan of Australian native spices, I was delighted to use them with another indigenous product, pearly meat from the Pinctada Maximum oyster which […]

Slow Roasted Lamb Ribs with Yoghurt and Feta Sauce

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Arní sto fórno argá psiméni  may yahórti kai féta salsa

Lamb is glorious in Greece. We had long cut cutlets cooked over the open charcoal fire […]

Spiced Rib Eye with Quinoa and Stinging Nettle Salad

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I cooked this with the beautiful backdrop of Arthur Boyd’s property, Bundanon and took inspiration from the cattle farm and landscape to create a dish […]

Tony Worland’s Rabbit Boudin with Broad Beans, Peas and Vichyssoise Sauce

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Recipe by Tony Worland from Tonic Restaurant

Servings: 6-8
Preparation Time: 20 minutes
Cooking Time: 15 minutes

Rabbit Boudin
500g minced rabbit (ask your butcher)
4 egg yolks
400ml cream
Fresh […]