GalleryServings: 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 […]
Roast Beef Rib with Spiced Salt and Anchovy and Parsley Béarnaise
Christmas, Meat
GalleryHoney Glazed Ham with Mustard Fruits and Cranberry Relish
Baking, Christmas, Meat
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) […]
GalleryPearl Meat with Native Australian flavours
Lyndey Milan's Taste of Australia, Meat
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 […]
GallerySlow Roasted Lamb Ribs with Yoghurt and Feta Sauce
Lyndey Milan's Taste of Greece, Meat
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 […]
GallerySpiced Rib Eye with Quinoa and Stinging Nettle Salad
Lyndey Milan's Taste of Australia, Meat
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 […]
GalleryTony Worland’s Rabbit Boudin with Broad Beans, Peas and Vichyssoise Sauce
Lyndey Milan's Taste of Australia, Meat
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 […]
GalleryMustard Pikelets with Minted Lamb
Lyndey Milan's Taste of Australia, Meat
A traditional Australian Sunday roast in high tea form. Also perfect for a cocktail party. This was one of a trio of recipes I cooked […]
GalleryStephanie Alexander’s Spiced Kangaroo with Galangal, Green Pawpaw and Banana Salad
Lyndey Milan's Taste of Australia, Meat
Kangaroo
4 kangaroo fillets, trimmed of all silverskin, brushed with a small amount of olive oil to prevent it oxidising.
8-10 galangal leaves, washed and dried
Spice Paste
2 […]
GalleryBarbecued Beef Sirloin with Native Flavours
Lyndey Milan's Taste of Australia, Meat
There’s nothing more Australian than a barbecue, so I was delighted to cook this for Craig Starr and his delightful family who run Gold Creek […]
GalleryRoasted Duck in Red Curry
Asian, Balance, Meat, Poultry
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients:
400 ml coconut milk
1 stalk lemon grass, sliced
1 tablespoon of good quality red curry paste, or more to […]