Recipes

There is a famous dish called vitello tonnato – poached veal with a thin tuna sauce. It’s a great dish that we’ve adapted and made even more appetising. You still...

Crisp, crunchy, golden crackling on top of a tender and juicy layer of succulent pork – this recipe guarantees it. The sweet and sour spiced sauce adds an exotic note...

We love using our perfectly spiced Italian sausages as the building blocks for other dishes. They are superb grilled or barbecued but also make a great base for pasta sauces...

A classic lamb dish that was originally made with mutton neck. You can use any cut of lamb on the bone, but we love the full, rich flavour forequarter chops...

A great snack or canape, perfect for the BBQ, grill or, even better, the charcoal grill. We love traditional satay sauce but when catering for a crowd, we often opt...

This is a super succulent, juicy shoulder of lamb. The slow cooking releases the marinade of caper, rosemary, lemon and anchovy that adds layers of salt and tang. If cooked...

Our free-range pork rack crisps and crackles like nothing else. We love to give it some warming spice notes to make this a real cold weather family special. Add some...

This is a dish where the flavour of our free-range pork really stands out. Encased in golden breadcrumbs, the pork remains tender and juicy. The German style mash, with its...

A classic Italian braise filled with all the flavour of great chicken, a little bacon, veg, garlic and bay. Start on the stove to get some colour and flavour into...

Picanha is the Brazilian word for beef rump cap. The name comes from the Portuguese ‘to prick’ because cattlemen would use a stick to prick the cattle to get them...

Sue’s roast chicken is a family favourite. It’s her stuffing that keeps us all coming back for more. She uses the classic blend of parsley, sage, rosemary, and thyme. The...

We take immense pride in our lamb, and its reputation for consistent tenderness and flavour. We trim the lamb rack to remove the layer of fat, so you get a...