This is a modern classic, first served by Giuseppe Cipriani Harry’s Bar in Venice in the 1950s. It’s the mix of salty, rich, sharp and clean flavours that make it an ideal match to light red wines or even textural whites. Some chefs pound out sirloin steak, others soft-freeze eye fillet and shave it on a meat slicer. We’ve added some easy-to-make sauces – a parmesan crème fraiche and a spring onion gel - that are so good you’ll find ways to use them in other dishes too.
There is nothing like a chicken sandwich. The secret is very fresh bread, way too much fresh butter, a velvety handmade real - egg mayonnaise and delicately poached chicken. For the mayo, use lightly flavoured extra virgin olive oil or good quality vegetable oil. Remember to refrigerate the mayo immediately after use as it is made with raw eggs.
A fast and healthy midweek meal that is guaranteed to have them asking for seconds. You can use iceberg lettuce instead of cos lettuce or microwave some tortillas and serve hot and soft. Serve with Mexican beans, butter-fried mushrooms and some hot chilli sauce. Just be sure to brown the meat to get that deep, rich, south-of-the-border flavour.
Our bestselling chicken marylands are already marinated with garlic, pepper and soy. We love to add a little extra soy, honey and miso and further marinate them while we make this old-fashioned Chinese-takeaway-style fried rice.
There are a number of steps to this delicious pork dish but they are all worth it. The result is a very aromatic meal, with a different flavour combination to what would traditionally be served with a pork chop.
Chump chops are a great tasting cut of lamb centred around some bone. The old expression, ‘the closer to the bone, the sweeter the meat’, really rings true in this dish, served with a punchy and slightly sweet pepper salad.
Our butterflied leg of lamb is a magnificent piece of tender, juicy, pre-marinated deliciousness. They are so easy to cook and so moreish. Our butterflied leg makes the perfect centre piece to a casual barbeque or family get together. Serve up with some crusty bread and a little cucumber salad drizzled with yoghurt and dill dressing. Perfect!
Scotch fillet is such an overlooked cut for a roast or, as Peter loves to cook it, in the Weber. It has a beautiful flavour, and is very tender, with just enough fat to make it succulent, but lean enough to not scare the fat shy. This is a big serve but any leftovers make perfect sandwiches or a beef salad.
This is a quick and easy Thai salad that will really impress dinner guests, perhaps served as a starter. It has a little bit of a chilli kick, but you can wind this back if you have diners who don’t like it hot. The trick with larb is to not overcook the pork, take it off the heat as soon as it’s cooked, to avoid drying out.