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.
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.
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.
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 to move. We love to cook picanha on skewers, which adds to the theatre of the dish. Serve with this fresh and punchy chimichurri sauce made with loads of fresh herbs.
Traditionally, chefs would sear the steak on the grill and finish it in the oven. The Reverse Sear slowly cooks the steak to juicy, tender perfection in a low oven, rests the steak then gives it a burst of heat on the grill to finish the outside. It is even easier when you use a meat thermometer.
Our schnitzels are the real deal. Finely sliced pieces of veal tenderloin that are tender and juicy. We love to crumb them using the traditional method of dusting in flour seasoned with a little white pepper, egg washing them and giving them a cloak of crumbs that becomes deep gold when fried. The coleslaw recipe comes from a Bavarian butcher’s wife who used to make it in her restaurant outside Munich. It is a light and crunchy contrast to the juicy schnitzel. All perfect with an ice-cold beer.
Granny (Sue's grandma) was an incredible cook. Her mother worked as a cook, and her father was a chef. Their recipes have been passed down through the generations of our family by cooking side-by-side rather than being written down. We love corned beef, and we still make her tangy sauce which uses the water from the cooking pot for extra flavour. Mum said it’s really all in the execution, it’s more by sight than anything! However, here’s our attempt at documenting them.
Veal is perfect for osso buco. The meat is lighter, and cooks in a relatively short time compared to beef to become fall-off-the-bone tender. You can serve it with polenta or mashed potato though it is just as delicious with a salad and a little crusty bread to mop up the gravy.
Rendang is a beautiful slow cooked dish from Southeast Asia. Morsels of beef slowly simmering in a braise of coconut milk with ginger, galangal, lemongrass and other spices. We start cooking this early in the day and the kitchen is always filled with the heady aroma of all those exotic ingredients. We like to use diced chuck as it gives the dish a rich, delicious gravy but you can ask us for other cuts of braising steak, or even lamb.