
Massaman Curry
- 1kg Angus Diced Beef
- 2 tbsp peanut oil
- 2 brown onions, cut into wedges
- 2/3 cup massaman curry paste
- 1 cup coconut milk
- 1 cup chicken stock
- 2 cinnamon sticks
- 2 bay leaves
- 3 potatoes, chopped
- 2 tbsp brown sugar
- 1 tbsp fish sauce
- 1/2 cup roasted unsalted peanuts
- 1/3 cup coriander leaves
- 1 lime cut in wedges
- Heat half the oil in a large frying pan over medium heat, cook onion, stirring until lightly browned. About 10 mins. Transfer to a 4.5 litre slow cooker
- Heat remaining oil in the same pan over high heat and cook Angus Diced Beef until browned.
Add curry paste and cook stirring for about a minute. Add to the slow cooked. - Add coconut milk, stock, cinnamon, bay leaves, potatoes and peanuts to the slow cooker and cook covered on low for 8 hours..
- Sir in sugar and fish sauce before serving.
Serve curry with coriander and lime wedge

Beef Stroganoff
- 600g Rump Steak cut into strips
- 1 tbsp Vegetable Oil
- 1 Large Onion
- 300g Mushrooms Sliced
- 40g Butter
- 2 tbsp Flour
- 2 cups Stock
- 1 tbsp Dijon Mustard
- 150 ml Sour Cream
- Salt & Pepper
- Season RUMP STEAK STRIPS with salt & pepper
- Heat oil in a large skillet over high heat. Spread the beef strips over base of skillet & cook untouched for 30 seconds until browned. Turn beef quickly & leave for a further30 seconds. (do this in batches if needed, it needs to fry not stew)
- Put the beef on a plate and put to one side
- Turn heat down to medium. Melt butter, add onions, cook for 1 minute then add mushrooms & cook until golden.
- Add flour, stir & cook for 1 minute.
- Continue stirring, slowly adding stock & bring to a simmer.
- Add sour cream & mustard & stir until it returns to simmer, then reduce heat to medium low. Once thickened (3-5mins) add salt & pepper to taste.
- Add beef & juices back to skillet & simmer for 1 minute.
Serve over pasta or egg noodles

Osso Bucco
- 8 pieces Osso Bucco (Approx. 1.5kg)
- 1/4 cup Olive Oil
- 2 Brown Onions, chopped
- 2 Carrots, chopped
- 2 Celery Sticks, chopped
- 2 Garlic Cloves, crushed
- 1/4 cup Plain Flour
- 1 cup White Wine
- 400g tin Chopped Tomatoes
- 1 cup Beef Stock
- Salt & Pepper
- Preheat oven to 160C. Heat half the oil in a large frypan over medium heat. Add onions, carrots, celery & garlic to pan. Cook, stirring occasionally
- Season flour with salt & pepper & coat ANGUS OSSO BUCCO in flour mix, shaking off excess.
- Heat remaining oil in frypan over medium- high heat. Add meat & cook for 2-3 minutes each side or until well browned. Transfer meat to a large ovenproof dish & spoon over vegetables
- Increase pan heat to high & add the wine. Boil for 2 minutes, scraping sides of the pan. Stir in tomatoes & stock & bring to boil. Pour over the meat in dish making sure the meat is covered by the liquid
- Cover with lid or foil & cook for 1.5 to 2 hours or until meat is tender and sauce thickens
Serve with cream mashed potato

Creamy Peppercorn Sauce
- 1 tbsp Butter
- 2 large shallots, finely chopped
- 3 tsp Green Peppercorn I brine, drained
- 3 tbsp brandy
- 100 ml Red Wine
- 200ml beef stock
- 4 tbsp double cream
- Put Butter in large frying pan. Fry Shallots and Peppercorns over a medium heat for 5 minutes until the shallots have softened but not browned, Add Brandy to Shallots & Peppercorns and cook until it has reduced away to almost nothing.
- Pour Wine into the frying pan. Turn up the heat and boil rapidly for about 2-3 minutes until reduced by half.
- Add the stock and reduce again this time by two-thirds. This will take around 5 minutes.
- Turn down heat to medium. Stir the Cream into the sauce and allow it to thicken slightly without boiling.
- Season Sauce to your liking
Serve with your favourite steak

Pork Belly Bao Buns
- 1 piece pork belly, approx 1 kg
- 2 pkts bao buns (18 pieces)
- 1 bunch coriander
- 1/4 cup hoisin sauce
- 1/4 white cabbage
- 1/4 red cabbage
- Rub pork belly skin with a little oil and salt and place skin side up in oven preheated to 200°c
- After 15-20 minutes, reduce oven temperature to 120°cb and cook for a further 1.5 hours
- Rest once cooked whilst the preparing the remainder of the ingredients
- Place the bao into bamboo steamers on baking paper and gently steam for 10-15 minutes
- Shred white and red cabbage and mix together in a bowl.
- Add in the coriander leaves.
- Once combined, mix in hoisin.
- Cut pork belly finely, crackle side down and add to the cabbage mix
- Gently open the bao rolls and fill with pork mix and serve

Beef Stew with Mushroom
- 900g ANGUS GRAVY BEEF, diced
- 450g Bacon, diced
- 30g Butter
- 1 tbsp Oil
- 2 Garlic Cloves, crushed
- 450g Onions, sliced
- 600g Mushrooms, chopped
- 600g Carrots, chopped
- 2 tbsp Flour
- 1 cup Red Wine
- 2 cups Beef Stock
- 2 tbsp Tomato Puree
- 2 Bay Leaves
- 5 Thyme Sprigs
- Fry bacon with butter and oil in large frypan until browned.
- Add onions & garlic to the pan with the bacon & continue to cook until onion is translucent.
- Transfer bacon & onion mix to slow cooker.
- Coat ANGUS GRAVY BEEF in flour & using the same pan, fry until lightly browned.
- Transfer beef to slow cooker & pour in wine, stock & tomato puree & stir,
- Add bay leaves, thyme, carrots & mushrooms. & stir to combine
- Cover & cook on high for 4 hours or until beef is tender.
Serve with crusty bread or mash & greens

Red Wine Jus
- 1 tbsp Butter
- 1 large shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon red wine vinegar
- 200 ml Red Wine
- 300 ml beef stock
- 1 sprig fresh thyme or rosemary
- salt and black pepper
- Heat the butter in a frying pan and fry the shallot on how heat for 2 minutes
- Add the garlic and vinegar, stir for 1 minute
- Pour the red wine and add sprig of herb and bring to the boil, then lower to medium heat, allowing the wine to reduce for 5 minutes
- Add the beef stock and brig to the boil. Simmer for 5 minutes
Serve with your favourite steak!

Braised Beef
- 1kg OYSTER BLADE STEAK
- 3 tbsp Dijon Mustard
- 3 tbsp Brown Sugar
- 2 tbsp Plain Flour
- Salt & Pepper
- 1/2 cup Tomato Sauce
- 2 tbsp Soy Sauce
- 1 Large Brown Onion, sliced
- Combine Dijon Mustard and Brown Sugar in a bowl. Coat OYSTER BLADE STEAKS with mustard mix.
- Season Flour with salt & pepper. Toss steaks in flour mix.
- Lay steaks flat in single layer in slow cooker.
- Top with sliced onion.
- Combine Tomato Sauce and Soy Sauce and pour over steaks.
- Cook in slow cooker on LOW for 5 hours.

Beef Ragout
- 1.2kg gravy beef, cut into chunks
- Salt & Pepper to season
- 4-5 tbsp olive oil
- 2 onions, diced
- 2 carrots, finely chopped
- 4 celery sticks, finely chopped
- 4 garlic cloves, sliced
- 3 tbsp tomato paste
- 400ml red wine
- 2 rosemary sprigs
- 2 bay leaves
- 2 x 400g cans chopped tomatoes
- 500ml beef stock
- Season the diced gravy beef with salt and pepper.
- Heat 1 tbsp oil in a heavy frypan over medium-high heat and brown the beef until dark, about 10 mins. Do it in batches if you need to using 1 tbsp oil for each batch. Place cooked beef in the slow cooker
- Wipe out pan and heat tbsp of oil, then add onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat.
- Stir in tomato paste and and cook for a further 3 mins then place in slow cooker
- Add the wine, herbs, tomatoes and stock and cook on low for 5-6 hours or high for 2-3 hours.
- Stir or use a fork to roughly shred the beef and season.
Serve pappardelle past and grated parmesan

Moroccan Beef Casserole
- 750g ANGUS DICED BEEF
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 1 tbs ginger, finely grated
- 1 cinnamon stick
- 1 tbs ground cumin
- 2 tsp turmeric
- 400g can crushed tomatoes
- ½ cup beef stock
- ⅓ cup currants
- 1kg sweet potato, cubed
- 75g fetta, crumbled
- 2 tbs flaked almonds, toasted
- lime wedges & coriander to serve`
- Heat the oil in a large frying pan over high heat.
- Add ANGUS DICED BEEF to frying pan and fry in batches, turning, for about 3 mins or until browned all over.
- Once all the diced beef is cooked, transfer to a 5 litre capacity slow cooker.
- Add the onion, ginger, cinnamon, cumin, turmeric, tomato, stock, currants and sweet potato to the slow cooker.
- Cook on high for 4 hours, or on low for 6 hours, or until beef is tender.
- Once cooked, spoon the beef mixture into serving bowls.
- Sprinkle with fetta, almonds and coriander.
Serve with rice or alternatively enjoy with fresh lime wedges & Lebanese bread

Caramalised Onion, Lamb & Rocket Pizza
- 300g Lamb Backstraps
- 2 Red Onions, sliced thinly
- 1 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- 2 tbsp Brown Sugar
- 1 Pizza Base
- 1/3 cup Tomato Paste
- 1/2 cup Mozzarella Cheese, grated
- 50g Baby Rocket Leaves
- Heat oil in a frying pan over high heat. Cook LAMB BACKSTRAPS until browned. Remove from frying pan & set aside.
- Reduce heat to low. Add onions to frying pan & cook for about 10 minutes until soft, stirring occasionally. Add vinegar & sugar to pan with onion & cook for 10 minutes until caramelised.
- Preheat oven to 240C. Brush a 30cm pizza tray with a little olive oil & place pizza base on prepared tray.
- Spread pizza base with tomato paste & sprinkle with cheese & top with onion mixture.
- Bake in oven for 10 minutes on lower shelf.
- Thinly slice cooled LAMB BACKSTRAP. Remove pizza from oven & reduce the temperature to 200C. Top pizza with lamb and return to oven for further 5 minutes or until base is crisp.
Serve topped with rocket

Lemon & Rosemary Lamb Loin Chops with Pea Dip
- 8 LAMB LOIN CHOPS, fat trimmed
- 1 tbsp olive oil
- 3 cloves garlic, crushed
- Zest and juice of 2 lemons
- 1½ tbsp rosemary leaves, finely chopped
- 1 cup frozen peas, blanched in boiling water
- ⅓ cup Greek yoghurt
- 1 tbsp tahini
- ¼ cup fresh mint leaves, finely chopped
- ¼ tsp chilli flakes
Chargrilled lemon wedges, to serve
- Put the oil, 2 garlic cloves, half of the lemon zest and juice, rosemary, and lamb into a large snap lock bag. Season, then allow to marinate for 10 minutes.
- Meanwhile, in a small food processor place remaining garlic, lemon zest and juice, peas, yoghurt, tahini, mint, and chilli, if using. Season and blend until combined.
- Heat a chargrill pan or barbecue over medium-high heat and cook lamb for 3 to 4 minutes each side, or until cooked to your liking. Rest for 5 minutes.
Serve lamb with pea dip and lemon wedges.

Beef Stir Fry
Beef Stir Fry Sauce
- 1/4 cup Soy Sauce
- 1 1/2 cups Beef Stock or Water
- 2 tbsp Brown Sugar
- 3 tbsp Corn Flour
- 5 Garlic Cloves
- 3cm piece of Ginger
- Beef Stir Fry 700g ANGUS RUMP STEAK, thinly sliced
- 1 large Red Capsicum
- 200g Mushrooms, sliced
- 500g Broccoli, chopped
- 2 tbsp Oil for frying
- 1 tbsp Sesame Seeds for garnish
- Cut the vegetables & beef. In a small bowl, whisk together soy sauce, beef stock, brown sugar, cornflour, garlic & ginger. Set aside.
- Preheat large nonstick frypan on medium heat & add 1 tbsp of oil. Add half the beef, cook uncovered for 3-4 minutes per side or until browned & transfer to bowl. Repeat with remaining beef. Set aside.
- Return frypan to high heat & add mushroom. Cook for 3 minutes or until browned, transfer to a plate. Set aside.
- Return frypan to high heat, add remaining oil, capsicum & onions. Cook for 2-3 minutes stirring & transfer onto a plate. Set aside.
- Return frypan to medium heat, add broccoli, stir fry sauce & add to the frypan. Stir, let sauce come to boil, then cook for a few minutes until thickened.
- Return cooked beef, mushroom, onion & capsicum to the frypan.
- Stir gently, turn off heat
Garnish beef stir fry with sesame seeds.

Oven Baked Pork Ribs with BBQ Sauce
- 1.5kg AMERICAN PORK RIBS (Plain/ Marinated) ·Rub of choice available in store BBQ sauce
- 1 brown onion, finely chopped
- 400g can tin tomatoes
- 2 garlic cloves, crushed
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- Preheat oven to 160°C. If using plain ribs, pat ribs dry with paper towel. Season ribs generously with rub of your choice. See options available in store. Place ribs in a lined baking dish and cover with foil.
- Cook in oven for 1 hour.
- Remove foil. Cook for a further 1 hour.
- Meanwhile, to make the BBQ sauce, combine the onion, tomatoes, garlic, sugar, vinegar and Worcestershire sauce in a medium saucepan.
- Bring to the boil over medium heat. Reduce heat to low and simmer, uncovered, for 20 mins or until thickened. Set aside to cool slightly.
- Transfer onion mixture to a blender or food processor. Blend or process until smooth.
- Brush half the BBQ sauce over the cooked ribs and return to oven for 1 hour or until meat is tender.
Serve the ribs with the remaining BBQ sauce and salad.

Sticky BBQ Lamb Chops
- 8 BBQ LAMB CHOPS
- ½ cup hoisin sauce, plus extra for greens
- 1 tbsp brown sugar
- 1 tsp sesame oil, plus extra for greens
- 2 bunches choy sum, chopped
- 2 red capsicums, thinly sliced
- 1 bunch broccolini, chopped
- Steamed brown rice, to serve
- Pat lamb dry with paper towel and place on a plate. Combine hoisin sauce, sugar, and sesame oil in a bowl, add 1 tablespoon of warm water, and mix until you achieve a smooth consistency. Brush marinade onto lamb.
- Preheat a chargrill pan over high heat until very hot. To prevent sticking, lay a sheet of baking paper on the grill and then place the lamb chops on top. Cook in batches to prevent overcrowding. Grill the lamb for 4-5 minutes on each side until you see grill marks and lamb is cooked to medium. Rest for 5 minutes.
- Wash choy sum and toss with capsicum and broccolini in a hot frying pan or wok for 1 minute. Drizzle with a little sesame oil and hoisin sauce.
Serve lamb with vegetables and steamed brown rice.

Greek Lamb Salad
- 600g LAMB BACKSTRAPS
- 2 large cucumbers
- 4 medium tomatoes
- 1 red onion
- 1/2 cup parsley & mint leaves (combined)
- 1/2 small garlic clove
- 1/4 cup feta cheese
- 16 olives (black or green)
- 2 tsp dried oregano
- 8 slices sourdough bread
- Salt & pepper
DRESSING
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 tsp honey
- 1/2 garlic clove , minced
- 1 tsp salt & black pepper
- Combine the dressing ingredients & mix well
- Drizzle 1/4 cup of the dressing over the lamb backstraps, sprinkle with dried oregano, & add a pinch of salt and pepper. Then, use your hands to ensure an even coating.
- Heat BBQ (grill) or a heavy based pan on the stove over high heat.
- Remove lamb from marinade & place on BBQ (or pan) & grill each side for 1 to 1 1/2 minutes, or until cooked to your liking. Transfer lamb backstraps to a plate & loosely cover with foil & let rest.
- Cut the cucumber, tomato, and red onion into slices and then mix them together with the olives in a bowl.
- Toast bread, in the toaster or on the BBQ/grill. While warm, rub toast lightly with the cut side of the garlic. Drizzle with extra olive oil.
- Thinly slice the lamb & arrange it on top of the salad. Sprinkle crumbled feta & mint leaves over the lamb.
Drizzle with dressing & serve with bread.

Apricot Glazed Lamb Loin Chops
- 8–12 LAMB LOIN CHOPS
- ½ tsp sumac powder
- 1 tsp olive oil salt & pepper
- ¼ cup apricot jam
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 tsp dijon mustard
- 2 garlic cloves, crushed
COUS COUS SALAD
- 1 cup couscous
- 1¼ cups water
- Juice & zest from 2 oranges
- 2 tsp dijon mustard
- 2 tsp apple cider vinegar
- 2 tbsp olive oil
- 4 cups rocket leaves
- 2–3 stalks celery, sliced
- ½ cup toasted walnuts
- ½ cup fresh mint
- In saucepan bring water to boil & add couscous, cover & reduce heat to low. Simmer for 10 mins, then remove from heat, keep covered & rest a further 10 mins. Fluff couscous with fork & transfer to a bowl.
- Whisk together orange zest & juice, mustard, vinegar & olive oil. Season with salt & pepper. Add half the dressing to warm couscous & toss to combine.
- Drizzle lamb chops with olive oil & season with salt, pepper & sumac. In a bowl, whisk together apricot jam, honey, soy sauce, mustard & garlic.
- Preheat a large pan or BBQ, to medium-high. Add chops & cook for 3 mins until golden. Turn chops over, brush with glaze & cook a further 2–3 mins.
- Turn chops once more, brush with glaze, and immediately transfer to a plate. Cover with foil & rest for 5 mins.
- Add rocket, celery, walnuts, herbs, and remaining orange dressing to the bowl with the couscous, & mix well.
Serve chops with salad and enjoy!

Steak Protein Bowl
- 2x Porterhouse steaks
- 250g Cherry tomatoes
- 1x can of kidney beans
- 2 cups mixed leaf salad or spinach leaves
- 1/2 Can of corn
- 1/2 Red onion sliced
- 1 Avocado sliced
- 1 cup of Rice
Marinade:
- 1/4 cup soy sauce
- Pinch of salt & pepper
- 1 tsp minced ginger
- 1tsp minced garlic
- 1 tbs honey
- 1 lime
- 1 tsp of sesame oil
- Mix together marinade ingredients into a large medium bowl and add the beef to marinade and set aside in the fridge covered, for 30mins-1hour to marinate.
- Bring steaks to room temp for 10-20 minutes.
- Pat steaks dry with paper towel.
- Heat a heavy pan over high heat for several minutes, until the pan begins to smoke.
- Add 1 tbsp of oil to the pan.
- Carefully place steaks in hot pan & allow to sear (undisturbed) until crust forms. About 3-4 minutes. Turn steaks over & continue to cook until desired doneness.
- Once the steaks are done, reduce heat to low and set aside the steaks to rest.
- Add the remaining marinade to the pan juices and reduced for 2 minutes..
- While steaks are resting in a large bowl mix remaining ingredients.
- Plate protein bowl mix in a bowl and add sliced steak on top with marinade from pan.

Garlic Butter T-bone steaks
- 4 Angus T-Bone Steaks
- 1 1/2 tbsp olive oil
- Salt and Pepper
- 2 tbsp butter
- 2 cloves garlic minced
- 2 sprigs fresh thyme, finely chopped.
- 1/2 tsp fresh rosemary finely chopped.
- 2 bunch asparagus, trimmed
- 2 red onions, cut into 1cm rounds
- Bring T-bone steak to room temp for 20-30 minutes.
- Pat steaks dry with paper towel.
- Heat a heavy pan over high heat for several minutes, until the pan begins to smoke.
- Add 1 tbsp of oil to the pan & brush remaining oil on steaks. & generously season with salt & pepper.
- Carefully place steaks in hot pan & allow to sear (undisturbed) until crust forms. About 3-4 minutes.
- Turn steaks over & continue to cook until desired doneness:
- Once the steaks are almost done, reduce heat to low. Add butter, garlic & herbs to pan.
- Grasp the pan handle & tilt & swirl the pan to allow butter to melt.
- Use a spoon to drizzle & baste steaks until juicy on both sides (turn after 30 seconds) for about a minute.
- Transfer the steaks to plate, cover loosely with foil & let rest 5 minutes.
- Drizzle asparagus & onion with oil & cook in pre-heated pan for 2-3 minutes turning or until slightly charred.
Serve with steaks.

Creamy Chicken Bake
- 4 CHICKEN BREAST FILLETS
- 1 can (420g) condensed cream of mushroom soup
- 1 can (420g) condensed cream of chicken soup
- 1 cup sour cream
- 1 can mushrooms (stems and pieces), drained
- ½ cup water
- ½ tsp onion powder
- 1 tsp chives, chopped
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- Preheat oven to 180°C.
- Place the CHICKEN BREAST FILLETS on a lightly greased baking pan and sprinkle with salt and pepper.
- In a bowl, mix together the cream of mushroom soup, cream of chicken soup, sour cream, mushrooms, water, onion powder, and chives.
- Spoon mixture over chicken breasts on baking pan and sprinkle with paprika.
- Bake in the preheated oven for one hour or until chicken breasts are ready and cream mixture is lightly browned.
Enjoy with your favorite side dish.

Creamy Mushroom Sauce
- 2 tbsp unsalted butter
- 1/2 tbsp olive oil
- 300g mushrooms, sliced
- salt and pepper
- 2 garlic cloves, minced.
- 1/4 cup (65 ml) white wine, dry
- 1/2 cup (125 ml) chicken or vegetable stock
- 1 cup (250 ml) thickened cream
- 1/2 cup (30g) parmesan, finely grated
- 2 tsp fresh thyme leaves (or 1/4 – 1/2 tsp dried)
- Heat oil & melt butter in a pan over medium high heat. Add mushrooms & cook until golden brown. This takes about 4 to 5 minutes. No need to stir constantly.
- Just before they’re done, add the garlic & a pinch of salt and pepper. Cook until garlic is golden around 1 minute.
- Add white wine, this will sizzle. Stir, scraping the bottom of the pan, for 1 minute or until mostly evaporated.
- Add stock, cream & parmesan. Stir, then lower heat to medium so the sauce is simmering. Do not boil rapidly, cream may split.
- Stir occasionally & allow to simmer for 2-3 minutes until it thickens slightly. It is a rich sauce, not an excessively thick one.
- Stir through thyme, & season with salt and pepper to taste. Remove from stove.
Serve over Angus Scotch Fillet with vegetables on the side.

Lamb Loin Chops with Mint Sauce
- 8 Lamb Loin Chops.
- Salt and cracked pepper.
- 1 tbs of Oil of choice
MINT SAUCE
- 6 tbs Fresh Mint Leaves finely chopped.
- 1 ½ tsp of White Sugar.
- ¼ tsp of Salt.
- 1 ½ tablespoon of Boiling Hot water.
- ¼ cup of white Vinegar
Mint sauce can be stored in the fridge for a week in a sealed jar.
- Season Lamb Loin Chops all over with a good sprinkle of Salt & pepper. Rub oil over Lamb then put aside on a plate covered & allow to come to room temperature.
- Remove mint leaves from the stem. Wash leaves and pat dry in a clean tea towel.
- Finely chop the mint leaves & place in a small container or bowl.
- Add salt & sugar to mint leaves. Stir to combine.
- Boil water then add hot boiled water to mint leaves in bowl.
- Cover & allow to stand for 15 minutes to cool.
- Heat BBQ or pan on medium to high heat & cook Lamb Loin Chops for 3- 4 mins each side or to your liking. Set aside to rest on a plate for 5 minutes with loosely covered foil.
- Add vinegar to mint leaves mixture & stir well. Put aside mint sauce ready for serving.
Serve lamb loin chops with Steamed seasonal vegetables, mashed Potato or your choice of salad. Then add a generous drizzle of mint sauce

Chinese Pork Belly
- 1 kg boneless pork belly sliced
- 1 litre chicken stock
- 1 small piece of ginger – peeled & minced
- 3 cloves garlic – peeled & roughly chopped
- 1 tbsp rice wine
- 1 tbsp caster sugar
GLAZE
- 2 tbsp vegetable oil
- pinch of salt & pepper
- 1 small piece of ginger – peeled & minced
- 1 red chilli – finely chopped
- 2 tbsp honey
- 2 tbsp brown sugar
- 3 tbsp dark soy sauce
- 1 tsp lemon grass paste
- Add pork belly slices, stock, ginger, garlic, rice wine & sugar to a heavy-based pan.
- Bring to the boil, cover with lid & turn heat down and simmer for 2 hours.
- Turn off the heat, remove the pork from the pan and pat dry using paper towel.
- Chop the pork into bite sized chunks.
- In a small bowl, mix together 1 tbsp of oil, salt and pepper, ginger, chilli, honey, brown sugar, soy sauce and lemongrass paste.
- Add remaining oil to frying pan and heat over a medium-high heat.
- Add in pork, with a pinch of salt and pepper, and fry, turning regularly, until the pork starts to turn golden.
- Now pour the glaze over the pork and continue to cook for a couple of minutes, turning the pork often, until the pork looks dark and sticky.
- Remove from the heat and serve.
Top with a few spring onions and chopped chillies.

Lamb Souvlaki with Garlic Sauce
- 600g Lamb Backstrap
- 1 tsp of dried Oregano
- 1 tsp dried Thyme
- 1/2 tsp crushed garlic
- 1 tbs Lemon juice
- 2 tbs oil
- 1/2 tsp smoked paprika.
- Salt & Pepper
- 2 Lebanese cucumbers slices into thin rounds.
- 2-4 cups of washed mixed salad leaves.
- 1 Pkt of Souvlaki bread.
GARLIC SAUCE
- 1/2 cup of Greek yogurt.
- 1/2 cup of mayonnaise.
- 1 heaped tsp of crushed garlic
- Salt and pepper to taste
- In a small bowl combine oregano, thyme, garlic, lemon juice, oil, paprika, salt & pepper.
- Wisk with fork until well combined.
- Pour over lamb backstrap coating evenly. Set aside on a plate allowing back straps to come to room temperature.
- To make Garlic Sauce place Greek yogurt, mayonnaise, garlic, salt & pepper in a small bowl. Mix well. Set aside in the fridge ready for serving.
- Heat BBQ or Pan on high heat.
- Cook Lamb Backstraps for 2-3 mins per side or to your liking. Set aside on a plate to rest for 5 minutes with loosely covered foil.
- Heat Souvlaki bread on BBQ plate or pan 15-30 seconds each side. Set aside in a clean tea towel to keep warm & continue until all souvlaki bread is heated.
- Thinly Slice Lamb back strap & fill your warmed souvlaki bread with salad leaves, cucumber, sliced backstrap & a drizzle of garlic sauce.
Topping ideas – Tomatoes, red onion, mint leaves added to the salad, squeeze of lemon juice. Remove salad & add chargrilled sliced capsicum, eggplant, onion & zucchini.

Herb Crusted Girello Roast Beef
- 1- 2kg Black Market Girello Roast Beef
- 2 tbs oil of choice
- Salt & pepper.
HERB CRUST
- 1/2 cup finely chopped flat leaf parsley leaves.
- 3 tbs finely chopped oregano leaves.
- 3 tbs finely chopped thyme leaves.
- 3 tbs finely chopped rosemary.
- 3 tsps fresh minced garlic.
- 4 tbs Dijon mustard or mustard of choice.
- Bring Girello Roast Beef to room temperature.
- Preheat oven to 160 degrees fan forced.
- Prepare herb crust by mixing all herbs, garlic & mustard in a small bowl. Mix to make a paste and set aside for later.
- Coat Girello with oil then sprinkle salt & pepper over beef.
- Heat oven proof frypan or dish on stovetop on high heat.
- Seal all sides of Girello for about 2 mins each side or until browned.
- Take pan off heat.
- Smear all the prepared herb crust paste over the Girello. Coating the beef evenly.
- Cook in preheated oven to your liking. For best results 45 minutes per kg is the recommended guide.
- Remove from oven and allow beef to rest for 15 minutes, then carve.
Serve with your choice of salad or roasted seasonal vegetables.

Angus Rump Steak Fajitas
- 600g Angus Rump Steak.
MARINADE
- 60ml fresh orange juice.
- 30ml fresh lime juice.
- 2 tsp minced garlic.
- 1/2 tsp cumin powder.
- 1/2 tsp coriander powder.
- 1/2 tsp onion powder.
- 1 tsp smoked paprika.
- Salt and pepper to taste.
FAJITA MIX
- 1 tbsp oil.
- 1 sliced red capsicum.
- 1 sliced green capsicum.
- 1 sliced red onion.
- Salt and pepper to taste
- Combine marinade ingredients then coat Angus Rump Steak well with marinade. Cover and set aside in fridge for minimum 15mins (This can be done the night before)
- Bring steak to room temperature.
- Take out of marinade, and pat slightly with paper towel.Drizzle steak with oil.
- Heat the BBQ or Frying pan on high heat. Cook Angus Rump Steak to your liking.
- Remove Rump Steak and place on a plate to rest.
- Put pan on high heat with oil add onions, and capsicum then season with salt & pepper and cook until soft. Remove off heat.
- Slice Rump Steak against the grain thinly, then mix steak with Capsicum and onions.
Serve with warmed Tortillas.
Topping ideas- Salsa, diced tomato, Greek yogurt, sliced avocado or guacamole.

Angus Rib Eye with Chimichurri Sauce
- Angus Rib Eye Steaks
CHIMICHURRI SAUCE
- 1 cup parsley leaves , packed well.
- 1 tbsp oregano leaves , packed well.
- 4 minced garlic cloves2 tsp red pepper flakes or 1 whole long red chilli deseeded (optional).
- 1/4 cup red wine vinegar.
- Cracked Black pepper.
- 1/2 tsp salt of your choice.
- 1/2 cup extra virgin olive oil.
- Sauce can be easily prepared the day before or before cooking steak.
- Place all ingredients except oil in food processor blend until parsley is finely chopped.
- Alternatively chop parsley by hand.
- Put chopped ingredients into a small bowl.
- Add oil, gently stir. Set aside for half an hour before use or prepare the night before.
Angus Rib Eye Steak
- Bring steak to room temperature.
- Season and cook to your liking.
- Rest for at least 5 minutes before slicing and serve with the prepared chimichurri sauce.

Hot Honey Glazed Lamb Chops
- 8 Lamb loin chops
Seasoning:
- 1 tsp salt & pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp 5 spice
Marinade:
- 1 cup honey
- 1/2 cup balsamic vinegar
- 1/2 cup chicken stock
- 1 & 1/2 tbs olive oil
- 1 tbs minced garlic
- 1 tbs minced ginger
- 1 tsp dried thyme
- 1 tbs dried parsley
- 1/4 tsp chilli powder
- 1/2 tsp sweet paprika
Slurry:
(1 tbs corn starch, 2 tbs water)
- In large bowl mix lamb chops and seasoning ingredients let sit for 10 mins.
- Meanwhile in a medium bowl add the marinade ingredients and mix well to combine.
- Heat a large pan at medium temp; add the oil and cook loin chops for 2-3 minutes per side or until desired doneness .
- Once chops are cooked let them rest on a plate while marinade is prepared.
- Turn pan down to low.
- Add marinade and simmer for 2-3 minutes and add the corn starch slurry to thicken.
- Add chops back to pan spoon glaze over the chops and serve.
Enjoy with a cozy Autumnal side.

Pulled Beef Burger
- 5 pieces of Osso Bucco
- 1 Large onion
- 2 Garlic cloves
- 3 Thyme sprigs
- 3 tsp Smokey paprika
- 2 tsp Mustard powder
- 1 tbs Worcestershire sauce
- 500ml Beef stock
- 1 tbs olive oil
- 1/2 cup passata
- 1/2 cup flour
- 1 tsp salt & pepper
Slurry:
(1 tbs corn starch, 2 tbs water)
- Pat Osso Bucco dry and let get to room temp for 10 mins.
- Meanwhile slice onions and dice garlic. mix salt, pepper and flour. Heat pan to medium heat with oil.
- In a large bowl or zip lock bag & toss Osso Bucco in seasoned flour.
- Sear both sides of the beef until browned set aside, turn down heat to low and add onions and garlic, sweat for 1-3 minutes.
- Add remainder of the ingredients to slow cooker, mix well & add Osso Bucco.
- Place lid on Slow cooker. Cook on low for 8 hours or on high for 4-5 hours.
- Once cooked take out beef & scoop marrow from bones into the cooking liquid and then stir.
- Add corn starch slurry to thicken.
Serve on a toasted bun with a creamy coleslaw and a cozy side of your choice.

One Pan Beef & Maple Potatoes
- 2 ANGUS PORTERHOUSE
- 1/4 cup olive oil
- 1 brown onion, finely chopped
- 500g sweet potato or potato
- 1 tbs ground coriander
- 400g can black beans, rinsed, drained
- 1/4 cup maple syrup
- 1 long green chilli
- Heat half the oil in a large frying pan over high heat. Cook steaks for 2-3 minutes each side or until cooked to your liking.
- Meanwhile dice potato & rinse black beans.
- Transfer the steak to a plate and set aside to rest.
- Heat the remaining oil in the pan over high heat.
- Add the onion, sweet potato and ground coriander. Cook, stirring occasionally, for 8 minutes or until the sweet potato is softened.
- Add the beans, maple syrup and half the chilli, stirring occasionally, for 5 minutes or until heated through.
Serve ANGUS PORTERHOUSE sliced on top of potato mixture.

Herb Crusted Ribeye
- 2 Ribeye steaks
- 2 cups of panko crumbs
- 1/4 cup sundried tomatoes
- 1/2 cup parsley chopped
- 2 tbs garlic roughly chopped
- 4 tbs Dijon mustard
- 1/2 cup of fine or grated parmesan cheese
- 1 tbs corn starch
- 1 tbs olive oil
- Bring steaks to room temp for 10-20 minutes. Pat dry & season with salt and pepper.
- Finely chop the sundried tomato, roughly chop garlic and parsley. Finely grate parmesan cheese.
- Mix together into a large bowl; parmesan cheese, corn starch.
- Once mixed add the; garlic, sundried tomato, 3 tbs of mustard and parsley.
- Brush meat with remainder of the mustard.
- Sprinkle crumb mixture on both sides of the steaks, lightly drizzle olive oil on top.
- Bake in a pre-heated oven for 30-35 mins on 180°C or until crust in golden and meat is cooked to your desired doneness.
Enjoy with a cozy Autumnal side.

Smokey Porterhouse & Polenta
- 2 Porterhouse Steaks
- 2 tsp pepper
- 2 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp liquid smoke
- 1 cup polenta
- 4½ cups chicken stock
- 3 tablespoons olive oil
- ½ teaspoon salt & pepper
- Allow your steak to rest at room temperature for 15 minutes. Season with salt, pepper, paprika, onion powder, garlic powder & liquid smoke.
- Meanwhile heat a fry pan over medium-high heat for 3 minutes.
- Sear steaks & cook to desired liking (3–6 minutes on each side). Refer to steak cooking guide.
- In a medium pot, bring 3 cups of chicken stock to a high simmer. Slowly whisk in the polenta. Add 1 more cup of stock & simmer for 15 minutes, stirring frequently. If your polenta is very thick, whisk in the remaining ½ cup of stock. The polenta should be creamy.
- Turn off the heat and whisk in the olive oil, salt & pepper. Cover and let stand for 5 minutes. Season to taste and serve hot with seasonal greens.

Spiced Winter Stew
- 1kg Rump Steak
- 1 Large onion
- 2 Garlic cloves
- 3 Carrots
- 1 Cup peas
- 1 Capsicum
- 2 tsp Cumin
- 1 tsp Cayenne pepper
- 1 tbs Worcestershire sauce
- 500ml Beef stock
- 1 tbs olive oil
- 400g Tinned tomatoes
- 1/2 cup flour
- 2 Bay leaves
- 1 tsp salt & pepper
- Pat Rump Steak dry and let get to room temp for 10 mins.
- Meanwhile peel & dice carrots, dice onion, crush garlic & dice capsicum.
- Mix salt, pepper and flour.
- Once at room temperature, dice the steak into chunks
- Heat pan to medium heat with oil.
- In a large bowl or zip lock bag, toss Rump in seasoned flour.
- Sear the beef until browned set aside, turn down heat to low and add onions, garlic, sweat for 1-3 minutes.
- Add remainder of the veggies plus spices and cook for another 2 min until fragrant.
- Place all ingredients into slow cooker put the lid on Slow cooker. Cook on low for 8 hours or on high for 6 hours.
- Add corn starch slurry to thicken
Serve over a bed of mash with some crusty bread.

Beef & Red Wine Pie
- 900g ANGUS GRAVY BEEF, diced
- 450g Bacon, diced
- 30g Butter
- 1 tbsp Oil
- 2 Garlic Cloves, crushed
- 450g Onions, sliced
- 600g Mushrooms, chopped
- 600g Carrots, chopped
- 2 tbsp Flour
- 1 cup Red Wine
- 2 cups Beef Stock
- 2 tbsp Tomato Puree
- 2 Bay Leaves
- 3 Thyme Sprigs
- Puff pastry
- 1 egg
Slurry:
(1 tbs corn starch, 2 tbs water)
- Fry bacon with butter and oil in large fry pan until browned.
- Add onions & garlic to the pan with the bacon & continue to cook until onion is translucent.
- Transfer bacon & onion mix to slow cooker.
- Coat ANGUS GRAVY BEEF in flour & using the same pan, fry until lightly browned.
- Transfer beef to slow cooker & pour in wine, stock, tomato puree, slurry to thicken & stir
- Add bay leaves, thyme, carrots & mushrooms. & stir to combine
- Cover & cook on high for 4 hours or until beef is tender.
- Once beef is cooked add to individual pie tins and place your pastry on top of the tin with a slit in the middle. Brush with egg wash & place in a preheated oven at 180° until pastry is golden brown.
Serve with chips or mash & greens

Scotch Fillet with Lemon Herb Sauce
- 4 pieces ANGUS SCOTCH FILLET
- 1/4 cup olive oil
- 3/4 cup extra virgin olive oil
- 1 cup parsley
- 3/4 cup basil,
- 1/2 cup chives
- 2 sprigs rosemary
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Take ANGUS SCOTCH FILLET from fridge and bring to room temp for 10-15 minutes. Pat steaks dry with paper towel.
- Add salt & pepper with a drizzle of oil onto the steaks.
- Heat a heavy pan over high heat.
- Sear steaks to desired liking (3-4 minutes on each side). refer to steak cooking guide.
- Set steaks aside & allow to rest for 5 minutes
- Add remainder of the sauce ingredients to a blender or food processor and mix for 1 minute stir and serve with your delicious steak.
Serve with potato wedges and slaw.

Tandoori Lamb Chops
- 8 Lamb Loin Chops
- 3/4 cup Greek yogurt
- 1/4 cup heavy cream
- 3 tbs lemon juice
- 1 tsp minced ginger
- 2 tsp minced garlic
- 1 tbs vinegar
- 1 tbs garam masala
- 1 tbs cumin
- 1 tbs paprika
- 1/2 tsp cayenne
- 1/4 tsp nutmeg
- 2 tablespoons vegetable oil
- 3 tablespoons melted butter
- Salt & pepper to taste
- In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, vinegar, garam masala, cumin, paprika, cayenne, nutmeg.
- Add the lamb chops to the marinade and turn to coat, then cover and refrigerate for 20 mins.
- Add the oil to the marinade and toss with the lamb chops.
- Remove the chops from the marinade and sit at room temperature for 10- 15 minutes.
- Season lamb with salt & pepper and grill over moderately high heat for 8 minutes until well browned.
Serve with rice and some steamed greens

Sicilian Osso Bucco
- 900g ANGUS GRAVY BEEF, diced
- 450g Bacon, diced
- 30g Butter
- 1 tbsp Oil
- 2 Garlic Cloves, crushed
- 450g Onions, sliced
- 600g Mushrooms, chopped
- 600g Carrots, chopped
- 2 tbsp Flour
- 1 cup Red Wine
- 2 cups Beef Stock
- 2 tbsp Tomato Puree
- 2 Bay Leaves
- 3 Thyme Sprigs
- Puff pastry
- 1 egg
Slurry:
(1 tbs corn starch, 2 tbs water)
- Preheat oven to 160C. Heat half the oil in a large fry pan over medium heat. Add onions, carrots, celery, garlic & olives to pan. Cook, stirring occasionally for 8 minutes or until softened. Remove from fry pan & set aside.
- Season flour with salt & pepper & coat ANGUS OSSO BUCCO in flour mix, shaking off excess.
- Heat remaining oil in fry pan over medium-high heat. Add meat & cook for 2-3 minutes each side or until well browned. Transfer meat to a large ovenproof dish & spoon vegetables over meat.
- Increase pan heat to high & add the wine. Boil for 2 minutes, scraping sides of the pan. Stir in tomatoes & stock & bring to boil. Pour over the meat in dish making sure the meat is covered by the liquid.
- Cover with lid or foil & cook for 4 to 6 hours or until meat is tender and sauce thickens.
Serve with creamy mashed potato.

Steak Frites
- 2 ANGUS SCOTCH FILLET steaks
- Salt & pepper for seasoning
- 1 tbs Butter
FRITES
- 4 large all rounder potatoes
- 1/2 cup Peanut or Neutral Oil
- Allow your steak to rest at room temperature for 15 minutes.
- Peel your potatoes and slice them to your desired thickness for chips. Add your cut potatoes to a large bowl filled with ice water and let sit for 10 minutes. Drain & pat dry.
- Fill your pot with 2-inches of oil and heat to 150°C.
- Cook your potatoes for 3-4 minutes and use a slotted spoon to place the fries on a paper towel lined baking tray. Increase your oil temperature to 180°C.
- Pat your steak dry with a paper towel, heat your pan over high heat until you see smoke, & add your oil.
- Generously season your ANGUS SCOTCH FILLET steaks with salt & pepper then place in the pan & cook to desired liking (5-8 minutes on each side). Refer to steak cooking guide.
- Baste steaks in butter & allow to rest for 10 min.
- Put your fries back in the 180°C oil for 5 minutes or until golden and crisp. Remove and season with sea salt.
Slice steak against the grain & serve your homemade steak frites with a delicious garlic aioli.

Texan T-Bone
- 2 Angus T-Bone steaks
- 1/4 cup pickled Jalapeños
- 2 tsp ground paprika
- 1 tsp mustard powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 1 tsp brown sugar
- 1/2 tsp ground cinnamon
- 1 teaspoon lemon pepper
- Take Angus T-Bone steak from fridge and sit at temp for 10-15 minutes. Pat steaks dry with paper towel.
- Combine paprika, mustard powder, salt, garlic powder, onion powder, thyme, cumin, oregano, pepper, sugar, cinnamon & lemon pepper in a bowl. Sprinkle spice mix over the T-bone steaks.
- Heat a heavy pan over high heat for 3 minutes.
- Sear steaks & cook to desired liking (5-8 minutes on each side). Refer to steak cooking guide.
- Set aside steaks & allow to rest for 5 minutes
- Slice steak and add Jalapeños onto steak and plate.
Serve any side of choice, or try creamy mashed potato or onion rings.

Korean BBQ Steak
- 2 ANGUS PORTERHOUSE steaks
- 800g baby potatoes
- 1 lemon
- 2 garlic cloves
- 4 carrots
- 1 spring onion
- 1/4 cup soy sauce
- 1 1/2 tsp grated ginger
- 1 tbs brown sugar
- 1 tsp sesame seeds
- 2 tbs sesame oil
- Grate ginger & garlic, slice spring onion and set aside.
- Cut carrots into batons and place in a medium saucepan with potatoes. Cover with cold salted water & bring to a boil.
- Reduce heat to medium and let cook until tender 12-15 mins & then drain.
- In a large bowl combine sesame seeds, brown sugar, grated ginger, garlic, sesame oil & soy sauce. mix to combine.
- Take out steak, cut against the grain into 1 cm slices add to marinade mixture & let sit in the fridge for 30 mins.
- To a lined baking tray add the potatoes & carrots squash potatoes with a spatula & drizzle with olive oil & season with salt and pepper to taste. Bake at 180°C for 20-25 mins.
- Meanwhile remove steak from marinade & reserve extra liquid. Heat a fry pan to a medium heat & add beef strips in batches to ensure caramelisation from the marinade. Once cooked, reduce pan to low & add remainder of marinade & let simmer for 3 mins.
Serve over rice smothered with remaining marinade.

Sticky Baked Lamb Chops
- 1.2 kg Lamb Loin Chops
- 2 Tablespoons brown sugar
- 2 Tablespoons soy sauce
- 1/2 cup tomato sauce
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 2 Tablespoons vinegar
- Start by putting the chops in a large baking dish.
- Mix all the remaining ingredients together in a small bowl or jug.
- Pour the marinade over the chops, chill in the fridge for 20 mins, turning the chops over after 10 mins.
- Heat your oven to 160°C.
- Cover the baking dish with foil and bake in the oven for 45 minutes.
- Remove the foil from the baking dish, increase the temperature to 200°C. Turn the chops over to baste. Return the chops to the oven and bake for a further 10 minutes.
Serve the lamb chops with mashed potatoes or cauliflower purée.

Shredded Beef Burger
- 5 pieces of Osso Bucco
- 1 Large onion
- 2 Garlic cloves
- 3 Thyme sprigs
- 3 tsp Smokey paprika
- 2 tsp Mustard powder
- 1 tbs Worcestershire sauce
- 500ml Beef stock
- 1 tbs olive oil
- 1/2 cup passata
- 1/2 cup flour
- 1 tsp salt & pepper
Slurry:
(1 tbs corn starch, 2 tbs water)
- Pat Osso Bucco dry and allow to sit at room temp for 10 mins.
- Meanwhile slice onions and dice garlic.
- Mix salt, pepper and flour.
- Heat pan to medium heat with oil.
- In a large bowl or zip lock bag toss Osso Bucco in seasoned flour.
- Sear both sides of the beef until browned set aside, turn down heat to low and add onions and garlic, sweat for 1-3 minutes.
- Add remainder of the ingredients to slow cooker, mix well & add Osso Bucco.
- Place lid on Slow cooker. Cook on low for 8 hours or on high for 4-5 hours.
- Once cooked take out beef & scoop marrow from bones into the cooking liquid and then stir.
Add corn starch slurry to thicken and serve on a toasted bun with a creamy coleslaw and a cozy side of your choice.

Date Night Wagyu Rump
- 1 Wagyu Rump Steak
- 2 sweet potatoes
- 1 ½ tbsp olive oil
- 1 red onion
- 1 tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp Sweet Paprika
- 1 avocado
- Juice of ½ a lemon
- 1 punnet cherry tomatoes
- 80g feta cheese
- 2 Spring onions
- Preheat an oven to 180°C. Cut sweet potatoes into wedges or desired chip size, slice the onion and spring onion and halve the cherry tomatoes. Drizzle the sweet potato with olive oil.
- Cook the potatoes for 15 to 25 minutes, turning halfway, or until just tender.
- Meanwhile, heat oil in a large non-stick fry pan over medium-high heat. Cook the onions for 2 to 3 minutes until softened.
- Add the Wagyu Rump, cumin, garlic powder, and chilli powder. Cook for 10-15 minutes, stirring veggies occasionally, and cook until beef is browned and cooked to your desired likeness.
- In a bowl, mash avocado with lemon juice and season with salt and pepper to taste.
- To serve, place sweet potatoes on a plate. Top with the sliced Wagyu Rump steak and add, avocado and tomato. Sprinkle with feta and spring onions.

Smoky Angus Ribeye & Polenta
- 2 Angus Ribeye Steaks
- 2 tsp pepper
- 2 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp liquid smoke
- 1 cup polenta
- 4½ cups chicken stock
- 3 tablespoons olive oil
- ½ teaspoon salt & pepper
- Preheat oven to 160°C. Allow your steak to rest at room temperature for 15 minutes. Season with salt, pepper, paprika, onion powder, garlic powder & liquid smoke.
- Meanwhile heat a fry pan over medium-high heat for 3 minutes.
- Sear steaks & cook to desired liking (5-8 minutes on each side). Refer to steak cooking guide. Finish steak in the oven for 10-15 minutes .
- In a medium pot, bring 3 cups of chicken stock to a high simmer. Slowly whisk in the polenta. Add 1 more cup of stock & simmer for 15 minutes, stirring frequently.
- If your polenta is very thick, whisk in the remaining ½ cup of stock. The polenta should be creamy.
- Turn off the heat and whisk in the olive oil, salt & pepper. Cover and let stand for 5 minutes. Season to taste and serve hot.

Marinated Ribeye & Garlic sauteed Spinach
- 2 Angus Ribeye Steaks
Marinade
- 1 tsp Dijon mustard
- 1/2 tsp minced garlic
- 1/2 tsp onion powder
- 1 tbs soy sauce
- 1 tbs Worcestershire sauce
- 1 tbs balsamic vinegar
Sauteed Spinach
- 2 cups of spinach
- 1 tbs butter
- 1 tsp minced garlic
- Pre heat oven to 160°C.
- In a shallow dish mix together marinade ingredients once mixed together place steaks in dish, cover & refrigerate for 20-40 mins.
- Take steaks out of fridge and pat dry with paper towel, allow your steak to rest at room temperature for 5 minutes.
- Sear steaks & cook to desired liking on a medium to high heat (5-8 minutes on each side). Refer to steak cooking guide. Finish steak in the oven for 10 minutes.
- Meanwhile in a small pot or saucepan add the butter garlic & spinach. Allow to reduce and sweat for 5 mins.
- Turn off the heat & plate both the sauteed spinach & the Angus Ribeye steaks. Serve with roasted spring veggies or a cosy side.

CARNE ASADA RUMP TACOS
- 2 Angus Rump Steaks
- ½ cup parsley, finely chopped
- 1/4 cup sliced spring onions
- 1/4 cup olive oil
- 1/3 cup orange juice
- 1 tsp orange zest
- 2 tbs lime juice
- 1 tsp lime zest
- 1 tbs soy sauce
- 1 tbs minced garlic
- 1 tbs minced jalapeno
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp chili powder
- Tortillas
- In a shallow dish or medium bowl, mix together finely chopped parsley, spring onion, olive oil, orange juice, orange zest, lime juice, lime zest, soy sauce, garlic, jalapeno, cumin, salt, pepper & chili powder.
- Once mixed together place Angus Rump steaks in dish, cover & refrigerate for 20 mins.
- Take steaks out of fridge & pat dry with paper towel, allow your steak to rest at room temperature for 5 minutes.
- Sear steaks & cook to desired liking on a medium to high heat (4-6 minutes on each side). Refer to steak cooking guide.
- Once steaks have finished cooking take off the heat and allow them to rest for 10 minutes.
- Slice meat against the grain & serve with tortillas plus sides of your choice.

ANGUS T-Bone with Sticky Sweet Glaze
2 Angus Ribeye Steaks
- 2 tsp pepper
- 2 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp liquid smoke
- 1 cup polenta
- 4½ cups chicken stock
- 3 tablespoons olive oil
- ½ teaspoon salt & pepper
- Pre heat oven to 180°C. Take steaks out of fridge & pat dry with paper towel, allow your steak to rest at room temperature for 5 minutes.
- Cut vegetables into bite sized pieces put in a bowl and toss with oil, sweet paprika, onion powder & garlic powder. Add to preheated oven & bake for 30 mins.
- In a small saucepan over medium heat, add the sesame oil, garlic, and ginger and cook for about 30 seconds or until it becomes slightly brown.
- Add the rest of the ingredients and stir until it’s combined. Continue to cook for about 8-10 minutes or until the sauce has reduced by about half. Let sit for 5 minutes to cool & thicken.
- Sear steaks & cook to desired liking on a medium to high heat (5-8 minutes on each side). Refer to steak cooking guide.
- To serve, plate veggies with T-Bone steak & drizzle glaze.

Porterhouse with Bourbon Garlic Sauce
- 2 Angus Porterhouse Steaks
- 4 garlic cloves
- 1/4 cup bourbon
- 1/2 cup chicken stock
- 1/4 cup cream
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 tbs oil
- 1 tbs cold butter
- Allow your steak to rest at room temperature for 15 minutes. Season with salt & pepper.
- Meanwhile heat a fry pan over medium-high heat for 3 minutes. Drizzle steaks with oil.
- Sear steaks & cook to desired liking (3-6 minutes on each side). Refer to steak cooking guide. Take steaks out of the pan and rest for 10 minutes.
- In same pan over medium heat, cook chopped garlic & remaining 1/2 tbs oil & add 1 tablespoon butter, stirring, until fragrant 30 seconds to 1 minute. Add bourbon & cook, stirring and scraping up any browned bits from bottom of pan, until liquid is reduced by half, 1 to 2 minutes.
- Add stock, cream & continue to cook, stirring frequently, until reduced and sauce coats the back of a spoon 5 to 8 minutes.
- To plate the steak, slice against the grain & add sauce over the top. Serve with fresh spring sides.

SPRING LAMB CACCIATORE
- 8 lamb loin chops
- 1 onion
- 1 tsp dried rosemary
- 2 bay leaves
- 3 garlic cloves
- 250g mushrooms
- 2 red capsicum
- 1/3 cup tomato paste
- 3/4 cup dry red wine
- 2 cups chicken stock
- 400g can crushed tomato
- 16 pitted kalamata olives
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp chili powder
- Tortillas
- Allow your chops to get to room temperature. Season chops with salt and pepper.
- Meanwhile prep your vegetables by, halving & thinly slicing your onion, mince your garlic, slice your mushrooms, capsicum & halve your olives.
- Heat your pan to medium & add your seasoned chops. Cook for 3 minutes each side to develop colour. Take out to rest on a plate & turn down your pan heat to low.
- To the same pan add your onions, garlic, rosemary, oregano & bay leaves cook until fragrant 1-3 minutes.
- Turn the heat back up to high. Add the mushroom and capsicum. Stir until softened – about 5 minutes (the mushrooms will go watery then the water will evaporate). Add the tomato paste and cook for 2 minutes.
- Add the wine. Stir, bring to simmer then allow to reduce by around 75%. Add the stock, canned tomato, salt and pepper. Stir, bring to a simmer.
- Place the Lamb into the sauce including any liquid from the resting lamb. When the liquid returns to a simmer, cover, reduce the heat to medium & simmer for 15-20 minutes. Remove lid, add olives, simmer for a further 5 minutes (no lid). This will reduce and thicken the sauce.
- Plate with a fresh spring side or a cozy favourite & enjoy.

SCOTCH FILLET WITH HORSERADISH SAUCE
- 2 ANGUS SCOTCH FILLETS
- ½ cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon mayonnaise
- 1 tablespoon finely chopped chives
- 1 teaspoon Dijon Mustard
- ¼ teaspoon salt
- 1 pinch freshly ground black pepper
- Allow your steak to rest at room temperature for 15 minutes. Season with salt & pepper.
- Meanwhile heat a fry pan over medium-high heat for 3 minutes. Drizzle steaks with oil.
- Sear steaks & cook to desired liking (3-6 minutes on each side). Refer to steak cooking guide. Take steaks out of the pan and rest for 10 minutes.
- Meanwhile in a small mixing bowl, stir together the sour cream, horseradish, mayonnaise, chives, Dijon mustard, salt, and pepper.
- Serve Steaks with the Horseradish sauce, delicious spring salad & enjoy.

PARMESAN CHEESE STEAK BITES
- 1kg Angus Rump Steak.
- 4 tbs Unsalted butter.
- 4 Garlic cloves minced.
- 1 tbs Oil.
- 1/2 tsp Salt.
- 1/2 tsp Cracked Black Pepper.
- 1 tsp Worcestershire Sauce
- 1/4 cup grated Parmesan
stock
- 1/4 cup cream
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 tbs oil
- 1 tbs cold butter
- Allow steak to rest at room temperature for 10 minutes.
- Cut steak into cubes & marinate the steak bites with 1 tbs of oil, salt & black pepper. Set aside ready to cook.
- Heat large cast iron pan or fry pan on high heat.
- In hot pan add 1/2 the butter with a drizzle of olive oil, as soon it is melted add 1/2 the garlic & 1/2 the prepared steak. Ensure all steak is spread out over the hot pan in one layer.
- Let the steak sit in the pan for 2 minutes without moving it to gain a good sear. Turn over steak bites. Cook for another 3-4 minutes in total . Remove steak from pan and set aside.
- Repeat the process with the reaming steak, once the second batch has been cooked add the cooked steak to the pan, add the Worcestershire sauce & the grated parmesan. Cook for a further 30 seconds – 1 minute.
- Remove from heat, serve with mash potato & steamed seasonal vegetables.

THAI BEEF SALAD
- 3 Meltique Porterhouse Steak.
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1 cucumber
- 2 baby cos lettuce
- 1 tomato
- 1 red onion
- 1/2 cup of mint leaves
Salad Dressing
- 2 tsp raw sticky rice
- 1 tbsp tamarind concentrate
- 3 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 tbsp chilli flakes
- 1 small shallot
- 2 tsp finely chopped coriander
- Prepare veggies for salad and leave off to the side. Combine the oyster sauce, fish sauce and brown sugar. Pour the mixture over the steaks & massage the marinade all over the steaks. Allow to marinate 15 minutes while you prepare the remaining ingredients.
- For the spicy dressing, toast the rice in a dry frying pan over high heat until golden brown and fragrant. Use a mortar and pestle or a spice grinder to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, lime juice, sugar, chilli flakes and toasted rice powder.
- Mix until well combined. Then stir through the thinly sliced shallot & coriander. Transfer to a small serving bowl and set aside until ready to serve.
- Meanwhile heat a fry pan over medium-high heat for 3 minutes. Drizzle steaks with oil. Sear steaks & cook to desired liking (3-6 minutes on each side). Refer to steak cooking guide.
- Slice Steak on an angle add on top of Salad serve & enjoy this spring favourite.

DATE NIGHT PERI PERI STEAK
- 1 Angus Ribeye Steak
- 1 tsp salt & pepper
- 1/2 brown onion
- 1 red capsicum
- 3tbs lemon juice
- 5 basil leaves
- 3 cloves of garlic
- 1/4 cup extra virgin olive oil
- 1.5 tbsp Peri Peri spice mix
- 1 jalapeño
- Preheat oven to 180°C. Allow your steak to rest at room temperature for 15 minutes. Season with salt & pepper.
- Heat a fry pan over medium-high heat for 3 minutes. Drizzle steaks with oil.
- Sear steaks & cook to desired liking on a medium to high heat (5-8 minutes on each side). Refer to steak cooking guide. Finish steak in the oven for 10 minutes.
- Prepare veggies by halving and deseeding the capsicum & jalapeno, chop into a medium dice along with the onion.
- To a Blender add the: jalapeno, onion, lemon juice, garlic, basil, olive oil & spice mix. Blend for 3-5 minutes until smooth.
- Slice steak and serve with delicious Peri Peri sauce & a fresh spring side.

CITRUS HONEY GLAZED VEGETABLES WITH STEAK
- 2 Angus Porterhouse Steak
- 1 tsp salt & pepper
- 1 brown onion
- 4 potatoes
- 3 carrots
- 1 parsnip
- 2 cloves of garlic
- 2 tbs olive oil
- 1/3 cup honey
- 2 tbs orange juice
- 2 tsp TBC Chicken rub
- Preheat oven to 180°C. Allow your steak to rest at room temperature for 15 minutes. Season with salt & pepper.
- To prepare glaze, combine honey, orange juice, oil & TBC Chicken rub into a bowl and mix well until combined.
- Cut vegetables into 1 inch cubes (excluding the garlic cloves which are left whole) placing into the glaze mixture & mix. Place onto a tray and in the oven for 30-45 mins.
- Meanwhile heat a fry pan over medium-high heat for 3 minutes. Drizzle steaks with oil.
- Sear steaks & cook to desired liking (3-6 minutes on each side). Refer to steak cooking guide. Take steaks out of the pan and rest for 10 minutes.
- Serve up the Citrus Honey Vegetables with the Angus Porterhouse steak & enjoy!

HONEY CHIPOTLE LAMB CHOPS
- 8 Lamb Loin Chops
- 2 garlic cloves
- 1tbs honey
- 1 red onion
- 1 small yellow capsicum
- 1 small red capsicum
- 2 tbs TBC Chipotle Rub
- 1/2 cup chicken stock
- In a large bowl, whisk the: oil, honey, TBC chipotle rub, sliced red onion, garlic & sliced capsicum.
- Add the lamb chops to the marinade and turn to coat, cover & refrigerate for 20 mins.
- Remove the chops from the marinade and let get to room temperature for 10- 15 minutes.
- Salt and pepper lamb, grill over moderately high heat for 8 minutes until well browned.
- Once chops are done take out and rest on a plate for 5-10 minutes. Lower pan temperature & add chicken stock & any remaining marinade to deglaze the pan. Simmer for 3 minutes & spoon over chops.
- Serve with rice or a fresh crunchy side salad.

Tex-Mex Potato Salad with Angus Rump
- 2 Angus rump steaks
- 2/3 cup mayonnaise
- 1/4 cup red wine vinegar
- 1 tsp garlic powder
- 1kg baby potatoes, boiled
- 4 slices streaky bacon
- 2 tbs pickled jalapeños
- 2 cups shredded cheese
- To make dressing: in a medium bowl, combine mayonnaise, vinegar & garlic powder, season with salt and pepper & whisk to combine.
- In a large bowl, combine boiled new potatoes potatoes, chopped streaky bacon, jalapeños, and cheese. Add dressing and stir to combine.
- Meanwhile heat a fry pan over medium-high heat for 3 minutes. Drizzle steaks with oil, salt & pepper (or TBC brisket rub).
- Sear steaks & cook to desired liking (3-6 minutes on each side). Refer to steak cooking guide. Take steaks out of the pan and rest for 10 minutes.
- Plate & serve sliced Angus Rump & creamy potato salad.

WAGYU SCOTCH with shallot & red wine reduction
- 2 Wagyu Scotch Fillet Steaks
- 250g shallots
- 4 tbs olive oil
- 1 garlic clove
- 1/2 tsp rosemary
- 5 tbs Balsamic Vinegar
- 400ml red wine
- 400 ml beef stock
- Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 mins until softened, stirring often.
- Season with ground black pepper & add 1 lightly crushed garlic clove & rosemary.
- Continue cooking for 3 mins, stirring often to prevent the shallots burning.
- Add in the 5 tbsp balsamic vinegar & cook until reduced to a syrup, pour in the 400ml red wine & cook until reduced by two thirds.
- Pour in 400ml beef stock & bring to the boil.
- Turn down the heat & simmer until reduced by two-thirds again. Remove the garlic & rosemary.
- Add a little salt to taste & then whisk in a knob of butter. Add any juices from the steaks just before serving.
- Meanwhile heat a fry pan over medium-high heat for 3 minutes. Drizzle steaks with oil, salt & pepper (or TBC brisket rub).
- Sear steaks & cook to desired liking (3-6 minutes on each side). Refer to steak cooking guide. Take steaks out of the pan and rest for 10 minutes.
- Serve with a crunchy Spring salad or a creamy mash & enjoy.

ANGUS RIBEYE WITH Summer BEETROOT SALaD
- 8 Lamb Loin Chops
- 2 garlic cloves
- 1tbs honey
- 1 red onion
- 1 small yellow capsicum
- 1 small red capsicum
- 2 tbs TBC Chipotle Rub
- 1/2 cup chicken stock
- Preheat your oven to 180°C and let your steak rest at room temperature for about 15 minutes. Season your steak with a pinch of salt and a dash of pepper for that perfect flavour boost.
- Now, heat up a fry pan over medium-high heat for about 3 minutes. Drizzle your steaks with a bit of oil & get ready for some sizzling action!
- Sear the steaks to your preferred doneness, cooking each side for about 5-8 minutes (check out the steak cooking guide for the best tips!). Add the steaks to the oven for 10 minutes to finish them off.
- For the dressing, simply whisk together all the ingredients in a small bowl.
- In a serving bowl, toss in some fresh rocket, add the beetroot (drained), crumble over some creamy feta, and sprinkle with crunchy walnuts. Drizzle the dressing on top.
- Serve steaks with the delicious Summer salad & enjoy.

ANGUS PORTERHOUSE with Pizzaiola sauce & lemon pepper asparagus
- 2 Angus Porterhouse Steak*
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 3 peeled and chopped tomatoes
- 3 sprigs thyme
- 3/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Asparagus Dressing
- 1 bunch of Asparagus
- 1/4 cup lemon juice
- 2 garlic cloves grated
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp Honey
- 1/3 cup Olive Oil
- 1/ tsp thyme
- To start, make the Pizzaiola sauce by heating 2 tablespoons of olive oil in a large saucepan over moderate heat. Add the minced garlic and cook for about 1 minute until it becomes fragrant. Stir in the diced tomatoes, oregano, thyme, salt, and pepper. Reduce the heat & let the sauce simmer, partially covered, for about 15 minutes, allowing it to thicken. Once thickened, turn off the heat and set the sauce aside.
- Next, cook the steaks. Heat the remaining 2 tablespoons of olive oil in a large frying pan over moderate heat. Season the steaks generously with salt and pepper on both sides. Sear the steaks for 3 to 6 minutes on each side, depending on your preferred level of doneness (check out the steak cooking guide for the best tips!) Once cooked, remove the steaks from the pan & let them rest for about 10 minutes to retain their juices.
- While the steaks are resting, prepare the asparagus. Bring a large pot of salted water to a boil & prepare a bowl of ice water nearby. Trim off the tough ends of the asparagus & discard. Add the Asparagus to the boiling water. Blanch the asparagus for about 1 minute until it becomes tender & bright green. Using a slotted spoon, transfer the asparagus to the ice water to chill for about a minute, ensuring it stays vibrant and crisp.
- For the asparagus dressing, combine olive oil, lemon juice, Dijon mustard, honey, salt, & pepper in a small bowl. Whisk until everything is well blended.
- Finally, assemble the dish. Plate the steaks and spoon the Pizzaiola sauce generously over the top. Arrange the blanched asparagus on the side and drizzle the prepared dressing over it. Serve immediately and enjoy this refreshing, flavourful dish that’s perfect for summer.

Meltique sirloin with herb butter & scalloped potatoes
- 2 Meltique Sirloin
- 1 tbs olive oil
- 1/2 tsp oregano
- 1/2 tsp chives
- 4 tbs unsalted butter
- 4 large potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 2 ½ cups grated tasty cheese
- 2 cloves garlic
- 1 medium onion,
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp paprika
- 1 tbs fresh thyme
- 2 tbs all-purpose flour
- To make the creamy béchamel sauce, in a medium saucepan, melt half of the butter over medium heat. Mince & slice the garlic and onions. Add the minced garlic & sliced onion, sautéing for about 3-4 minutes, until softened & fragrant. Add the flour and cook, stirring constantly, for about 1 minute to form a roux.
- Slowly pour in the heavy cream while whisking to avoid lumps. Bring the mixture to a simmer, then reduce the heat to low. Stir in the salt, pepper, paprika, and thyme. Let the sauce simmer for about 5 minutes until slightly thickened.
- Grease a baking dish with butter or cooking spray. Arrange a layer of sliced potatoes in the bottom of the dish, overlapping slightly. Pour a portion of the creamy sauce over the potatoes, then sprinkle with a little of each cheese. Repeat this layering process until all the potatoes, sauce, and cheese are used up. Be sure to end with a layer of cheese on top.
- Cover the baking dish tightly with foil and bake in the preheated oven for 30-45 minutes, until the potatoes are just tender when pierced with a fork.
- After 40 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
- Cook the steaks. Heat 1 tablespoons of olive oil in a large frying pan over moderate heat. Season the steaks generously with salt and pepper on both sides. Sear the steaks for 3 to 6 minutes on each side, depending on your preferred level of doneness (check out the steak cooking guide for the best tips!) Once cooked, remove the steaks from the pan & let them rest for about 10 minutes to retain their juices.
- To make herb butter, mix 1/2 tsp oregano, 1/2 tsp chives, and 2 tbsp unsalted butter until well combined.
- To serve plate the deliciously soft steaks with the creamy potatoes, top steak with herb butter and enjoy!