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Chimichurri

Our version of Chimichurri. Packed full of flavour from the herbs, garlic and pepper. Elevate your steaks, pulled lamb shoulder or any grilled meats.  

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Crayfish and Cockle Linguine

Crayfish and Cockle Linguine Crayfish - Heat your BBQ to a medium/high heat (away from the direct heat) Cover the cray flesh with the compound butter and place shell down on the BBQ. Using a digital thermometer cook until 60c in the thickest part and flip meat side down for a minute or so to get some grill marks on the meat and to finish the cooking. You need to get to a finishing temp of 63c. Take off the BBQ and set aside to cool enough to handle. Scoop the meat out and set aside. If the below sauce is ready, cut into chunks, stir through and serve. If not, place in the fridge until time to serve. Compound...

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Champion Steak with Creamy Mushrooms, Asparagus & Compound Butter - Serves two

Reverse seared tomahawk steak - Choose a steak with a great fat marbling and at least 30mm thick. This will give you a juicy, flavourful finished steak, whether it’s a tomahawk, rump or any other great steak cut available that lends itself to a medium rare finish. The reason behind the reverse sear method is to bring the meat up to temp very slowly, allowing the meat to cook gently and the fat to render down, keeping more of the juice inside the steak and the fat to get nice and soft. Also letting the meat take on smoke while it cooks. The final part is to sear the steak off on an extremely hot cast iron pan or BBQ...

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