Posts Categorized: beef

Brisbane BBQ Festival

BRISBANE BBQ FESTIVAL UPDATE: Tickets now on sale – Click here to purchase tickets. There have been a few changes to the Brisbane BBQ Festival. It’s going to be huge! Due to the overwhelming demand, they have added an extra day and extended the event into Fish Lane. They’ve also added some live music and DJs, demonstrations, more…
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Roasting Times For a Rolled Rib Fillet Roast

The times below are based on per 1kg of meat and are a guide only as each individual oven is different. (We recommend using a meat thermometer to help take the guess work out of knowing when a piece of meat is cooked to your liking. They’re not expensive and will ensure you don’t over…
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JAMAICAN FLAVOURED BURGERS WITH SWEET POTATO CHIPS

Whenever I travel to other major cities I usually always visit a Jamaican restaurant. I love the bold flavours and simple but tasty cooking style and Brisbane doesn’t really have any authentic Jamaican eateries yet. When I came across this range of Jamaican rubs & sauces from The Ja Joint last year I was very excited. Not only are they…
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BBQ BEEF CHEEK & COLESLAW BURGERS

Cape Grim beef cheeks really are the best we’ve ever come across. Cape Grim Beef’s cattle graze on the green pastures of Tasmania’s north-western point, and represents some of the best of its type in Australia. It’s also hormone free, antibiotic free, GMO free, British breed beef only and graded to the four highest MSA tenderness grades. People…
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DRY AGED BEEF

dry aged beef

Dry aged beef is a term you might have heard more and more of in recent years. Put simply, it’s a piece of meat hung in a strictly controlled environment and left to age for anything up to 80 days. Why would you do this? Well… it’s all about the flavour. During the aging process, the meat’s…
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HUNGARIAN GOULASH

Recipe courtesy of www.thestockmerchant.com.au   A soup or stew of meat and vegetables, goulash is a deeply satisfying comfort food and almost all families in Hungary have their own special or inherited recipe. Our goulash has a few twists to it. First, we prefer to use olive oil instead of lard to sweat the onions…
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BEEF BOURGUIGNON

Recipe courtesy of www.thestockmerchant.com.au Serves 3-4 people INGREDIENTS 3 tsp olive oil or Pepe Saya butter (Australia’s best cultured butter) 700g free range grass fed beef, preferably chuck or blade, cut into large chunks 100g smoked streaky free range bacon (sliced) 350g shallots or pearl onions (peeled) 250g brown mushrooms (about 20) 2 garlic cloves,…
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BEEF & LAMB KEBABS

  Meat Kebabs 250g Minced Lamb 250g Minced Beef tblsp tomato paste (optional) 1 small red onion, grated 2 tblsp coarse chopped flat leaf parsely ½ tsp dried wild Greek oregano Garlic Yoghurt 250g natural yoghurt garlic clove or 2 grated finely/pureed good dash of Extra Virgin Olive Oil (EVOO) Pinch or two of salt To…
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