MOROCCAN SLOW COOKED LAMB

We use this Moroccan Tagine Intense Flavour Paste a lot in the shop. It’s made right here in Brisbane by a lady named Suzanne Quintner, who has been making Moroccan marinades, pastes & preserved lemons since well before it was popular to do so (-: This is what we use on our our insanely popular, Moroccan lamb shanks that…
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SLOW COOKED PORK BELLY IN MASTERSTOCK

This Masterstock from the Stock Merchant is a new favourite ingredient of mine. While it’s probably simple enough to make yourself at home, in reality I usually just don’t have the time. Master Stock is traditionally used in Chinese cuisine to marinate, braise and poach meats including chicken, duck and pork. Well known chefs including Neil…
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BEEF CHEEKS – My favourite recipe from Movida

Have you ever cooked beef cheeks before? If you haven’t you are missing out. It’s another one of those cuts that requires a little bit of pre planning as you have to cook it, slow & low. It’ll take a few hours cooked at a very low temperature and you’ll be rewarded with a ‘melts…
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