YAKHNIT LUBIYEH – LAMB WITH TOMATO AND GREEN BEANS

This recipe is my take on a simple Lebanese recipe – Yakhnit Lubiyeh. Traditionally the beans are cooked until very mushy. I don’t cook them for quite that long and sometimes add zucchini too. *Chermoula & Baharat are spice blends and although not traditional, I like the flavour they add to the dish. Serves 4…
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8 HOUR CHERMOULA LAMB SHOULDER

Our fondness for slow cooked lamb shoulder on the bone is no secret. Put it on at lunch time and forget about it until dinner time. It’s also perfect for cooking the day before and reheating. This recipe uses a dry spice blend called chermoula (A North African spice blend) which is a mix of…
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VEAL OSSO BUCCO

osso bucco

Veal Osso Bucco Serves 4 Ingredients 4 x 350-400g pieces of osso buco Extra virgin olive oil 100g plain flour or corn flour, seasoned with salt & pepper 1 large white or brown onion 2 cloves garlic, finely diced 500g fresh borlotti bean pods (optional) 2 anchovy fillets 1 cup dry white wine 500ml tomato…
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PORK SCHNITZEL WITH SAGE & PARMESAN CRUST

Ingredients: *4 pork leg schnitzels*50g plain flour*Salt and pepper*2 Eggs*½ cup water*200g Panko crumbs*10 sage leaves, finely chopped*¼ cup continental parsley, finely chopped*¼ cup parmesan cheese, grated*Oil for shallow fryingTo serve:Coleslaw, lemon wedges & fresh rocketCooking Instructions: 1. Flatten pork leg steaks with a meat mallet or rolling pin *you can ask your friendly butcher…
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CREAMY MUSHROOM & PORK LOIN STEAKS

Ingredients: *4 lean, thick cut pork medallions*Salt and pepper to season*100 g butter*400 g portabello mushrooms cups (or a mix of mushrooms)*½ cup port wine or maderia*½ cup beef stock*1 tsp cornflour*¼ cup thick cream*2 tblsp chives, finely choppedTo serve: thick cut chips & steamed asparagus or broccoliniCooking Instructions: 1. Season pork steaks with salt and pepper. Heat…
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CHORIZO BAKE

This recipe was born out of the need to clear out the fridge. It’s not necessarily the prettiest dish but nor is it very difficult. In fact, it’s basically chopping up whatever you have and throwing it into a baking dish. The key is to chop everything about the same size. The below recipe is just…
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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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CHORIZO & BLACK BEAN QUESADILLAS WITH CHIPOTLE SOUR CREAM

          These quesadillas make for a quick and easy snack. I like this combo of flavours but you can use whatever you like really. It’s a great way of using up left overs. Billy’s own fresh style, Spanish chorizo are made from pork, Spanish paprika (both sweet & hot) a little oregano and…
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AUSTRALIA DAY LAMB SAUSAGE ROLLS

lamb sausage rolls

Lamb sausage rolls … perfect for Australia Day!!   We’d use any excuse to use this lamb jam and its appley, minty & rosemary goodness. In this recipe we’ve used it in the sausage roll filling and also to serve alongside them once cooked! Please use butter puff pastry if you can – it’s far superior in…
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NEW PORK, PALE ALE & DILL SAUSAGES

As you might have noticed, we’re a little keen on coming up with great new sausage flavour combinations. This month we’ve been working with Green Beacon Brewery in Teneriffe to come up with this great combo using their 3 Bolt Pale Ale. We hope you guys like them as mush as we do.

CLOVELY ESTATE WINES

Clovely Estate Wine

Have you noticed our lovely new wine racks in the shop? After a lot of (not so fun) paperwork, we now have a licence to sell Clovely Estate wine. We’re really excited by the opportunity to support another local Queensland business and help change that ‘out of date’ perception that Queensland doesn’t make good wine….
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INCREDIBLE ROASTED SHOULDER OF LAMB

with loads of garlic and rosemary… You’ve got to love Jamie Oliver’s recipes. They’re usually quite simple and easily adapted to your own tastes. He has a great deal of respect for good meat too. I love cooking lamb shoulder slowly on the bone like this. The flavour is like nothing else and the way…
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