KATRINA MEYNINK BUNDLE
$156.10
Product Description
KATRINA MEYNINK BUNDLE
Katrina Meynink is a well-known Australian food writer, cookbook author, recipe columnist and passionate home cook celebrated for her bold, approachable recipes.
Her work regularly appears in publications such as Good Food, Gourmet Traveller, and Delicious. She is the author of five cookbooks: Kitchen Keepers (2025), From Salt to Jam (2023), Slow Victories (2021) Bistronomy (2014)Â Kitchen Coquette (2011).
In addition to all of these things, Katrina is also a loyal local customer of our Meat at Billy’s Rosalie store and has also been one of our much-loved recipe contributors for nearly three years, bringing her signature flavour and creativity to our community.
We asked Katrina to choose her most cooked and loved Meat at Billy’s products
Mince
This isn’t ground meat its ground magic. Mince, the humblest of proteins, is a zinging mealtime marvel.
Whether it’s a Bolognese or spicy lettuce cups, mince just gets it – adaptable, affordable and a shortcut to dinnertime goodness.
Chicken thighs
Low maintenance and juicy. Chicken thighs take mediocrity and make it better, so so much better. They are forgiving and full of flavour.
They sear better, braise beautifully and can simmer low n slow for as long as you decide. They are the dinnertime MVP.
Lamb shoulder
It always blows my mind that something so gnarly looking could spend longer than half your natural life under heat and harsh conditions only to emerge from the oven a softer, more beautiful version of its former self; to the point I want to frame it and flog it at the art gallery. Bonus points for being impossible to stuff up.
Picanha
If a piece of protein could show humility, picanha is its name. Understated, all knowing and hitting where it counts.
Crisp where needed, juicy where it matters and if you have the patience to let it rest, she slices like a knife through warm butter.
The fat cap does an excellent job of holding in the flavour and juiciness protecting the leaner meat underneath.
I always tend to reverse sear a picanha and serve it with chimichurri or a kombu butter.
