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1 kg chuck or boneless shin/gravy beef
1 large onion, halved and sliced
2 medium carrots, thickly sliced
2 tbsp plain flour
3 cups beef stock
a good shake each Worcestershire sauce and soy sauce
5 sprigs fresh thyme
2 bay leaves (optional)
Cooktop method: Place the browned beef and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally, adding water if needed to keep ingredients justcovered.
4 beef sirloin steaks
3 cloves of garlic, peeled
1 tsp sea salt flakes
2 egg yolks
1½ cups extra virgin olive oil
1 tbsp lemon juice
a little hot water
1 radicchio lettuce
1 small fennel bulb, thinly sliced
oil and vinegar
a few flakes of Parmesan
To make aioli: in a food processor process garlic, salt and egg yolks until smooth. Measure the 1½ cups olive oil in a jug. With the motor running begin to add the oil a few drops at a time. As the mixture starts to thicken you can add the oil in a thin stream. Add the lemon juice and a little hot water to make the aioli as thin as you like.
To make radicchio salad: wash the radicchio and separate the leaves, place in a salad bowl. Add the fennel, drizzle with a little oil and vinegar, add flaked Parmesan.
600 g beef strips
3 small red chillies, seeded and sliced
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
1 bunch snake beans, cut into 3 cm lengths
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp lemon juice
1 tsp brown sugar
2 tsp cornflour
2 tsp oil
1 onion, cut into thin wedges
⅓ cup roasted cashews, chopped
steamed jasmine rice to serve
Serving suggestion: Serve with steamed jasmine rice.