With all the different cuts of beef, veal, lamb, goat and pork, both fresh and cured, there’s a lot to discover in the world of meat cookery. From a simple steak dressed up with an easy sauce to a complex braise or casserole; in soups, salads and sandwiches; for special occasions, picnics or late night snacks, here are some of my favourite meat recipes.
Baked Scamorza with Salami I love cheeses that melt to a lovely soft texture without becoming oily, like Italian scamorza. Baked scamorza is a perfect quick dinner with salad and some sliced salumi. In Italy it’s often topped with prosciutto, but I prefer slices of Salumi Australia’s picante (chilli) or finocchietto (fennel) salami for something […]
SouthernHam Salad The South is famous for smoked ham. It’s fried for breakfast, sliced for sandwiches and popular in this party favourite. It’s called a salad, but is really more of a dip or spread, perfect for serving alongside its retro cousins, pimento cheese spread and devilled eggs, for an impressive start to a big […]
Savoury Künefe I love the flavours in the pasirma börek in our Month of Turkish and am impressed by how deliciously easy the sweet kunefe is. So I wondered what would happen if we combined them. Here’s the answer: a simple, crunchy, messy, delicious savoury kunefe! Be inspired to vary the filling. As long as […]
Caldo Verde(Portuguese Green Soup) Most Portuguese meals, especially dinner, start with soup; many are thick and hearty, using whatever produce is on hand. Caldo verde, meaning literally green broth, is one of the most popular. It’s traditionally made with a local dark green cabbage called galega, closely related to kale which is a good substitute. […]
Simon’s Wagyu Kway Teow Char kway teow, the popular Malaysian and Singaporean dish of stir-fried rice noodles, literally means ‘stir-fried rice cake strips’. Flat sheets of rice dough (called ‘hor fun’ in Chinese) are folded into blocks, cut into strips and separated into noodles. Char kway teow typically includes Asian clams and lup cheong sausage. […]
Chouriço à bombeiro (fireman’s chorizo) has been on the menu at Bibo Wine Bar in Double Bay since it opened and always draws stares from around the room. I love the aroma and flavour of La Boqueria’s smoked chorizo for this dish. Traditional Portuguese chouriço tends to be drier than the more widely-available Spanish chorizo, […]
Cicciones with Pork Ragu I love the chewy texture of this rustic Sardinian pasta – and the name which means ‘little fat ones’! This is the same pasta dough used to make lombrichi, the ‘worm-shaped’ Sardinian pasta you’ll see on the video below. The full-flavoured Serra Lori rosato, made from a blend of indigenous Sardinian […]
Pan-fried Brussels Sprouts with Pancetta Did you grow up disliking soggy, cabbage-smelling Brussels sprouts? I did. Then I discovered how delicious they are with a bit of charring – add some cured pork fat and they become even better! I like to use a spicy, chilli-flecked pancetta (or the black pepper-dusted one from Salumi Australia), […]
Bánh mi are one of our take-away mainstays. They’re a healthy quick lunch to grab on the run and fun to serve as finger food or an entrée if you turn them into little open sandwiches on slices of baguette. Inspired by leftover bits and pieces from a few weeks recipe testing for A Month […]
I love the way food travels around the world, weaving aspects of one culture into another. The French brought their crisp, fluffy baguettes to Vietnam in the mid-1800s and just over a century later, the Vietnamese brought them to Australia. Now bánh mi are one of our take-away mainstays. While they’re a healthy quick lunch […]
