Julie Biuso – T Bone steak with man-sized chips and spicy BBQ sauce



Recipe extracted from ‘Julie Biuso at Home‘, with photography by Aaron McLean. Published by New Holland and available at all good bookstores now, $65.00.


T bone steak

T-bone steaks are one of the most difficult steaks to cook well because the texture of the meat varies on each side of the bone. The smaller piece of meat (the fillet) is more tender than the other piece (the sirloin), and the meat on both sides is thicker around the top of the bone where the bone is T-shaped. The bone also slows cooking. Position the steaks on the barbecue so that the smaller piece of meat and the bone end are on the hottest part of the plate to avoid the larger and thinner piece of meat drying out. Regarding the chips, why settle for little thin ones when you can have these – great chunky truncheons!

Spicy barbecue sauce

1/2 Tbsp olive oil

2 Tbsp finely chopped peeled shallots

1 clove garlic, peeled and crushed

1/2 tsp ground cumin

1 Tbsp Dijon mustard

1/3 cup tomato ketchup

1 Tbsp sweet Thai chilli sauce

1 tsp Worcestershire sauce

1 Tbsp soft brown sugar

Flaky sea salt



2 Tbsp olive oil

1 Tbsp creamy Dijon mustard

Salt and freshly ground black pepper

2 aged beef T-bone steaks



2–3 large floury potatoes

1/2 cup olive oil

Flaky sea salt


1. To make the spicy barbecue sauce, put olive oil and shallots in a small frying pan and sizzle gently for several minutes until shallots have softened; make sure they don’t darken too much or they will taste bitter. Stir in garlic, cook for 30 seconds, then add cumin, mustard, tomato ketchup, chilli sauce, Worcestershire sauce, brown sugar and ¼ of a teaspoon of salt. Stir until combined, then remove from heat. The sauce can be served immediately, or at room temperature. Alternatively, transfer to a small dish, cover, refrigerate and use within 2 days.


2. To marinate steaks, mix olive oil, mustard and plenty of black pepper in a shallow dish. Put in steaks and turn them to coat both sides with seasonings and oil. Let steaks rest at room temperature for 30 minutes, or cover and refrigerate until 1 hour before cooking.


3. Make the chips next. Peel potatoes and cut into long fat fingers. Soak chips in cold water for 15 minutes. Drain, then pat thoroughly dry with a clean tea towel.


4. Heat olive oil in a large frying pan (you’ll need a pan with a lid) over medium-high heat. When oil is hot, carefully lower in potatoes – they do not have to be in one layer. Immediately cover pan with a lid and turn heat to low. Cook for 10 minutes. Remove lid, inverting it quickly so moisture stays in the lid and doesn’t fall back into the pan. Turn chips over with a slotted spatula and tongs. Drain off moisture from lid. Replace lid quickly and cook for a further 5 minutes. Remove lid, increase heat to medium-high and continue cooking until golden and crusty, turning chips frequently with a spatula. The chips should stay in clumps, not be separate.


5. When they’re ready, transfer to a plate lined with paper towels and sprinkle with flaky sea salt. Serve hot.


6. Meanwhile, cook steaks to medium-rare on a preheated barbecue hot plate over very high heat as described in introduction; do not over-cook them. Dish steaks onto a heated platter and season both sides generously with salt. Leave them to settle their juices for 5 minutes before serving with spicy barbecue sauce and chips.

How to Glaze a Christmas Ham

Hams must feel firm and appear dry

When at the store, “Insert a hatpin deep to the bone, and if there was an ounce of moisture on the pin, look for another.” would say the late Isabella Beaton renowned for her Book of Household Management first published in 1861.

This approach will get you kicked out of the store nowadays, so look for a ham with a firm constitution. “Wobbly hams are no good, because a ham is a cooked cured product so it wants to be firm to the touch. If it’s not firm to the touch, don’t touch it!” says Kate King.

“The colour of the ham should be a rose wine, preferably free of bruising evidence or blemishes. It should have white fat under the cap. If it’s a cut ham you can look for any blemishes. It should look dry and shouldn’t have a lot of liquid in the bag with it. The cap should be a golden brown colour. If the colour looks unusally bright, it probably is! Oh and don’t try and stick your hatpin in to test it, you will get thrown out of the store!”

Avoid high water ham

Ham is a cured product so the more fluid around the bone the shorter it will last. Purply colour around the bone can mean the cure hasn’t gone all the way through, and as a matter of choice I would avoid it. Quality ham should hang while it cures, not sit in brine. Look for NZ ham around the 5–7% water mark with a traditional dry cure. Higher than that, wonder how much pump you’re consuming rather than natural product.

The flavour of the ham should be sweet and the texture should be firm and just moist, not overly dry. You may find a top end ham slightly drier until you get used to the fact that you can actually taste the meat and your mouth isn’t full of saline solution. The secret to a really good ham is as little water as possible left in the ham after the cure.

The Ultimate Ham Glaze

First things first. Get your ham first. Remember 5% less water. Take the ham out of the fridge for at least an hour before you put it in the oven.

Get the biggest dish you can find with a deep side that can accommodate your ham, whether it’s a big one or a small one. Get a grilling rack that fits into the dish or a roasting cradle – they’re good. Put it into the dish. Then you pop your ham into the cradle or onto the rack, it has to be a deep rack because you’re going to pour half a litre of water into the dish.

Pre heat the oven to 160, with the whole ham in there with the cap on for half an hour, then check it. 30 minutes skewer the ham all over leaving the cap on. Return to oven for a further 15 – 20 minutes. If it’s a half ham then it will need less time. Then take ham out of the oven and remove the cap. Orange zest, cloves, cinammon, mustard or even grated ginger finish a ham beautifully. ‘To decorate the top, use slices of orange. This is when you can style it with cloves or put pineapple rings and glace cherries and invite Arthur from the 80’s!’ laughs Kate.


Putting the glaze on

Use the Jude’s Ham Glaze recipe, which comes with every Gourmet Direct ham. Paint it on. then back in the oven, increase temp to 175 degrees and allow your ham to glaze for about 20 minutes. The key to a good glaze is not too much honey or sweetener that will burn. Your recipe should be balanced enough to achieve a nice gloss.

You can eat your ham straight away as they are pre-cooked but go with the glaze to truly enjoy it. Retain some of the glaze, warm through in a pot and serve on the side of the ham for extra flavour.

The perfect glaze needs some sugar component and to give you a caramelised finish. Brown sugar and / or honey make an ideal glaze for this.

When shopping, you’ll see two types of ham.
1. Bone in ham, is well, has the bone left in.
2. Champagne ham is partially boned, leaving the knuckle in.

Shop for the Luxury Ham Pack

Shop for Free Range Whole Ham on the Bone

Shop for Half Ham on the Bone

Gourmet Holiday Shopping ideas – headstart

Get a headstart on holiday shopping this year by addings a little something to make kitchen work easier this holidays, or as a gift for the foodie in your family. These gifts have been chosen buy the Gourmet Direct team as must have items in their kitchen.

1. Sparkling Water from Sodastream

A soda stream machine can sparkle your chilled water as NZ water is fantastic, ‘who wants to buy imported water’ say Napier store manager Pia Russell. Watch the video below of how the SodaStream “Crystal” product works. You can even sparkle your white wine for bubbles! This is the only one in the range that serves direct to glassware (not plastic) so you can pop directly on your dining table afterwards. Buy for $159.99 from your nearest Briscoes or online.


2. Meat Thermometer from iGrill

The black digital grilling thermometer with dual probes means you’ll know exactly the minute your meat is cooked from the outside through to the bone. There’s an iPhone app that will notify you when your meat is ready. This is Ian Christie’s foodie tip. ‘If there’s a meat geek in your family, this is the ultimate gift for them’. Buy for $119.95 from BBQ’s and More here.


3. Gourmet Meat Packs

‘The best gifts are the ones that are experienced’ says Gourmet Direct Marketing Manager Ryan Jennings. ‘I give meat packs to family before Christmas and to business colleagues for their support throughout the year’. Gourmet meat packs can be made to suit your recipient or designed to exactly the right budget you have. ‘It’s an easy way to gift great memories, to people you care about’ says Ryan. Gift Packs are available from Gourmet Direct with great gift packs available for $250 or so.


4. Knife Sharpening

‘Sharp knives are safe knives’ says Lance our Remuera Butcher. You can slice and dice to your heart’s content to create culinary magic without any stress if you have sharp knives. Lance will sharpen your knives for you at our butcher in Remuera. Outside of Auckland, try a Steel Sharpeners. Buy for just $44.99 from Living and Giving or see us at our shop, map below.

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The Art of the Summer BBQ – how to cook steak

The Art of the Summer BBQ has many opinions but underlying all of these, should be a healthy respect for the meat. Kate King – co-owner of Gourmet Direct shares the Art of the Summer BBQ with us and how to cook steak.

Meat Temperature Preparation

“Take the meat out of the fridge well ahead of time. Give yourself at least 30 minutes and consider the depth of the cut. If it’s a thick cut steak, say 200 or 250 grams, the meat will need 30 minutes.” says Kate King.

The GD Test: You can touch the meat without shock to body temperature. When meat hits the skillet, it’s warm, not freezing cold.

Why is this important

“Proteins of meat are sensitive to temperature abuse throughout their lifecycle. At Gourmet Direct we understand the lifecycle journey of muscle to meat. That’s important because once you shock meat with temperature abuse, the proteins tighten and they don’t release again. Although it’s not a bomb disposal exercise, you don’t have to be super careful with modern meats. With spring lamb, Rose Veal, good beef and venison, the proteins in the meat have to be treated with respect. That means no thumping it on the table and tenderising.

BBQ Meat sauces, marinades & rub preparation

“Salt plays quite an important part in enhancing and drawing out good flavours in beef and lamb, but only put it on at the last minute. Salt extracts moistures, so don’t put on 30 mins before. Don’t use salt in marinade, unless you’ve got tough meat. If it’s tough, throw in a couple of kiwifruit too.”

Use good salt, good pepper and good butter. Once you’ve oiled the meat with a good coating of olive oil, add a small quantity of Lewis Road butter on the BBQ straight before the meat. Consider inserting garlic inside if is a big slice of meat. These are just simple things done well.”

The GD Test: You should be able to enjoy the individual flavours on the plate with meat the hero of the dish.

Why is this important

“If you’ve got a good cut, you shouldn’t need to bomb it with a huge amount of sauces and rubs. Good quality ingredients, then common sense to a large degree. Your guest should be able to enjoy the individuals flavours on the plate, rather than making a ‘big meat milkshake’. You don’t have to do that unless you’re an astronaut!”

How to get the best from your BBQ

How hot should the BBQ be

“Overheating and searing way too hot isn’t a good idea for modern cuts of meat. You can get a good seal without smoking out the neighbourhood. Nine times out of ten, the proteins won’t like it too much. Turn your BBQ down and let the proteins settle. If you slow cook, gently sear and get a nice BBQ crust happening. Do what Americans do, let it cook slowly. If you’re going to do slow, do real slow. 2 hours isn’t slow.”

“Be conscious of what you add as marinade. Honey and pomegranate will burn on the BBQ. If you want those flavours, think about how to have them so they won’t be charred or ruin the flavour of the meat.”

The GD Test: The goal here is to create the equivalent of searing steak on a skillet and finishing in the oven.

How long to cook the meat

For ‘rare’ cook 2 minutes per side.

Rest 2–3 minutes, even up to 5 minutes.

Double the numbers for ‘well done’.

Half way in between for medium rare.

“It’s difficult to give advice for BBQ’s because the outside conditions change. On a cold day you’ll get more temperature fluctuation. If you spent 7 grand on a BBQ you can treat it more like an oven. You know your BBQ the best. If you’re using a BBQ recipe, take into consideration where the recipe came from. Look at original of recipe. English medium rare is a lot medium than rare. America is more rare than medium. Where was book published, where are they from. Chances are you need to adapt to kiwi BBQ conditions when looking at temperature conditions. Same with buying US thermometer vs English thermometer. Take this into consideration.

The GD Meat Test: Hold your thumb and forefinger together, then add your second and third fingers. The more give, the rarer the meat.

Why is this important

Rule is if its underdone you can do something about it. Overdone, it’s over. Less is more. Don’t be afraid to add extra resting time, especially if it has bone in it.

How long to rest the meat

The rule is, rest in the oven at 180 degrees for 3 minutes for beef. Every oven is different and you will know your oven best. Make sure you rest the meat after the oven too.


“Source a piece of stone to cook pizza on the BBQ, from the local headstone maker. Take advantage of your headstone maker before you’re dead! A good slab of stone is an essential in a kitchen. It’s also the cheapest place to get marble. Marble great for pastry rolling it, keeps cold. Marble is sensitive to knife cuts so talk to your headstone guy about the best one.

Fresh rosemary, aromatic herbs and stick them on the shelf underneath and that infuses a beautiful flavour.

Poached Beef Eye Fillet – ooh so easy

As promised here is my ooh so easy Poaching recipe for Beef Fillet…Enjoy



1.5 Kg Beef Eye Fillet

2 Tablespoon oil

1 diced carrot, 1 diced onion

1 bayleaf/thyme/marjoram/parsley

Black pepper

1 clove garlic whole

2 Litres hot beef stock


Cooking Instructions

Heat oil in large deep pot and add beef – cook till coloured on all sides and remove.

Add onion and carrot and cook till coloured add herbs pepper and garlic- place meat on top and pour over boiling beef stock to just cover beef.

Let cook 8 minutes remove from stove and rest up to 4 hours covered cut into thin slices.



Mix 2 large garlic cloves crushed with 4 crushed anchovies and 2 tblspns capers chopped, 1 Tbspn Dijon mustard and ½ a cup basil shredded.

Mix in ½ tspn of salt and 2 tspns cracked black pepper. Gradually add ¾ cup of light olive oil whisking and then 2 Tbspns of white wine vinegar

And 2 2 Tbspns lemon juice. Lastly add 2 Tbspns mayo

Whisk thoroughly before using. DO NOT MAKE IN FOOD PROCESSOR.

BBQ Lamb Cutlets with fresh asparagus and new spuds

There’s something about getting a recipe handwritten with your meat that tells you this dish is going to be special. When we’re asked for meat advice, we’re happy to oblige! This recipe is a simple twist on lamb rack that elevates the BBQ from a snarler and drumsticks band to a full singing orchestra. Here’s what you need to know.

Pick a packet of Lamb French Racks with 2 inside from our display cabinet or find them here.


We’re going to marinate these for 24 hours, or at a push at least a couple of hours. Smash some garlic, skin on. Gather herbs, lotsa fresh mint, rosemary, parsley. Get some lemon zest ready and salt and pepper ready too.


Slice the racks into single cutlets and place in non metal bowl so there’s no bowl taint. Give it a good drizzle of olive oil.


24 hours later, your bowl full of cutlets is presenting a beautiful aroma! Time to get these on the BBQ.


Charcoal BBQ will enhance the flavours even further, gas will get the job done in a snap.


Serve with fresh asparagus and new spuds and you’re ready to go. A good bottle of Pinot goes well, as does some of Noel’s Aromatic Te Mata Sauce.


Make sure you order the fine weather in advance! This photo is taken from Bluff Hill, Napier which is about 10 minutes walk from our Gourmet Direct Ahuriri Shop.


Peanut Satay with Pic’s Peanut Butter

Pic’s Peanut Butter is really good peanut butter; it’s peanuts and salt and that’s it. That makes it crunchy and delicious. Foodie and Store Manager Pia Russell says ‘I adore it because its the best peanut butter to use for peanut satay. It’s got a creamy crunch with real roasted peanuts.’

The 1 kilo jar makes such a simple foodie present on it’s own. Stick a bow on top and you’re done. What more could you want?

Pics Peanut Butter Satay

If you really want to impress, add 500 gram of beef stir fry with the wow factor of your own homemade satay sauce. If you’re cooking for 4-6, you can even get a free range whole chicken butterflied open, BBQ it smothered in peanut sauce.


Pia’s Peanut Satay

By Pia Russell
This is Pia’s Peanut Satay recipe using Pic’s Peanut Butter.
Prep time:
Cook time:
Total time:
Yield: 1 9″ pie (6 servings)


Come in and see us at our Ahuriri and Remuera store and ask for the recipe in the ‘behind the counter’ recipe book.

5 must have condiments for Christmas

Summer is a time where adding a little special sauce can go a long way in creating a memorable meal. Whether it’s for bringing out the best in the meat or give you options to rustle something up in a hurry, here’s our top 5 picks for summer condiments your fridge can’t live without.

1. Smoked Manuka Honey Mustard

Delicately smoked with manuka woodchips, use this delicious wholegrain mustard to accompany beef at your next barbecue.

2. Redcurrant Jelly

Handmade in New Zealand, this gluten free jelly makes for a rich and luxurious accompaniment to any meat dish.

Read the full Lamb Fillet with parsley and potato crush recipe.

3. Meat Glaze 500ml

Secret weapon in the kitchen – this glaze is a must have as a basis for when making jus, sauces, and glazing meat as it cooking! The pack is resealable for easy storage. Packaged In a convenient 500ml resealable pouch.

4. Waiheke Herb Marinade 

Forget the healing properties of the fresh herbs inside this spread, it’s just delicious. Never mind that it’s gluten free and safe for vegans either. Just try it. Serve it alongside lamb and this healthy pesto of 11 traditional and wild herbs plus olive oil, apple cider vinegar, garlic and NZ sea salt will shine. It’s green and fresh and gorgeous.

Read Pia’s Lamb Rump recipe featuring the Waiheke Herb Marinade.

5. Mandy’s Horseradish Mustard

Famous for its hot tangy bite, Mandy’s Horseradish sauce will awaken your senses with an invigorating rush!  This is a fresh product you will need to store in your refrigerator. A perfect partner with beef and salmon, you won’t want to be without a dollop of this divine condiment once tasted. With a Ribeye Roast spread this generously and layer over the steamed spinach leaves.

Read the full Stuffed Ribeye Roast recipe featuring Mandy’s Horseradish Mustard.








Rose Veal Liver Pate Maison with Truffle

I will do anything to avoid accounts so when faced with end
of year accounting chores I quickly manifested a strong desire to make pate
from our delicate and richly flavoured Rose Veal Liver.

I’m not the tidiest cook in the world but I also do the dishes!

Cooks note:
This has the potential to be a very messy kitchen recipe so make sure your
kitchen is clear and clean to begin with.
Prep the pate mould with bacon and cognac then pop into the freezer to
ensure that your bacon stays put when you fill the mould. I used a large loaf
tin lined with baking paper.



I freeze the mould to keep it rigid



4-5 fresh Bay Leaves placed on bottom of pate mould.

Rindless streaky bacon to line the base and sides of your

Cognac (approx 2tsp) to dribble over bacon in base of mould.

1kg Veal Liver, raw, diced then minced

225gm Duck Liver raw, diced then minced

2 free range eggs

6 Tbsp Double Cream (90mls)

2 Tbsp Lemon Juice (30ml)

¼ tsp grated Nutmeg

3 Cloves fresh Garlic peeled and crushed

1 tsp Sea Salt and 20 grinds fresh Black Pepper coarsely

1 Truffle grated.

100gms extra Duck Liver diced and sautéed in a little butter
before litely mincing.

6 slices streaky bacon for base of pate.

Preheat your oven to 170 C (slow). Line the mould with
baking paper then place the Bay leaves along the bottom. Lay slices of streaky
bacon to line the mould. Drizzle sparingly with 2 tsp good Cognac.

Pop the mould into the freezer to ensure the bacon remains
in place when you pour the pate mix inside.

Dice the Veal liver and Duck Liver before mincing finely.

Add a little extra cream if you think it’s too dry

Mix the minced livers, eggs, double cream, lemon juice,
crushed garlic and ground nutmeg. Season generously with Sea Salt and fresh
black pepper.

This part I found tricky.
Pour some warmed Cognac (about ½ cup) over the liver mixture then
quickly ignite and allow the flames to burn off. If it doesn’t ignite pour off
the Cognac, warm some more then try again.
The flames are barely discernible so sharp eyes are required!

Delicious Truffle bought in pairs for $28

Stir the mixture well with a large fork then pour half the
mixture into the mould.  Take the minced
sautéed Duck Livers and spread on top of the first pour.  Grate a whole truffle over the top. Fill the
mould with the remaining pate mixture.
Top with slices of streaky bacon.

Pate bathes for 2 1/2 hours

Tie a baking paper lid over the top of the dish. Rest in a
bath of hot water to reach 2/3rd up the side of the pate dish.

Bake in slow oven for approximately 2 hours.

Remove pate from the oven and bath and allow to cool.  Leave the cover in place.

Weight the top down and refrigerate overnight.

Turn the pate out of the mould before serving.  Pate improves with age so you may wish to
allow this to mature for a few days before you dig in!