Ribeye Steak w/ Sautéed New Season Artichokes
Fresh artichokes are one of the stars of spring and are a special treat. The artichoke is one of the most intriguing vegetables out there featuring a beautiful armour-like exterior...
Continue ReadingAuthor: Kate King
How to Reverse Sear a Steak
Reverse Searing Steaks This is a great way to prep steaks to serve a crowd or even a dinner party of six. It allows you to take the pressure off...
Continue ReadingBayden’s Beef Short Ribs
Beef short rib recipe Ingredients 1 tbs. vegetable oil 6 whole beef ribs 2 onions, sliced 4cm piece of ginger sliced ½ bunch of coriander, stems and roots included...
Continue ReadingNick’s Teaspoon Lamb Shoulder
Prep time – 10 mins Cooking time – 4 hours Feeds – 6-8 people You will need: 1 x 2.5kg Bone In Lamb Forequarter Shoulder 1 x Sachet Wild Fennel...
Continue ReadingHow to Cook Rose Veal Tenderloin
Click here – Rose Veal Tenderloin Video Rose Veal is extremely rare in New Zealand so Nick (our very talented butcher) and Jeff, The Chef, put their heads together and...
Continue ReadingYorkshire Pudding – Beef’s Best Friend!
Yorkshire Pudding was invented as a meal in itself. Fashioned in piping hot dripping and enjoyed with gravy or, if you were lucky, a slice of meat, this delicious treat...
Continue ReadingLarger Lamb Racks Are Better!
Larger Lamb French racks are ideal for the oven or the barbecue because they have a small fat cap left on for extra goodness and flavour during cooking. Try combining...
Continue ReadingMOTHERS DAY HOME COOKED MENU
BREAKFAST IN BED Fresh Croissants with butter and Black Doris Jam Pain au Chocolat fresh from the Oven (See our Cooking Tips for perfect preparation of the pastries) Fresh Coffee...
Continue ReadingCOOKING RACK OF LAMB – NICK’S TIPS
Note. We have not trimmed the bones in the video which is why they look different to the typical lamb rack you would receive from us which is frenched...
Continue ReadingHavoc Farm Pork Roast with Sage, Fennel and Juniper Berries
METHOD: • Place pork roast uncovered on a plate in the fridge 24 hours before you cook. ( this allows the skin to dry and become a deep reddish colour.)...
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