Working with knives: 7 things you need to know
Recipe by Dan Hernandez – Personal Chef With origins from South America, Dan Hernandez earned his formal qualifications in cookery right here in Brisbane. From the get go, Dan’s attention to finer...
Recipe: 30-day dry-aged Stanbroke Porterhouse steak with mushroom sauce
Recipe by George Bloomfield – Head Chef at Stoker Woodfired Grill This recipe for 30-day dry-age Stanbroke Porterhouse steak really lets the steak be the star. Smoking or grilling the steak...
Recipe: Wood-fired bone marrow with chimichurri, caramelised onion and herb crumb
Recipe by George Bloomfield – Head Chef at Stoker Woodfired Grill This recipe for wood-fired bone marrow with chimichurri, caramelised onion and herb crumb can be prepared in a wood...
Recipe: e’cco Bistro’s whole grilled Angus flank steak with horseradish cream and roasted garlic
Recipe by Gert Pretorius, Head Chef at e'cco Bistro Flank steak is one of my all time favourite cuts of meat. As a lesser known cut, it is often overlooked...
Recipe: Dry aged rump cap with smoked wagyu fat mash, roast mushrooms and black garlic oil
Recipe by Damon Porter, Head Chef at Vaquero Brisbane Ageing is everything With media surrounding the food industry and shows such as Master Chef, My Kitchen Rules and celebrity chef...
Recipe: Slow-cooked pulled beef brisket
Beef brisket really is the gift that keeps on giving. It’s inexpensive, full of flavour, and low effort as far as making a mean meal goes. In this recipe, the...
Video: What’s the best way to reverse sear a steak? Oven VS Barbecue
There's no denying that reverse searing is one of the best ways to cook a good quality steak. The slow cooked beef paired with a crunchy crust from the sear...
Recipe: Beef tongue tacos with salsa verde
By Gabriel Escalante-Gafau Seeing his grandmother’s wide smile and warm glow as family members thanked her for cooking Sunday lunch inspired Gabriel to make feeding people his job. Born and...
Recipe: Beef heart anticuchos with herbed mayo
By Gabriel Escalante-Gafau Born and raised in Peru, chef Gabriel Escalante-Gafau draws on his humble origins for inspiration in the kitchen. Arriving in Australia nearly a decade ago via the...
Why you should always rest your steak after cooking
By Another Food Blogger As someone who has been cooking for years, I have come to realise that not many people know the importance of resting meat. Read next: How...