Humble minced beef is definitely a hot contender for the prize of most versatile ingredient. The options for creating a variety of (completely delicious) meals are endless and beef borek is one of our favourites – the perfect starter, snack or easy lunch and a heap of fun to prepare.
Archives for March 2022
Richard Cornish on the Provenir Chef Series
What happens when you put two exceptional chefs together in a kitchen with what is considered Australia’s most ethical beef? You get the Provenir Chef Series.
This is a range of tasty heat and serve beef meals made to recipes by Three Blue Ducks chef Mark LaBrooy and renowned Central Victorian chef Christopher Howe, formerly of The Talbot Provedore . . .
Beef Massaman Curry Recipe
A great use for many of the artisan cuts that benefit from low and slow cooking (and sometimes a combination of a few different cuts at our place) is a flavoursome and hearty curry recipe. A good Beef Massaman recipe is certainly a favourite here and is a dish that everyone loves. It was also a great way to feed fussy kids when they were younger!
The Benefits of Bone Broth
Nose to tail eating isn’t a new concept. In fact, not utilising an animal carcase to its full potential is a modern phenomena that only emerged reasonably recently. Beef bones – perhaps the most underutilised resource of all – contain nutrients that are essential for the healthy functioning of the human body and consuming broth made from these bones has myriad health benefits.