Crispy skin, succulent chicken, with a burnt lemon gravy. That’s what you’ll end up with by following this recipe by Matt Preston from his Cook Book. I’ve made it many times because it’s easy, and doesn’t require many ingredients. It’s...
Borrowed from Heston Blumenthal’s recipe as demonstrated on MasterChef Australia. It’s quick, easy and delicious. Make sure the pan is really hot to get that nice crust on the steak. Ingredients 2 x 300g beef sirloin (Porterhouse) steaks, such as Wagyu, at...
Here are two of my favourite red wine sauce or jus recipes. I usually make this for steak but you can serve it with pretty much anything. Both of these can be made in advance. Red wine and shallot sauce This is from the Marco Pierre-White recipe called, “Scotch...
This delicious Japanese-inspired recipe is from Matt Preston. I takes a bit of time to prepare, so allow time for that. You may substitute salmon for ocean trout. Serves 2Cool time: allow time for the sauce to cool, and 1 hour to marinate beforehand. Ingredients 2 x...
