I’ve just realised there is a shocking lack of lamb in my list of ingredients in these recipes. Isn’t this one of the most traditional Australian BBQ meats? To make up for that, here is an extremely technical and complicated lamb roast recipe. I jest, it was actually very easy to cook but I pulled … Continue reading — Smoked Lamb Roast —
The first piece of meat we tried on the ProQ smoker was a nice chunk of pork, a rolled pork leg of 1.5kg. This one was kept fairly simple as it was my first try with the ProQ. With the low temperatures it turned out amazingly moist and succulent. To top it all off we … Continue reading Smoked and Crackled Leg of Pork
So here's the thing. I’ve always wanted to the kind of guy who could make some good meat, a top notch roast, perfectly cooked with ample flavor. To be known for it. Living in an apartment has made that a bit difficult as a full scale Weber BBQ is a bit large to neatly fit … Continue reading Smoked Cape Grim Rump
This one is all about the duck. I find duck a bit hit and miss when eating out. Some is amazing, some is very disappointing. Unfortunately I find cooking it can be a bit hit and miss as well. To get control of the situation back I’ve been using the sous vide, with a bit … Continue reading 5-Spice Duck Breast
Somehow the option of a goat roast came up in conversation. Not the sort of meat that you run into in Perth cooking very often, mainly in stews or at Italian restaurants. Its not even the easist meat to get your hands on – you will need a specialty butcher for this one. The spice … Continue reading Yeminish Goat
I’m addicted to penne arrabiata, I love the rich tomato flavor, bite of the chili and tang of the olives. As with so many dishes, it’s all about the sauce. The other great thing about this dish is that it is quick to prepare, very handy for those days where you want something tasty but … Continue reading Gnocchi Arrabiata
