Feijoada
Feijoada
Pastéis
There are many variations of empanadas across Latin America; in Brazil they’re called pastéis (pastel in the singular), and in Puerto Rico they’re called pasteles.
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Skirt steak with pepita-lime butter and roasted potatoes
A pepita lime butter compliments a succulent steak and hearty potatoes with zesty, Latin flavours.
Which meats do Australia’s best butchers cook in winter?
From dry-aged mutton to whole pheasant – when it comes time to warm the cockles, what do the country’s best butchers like to slow-cook, roast and confit?
Grilled wagyu rump cap
The wagyu can be replaced with a good cut of Angus beef, so long as it's a large piece. Serve with a simple winter green salad.
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T-bones with roast mushrooms, red wine and rosemary
A winter warmer featuring a classic combination: steak and red wine.
Beef, bacon rind and mushroom pot pies
Bacon rind adds a lip-smacking texture to the red wine sauce of these beef pot pies.
Petition Kitchen’s beef shin with romesco and lemon
Smoked paprika and sherry vinegar find their way into this wintery dish by Western Australia's Petition Kitchen.
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The ultimate burger collection
You could go to the pub for a burger, or you could perfect them at home and whip them up any time a craving calls. Here are our favourite recipes.
Gourmet Institute Event 4: Jake Nicholson
Chef Jake Nicolson will show you how to get the best out of your beef as part of our Gourmet Institute series for 2016.