I recently had the joy of visiting Fortune Red Label Beef at Yandina. I am a big fan of grass fed beef as opposed to grain fed beef. I think it is a far superior meat in both texture and flavour and not to mention a far more ethically raised meat. I like to be [...]
The curing process has always been something that has intrigued me. Once upon a time it was a method of preserving food in the absence of refrigeration, and while it still very much a preservation technique, it has morphed into more of a novelty factor rather than a necessity. So, novelty factor fresh in my [...]
I love the concept of ‘nose to tail’ cooking and Freestyle Escape Cooking School has hosted a number of these classes, one of which I attended where ‘noes to tail’ specialist Peter Wolfe cooked up this fabulous, and insanely simple Vietnamese sausage, and… has been kind enough to share the recipe… [divider] Ingredients 700gms lean [...]
Many cooking styles and trends have emerged over the years to fire up our passions in the kitchen. But for me, the one that stands out most strongly — for all the right reasons — is the concept of nose-to-tail cooking. Like the name suggests, this method involves using every part of the beast, from [...]
