Serves 4 Ingredients 2 tablespoons olive oil 1.2kg lamb forequarter chops 1 teaspoon Meat Emporium rosemary salt 1 brown onion, finely chopped 1 capsicum, chopped 2 bay leaves 2 garlic cloves, crushed 2 cups (500ml) tomato passata 400g dried fettuccine Parmesan to serve Method Step 1 Heat oil in a large heavy-based saucepan over medium-high heat and season lamb with rosemary salt, in batches cook for 6-8 minutes until browned on both sides. Transfer lamb to a plate and set aside. Step 2 Add onion, capsicum, bayleaf and garlic to the pan and cook for 4-5 minutes until softened. Add the lamb b ..read more

Serves 4 Ingredients 500g pork scotch fillet, 1cm thick pieces 2 garlic cloves, crushed 1 tablespoon dijon mustard 1 teaspoon smoked paprika 1 tablespoon dried oregano ¼ cup (60ml) olive oil plus 1 extra tablespoon 2 red capsicum, cut into 3cm chunks 2 small cucumbers, diced Zest and juice of 1 lime plus extra to serve 1 tablespoon tarragon leaves, finely chopped 1 teaspoon chili paste Method Step 1 Combine garlic, mustard, paprika, oregano, oil and 1 teaspoon salt flakes in a bowl. Season with freshly ground black pepper. Add pork and turn to coat, then cover and set aside to marinate. Step ..read more

Serves 4 Ingredients 8 small soft taco 500g Argentinian style entrana beef skirt 4 tablespoons house made chimichurri 100g manchego cheese, grated Lime leaves, quarters to serve Method Step 1 Heat a chargrill over medium high heat and cook taco wraps for 30 seconds to 1 minute on each side. Set aside and keep warm. Step 2  Place the steak on a large tray and season both sides liberally with salt flakes. Leave steak to stand at room temperature for 30 minutes or until the fridge chill has gone. Step 3 Preheat a lightly greased barbecue or chargrill pan over high heat. Grill steak for 3-4 ..read more

Serves 4  Ingredients 4 x pork loin steaks 1 cup panko crumbs 1 teaspoon dried oregano ¼ cup plain flour 2 eggs, lightly beaten Vegetable oil for frying 4 brioche burger buns, toasted 4 tablespoons garlic dip 1 red onion, thinly sliced 4 lettuces leaves Hot sauce and cucumbers to serve Method Step 1 Place bread crumbs and oregano in one bowl, eggs in a separate bowl and flour on a separate plate. Season flour with salt flakes. Step 2 Dust one pork fillet in flour, dip into the egg mixture, allowing any excess to drip off, then place in the breadcrumb mixture, turning and pressing to coa ..read more

Serves 4  Ingredients 8x lamb chops ¼ cup (60ml) extra virgin olive oil 1 teaspoon dried oregano Juice of 1 lemon 2 garlic cloves, crushed 200g orzo pasta 1 tomato, chopped 1 cucumber, chopped 80g Greek feta 1 small red onion, sliced 100g kalamata olives 2 tablespoons parsley leaves Method Step 1 Cook orzo pasta according to packet instructions. Set aside to cool completely. Step 2 In a bowl combine 2 tablespoons oil, 1 teaspoon oregano, ½ lemon and garlic. Add lamb chops to the marinate and season with salt flakes. Set aside to marinate for 3 hours in the fridge. Step 3 Heat a chargril ..read more

Serves 4 Ingredients 3 tablespoons hoisin 1 tablespoon chili sauce 2 tablespoons brown sugar 1 teaspoon grated ginger 2 garlic cloves, crushed 1kg pork spare ribs 2 long green shallots, sliced 1 long red chili, sliced ½ teaspoon sesame seeds To serve: white rice and coriander leaves  Method Step 1 Preheat oven to 180°C/160°C fan-forced. Combine, hoisin, chili sauce, sugar, ginger and garlic and mix to combine. Add pork. Toss to coat. Transfer pork to a large roasting pan lined with baking paper. Step 2 Bake for 1 hour, brushing with pan juices every 15 minutes, or until cooked through ..read more

Serves 4  Ingredients 1.4kg beef porterhouse portions  ½ red cabbage, cut into wedges Green goddess dressing 1 garlic clove, crushed 2 anchovy fillets ¼ cup (60ml) buttermilk 2 tablespoons whole egg mayonnaise Small handful of parsley leaves plus extra to serve, finely chopped Zest of 1 lemon plus extra to serve Method Step 1 Preheat the oven to 200C. Season porterhouse steak with salt flakes and cracker pepper. Step 2 Heat a frypan over medium heat and cook fat side for 5 minutes until the skin has rendered down, turn the steak over and cook for a further 5 minutes. Step 3 Place ..read more

Serves 4 Ingredients 1kg Grass fed lamb leg, butterflied 2 tablespoons parsley leaves, chopped 1 teaspoon smoked paprika 1 teaspoon dried oregano 2 garlic cloves, crushed ¼ cup (60ml) olive oil plus 2 tablespoons 1 packet pre cooked brown rice and quinoa 150g mixed tomatoes, halved 1 packet baby cucumbers, sliced ¼ cup parsley leaves Parmesan Dressing 2 tablespoons lemon juice 2 tablespoons olive oil 2 tablespoons parmesan cheese, grated Method Step 1 In a bowl combine parsley, paprika, oregano, garlic, olive oil and season with salt flakes. Add the lamb and coat well. Season and marinate ..read more

Serves 4 Ingredients 2 tablespoons vegetable oil 2 garlic cloves, crushed 1 shallot, diced 1 long red chili, sliced 400g leftover christmas ham, diced 1 carrot, diced 3 cups cooked white rice 2 eggs, lightly beaten ½ cup frozen peas 1 tablespoon oyster sauce 1 tablespoon soy sauce 1 tablespoon fish sauce 2 long green shallots, sliced   Method Step 1 Heat half the oil in a wok or frypan over high heat. Add the garlic, shallot and chilli and cook for 2 minutes or until fragrant. Add the ham and cook for a further 2 minutes or until golden brown. Add carrot and cook for a further 1-2 minutes ..read more

Serves 8-10 Ingredients 4.5kg Borrowdale half leg ham 400ml house made ham glaze ½ bunch thyme leaves, picked   Method Step 1 Place ham glaze and thyme into a small saucepan over medium heat and simmer until warm. Step 2 Preheat the oven to 180°C. Use a sharp knife to cut around the ham shank. Carefully run a knife or fingers under the skin around the edge of the ham and gently lift off skin in 1 piece and discard. Using a sharp knife score the fat in parallel lines, 1cm apart. Baste fat with some of the glaze and place ham on a large roasting tray. Step 3 Cover the shank with f ..read more