Brisket is on an on trend cut of meat that’s delicious and affordable. Add it to a pie to liven up your menu and get the best of both worlds – an on trend cut and an all time favourite comfort food for the cooler months.
One dish served two ways. Chef Paul shares his tips and tricks on creating delicious Mexican Burritos your customers will want to order again and again.
Milk buns are sliding their way onto menus as main dishes and now even as desserts. Here are three ways you can use them.
Looking for an easy lunch recipe that can be prepared before the mad rush? Then, why not give this Roast Beef Wrap a try.
Try our beef and cheese burger recipe today! It can be made with four easy-to-follow steps, making it the perfect pub feed!
Spice up your traditional meatballs with this tasty beef and lamb paprika bomb recipe, served with a side of BBQ Mayonnaise.
This delightful and tasty steak and kidney casserole with sage dumplings is perfect for a large starving crowd and a hit for Sunday lunch.
The hero in Chef Vas’ Steak Sandwich is the Chimichurri mayonaise! The best thing is, the Chimichurri can be kept in an airtight container for up to 5 days.
Our mouth watering pan seared wagyu patty combined with a colourful beetroot relish and creamy garlic aioli make for the ultimate slider.
Onion jam and chipotle mayo give this Steak Sandwich layers of flavour – could this be the next staple on your menu?
This succulent slow cooked BBQ beef brisket recipe will make this tasting plate a hit with any crowd.
Moist Pumpkin and succulent veal elevate this everyday favourite recipe to something truly special!