Ingredients
2 tablespoons olive oil.
500 grams thick beef sausages.
1 large onion, halved, sliced.
2 cloves garlic, crushed.
1 green capsicum, chopped roughly.
1 red capsicum, chopped roughly.
3 stalks celery, chopped roughly.
500 grams roma tomatoes, chopped.
400 gram can cannellini beans, rinsed.
200 grams baby rocket leaves.
Crusty bread to serve.

Method
In a large heavy based frying pan, heat 1 tablespoon oil over medium heat.
Add sausages and cook for 5 minutes, until browned.
Remove to a chopping board and chop into thick slices.
Add remaining oil to pan and bring back to temperature.
Add onion, garlic and capsicum.
Cook stirring occasionally, until onion is opaque and tender and capsicum is soft.
Add celery, tomatoes and sliced sausages and cook for 15 minutes, until celery has softened.
Add beans and cook for a further 2 minutes, until heated through.

Serving
Spoon into bowls and top with rocket. Serve with crusty bread.

Ingredients
500 grams of beef fillet.
2 carrots, peeled and julienned.
2 lebanese cucumbers, julienned.
4 green onions, thinly sliced on the diagonal.
2 kaffir lime leaves, thinly sliced.
10 cherry tomatoes, quartered.
1/2 cup vietnamese mint leaves, roughly chopped.
1/2 cup coriander, roughly chopped.
2 teaspoons peanut oil.
Dressing
1/4 cup peanut oil.
2 limes, rinds grated and juiced.
1 tablespoon light soy sauce.
1 tablespoon fish sauce.
1 tablespoon brown sugar.

Method
Preheat a grill pan over high heat.
Brush the beef fillet with oil and cook until medium, around 4 minutes per side.
Remove and cover with foil when done. Allow to rest at least 5 minutes.
Mix all remaining salad ingredients together in a bowl.
Add dressing ingredients together and whisk until combined.
Thinly slice cooked beef fillet.
Toss beef together with salad.
Drizzle over dressing and serve.

Ingredients
1 tablespoon olive oil.
1 small onion, chopped finely.
1 small carrot, chopped finely.
2 cloves garlic, crushed.
400 grams minced beef.
1/4 cup red wine.
2 tablespoons tomato paste.
400 gram can diced tomatoes.
100 grams, capsicum, chargrilled and chopped finely.
1/3 cup fresh basil, chopped finely.
12 large savoy cabbage leaves.

Method
In a heavy based saucepan, heat oil over a medium-high heat.
Add the onion, carrot and garlic and stir until the onion is opaque and the carrot is tender.
Add the minced beef. Ensure the mince is broken up while stirring, so that there are no lumps. Cook until the mince has browned – about 5 minutes.
Add the red wine, tomato paste, and chopped tomatoes. Bring to the boil, while stirring then reduce heat to a low simmer, stirring every so often, for 40 minutes or until the sauce thickens.
Stir through the capsicum and basil.
Remove from heat, and cool for about 20 minutes.
In a large saucepan, bring salted water to the boil and add 4 cabbage leaves.
Cook until wilted. Refresh the leaves in iced water, drain and pat dry on paper towel.
Repeat this process with the remaining leaves.
To construct the cabbage rolls, place 1 leaf on a board, and carefully place 1/4 cup of the mince sauce at the stem end of the leaf.
Fold the edges in and roll firmly to contain the filling. Repeat with the remaining leaves.
Place a steamer over a wok, or large saucepan of boiling water and position the cabbage rolls, seam side down.
Cover and steam for 3 to 5 minutes, until cabbage is tender. Serve.

Serving
This dish is delicious for a light lunch, or an entree for dinner.

Ingredients
12 presoaked bamboo skewers, or 12 metal skewers.
700 grams lean rump steak, cut into 2-3 cm cubes.
1/3 cup teriyaki marinade.
2 cloves of garlic, crushed.
2 tablespoons of peanut oil.
Olive oil spray.

Method
Thread meat to evenly distribute between skewers.
Mix oil, marinade and garlic together and pour over meat.
Turn to coat and then refrigerate for 2 hours (minimum of 30 minutes).
Remove meat from fridge 30 minutes before cooking.
Heat a ridge grill or large non stick pan over medium high heat.
Lightly spray then add meat to the grill.
Cook for 3-4 minutes per side for medium, 5-6 for well done, or to your liking.

Serving
Serve with flavored rice, such as our bok choy fried rice.

Ingredients
600 grams lean quality beef, sliced.
2 rashers of bacon, rind removed and finely diced.
1 large brown onion, diced.
1 clove of garlic, crushed.
1 tablespoon smoked paprika.
1/2 cup sour cream.
400 grams mushrooms, sliced.
2 tablespoons tomato paste.
2 tablespoons olive oil.
2 tablespoons seasoned flour.
1 cup beef stock.
1/2 cup fresh chopped flat leaf parsley.
Salt and pepper to taste.

Method
Add flour and beef to a medium freezer bag, toss to coat.
Heat oil in a heavy based pan over medium heat.
Add onion and cook for 3 minutes.
Add beef and garlic, cook until beef is sealed all over, about 4 minutes.
Add mushrooms, cook for 4 minutes.
Add stock, tomato paste and paprika, cover and simmer for 10 minutes.
Remove lid and cook for a further 10 minutes, or until sauce is thickened and meat is tender.
Taste for and adjust seasoning if necessary.

Serving
Stir through sour cream and half the parsley just before serving.
Serve over egg noodles or mashed potatoes.
Garnish with remaining chopped parsley.

Ingredients
800 grams cheap cuts of beef, cubed.
2 tablespoons of plain flour, seasoned.
2 stick of celery, diced.
1 large brown onion, diced.
1 carrot, peeled and diced.
200 grams swiss brown or button mushrooms, thickly diced.
2 tablespoons of tomato paste.
1 cup of Guinness (or other stout).
2 cups of beef stock.
2 bay leaves and 2-3 sprigs of thyme, tied together.
1/2 cup chopped flat leaf parsley.
1/4 cup of olive oil.

Method
Add the flour to a medium freezer bag.
Add beef and toss to coat, leave sitting until ready to use beef.
Heat the oil in a heavy based pan.
Add the onion, and cook for 2 minutes.
Add the contents of the freezer bag to the pan, and cook until beef is browned all over, about 5 minutes.
Add remaining vegetables and cook while stirring for 5 minutes.
Add the Guinness, stock and bay/thyme bundle to the pot and bring to the boil.
Reduce to a low simmer, cover and cook for 40 minutes.
Remove lid and cook for a further 30 minutes, or until sauce is thickened.

Serving
Remove bay/thyme bundle and stir through parsley.
Serve over creamy mash or smashed baby chat potatoes.

Ingredients
750 grams floury potatoes, peeled and cubed.
20 tablespoons of butter.
1/2 cup of milk.
1 tablespoon of olive oil.
2 cloves of garlic, crushed.
1 onion, finely chopped.
500 grams lean beef mince.
2 carrots, peeled and finely diced.
1 zucchini, finely diced.
1 large brown onion, finely diced.
1/2 cup frozen peas.
300 grams drained and rinsed tinned chickpeas.
1 cup vegetable stock.
2 tablespoons of harissa paste.
1 tablespoon of plain flour.
1/4 cup grated tasty cheese.

Method
Preheat an oven to 200C.
Salt a pot of boiling water, add potatoes and cook until tender, about 15 minutes. Leave sitting in water until needed.
While potatoes cook, heat the oil in a saucepan over medium heat.
Add the onion and cook for 2-3 minutes.
Add garlic and cook for 1 minute.
Add mince and cook until browned, about 8 minutes.
Add carrots and harissa.
Blend flour into stock and add to the pan.
Cook until thickened, about 10 minutes.
Add zucchini and peas and cook until heated through, about 2 minutes.
Spoon this mixture into an 8 cup capacity dish.
Drain potatoes and return to pot.
Add milk and butter and mash until smooth.
Test for and adjust seasoning.
Using spatula, spread the potato mix over the mince mixture in an even layer.
Top with grated cheese and freshly ground black pepper.
Bake for 30 minutes, or until top is golden.

Ingredients
4 Rib Steaks on the bone.
Freshly ground black pepper.
2 teaspoons oil.
2 teaspoons butter.
4 small potatoes, sliced thinly.
1/2 cup tartare sauce.
1/4 cup sour cream.
2 medium tomatoes, peeled and deseeded.

Method
Trim steaks to remove any excess fat.
Season to taste with pepper
Place a large frying pan over medium-high heat.
Add steaks and cook for 4 to 5 minutes each side.
Transfer to a plate and allow to rest.
Melt butter in a frying pan over medium heat, and gently saute potatoes until cooked.
Place a small saucepan over low heat and add tartare sauce and sour cream.
Add chopped tomatoes to pan prior to serving.

Serving
Spoon sauce over steak, and serve with scalloped potatoes.

Ingredients
800 grams beef chuck or blade steak, cut into 3cm pieces.
Olive oil.
1 onion, chopped roughly.
3 teaspoons ground cumin.
2 teaspoons ground coriander.
1/2 teaspoon ground chili.
1/4 teaspoon ground smoky paprika.
4 cups beef stock.
2 x 400 gram cans whole tomatoes.
400 gram can red kidney beans, rinsed and drained.
Salt and cracked black pepper.
2 tablespoons coriander, chopped.
Sour cream, to serve.

Method
Place a large deep frying pan or heat proof dish over medium high and add a little oil. Add the steak, and cook in batches for 2-3 minutes until browned.
Return all the meat to the pan.
Add the onion, cumin, coriander, chili and paprika and cook, stirring, for 2 minutes. Add the stock and tomato and stir through until well mixed.
Reduce the heat to low, cover and cook for 1 1/4 hours, stirring frequently.
Uncover and cook for another 30 minutes until the meat is very tender.
Add the kidney beans and cook for a further 10 minutes.
Season with salt, pepper and stir through the coriander.

Serving
Top with a dollop of sour cream, and serve.

Ingredients
6 roma tomatoes, halved.
1 red onion, cut into wedges.
Salt and pepper.
Olive oil.
1 bunch asparagus, woody ends trimmed.
3 sirloin steaks, trimmed.
2 tablespoons buttermilk.
1 tablespoon horseradish sauce.
2 teaspoons chives, chopped finely.
100g baby spinach leaves.

Method
Preheat oven to 210°C. Line a baking tray with baking paper.
Place the tomato and onion on prepared tray.
Season with salt and pepper and drizzle with a little olive oil.
Bake for 15 minutes until tender.
Blanch the asparagus in a saucepan of boiling water for 1-2 minutes, then plunge into iced water. Drain and set aside.
Season the steaks with salt and pepper and drizzle with a little oil.
Place a frying pan over medium-high heat.
Cook the steak, for 3 minutes each side for medium, or until cooked to your liking. Remove, cover with foil and allow to rest for 5 minutes.
In a small jug, place the buttermilk, horseradish sauce, chives and 1/4 cup water. Whisk to combine.

Serving
Place spinach leaves on serving plates.
Cut steak into thick slices and place on the spinach leaves with the tomatoes, onion and asparagus.
Drizzle with the dressing.