CENTRAL TEXAS BEEF SHORT RIBS

SERVES: 6–8 | PREP TIME: 15 MINUTES | COOKING TIME: 6–7 HOURS | RESTING TIME: 1–2 HOURS SPECIAL EQUIPMENT: WATER SMOKER, 4 LARGE HANDFULS MESQUITE OR OAK WOOD CHUNKS, SPRAY BOTTLE FILLED WITH WATER, INSTANT-READ THERMOMETER; DRY, INSULATED COOLER This recipe comes straight out of an epic day I spent …

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Recipe of the Week: Grilled Peach, Beetroot & Feta Salad

Peaches don’t just have to be the stuff of smoothies and fruit salads, their aromatic flavour and smooth texture work incredibly well in savoury dishes, too. Paired with tangy goats’ cheese, salty Jamón Ibérico and peppery leaves, the sweetness of peaches makes this a salad that hits your taste buds …

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Weekend Recipe: Claus Meyer’s Smoked Salmon

As we enter autumn, ­­it’s time to embrace the seasonality of our Nordic neighbours and get the most from the food and flavours in season. This week, we’re sharing one of our favourite recipes from The Nordic Kitchen by Claus Meyer. 150g pearl barley (uncooked) 300ml water sea salt flakes …

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Weekend Recipe: Gizzi Erskine’s Black Velvet Cake

  SERVES 10–12 Preparation Time 20 minutes, plus chilling Cooking Time 50 minutes Ingredients 250g unsalted butter, chopped into cubes, plus extra for greasing 250ml chocolate stout or Guinness 100g plain chocolate (70% cocoa solids), broken into pieces 35g cocoa powder 400g golden caster sugar 2 eggs 142g natural yogurt 1 tablespoon vanilla extract …

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