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The duck is stuffed with citrus, then slow cooked until the meat is falling off the bones and the skin perfectly crisped. A restaurant recipe that requires minimal effort and yields the best results. Prep Time • Prep time: 10 minutes • Cook time: 7 hours • Yield: Serves...
Today's cook book recipe - Grilled Lamb Chops with Giant White Beans. Soaking the chops in a bath of wine, garlic, lemon zest, and fresh thyme imparts incredible flavor and a lovely, deep purple hue. Finished on the grill and topped with rosemary-infused white beans, this dish would pair perfectly...
Curing salmon isn’t as difficult as you’d think! Combined with Tasmanian pepperberries and spirits of your choice, this salt cured Huon Salmon will literally melt in the mouth. Cured salmon will keep for three days in the refrigerator, so there’s plenty of excuses for leftovers (or maybe not!). Don’t forget...
Chef Thomas Horner marinates and bastes grassfed Aussie beef with a maple-onion glaze. The sugars caramelize to make a flavorful crust while the meat grills. Serve this with oil-roasted potatoes on the side. Prep Time • Prep time: 10 minutes • Cook time: 20 minutes • Yield: Serves 8...
Prep Time • Prep time: 5 minutes • Cook time: 1 hour & 15 minutes • Yield: 3 1/2 cups Ingredients • 2 cups ketchup • 1 cup water • 1/2 cup apple cider vinegar • 5 tablespoons light brown sugar • 5 tablespoons sugar • 1/2 tablespoon...
