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DIFFICULTY: Easy > PREP: 20 mins > COOK: 10 mins > SERVINGS: 6



200gm butter at room temperature

1 garlic clove, crushed

2 drained anchovy fillets, finey chopped

2 teaspoons dijon mustard

1 teaspoon baby capers, rinsed and drained

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh continental parsley


  1. Use an electric beater to beat the butter in a bowl for 3-4 minutes or until pale and creamy. Add the garlic, anchovy, mustard and capers. Beat until combined. Stir in the chives and parsley. Season with salt and pepper.

  2. Spoon the butter mixture along the centre of a piece of foil to form a log. Roll up and twist ends to secure. Place in the fridge for 1 hour or until firm.

  3. After cooking your steaks, slice the butter. Divide among steaks. Cover with foil and set aside for 2 minutes to rest.


DIFFICULTY: Confident Cooks > PREP: 1 Hour 40 mins > COOK: 2 Hours 15 mins > SERVINGS: 4


 500g Casserole Steak, cut into 2cm pieces

 1 tablespoons olive oil

 1 small brown onion, thinly sliced

 200g Swiss brown mushrooms, brushed, thickly sliced

 2 garlic cloves, smashed

 1/3 cup (80 ml) dry red wine

 1 (800g) can whole peeled tomatoes, tomatoes squashed by hand

 1 cup (240 ml) salt-reduced chicken stock

 Parmesan cheese, for grating

 1 tablespoon fresh oregano leaves


 225g (about 1 2/3 cups) 00 pasta grade flour, plus more for dusting

 3 large egg yolks (about 50g)

 2 large eggs (about 100g), beaten

 1 teaspoon olive oil

 1/4 teaspoon sea salt


  1. To make pasta dough: Place flour in a pile on a clean work surface. Make a well in centre and add eggs, oil and salt. Using a fork, slowly incorporate wet ingredients into dry ingredients until dough forms.

  2. Knead dough for about 10 mins, or until gluten has developed. Wrap dough in plastic wrap and rest in refrigerator for 1 hour.

  3. Meanwhile, make the ragu: Season Pinnaroo Casserole Beef with salt and pepper. Heat a large casserole dish over high heat and add oil. Add beef and cook, stirring, for about 8 mins, or until browned all over.

  4. Stir in onions, mushrooms and garlic and cook for about 3 mins, or until vegetables have softened slightly.

  5. Add wine and cook for about 1 min, or until mostly reduced. Add tomatoes and stock and bring to a simmer. Cover and simmer over low heat for about 2 hours, or until beef is fork-tender and beginning to fall apart. Season ragu with salt and pepper.

  6. While the ragu is cooking, roll and form pasta: Cut dough into 2 pieces. Working with 1 piece of pasta at a time, dust dough with flour and flatten with your hand into a rectangle.

  7. Run dough through widest setting of pasta maker. Fold into thirds and repeat rolling and folding about 4 times, dusting folded dough piece with flour as needed before running it through machine each time. (This helps knead the dough and make it more elastic.)

  8. Reduce space between rollers one setting at a time until it is 1.5mm thin. Roll dough through this setting one more time. Lay sheets of dough on a lightly floured work surface and trim to width of baking trays.

  9. Using a sharp knife or pasta cutting attachment, cut dough into 1cm-wide strips. Line a baking tray with baking paper and lightly dust with flour.

  10. Line up cut noodles in an even layer across prepared baking tray and cover with another piece of baking paper. Repeat with another layer of pasta, covering second layer with baking paper.

  11. Repeat with more baking trays as needed. Do not stack more than 2 layers of pasta on each baking tray. Leave tagliatelle to sit in a cool dry place until ready to serve.

  12. Once the the ragu is cooked, bring a large pot of salted water to a boil. Add pasta and boil until it is cooked through but retains some bite (about 1 min for fresh pasta and 6 mins for dried pasta). Drain, reserving 1/2 cup of pasta water.

  13. Stir pasta into ragu and cook for about 30 seconds, adding some pasta water if sauce seems too thick. Season with salt and pepper. Divide pasta among bowls and, using a rasp grater, finely grate cheese over pasta. Sprinkle with oregano and serve.


DIFFICULTY: Easy > PREP: 20 mins > COOK: 2 Hours > SERVINGS: 4


2 tablespoons olive oil

600gm casserole beef, trimmed, 3cm pieces

 1 large brown onion, halved

 2 thyme sprigs

 2 celery sticks, thickly sliced

 2 carrots, chopped

 1 bay leaf

 3 garlic cloves, crushed

 1 teaspoon ground cinnamon

 5 cups (1.25L) beef stock

 3/4 cup (150g) pearl barley, rinsed

 100g green beans, trimmed, cut into 4cm lengths

 Thyme sprigs, extra, to serve

1 tablespoon chopped fresh continental parsley


  1. Heat oil in a large saucepan over medium-high heat. Add Pinnaroo casserole beef and cook for 5 mins or until browned all over. Transfer to a heatproof plate.

  2. Add onion, thyme, celery, carrot, bay leaf and garlic. Cook for 3 mins or until starting to brown.

  3. Add cinnamon and cook for 30 seconds or until fragrant.

  4. Add stock and 3 cups (750ml) water. Bring to the boil. Return beef to pan. Reduce heat to medium-low and simmer, covered, for 1 hour or until beef is just tender.

  5. Add barley and return to a simmer. Simmer, uncovered, for 30-40 mins or until barley is tender. Season.

  6. Stir in beans. Cook for 5 mins or until beans are just tender. Serve topped with extra thyme sprigs.


DIFFICULTY: Easy > PREP: 10 mins > COOK: 55 mins > SERVINGS: 12


1 tablespoon olive oil

1 onion, finely chopped

5 bacon rashers, finely chopped

500gm beef mince

1/4 cup (60ml) worcestershire sauce

2 tablesppons tomato sauce

1 tablespoon vegemite

1 teaspoon curry powder

1/2 teaspoon grated nutmeg

1 tablespoon plain flour

1 cup (250ml) beef stock

3 sheets frozen shortcrust pastry, thawed

2 sheets frozen puff pastry, thawed

1 egg, lightly beaten

2 tablespoons poppyseeds

tomato relish to serve


  1. Preheat oven to 200°C. Heat oil in a frypan over medium heat. Cook onion, stirring, for 2-3 minutes until softened.

  2. Add bacon and cook, stirring, for 2-3 minutes until crisp.

  3. Add mince and cook, breaking up any lumps with a spoon, for 3-4 minutes until browned.

  4. Stir in sauces, Vegemite, curry powder, nutmeg and flour, then season.

  5. Add stock and cook for 5 minutes, then reduce heat to low and simmer for 10 minutes or until thick. Cool.

  6. Grease a 12-hole muffin pan. Using an 11cm pastry cutter, cut out 12 shortcrust pastry rounds, then use to line holes. Fill with meat mixture.

  7. Using an 8cm cutter, cut out 12 puff pastry rounds. Brush edges with water and place over pies, pressing edges to seal. Crimp edges with a fork, then brush pastry with egg and sprinkle with poppyseeds.

  8. Bake for 35 minutes until golden. Serve with tomato relish.

Photo Jeremy Simons


DIFFICULTY: Easy > PREP: 15 mins > COOK: 30 mins > SERVINGS: 6


90gm parsnips, peeled, coarsely chopped

60gm butter, room temp, chopped

125ml (1/2 cup) buttermilk

Pinch of ground nutmeg

12 Beef Sausages (approx 1kg)

2 garlic cloves, crushed

2 tablespoons chopped fresh oregano

1 tablespoon olive oil

500gm button mushrooms, trimmed

125ml (1/2 cup) red wine


  1. Preheat oven to 200°C. Cook the parsnip in a large saucepan of boiling water for 15 minutes or until tender. Drain. Place the parsnip and half the butter in the bowl of a food processor and process until smooth. Add the buttermilk and nutmeg, and season with salt and pepper. Process until well combined. Return the parsnip mixture to the pan and cover to keep warm.

  2. Preheat a barbecue flat plate or large frying pan on medium-high. Add Pinnaroo beef sausages and cook, turning occasionally, for 15 minutes or until cooked through.

  3. Meanwhile, combine the garlic, oregano and remaining butter in a bowl. Heat the oil in a flameproof roasting pan over medium heat. Add the mushrooms and cook, turning, for 2 minutes or until lightly browned. Top with the butter mixture and wine. Bake for 10 minutes or until tender.

  4. Divide the mash, sausages and mushrooms among serving plates. Pour over the juices from the roasting pan to serve.

Photo Rob Palmer


DIFFICULTY: Easy > PREP: 15 mins > COOK: 12 mins > SERVINGS: 4


 1 teaspoon finely grated ginger

 1/4 cup salt-reduced soy sauce

 3 teaspoons lemon juice

 1/2 teaspoon sesame oil

 750g Beef rump steak, trimmed and cut into 2cm cubes

 1 teaspoon wasabi

 1/2 cup whole egg mayonnaise


  1. Place the ginger, soy sauce, lemon juice and sesame oil in a non-metallic bowl. Add the Pinnaroo beef and toss until coated. Cover and refrigerate for 20 minutes.

  2. Soak the skewers in cold water for 15 minutes. Drain and set aside.

  3. Meanwhile, combine the wasabi and mayonnaise and remaining lemon juice. Cover and refrigerate until required.

  4. Drain the meat from the marinade and thread onto the skewers.

  5. Heat a non-stick frying pan or stovetop grill over medium-high heat and spray with oil spray. Cook the skewers in batches for 6 minutes, turning regularly, or until cooked to your liking. To serve, place the skewers on serving plates. Serve with the wasabi mayo and steamed rice.

Photo Andrew Young


DIFFICULTY: Easy > PREP: 30 mins > COOK: 16 mins > SERVINGS: 4


 4 Scotch fillet steaks

 2 tablespoons olive oil

 Salad greens, to serve


 1 cup firmly packed basil leaves

 1 garlic clove, crushed

 1/2 cup roasted cashew nuts

 1/2 cup finely grated parmesan cheese

 1/2 cup olive oil


 3 Pontiac potatoes, peeled

 1 small brown onion, finely chopped

 1 egg, lightly beaten


  1. Make pesto  - process basil, garlic, cashew nuts and parmesan in a food processor until well combined. With motor running, pour oil into feed tube in a steady stream, continuing to process until pesto is thick. Transfer to a bowl. Cover.

  2. Make potato cakes - Coarsley grate potatoes. Squeeze to remove excess moisture. Place potato, onion, egg, and salt and pepper into a small bowl. Mix well to combine. Shape into 4 cakes. Cover with plastic wrap.

  3. Preheat pan/barbecue plate on medium heat. Brush steaks with 1 tablespoon of oil. Season with salt and pepper. Cook to your liking. Remove from heat. Cover with foil. Stand for 5 minutes.

  4. Grease pan/barbecue plate with remaining oil. Cook potato cakes for 4 minutes each side, pressing down to flatten, or until golden brown and cooked through.

  5. Place a potato cake onto each plate. Top with steaks and pesto. Serve with salad.

Photo Louise Lister


DIFFICULTY: Confident Cooks > PREP: 40 mins > COOK: 1 hour 10 mins > SERVINGS: 4


 2 tablespoons olive oil

 50g sliced pancetta, finely chopped

 200g mushrooms, finely chopped

 1 shallot, finely chopped

 2 teaspoons chopped thyme leaves

 2 garlic cloves, crushed

 1.4kg Beef Topside Roast

 1 1/2 tablespoons plain flour

 1/4 cup brandy

 1 1/2 cups salt-reduced beef stock

 1/4 cup thickened cream

 Mashed potato, to serve

 Steamed baby broccoli, to serve


  1. Heat half the oil in a large frying pan over medium-high heat. Cook pancetta for 2 mins. Add mushroom, shallot and thyme and cook, stirring, for 5 mins or until softened. Add garlic and cook for 1 min or until fragrant. Season. Transfer to a plate to stand until cool.

  2. Preheat oven to 180C or 160C fan. Use a sharp knife to cut a large slit in the centre of the Pinnaroo Topside Beef to form a pocket (don’t cut all the way through). Fill with mushroom mixture. Tie beef with kitchen string and season.

  3. Heat remaining oil in a large ovenproof frying pan over medium-high heat. Cook beef for 4-5 mins or until well browned all over. Bake for 40-45 mins for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Rest for 10 mins.

  4. Meanwhile, skim fat from roasting pan, leaving 2 tbsp pan juices. Place over medium-high heat. Add the flour and cook, stirring, for 2 mins or until bubbling. Gradually add brandy, stirring and scraping the base to loosen any bits, until smooth. Bring to the boil. Gradually stir in stock until smooth. Bring to the boil. Simmer, stirring, for 3-4 mins or until thickened. Stir in cream until combined. Strain into a jug and season.

  5. Remove string from beef. Set aside half of the beef and gravy (see Note). Carve remaining beef and serve with mash and broccolini, drizzled with remaining gravy.


DIFFICULTY: Easy > PREP: 15 mins > COOK: 18 mins > SERVINGS: 2 Cups


2 cups milk

1/2 small brown onion, peeled

1 spring fresh flat leaf parsley

1 dried bay leaf

2 whole peppercorns

50gm butter, chopped

2 tablespoons plain flour

(OPTIONAL ~ Seeded Mustard 1 tablespoon)


  1. Place milk, onion, parsley, bay leaf and peppercorns in a saucepan over medium heat. Cook, stirring, for 10 minutes or until almost simmering (don’t boil). Set aside for 10 minutes for flavours to infuse.

  2. Strain milk mixture through a fine sieve into a large heatproof jug. Remove and discard onion, parsley, bay leaf and peppercorns.

  3. Heat butter in a saucepan over medium heat for 2 minutes or until melted and foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until mixture bubbles. Remove pan from heat. Slowly add milk, 1/4 cup at a time, stirring constantly to prevent lumps forming. (Add mustard here if desired)

  4. Return pan to medium heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove pan from heat.

  5. Serve sauce over sliced Pinnaroo silverside with seasonal vegetables.

Photo John Paul Urizar

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