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Recipe: Beef Bourguignon

This Retro classic still has a place on the dinner party table after all these years, especially on a chilly winter’s night. My version is full-flavoured and fuss-free, and can be fully prepared in advance, requiring only reheating at serving time.

Beef Bourguignon

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Recipe: Thai Beef Salad

Who doesn’t love Thai food, with its beautiful balance of sweet, sour, salty and spicy flavours?  This refreshing but substantial salad ticks all the boxes, and is a perfect meal for this time of the year when the temperature and humidity levels are high. I make this dish at our popular Easy Asian Dinner Party cooking class and there are never any leftovers!

Thai Beef Salad

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Recipe: Herb & Garlic Crusted Fillet of Beef with Aioli

This impressive yet dead easy dish is equally good served at a casual barbeque with salad, or a more formal affair with all the trimmings. Use a selection of whatever herbs you have on hand, such as thyme, rosemary, flat-leaf parsley, oregano and basil, or use coriander, lemongrass, grated lime rind and ginger for an Asian twist.  The success of this dish is in the quality of ingredients, so make sure the herbs are fresh and the beef is grade one. By all means make your own Aioli from scratch, but as this blog is about making entertaining easy, we do like to offer a few acceptable shortcuts from time to time! A Shiraz is the perfect wine accompaniment.

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Beef Ribs Baked in Coconut, made using Ayam Asian products

Ayam, providers of authentic Asian groceries since 1892, generously sponsor the life’s a feast cooking school by providing us with a selection of their products. As Asian food has such a large influence on cuisine in Australia , many of our cooking classes feature Asian-inspired dishes. Quality of ingredients is paramount at life’s a feast, and consequently our alliance with Ayam is an excellent fit as their products are first class.


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