Beef

  • Beef Hammer (Beef Shank)

    If you're looking for a BBQ WOW factor to impress your friends, this is it! I love turning a humongous beef shank into tender, juicy, fall off the bone extravaganza! I use this recipe when I'm using charcoal, a kettle and have lots of time. At least 6 hours! Definitely worth the wait and my family and friends absolutely love it. Make sure you have some steamed bao buns or tacos on hand as this beef is ideal for them.  I've used an Ashburton Meats  beef shank, Firebrand BBQ lump and briquette charcoal and a Pro Smoke BBQ Kettle from Barbeques Galore.

  • Beef Stir Fry Cooked Outdoors On The Ziggy BBQ

    One of the many features I love about the Ziegler and Brown Triple Grill (you'll often hear it called Ziggy), is that I can transform this incredible BBQ into a gas stove top within seconds. I am a big lover of cooking outdoors and my 20 year old carbon steel woks! When I can combine these two loves during a busy work week, I'm at my happiest. Here's a quick recipe for my Beef and Veggie stir fry that many of you would have seen on my Come Grill With Me Instagram page.

  • Burger-licious! What makes the perfect burger?

    From time to time, I go on little food explorations! One of my favourites is the wonder of the BURGER!

  • Caveman Style - The Dirty Steak?

    This is the Caveman Style Method! if you're not familiar with it, you're probably saying.... "What the heck is she talking about!"

  • Come Grill A Perfect Steak With Me!

    Want to know my secrets to grilling the perfect steak? Whether you're grilling a rump, ribeye or tomahawk (yes there are lots more cuts depending on your budget), keep these simple tips in mind to help serve up juicy, tender steaks your friends and family will love.

  • Grilled Bone Marrow

    Grilled Bone Marrow is easy to prepare and perfect to serve as a starter when you're entertaining carnivores! My sister Healthy Cook 4 Champions and brother in law Stan The Man Fitness Academy and always say it's full of collagen and so healthy for you! Follow my recipe below and create your own at home!

  • How To Cook BBQ Beef Short Ribs

    Follow my '10 Things To Remember For The Ultimate BBQ Beef Ribs' tips and you'll be smashing these bad boys in no time at all. Over the years and through my many beef short rib failures and success, I compiled a list that I wish I had when I smoked my first lot of beef ribs.

  • Reverse Seared Steak!

    I often get asked how to grill the perfect steak. Whilst there are many factors to consider, it's important to look at the weight of the cut you've purchased first. In this blog post, I'll be focusing on the Reverse Sear Method which I use for steaks 400 grams (14 ounces) and above in weight.

  • Roast Beef With Red Wine Marinade

    This is my red wine marinade recipe featuring Yering Station Shiraz Viognier. As featured by Yering Station. Yering Station is Yarra Valley's first vineyard, located in the 'heart' of the Yarra Valley, only one hour’s drive from Melbourne.

  • Smoked BBQ Brisket with Cherry and Shiraz Sauce

    I started smoking briskets a few years ago and at first it sure was daunting! When I'm asked what the most challenging cook has been in my BBQ journey, I always reply with the brisket. I didn't grow up eating brisket, it's something I've taken an interest to, researched, tested and cooked many times....to get it right. In this blog I share a recipe that I created for Barbeques Galore Australia.

  • Steak With Chimichurri Sauce

    Chimichurri sauce is easy to make and will always impress your friends and family. It's fresh, bright and packed full of flavour. Within minutes you can make this delicious sauce and pair it perfectly with your next grilled steak. Check out my quick recipe below.

  • The CGWM Smash Burger With Homemade Sauce

    My family love a simple burger that's juicy and bursting with flavour! Whilst this smash burger doesn't require a lot of ingredients, I do recommend quality minced beef. In this recipe, I used 100% Grass Fed, Free Range Pure Tasmanian Cape Grim Minced Beef from Butcher Crowd.

  • The Classic 'Come Grill With Me' Burger

    I believe burgers should always be easy to make and messy! The kind that requires you to roll up your sleeves and take the biggest bite while the creamy gooey sauce ends up all over your face.

  • The Velveting Meat Method

    To say I have been in love with Asian cooking since I was a child would not be exaggerating. As a teenager, I researched Chinese recipes and methods in my spare time. As soon as I could afford cooking lessons, I attended many! My favourite lessons were with an Australian Chinese food icon, Elizabeth Chong.