Beef

• 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 Most Tender and Juicy Beef Tri-Tip

  Tender, juicy Tri-Tip is one of my favourite beef cuts. It’s not always easy to find but is gaining popularity in Australia. I hope more butchers start stocking it because it’s packed full of flavour. I usually use the reverse sear method for tri-tip but occasionally I cook it directly over charcoal or a gas grill grate. The results are just as amazing cooked to 135f internal temperature.

• 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.