Every day should be delicious
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Lamb easy carve (1)
$39.50 -
Osso Bucco – raw (1)
$19.00 -
Mince (500gm)
$11.00 – $15.00 -
Lamb Cutlets (6 cutlets)
$24.00 – $30.00
The latest tips
Tips & Tricks
First, always season and oil the steak, not the pan. (The oil on the steak helps with the transfer of heat) Second and probably the most important factor – ensure your pan is hot before you add your steak. There are of course exceptions. Meat with a skin and anything dressed in bread, for more information see our tips on these.
Tips & Tricks
The Secret to Pan Frying
or how to stop your steak from sticking.
Tips & Tricks
Butter is the key. Bread loves butter. The magic is the buttermilk that remains emulsified in the butter fats. So start with a healthy slug of oil and a sizeable nob of butter in the pan. You’ll see it melt then start to bubble as the pan heats up. This bubbling is your call to action – the pan is now hot enough to add your meat. The bubbling coats the crumb with hot butter fats but importantly does so evenly, ensuring the meat cooks evenly.
Tips & Tricks
Pan frying the perfect Cotoletta or Schnitty
or anything dressed in bread.
Tips & Tricks
First tip do not start with a hot pan. Season the skin and place skin down in a cold pan. Heat the pan slowly. You’ll see the fat start to render. Duck breast will drop so much fat that you may want to pour it off (if so please keep this fat for delicious roasted potatoes. Careful with salmon ‘cos it cooks real quick. Once meat is halfway cooked, turn in the pan then turn off heat. Even the chicken breast will still finish cooking all the way through just from the residual heat in the pan.
Tips & Tricks
Pan Frying Meat with a Skin
We’re talking duck, chicken or fish.
