What's For Dinner: Surf 'n' Turf, cooking takeaways at home, BBQ basics, and more
This week on What’s For Dinner? we’re cooking up our favourite takeaways at home, lifting the lid on a recent chef collaboration, sharing some tips and tricks for the BBQ, and tucking into nachos.
Cooking up your favourite takeaways at home
Takeaways are one of life's eating pleasures, however, it can get expensive and, at times, unhealthy to indulge in them more than occasionally. We've pulled together a collection of tasty takeaway dishes, recreated at home, which you can read here.
Chinese-style Surf ‘n’ Turf
This recipe is one of our favourites from the list. It's a hot and spicy twist on the classic surf 'n' turf with this Chinese-inspired interpretation. Beware Chinese chilli sauce - it's fire-hot and for those who don't care for its tongue blistering heat, replace it with sweet chilli sauce or mix of half and half. Check it out here.
New Zealand's 'Lamb and Three' choped down the competition
After tens of thousands of votes, 16 recipes from around the world were whittled down to one. The undisputed winner of the Beef & Lamb World Cup was the New Zealand entrant - 'Lamb and Three' which took down the United States' Smoked Beef Ribs in the Final. Lamb loin chops, buttery parsnips and carrots, chunky kumara and a side of peas - enjoy this winning dish in your own home with our recipe.
BBQ Basics: Keeping your BBQ clean
Learn from the pros! With barbecue season finally here, Matt Melville from Rum and Que and butcher Reuben Sharples spent the afternoon with us to go over the basics of how to BBQ the right way. The first episode in our series covers preparing your new BBQ and keeping it clean. You can check them all out here.
Nacho Day Champion
Wednesday was National Nacho Day and to celebrate we put the best nacho recipes on our website up against each other. The clear winner, as selected by our fans on Facebook, was the Beef Nachos with Avocado Salsa. Here is what one of our fans, Megan, thought: "Best beef nachos ever! Amazing flavour - I love the hint of smoked paprika. The corn chips make a nice healthy change too."
Behind the scenes of a pop-up dinner
Small country dining comes to the big city restaurant! Beef + Lamb Ambassador chef Andrew May of Amayjen recently collaborated with Rob Hope-Ede for a pop-up dinner at Simon Gault's restaurant Giraffe. Find out how the evening came about and the role Simon's mother played in making it happen.