BBQ pork skewers with tomato chilli jam

This marinade is also great on barbecue pork forequarter chops or pork steaks!

Prep time 30 minutes
Cook time 15 minutes
Serves 4 people


  • 600g diced lean pork (topside)
  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced
  • 2 tablespoons coriander leaves, roughly chopped
  • Salt and pepper

Tomato Chilli Jam

  • 2 ripe tomatoes, finely diced
  • ¼ cup sweet chilli sauce
  • 1 tablespoon tomato paste
  • 3 tablespoons brown sugar
  • ½ teaspoon salt
  • 12 bamboo skewers, soaked


  1. Combine the olive oil, lemon zest and juice, coriander, salt and pepper in a glass bowl.
  2. Add the diced pork to the marinade and marinate for as long as possible, up to 12 hours.
  3. Thread 3-4 marinated pieces of pork onto each of the skewers.
  4. Preheat a griddle pan or BBQ on medium to high heat and cook skewers for 4-5 minutes turning and basting frequently. Remove and allow the skewers to rest in a warm place for 5 minutes.
  5. Combine all the ingredients for chilli jam in a small pan and cook, stirring over a medium heat for 8-10 minutes until the jam is thick and syrupy.
  6. Serve skewers on a large serving platter with chilli jam on the side.

(Recipe and photo thanks to Australian Pork)

Gourmet beef burgers with blue cheese

Cook Time: 14 minutes
Serves 4


  • 400 g lean beef mince

  • 1 clove garlic, crushed

  • 2 slices thick white Italian-style bread, crusts removed

  • ⅓ cup milk

  • 1 tbsp extra virgin olive oil

  • finely grated rind and juice of a lemon

  • 1 cup grated Parmesan cheese

  • chopped fresh basil

  • char-grilled slices of Italian bread, rocket leaves, roasted capsicum to serve

  • 150 g wedge blue cheese

Vietnamese noodle and beef salad

This main course beef salad is tasty, yet light. Add extra herbs if you fancy, add basil, Thai basil or even flat-leaf parsley with the mint. 


Cook Time: 8 minutes
Serves 4


  • 500 g beef strips
  • 1 stalk lemon grass, finely chopped
  • 1 small red chilli, seeded and chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 200 g mung bean thread vermicelli
  • 1 tbsp oil
  • 2 spring onions, finely sliced
  • 1 red capsicum, cut into strips
  • 1 punnet cherry tomatoes, halved
  • 1 tbsp sesame seeds, toasted
  • 2 tbsp mint leaves
  • lime wedges to serve


  1. Place the beef strips in a bowl. Pound together the lemon grass, chilli and garlic in a mortar or blender. Add the fish sauce, soy sauce and sugar, mix well. Combine with the beef strips, marinate for 30 minutes.
  2. Soak the noodles in boiling water until just tender (about 5 minutes). Drain and snip into manageable lengths with scissors. Add the oil to the beef, mix well
  3. Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a bowl. Reheat wok between each batch.
  4. Toss beef together with the noodles, spring onion, capsicum and tomatoes. Scatter with the sesame seeds and mint.

    Serving suggestion: Serve with lime wedges if desired.

Essential tips

  • Cook meat in small batches, at a maximum of 250g at a time. When you add the meat to the wok, work from the outer side of the wok into the centre where it will be hottest.
  • Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.

Mustard rack of lamb with minted ricotta

Frenched lamb racks have had the fat and meat between the ribs removed and the bones have been scraped clean, so they look rather fancy. Regular lamb racks will work as well in this very tasty dish. 


Cook Time: 60 minutes
Serves 4


  • 2 frenched racks lamb, (8 cutlets in each rack)
  • 4 roma tomatoes
  • balsamic vinegar, to drizzle
  • olive oil, to drizzle
  • 2 bunch asparagus, trimmed
  • extra 1 tbsp olive oil
  • 1 tbsp French mustard
  • 1 clove garlic, crushed
  • 1 tsp dried mint flakes
  • mashed potato to serve

  • Minted ricotta
  • 150 g fresh ricotta
  • ⅓ cup cream
  • ⅓ cup finely chopped mint


  1. Preheat the oven to 160ºC. Halve tomatoes lengthways, place on a tray lined with baking paper, drizzle with a little balsamic vinegar and olive oil. Cook for 30 minutes. Then add the asparagus to the baking tray and brush lightly with olive oil. Bake for a further 15 minutes or until the tomatoes and asparagus are tender. Remove from oven. Increase the oven temperature to 200ºC.
  2. Place the lamb racks in roasting dish. Smear each rack with the combined extra olive oil, mustard, garlic and mint. Roast for 20 minutes for rare, 30 minutes for medium and 40 minutes for well done.
  3. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. To serve, cut racks in pairs and serve 2 pairs on each plate and drizzle with any pan juices. Arrange the tomatoes and asparagus on the side and top with the minted ricotta. Serve with mashed potato.

    To make minted ricotta: mix the ricotta and cream until smooth. Add the mint and season with salt and freshly ground black pepper.

Essential tips

  • Suggested roasting times for Rack of lamb, four rib roast, crown roast. Cook at 200ºC. Rare 20-25 min total regardless of weight, Medium 30-35 min total regardless of weight, Well done 40-45 min total regardless of weight.
  • Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result.

Herb-crusted lamb cutlets

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Cook Time: 30 minutes
Serves 4


  • 4 frenched Lamb cutlet racks (3 cutlets in each)
  • ¼ cup fresh wholemeal breadcrumbs
  • 1 tbsp fresh rosemary leaves, finely chopped
  • 1 tbsp flat-leaf parsley, finely chopped
  • 2 tsp fresh thyme leaves, finely chopped
  • 3 cloves garlic, crushed
  • 3 tsp pesto
  • roasted vegetables like red onion wedges, zucchini and sweet potato to serve
  • 1 tbsp Dijon Mustard


  • Preheat the oven to 200°C. Place lamb in a roasting dish in a pan and brown all side and then brush on half a tablespoon of mustard onto each rack.
  • Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press the breadcrumb mixture evenly over lamb racks.
  • Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.
  • Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets and serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato.

Char-grilled beef skewers with tomato vinaigrette

Wedges of sweet red onion team beautifully with the beef, alternate the onion with red or green capsicum if you like. Baste the skewers with a mix of olive oil and a little lemon juice. 


Serves 4


  • 4 beef sirloin steaks
  • 2 red onions, cut into wedges
  • Tomato vinaigrette
    • ⅓ cup olive oil
    • 3 tomatoes, peeled, chopped
    • 1 garlic clove, peeled, chopped
    • a pinch each of sugar, salt and pepper
    • 1 tbsp chopped parsley
    • 2 tbsp red wine vinegar



  • Cut each sirloin steak into cubes, thread on to metal skewers with red onion wedges. Brush each skewer lightly with oil. Season with salt and pepper. Preheat the char-grill pan to hot before adding the meat.
  • Let the beef skewers cook on one side until moisture appears before you turn. Cook for 2-3 minutes on each side. Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving.
  • Serve beef skewers with the warm tomato vinaigrette.
  • To make the tomato vinaigrette: heat the oil in a small pan, add the tomatoes, garlic, sugar, salt, pepper and parsley. Cook over a high heat for one minute to just soften the tomatoes. Stir in red wine vinegar.

Serving suggestion: Serve with a green salad.

Essential tips

  • The char-grill pan needs to be heated until it is hot before adding the beef skewers. It should be hot enough so that the skewers sizzle when they touch the pan.
  • Best beef cuts for char-grilling: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade, silverside and topside steaks.

Karena Armstrong's Ellis Baked Ham with McLaren Vale Orchards Cider Glaze

We're very fortunate to have here a recipe from one of South Australia's most beloved chefs, Karena Armstrong of McLaren Vale's iconic Salopian Inn. Thanks Karena!



  • 1 bone-in large ham
  • 2x 330ml bottles apple cider from McLaren Vale Orchard
  • 200g brown sugar
  • 5 cinnamon quills
  • 8 star anise
  • 200g butter
  • 2 lemons zested


  • Find a baking/roasting dish your ham fits into snugly.
  • Preheat the oven to 200C.
  • Remove the rind from the ham leaving the fat layer on.
  • Score the fat in a cross-hatch pattern.
  • Mix the glaze ingredients together and pour of the ham, making sure the whole spices are on top for roasting.

You can leave the ham overnight at this stage to marinate.

  • Pre-heat the oven and put in the ham. Cook for 15 minute increments.
  • Regularly baste the ham with the pan juices. If the ham is browning too quickly turn down the oven.  The ham will take a minimum of 90 minutes and up to 2 hours to cook until tender.
  • By the end of cooking time the glaze is shiny and very reduced. Don't let the pan burn, and add a little water to the glaze if needed.


Perfect for Christmas - visit our Christmas Menu and place your order right away!


Slow-roasted Mediterranean beef roast

A little time is all it takes to serve up this amazingly good beef roast, raising the roast on bed of vegies as it cooks helps the beef brown evenly and adds flavour to the pan juices.


Cook Time: 40 minutes
Serves 6


  • 750 g piece of silverside roast (uncorned)
  • 3 tbsp sundried tomato pesto
  • 8 thin cut prosciutto slices
  • roast potatoes and steamed asparagus to serve


  • Preheat oven to 160ºC. Coat beef with sundried tomato pesto and wrap evenly with prosciutto slices. Tie with string or secure with metal skewers.
  • Place the beef on a rack in a roasting dish. Roast for 30 minutes for rare, 40 minutes for medium and 45 minutes for well done. For ease and accuracy use a meat thermometer.
  • Remove beef from oven, loosely cover with foil and rest for 15 minutes. Remove string and slice beef.
  • Serve with roast potatoes and steamed asparagus.

Essential tips

  • Suggested roasting times per 500g for: Silverside, blade, round, topside, eye round, oyster blade. Cook at 160ºC. Rare 20-25 min per 500g, Medium 25-30 min per 500g, Well done 30-35 min per 500g.
  • Roast on a rack. Raising the roast allows the heat to circulate around the roast browning it evenly. Without a rack the bottom of the roast will begin to stew. Wider rung racks give good results; they’re preferable to the closed rack like trays that are sometimes inside your oven when you purchase it. Placing the roast on a bed of julienne vegetables or trimmed meat bones is another way to raise the roast, and they both add flavour to the pan juices.