Texas style smoked beef ribs


Serves 4
Preparation time 10 mins
Cooking time 140 mins


  • 12-16 beef short ribs

  • ¼ cup mesquite wood shavings

  • 4 sprigs thyme, roughly chopped

  • 1 tbsp brown sugar


  • 1 tbsp smoked paprika

  • ½ tsp cayenne pepper

    2 tsp ground coriander

  • 1 tsp ground cumin

  • 1 pinch freshly ground cracked pepper

  • ½ cup apple cider vinegar

  • 1 cup brown sugar

  • 2 cups tomato passata

  • 2 tbsp worcestershire sauce

  • 2 tsp chilli falkes

  • 1 tsp salt

  • 2 cloves garlic, crushed

  • Barbecue corn cobs and green salad, to serve


  1. Combine ingredients for marinade and coat ribs in marinade. Cover and refrigerate for one hour, or preferably overnight.

  2. Place a piece of foil inside a wok and place wood shavings, thyme and sugar on foil. Place over high heat until mixture starts to smoke. Place ribs on a circular rack that fits inside wok and cover wok with its lid. Reserve remaining marinade. Smoke for 15 minutes over medium heat.

  3. Place ribs in a roasting dish lined with baking paper. Add one cup of water to the dish and cover tightly with foil. Cook in oven at 150C fan forced for 2 hours. Baste with reserved marinade then cook uncovered for 15-20 minutes at 180C fan forced to crisp up. Place any leftover marinade in a small saucepan with any cooking juices from the baking dish and bring to the boil.

  4. Place corn on a barbecue or chargrill pan and cook for 10 minutes, turning regularly until cooked. Serve with ribs, a green salad and reserved reheated marinade.


  • Marinating your ribs overnight makes them more tender.

  • Make a double batch of marinade and freeze half for next time.

  • You can interchange short ribs with spare ribs.

  • The ribs shrink during cooking, so if you are cooking for hungry guests, cook a few extra.

Cured fillet of beef with horseradish cream


Serves 7
Preparation time 15 mins
Cooking time 0 mins


  • 400g beef fillet

  • ¼ cup sea salt

  • 1/3 cup sugar

  • 2 tsp cracked black pepper

  • To serve, thin slices of toasted baguette

    Horseradish sour cream

  • 2 tbsp horseradish cream

  • ½ cup sour cream

  • 1 tbsp chopped chives, plus extra for serving

  • 2 tsp chopped tarragon leaves, plus extra for serving


  1. Trim the beef well. Place a large piece of cling film onto a work surface. Mix the salt, sugar and pepper together and place half of it in the middle of the cling film. Top with the beef and place the remaining mixture on top, patting it around to cover all sides. Wrap tightly in the cling film and repeat with another double layer, as it will release a lot of moisture. Place in a container and refrigerate for 24 hours, turning a few times.

  2. Remove the beef from the cling film and rinse under cold water. Pat dry with kitchen paper and slice very thinly.

  3. Top the baguette slices with a slice of beef and a small dollop of the horseradish cream. Sprinkle with the herbs and serve.

  4. To make the horseradish sour cream: Mix the ingredients together and season with salt and pepper.


  • Lamb loin chops, cutlets or leg steaks would also work well in this recipe.

  • Resting lamb will ensure juices are locked in and lamb is tender.

  • Peri peri sauce is available at most supermarkets in the sauces and marinades section.

Peri Peri lamb chops


Serves 4
Preparation time 15 mins
Cooking time 20 mins


  • 4 lamb forequarter chops

  • 1/3 cup (80ml) peri peri sauce

  • 2 tbsp olive oil

  • 12 chat potatoes

  • 2 corn cobs, cut into 4

  • ¼ cup sour cream

  • 25g parmesan, finely grated

  • 1/4 cup coriander leaves, roughly chopped

  • Baby cos leaves, lemon wedges, to serve


  1. Place lamb, peri peri sauce and half the oil in a large snap-lock bag. Season. Set aside to marinate for 10 minutes.

  2. Meanwhile, place potatoes and corn in a microwave safe container and cook on HIGH (100%) for 3-4 minutes or until nearly tender. Wrap potatoes and corn in foil.

  3. Heat a large char-grill pan or barbecue over medium-high heat. Cook chops, potatoes and corn for 4-5 minutes each side or until lamb is cooked to your liking. Rest chops on a plate loosely covered with foil for 5 minutes. Keep corn and potatoes in foil until ready to serve.

  4. Top potatoes with dollops of sour cream, corn with remaining oil, parmesan and coriander. Serve with lamb chops, baby cos and lemon wedges.


  • Lamb loin chops, cutlets or leg steaks would also work well in this recipe.

  • Resting lamb will ensure juices are locked in and lamb is tender.

  • Peri peri sauce is available at most supermarkets in the sauces and marinades section.

Sausage and capsicum pasta


Serves 4
Preparation time 10 mins
Cooking time 10 mins


  • 4 beef sausages, squeezed out of their skins into rough pieces

  • 400g wholemeal pasta

  • 3 tbsp olive oil

  • ½ onion, thinly sliced

  • 2 capsicum, thinly sliced

  • 2 cloves garlic, crushed

  • 300g cherry tomatoes, halved

  • 1 tbsp red wine vinegar

  • 1 cup torn rocket, plus extra to serve

  • ½ cup basil leaves, plus extra to serve

  • 30g finely grated parmesan

  • 150g ricotta


  1. Cook pasta in a large saucepan of well salted boiling water until al dente (7-8 minutes, or according to packet instructions), drain and return to pan with 2 tbsp of the cooking water.

  2. Meanwhile, heat oil in a large frying pan over medium-high heat, add sausage and brown well (2-3 minutes), then transfer to a plate. Add onion, capsicum and garlic to pan, saute until tender (4-5 minutes), then add tomatoes, season to taste and cook until beginning to soften (1-2 minutes). Return sausage to pan, cook for another minute to cook through, then add vinegar.

  3. Add to pasta along with rocket, basil and parmesan, toss to combine and serve dolloped with ricotta, scattered with extra rocket and basil.


  • For a richer sauce, swap the fresh cherry tomatoes for canned cherry tomatoes

  • Choose a pasta such as shells or penne to help hold the chunky sauce

Barbecued sirloin steaks


Serves 4
Preparation time 20 mins
Cooking time 10 mins


  • 4 sirloin steaks

  • 1 tbsp lemon pepper and garlic steak seasoning or your preferred seasoning


  1. Brush the steaks lightly with oil. Season the steaks well on both sides with the steak seasoning. Preheat the barbecue char-grill to hot before adding the steaks.

  2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

  3. Remove steaks from heat, loosely cover with foil and rest steaks for 2 to 4 minutes before serving.

  4. Serve the steaks with your favourite salad or vegetables.


  • Sirloin steaks are sometimes called Porterhouse or New York steaks. An all-time favourite, sirloin steaks have a fine, yet firm texture and are rich in flavour.

  • Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.

Rosemary schnitzel with coleslaw and corn


Serves 4
Preparation time 20 mins
Cooking time 25 mins


  • 4 x 150g beef round steaks, cut in half horizontally

  • ½ cup (75g) plain flour, seasoned with sea salt and pepper

  • 2 free-range eggs, lightly beaten

  • 1 cup (70g) panko breadcrumbs

  • 2 tsp fresh rosemary leaves, finely chopped

  • 4 cobs corn, husks removed

  • ¼ cup (20g) finely grated parmesan cheese

  • Rice bran oil, to shallow fry

  • 1 granny smith apple, cored, quartered, cut into matchsticks

  • ¼ green cabbage, finely shredded

  • 2 green onions, thinly sliced

  • 4 radish, thinly sliced into matchsticks

  • 1 carrot, coarsely grated

  • 1 tbsp finely shredded mint leaves + extra mint sprigs, to serve

  • 1 tbsp lemon juice

  • 2 tbsp whole egg mayonnaise

  • Lemon wedges, to serve


  1. Using a meat mallet or rolling pin gently pound the steaks until approximately 5mm thick. Place the flour, eggs, and breadcrumbs in 3 separate large shallow bowls. Add the rosemary to the breadcrumbs and season with sea salt and pepper. Stir to combine.

  2. Dip each schnitzel in the flour to coat, followed by the egg wash, then the breadcrumbs, pressing to coat. Set aside on a plate.

  3. Heat a char-grill pan over medium-high heat and cook corn for 10 minutes, turning often, until charred. Sprinkle with parmesan and season.

  4. Meanwhile, add enough oil to a large non-stick frying pan to come 1cm up the side and heat over medium heat. Cook the schnitzels, in batches, for 2 minutes each side or until lightly golden. Transfer to a board lined with kitchen paper. Repeat with remaining schnitzels.

  5. In a medium bowl combine apple, cabbage, onions, radish, carrot, mint, lemon juice and mayonnaise. Season.

  6. Serve the schnitzels with corn, coleslaw, extra mint sprigs and lemon wedges.


  • You could serve the schnitzels with cauliflower, sweet potato or pumpkin mash.

  • For a spicy twist, add 1 tablespoon of Cajun seasoning to the flour before coating the schnitzels.

  • You can use any combination of herbs that you like in the breadcrumb mixture – thyme or sage is delicious.

Smoked paprika meatballs with tomato sauce


Serves 4
Prep time 20 mins
Cooking time 21 mins


  • 500g beef mince (makes 20)

  • ¾ cup fresh breadcrumbs

  • 1 tbsp milk

  • 2 cloves garlic, chopped

  • 1 small onion, grated

  • 2 tsp smoked paprika

  • 1 ½ tbsp olive oil

  • ¼ cup white wine

  • 400g tin chopped tomatoes

  • pinch saffron threads

  • ½ tsp sugar

  • 1 tbsp chopped flat-leaf parsley


  1. Mix the beef, breadcrumbs, milk, garlic, onion and smoked paprika together with salt and pepper and roll into 20 balls. Place onto a tray in a single layer and refrigerate for 30 minutes.

  2. Place the oil into a wide lidded frying pan set over a moderately high heat. Fry the meatballs for 5 minutes or until coloured.

  3. Add the wine and cook for 1 minute. Add the tomatoes, saffron and sugar, adjust the heat to a simmer and place a lid on for 5 minutes. Remove the lid and cook for a further 10 minutes or until slightly thickened. Season with salt and pepper.

  4. Place in a serving dish, top with the chopped parsley and serve.

Hickory-glazed beef ribs



  • 1.8kg beef spare ribs

  • 1 cup hickory bbq sauce

  • 300g dried macaroni

  • ½ cup natural yoghurt

  • 1/3 cup chopped herbs of your choice +extra, to serve

  • 300g pre-pack coleslaw

  • 150g green beans, thinly sliced

  • 1 tbsp olive oil

  • Zest and juice of 1 lime +extra wedges, to serve


  1. Rub beef ribs with half the hickory sauce. Place in a single layer on a large baking tray lined with baking paper. Season. Cover with plastic wrap and refrigerate for 1-2 hours to marinate.

  2. Preheat oven to 160°C (140°fan-forced). Bring ribs to room temperature. Cover with foil and roast for 1 hour 15 minutes to 1 hour 30 minutes or until tender.

  3. Meanwhile, cook macaroni according to packet instructions. Drain and set aside in a large bowl to cool slightly. Add yoghurt and herbs. Season and toss to coat.

  4. In a large bowl combine coleslaw, beans, oil, lime zest and juice. Season and toss to coat.

  5. Preheat a lightly oiled barbecue or char-grill to medium heat. Cook ribs, turning occasionally and basting with remaining hickory sauce for 7-10 minutes or until charred and sticky. Cut into individual ribs and serve with macaroni salad, coleslaw, extra herbs and lime wedges.


  • Marinate ribs in the fridge for up to 24 hours for maximum flavour. To save time cook ribs in oven the day before and finish on the barbecue on the day of serving.

  • Beef short ribs can also be used in this recipe – around 2- 2 ½ hours in the oven, then 10-15 minutes on the barbecue.

  • Buy macaroni pasta salad pre-made at the supermarket or deli to save time.

  • Use herbs that you already have in the fridge – mint, parsley, basil, chives or coriander would all work well.

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

One of the most popular recipes we’ve ever posted - too good not so share for another Xmas season. Once more, over to 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!


Indian curry mince with pappadam


Serves 4


  • 500g beef mince

  • 1 tbsp vegetable oil

  • 1 brown onion, diced

  • 1/3 cup korma curry paste

  • 400g can diced tomatoes

  • 165ml can coconut milk

  • 2 Lebanese cucumbers

To serve

  • 75g bag plain mini pappadums

  • Mango chutney

  • Mint leaves


  1. Heat oil in a frying pan over medium heat. Add onion and cook for 2 to 3 minutes or until softened. Add mince and cook for 4 to 5 minutes, breaking it up with the back of a wooden spoon, until browned.

  2. Stir in curry paste and cook for 1 minute. Pour tomatoes, coconut milk and ½ cup water over mince and stir until well combined. Bring to the boil and simmer for 5 minutes or until sauce has thickened. Season with salt and pepper.

  3. Meanwhile, cut cucumber into thin ribbons using a vegetable peeler. Serve curry with cucumber, pappadums, mango chutney and mint leaves.