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Perfect for a chilly evening this fabulous dish is aromatic, spicy and delicious. You don’t need a traditional tagine to cook it in as a slow cooker gives the same result. Just toss it all in!


Brown the beef quickly in oil with some of the onions

In the slow cooker, mix together the beef, carrots, remaining onion, apricots, prunes, olives, garlic, paprika, cumin, cinnamon, ginger, salt, pepper, and ½ cup water. Rest the cinnamon sticks on top of the beef

Cover and cook until the beef is tender, on low for 8 hours or on high for 6 hours

Just before serving, cook the couscous according to the package directions and serve the beef over the couscous with the almonds, coriander and lemon wedges.

Ingredients (serves 6) :

  • 2 kg beef, diced
  • 1/4 cup olive oil
  • 4 carrots diced
  • 3 medium onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • I teaspoon paprika
  • 2 small cinnamon sticks
  • 1 cup dried apricots
  • 1/2 cup pitted prunes
  • 1 cup pitted green olives
  • Couscous
  • 1/2 cup fried almonds
  • 1 to 2 teaspoons of chopped coriander
  • Lemon wedges

I do love the bison ribs at Black’s pub in Whistler Canada where I recently spent many enjoyable, snowy evenings. This recipe is from Black’s chef Felix Higgs who, like many others in Whistler is an Aussie. Felix is a dedicated young chef and Blacks is a friendly, fun place to hang out. If Whistler is not on the agenda any time soon then just try this wonderful Canadian specialty. As it is somewhat difficult to come by bison here in Australia we have adapted this recipe to beef short ribs instead.Serve with the roasted red pepper ketchup on mash with baby vegetables.


Put the ribs into a pot with carrots, celery, onions, Bay leaves and black peppercorns. Cover with water. Boil until meat can be pulled away from bones. Cool.

Combine all rub ingredients and cover ribs.

Bake until sugar rub starts to caramelize. You need to watch!

For the ketchup

Oven roast the capsicum

Blend with brown sugar and sauce until a pouring  consistency.


1.5 kgs of Beef short ribs

1 celery

1 carrot,

2 onions

2 bay leaves

Black peppercorns whole.

For the Rub:

4 tablespoons brown sugar

½  teaspoon chilli flakes

1 teaspoon cayenne pepper

Salt and pepper

For the Red Pepper Ketchup:

3 red capsicum

¾ cup brown sugar

Franks Red Hot sauce or  red pepper sauce from the supermarket or even tomato sauce with tabasco and red pepper flakes added, depending on what heat level you want.


Put the ribs into a pot with carrots, celery, onions, Bay leaves and black peppercorns. Cover with water. Boil until meat can be pulled away from bones. Cool.

Combine all rub ingredients and cover ribs.

Bake until sugar rub starts to caramelize. You need to watch!

For the ketchup

Oven roast the capsicum

Blend with brown sugar and sauce until a pouring  consistency.

Who doesn’t love a comforting MEATLOAF?

Here is an old recipe which works every time and is even better the next day on a sandwich (if there is any left!) YUM!


  1. Preheat oven to 180°C. Line base and sides of a 7cm-deep, 11cm x 21cm (base) loaf pan with baking paper, allowing a 4cm overhang on both long sides. Using a grater, grate onion.
  2. Heat oil in a non-stick frying pan over medium heat. Add onion, garlic and bacon. Cook, stirring often, for 5 minutes or until onion is soft. Set aside to cool completely.
  3. Combine beef mince, pork mince, bacon mixture, tomato sauce, worcestershire sauce, egg, 2 cups breadcrumbs, grated zucchini, carrot and parsley in a large bowl. Using clean hands, mix until well combined. Season with salt and pepper.
  4. Press mixture firmly into prepared pan. Combine cheese and remaining breadcrumbs. Press into top of meatloaf. Bake for 50 minutes or until firm to touch. Stand in pan for 10 minutes. Lift onto board. Slice.

Ingredients (serves 6)

  • 1 brown onion, peeled and finely grated
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 125g rindless bacon, finely chopped
  • 500g beef mince
  • 375g pork mince
  • 2 tablespoons tomato sauce
  • 1 tablespoon Worcestershire or HP sauce
  • 1 egg, lightly whisked
  • 2 1/2 cups fresh white breadcrumbs
  • 1 grated zucchini
  • 1 grated carrot
  • 1/2 cup flat-leaf parsley leaves, finely chopped
  • 50g tasty cheese, finely grated

Yes, I know your family will not eat eggplant but this dish is really worth a try. It is, as you may have guessed a combination of lasagne and moussaka and it is perfect for a cold night in front of the footy or a movie with your mates. As far as comfort food goes it does not get much better than this with one crucial difference- ‘Lassaka’ is also very low in both fat and carbs so it is one of the rare foods which make you feel good without adding to your waistline unnecessarily. It is not a glam dish by any means but it really does taste great and is very easy to knock together.  You can also add other roasted vegetables such as capsicum or zucchini if you like. Oh and I should add, depending on what pasta sauce you use, this dish is also gluten-free!


  • Slice the eggplants into 1 cm lengthways slices. Put in a colander and sprinkle with salt.
  • Fry onion and garlic in a pan and when soft add meat and brown. Add the canned tomatoes and the bottle of pasta sauce. Sprinkle with oregano and add salt and pepper to taste. Simmer for about 30 mins.
  • Meanwhile rinse the salt from the eggplant and pat dry with paper towel. Cook in a large fry pan with a small amount of oil. When eggplants are brown, cover the pan and cook until they are soft but not falling apart.
  • Combine ricotta, parsley and parmesan and add some pepper.
  • Assemble in an oven proof dish beginning with a layer of eggplant, top with half the meat and repeat, finishing with a layer of eggplant on top. Spread with the ricotta mix and add some extra parmesan.
  • Cook in a moderate 200 deg oven for about 45 minutes or until golden. Serve with some tomato sauce if it is footy night or some tomato relish, warm crusty bread and a rocket salad if you are going a bit more up-market.

Like most things it benefits from a robust red as an accompaniment.


  • 3 eggplants
  • Salt and pepper
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • 750 gms lean beef mince
  • 1 can chopped tomatoes
  • 1 bottle Bolognese pasta sauce
  • Dried oregano
  • 500 gms low-fat ricotta cheese
  • 2 tablespoons chopped parsley
  • 2/3 cup finely grated low fat parmesan

Argentina is famous for football, good-looking polo players and the feisty tango but it is equally celebrated for its beef.

Here is an excellent reason to dust off the BBQ and enjoy Summer and some great Aussie beef with an Argentine flavor. The tender, grilled meat marinated in cumin and served with garlicky chimichurri sauce is a favorite in Argentina. It is a simple and delicious recipe which looks fresh and bright and works well for all kinds of beef.

These skewers are also excellent with the addition of Chorizo sausage and/or cooked sweet potato alternated with the beef.

Serves 4 gringos.


Stir together all ingredients for the marinade. Add the salt and pepper to taste. Add the beef then cover and chill for 4 hours. Meanwhile, stir together all chimichurri ingredients. This sauce is quite spicy so add more or less chilli flakes to taste. Let stand at least 2 hours. Take the beef out of the fridge about 1 hour before grilling. Fire up the BBQ for high heat. Thread the chunks of beef on each of 4 metal skewers, leaving a small gap between each piece. Grill the skewers about 3 minutes, then turn. Grill 3 minutes longer for medium rare.

To serve, set the skewers on each of 4 plates. Spoon the chimichurri sauce into 4 small bowls and set them alongside the plates. Your guests can either pour the sauce over the beef or use it for dipping.

You can use this recipe for all quality cuts of beef and it is great with a roasted beef fillet.



  • 1 tbsp ground cumin
  • Sea salt
  • Freshly ground black pepper
  • 2 tbsp olive oil
  • 2 pieces of rump steak each sliced into large chunks
  • 4 x (12-inch) metal skewers

Chimichurri sauce:

  • 1/2 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 3 garlic cloves, peeled
  • 1/2 teaspoon dried chilli flakes
  • 3 cups (packed) finely chopped fresh parsley
  • 2 cups (packed) finely chopped fresh coriander
  • 1 cup (packed) finely chopped fresh mint
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper

This tasty variation on an Italian classic is very popular at my place because it is so simple to prepare and really scrumptious. It is fantastic when you have a lot of people to feed- just keep doubling the recipe and adding what-ever bits and pieces you like and it still works a treat.

Best of all, it uses good Aussie beef mince, supporting us beef producers and providing a delicious dish at a very economical price. With the nights still chilly, it is a perfect time to road-test this one on the family.


Pre-heat the oven to 180°C. Chop the basil leaves, leaving aside 4 small sprigs as a garnish. Brown the mince. Add a few dashes of Worcestershire sauce. Chop the onion and garlic and fry in oil until translucent. Combine the meat, onions and garlic and add enough Bolognese sauce to create a firm, not sloppy mixture. Test the mixture for flavour and add salt, pepper and a dash of tomato sauce if necessary. In the meantime, boil the gnocchi in a large pan with some salt.

Cook for about 3 minutes.

When they rise to the top, remove with a slotted spoon. Spread the Bolognese mixture into a large dish (suitable for lasagne) and add a sprinkle of the cheese mix. Sprinkle on the chopped basil plus more cheese mix. Add all the cooked gnocchi in a layer on top and season with salt and pepper. Top with the grated parmesan and a few sprinkles of nutmeg. Bake in the oven for 30-35 minutes or until the top is brown and bubbling.

Leave it to settle out of the oven for 10 minutes before serving and garnish each portion with a small basil sprig.

Serve with a green salad, some crusty bread and possibly a glass of good red wine.


  • 2 teaspoons olive oil
  • 750 g of good beef mince
  • Worcestershire sauce
  • 3 cloves garlic
  • 2 onions
  • 1 bunch fresh basil
  • 1 500 g pack fresh gnocchi
  • 1 large bottle Bolognese sauce eg Paul Newmans
  • 1 packet pizza cheese mix
  • 2 tablespoons fresh grated Parmesan cheese
  • Nutmeg, salt and milled black pepper
  • Serves 4


Ah yes, Autumn. The time when all cooks thoughts turn to red wine and slow cooking. At least mine do. This very modest little dish has the wonderful distinction of combining two of man’s favourite things: Beef and Beer.

Plus, it is incredibly quick and easy to make and is just the ticket for a cold night in front of the fire with a cheeky red for company. As you may have gathered, I do like the combination of beef and alcohol so stay tuned next time for a wonderful version of the Italian classic: BEEF in BAROLO and in summer for Beef marinated in VODKA. Salute.


Preheat the oven to 150 C.

Sauté the onions and garlic in olive oil in a suitable casserole dish. Add the bacon and fry until brown. Remove from dish. Brown the meat well in small batches (don’t over crowd the pan!). Add the onions etc back into the pan. Pour in the Beer, add the thyme, several grinds of black pepper. Add the Tomato paste and bring to the boil.

Transfer to the oven and bake for 1 ½ to 2 hours.

Serve with Mash or Polenta with some grated parmesan thrown in as well….

Serves 4


  • 2 teaspoons olive oil
  • 1 kg of chuck steak cut into chunks
  • 3 Onions Sliced
  • 2 sprigs of thyme
  • Black pepper
  • 3 tablespoons tomato paste
  • 2 cloves garlic crushed
  • 2 rashers bacon diced
  • 1 bottle of dark beer such as James Squire Porter


There is no doubt that every family could benefit from the addition of a wine connoisseur. In our case, we are lucky to have our brother in law, Ian Cook who owns Five Way Cellars in Paddington, Sydney. Cookie is a highly respected expert in all aspects of wine and this is very handy when one comes across recipes which call for extremely expensive foreign wines. The famous Barolo from the Piedmont region in Italy is the basis for the delicious  ‘Brastato al Barolo’ but Cookie has such a huge knowledge base that he can immediately recommend that for this recipe use Nebbiolo or a good old Shiraz and save the Barolo for drinking. Excellent advice, gladly followed.

So here is my quicker, less expensive (but still delicious on a freezing Blayney night) version ……


Season the beef with salt and pepper. Preheat oven to 150 C. Add 2 tablespoons of oil to a fry pan and brown the beef well, over medium-high heat being careful not to overcrowd the pan. Transfer beef to large casserole dish (or in my case, le Crueset pot). Brown the potatoes and parsnip and add to the beef. Reduce heat to medium, add onions, carrots, celery, garlic, and herbs to the pan and cook, stirring occasionally, until vegetables begin to soften and brown, about 6 minutes. Add pancetta stirring until combined and fragrant, about 30 seconds. Add wine and Worcestershire and stir. Add everything back to the pot containing beef then add the stock and tomatoes. Bring to the boil, cover tightly with lid and simmer for 30 minutes. Set pot in oven and cook, for about 3 hours or transfer to a slow cooker and cook on low for about 6 hours or until the meat is very tender.

Serves 6.

I can’t think of anything better to serve this with than mash or polenta with parmesan tossed through. Apparently, the Italians also fancy a few steamed carrots as well. And then of course there is the bottle of Barolo that we didn’t use in the cooking……


  • 1.5 to 1.8 kg boneless chuck steak
  • Salt and ground black pepper
  • 2 tablespoons of olive oil
  • 6 small potatoes, halved
  • 2 parsnips peeled and sliced
  • 2 medium onions, chopped or 6 spring onions
  • 2 medium carrots, chopped medium
  • 2 medium celery ribs, chopped medium
  • 3 medium garlic cloves, minced or pressed through garlic press
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh parsley
  • 1 sprig fresh thyme
  • 120g pancetta, cut into 1/4 inch cubes and cooked until crispy.
  • 2 cups of red wine
  • 1 tablespoon of Worcestershire sauce
  • 1 ½ cups beef stock
  • 1 can diced tomatoes, drained.

We need all the heat we can get at the moment so here is a recipe for a big warming curry which is spicy and feisty. I serve it with steamed beans and jasmine rice and it goes a long way to thawing out an icy Blayney evening. It also just has to be good for you with all that garlic, chilli and ginger. What cold would dare breach your defences with that under your belt?

The perfect dinner almost does itself in my book so one vital piece of equipment in the Glengowan kitchen is the slow cooker and this recipe is perfect for it. Make the curry in the morning, ignore it all day then voila! It is ready to go by dinner.


Trim all fat and cut the beef into 3 cms, brown in a pan then transfer the meat to the slow cooker. Cut the onion into coarse chunks and put it in the food processor with the garlic, ginger, chillies, salt, sugar, coriander, tamarind, turmeric, and chopped lemongrass. Process until the mixture is a smooth paste and add to the beef. Add the coconut milk, stir, and turn the slow cooker to low. Cook on low 4-6 hours. If there is too much liquid in the pot, set the cooker to high and leave the lid off slightly until the liquid reduces. Serves 8


  • 2 large pieces of Rump steak
  • 1 large onion
  • 4 cloves garlic
  • 1 1/2 tablespoons coarsely chopped fresh ginger
  • 2 red chillies, (more or less to taste)
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons ground coriander
  • 2 tablespoons tamarind concentrate
  • 1 teaspoon ground turmeric
  • 2 tablespoons lemongrass stalks, finely chopped
  • 2 small. cans coconut milk  in the cooking…



I have been cooking this beef recipe since my Uni days and it would have to be one of my all time favourite dinner party standbys. It has all the prerequisites of a ‘keeper” in that it is super easy to prepare, tastes great and has a definite oh ahh factor when you bring it to the table. It is fantastic on a cold Blayney night but I am just as happy to serve it cool, as part of a summer buffet.

Give it a go, everyone loves it!


Heat oven to 200 C. Rub the meat with oil and salt and pepper. Cook onions in butter. Drain spinach really well and mix in onion, pinenuts, breadcrumbs and nutmeg. Add egg to bind. Use a wooden spoon to push stuffing through cavity.

Place meat in oven and cook until medium to well done.

Remove meat from pan and let it rest while preparing sauce. Place meat dish over heat and cook the flour for a minute. Add stock and wine and stir until thickened.

Slice the meat carefully with a very sharp knife or better still, an electric knife. I often serve the meat sliced onto a platter and surrounded by slow cooked tomatoes or garlic beans.

Hint: I am lost without a meat thermometer. Trust me, it will save you a lot of angst in the kitchen when it comes to cooking all meat but especially beef, to perfection.


  • 1 large Scotch Fillet (get your butcher to make a cavity straight through the fillet with a very sharp knife)
  • 2 tablespoons of oil


  • 2 cups of cooked spinach
  • 4 spring onions sliced
  • 1 tablespoon butter
  • 2 tablespoons of pinenuts
  • 1/4 cup soft breadcrumbs
  • Pinch nutmeg
  • 1 egg beaten


  • 1 tablespoon of flour
  • 1/2 cup red wine
  • 1/2 cup beef stock

I cook this all the time in summer and even took it along for Christmas day with the Gordons.

On that occasion I served it with a salsa verde which packed a fair punch but we washed it down with some Orange area wines which definitely took the edge off. By the way, yes, sorry you do need the anchovies.


Rub the beef with the cloves of garlic, then rub all over with the flour. Using your hands, massage the seedy mustard into the beef. Roast with a teaspoon of oil in the pan at 200 C until the meat thermometer reads medium.

Let it rest for an hour (please don’t skip this bit!)

Wrap in foil and refrigerate until needed.

Salsa Verde

Soak bread in ½ the oil for 30 minutes, place in a blender with the rest of the ingredients. Blend until a smooth paste forms.


  • Whole scotch Fillet of Beef
  • Olive oil
  • 2 cloves garlic
  • ¼ cup Flour
  • Seedy mustard

Salsa Verde

  • 1 slice of wholemeal stale bread
  • 4 tablespoons Olive Oil
  • 3 cornichon
  • 2 Garlic Cloves
  • 1 tablespoon Capers
  • 2 Anchovies
  • 1 tablespoon Lemon Juice
  • 1 handful Parsley
  • 1 handful Basil
  • Black pepper


All I want for Christmas is…. well only Santa knows the truth but I will settle for some chilled rare roast beef with three sauces which is the dish I will be taking along for Chrissie day with the Gordons. Don’t ask me why I think three sauces are better than one but lets just put it down to the excesses of Christmas.

Here is something which is more ‘to taste’ than precise measurements. In other words, if you love rosemary, hoy in a bit more- same for the garlic etc.


For The Beef…

Secure the beef around with kitchen string to create an even shape. Put in a ceramic dish.

Mix, rosemary, thyme and pepper and rub all over beef, then top with seeded mustard, garlic and bay leaves.

Pour over vinegar, cover with plastic wrap and leave in the refrigerator to marinate for a couple of hours or overnight, turning occasionally.

Remove fillet from refrigerator and leave for 1 hour to come to room temperature.

Preheat fan-forced oven to 70°C (158°F).

Remove beef from marinade and pat dry with paper towel, then place in a roasting pan, drizzle with olive oil and roast for 4 hours.

Remove from pan and leave to rest for 20–30 minutes. Cut into thick slices and serve hot or cold.

For The Sauces…


Combine all ingredients.


Cook eggs in boiling water until hard-boiled (10 minutes). Refresh, then peel, halve, remove egg yolks (discard whites) and place in a bowl. Add tuna and mash with a fork, then add remaining ingredients, mix well to combine and season to taste with lemon juice and freshly ground black pepper.

Sauce will keep refrigerated for 3 days. Serve with sliced beef fillet, watercress and extra capers

Tarragon Aioli

Combine all ingredients and mix well. Cover and refrigerate for 1 hour to blend the flavors.

Serve chilled. May be made up to two days in advance.



  • 1 x scotch fillet, trimmed
  • 2 teaspoons rosemary, roughly chopped
  • 3 cloves garlic, crushed
  • 3-4 fresh bay leaves
  • 1 tablespoon of seeded mustard
  • 2 teaspoons thyme, roughly chopped
  • ¼ cup balsamic vinegar
  • 1 tablespoon crushed black peppercorns
  • sea salt
  • extra virgin olive oil, for cooking.

Horseradish Sauce – Makes 3/4 cup

  • 1/4 cup mayonnaise. 1/4 cup sour cream
  • 1 tablespoon Dijon mustard. 2 scallions, finely chopped
  •  2 teaspoons prepared horseradish.


  • 2eggs, at room temperature
  • 185 gm   canned Italian tuna in oil, drained well
  • 225 gm   (¾ cup) whole-egg mayonnaise
  • 50 gm (¼ cup)  capers in vinegar, rinsed and finely chopped, plus extra to serve
  • 2  golden shallots, finely chopped
  • 2  anchovy fillets, finely chopped
  • Juice of   ½ a lemon, or to taste

Tarragon Mustard Aioli – Makes About 2/3 Cup

  • 1/2 cup mayonnaise
  • 1 small garlic clove, crushed and minced fine
  • 1 tbsp finely chopped fresh tarragon
  • 2 tbsp Dijon mustard
  • Salt and fresh ground black pepper to taste


The first recipe comes straight from our recent trip to New Zealand, where apart from seeing some magnificent cattle we also spent time with Pat and Helen O’Keefe who own Blarney Fly Fishing Lodge at the foot of Mount Tarawera in the North Island. Pat is one of NZ’s top fly fishermen and a great tutor. Helen is a wonderful cook who caters for visitors from all over the world .This is one of her delicious methods of cooking beef.


  • Peel and finely chop the ginger
  • Deseed and chop the chillies
  • Peel and finely chop the garlic
  • Whisk with all other ingredients and place in a deep container and refrigerate until required
  • Trim the fillet removing all fat, skin and membrane.
  • Brush with olive oil, season and sear all over on a very hot griddle plate or barbecue.
  • Cover loosely and put aside for approx 15 minutes
  • When cool, prick all over with a skewer and immerse in the marinade turning to ensure good coverage.
  • Leave for 4 – 5 hours. You can leave up to 3 days but not recommended as vinegar will cook the meat, changing the texture


Put all the ingredients in blender and whisk

Serving Options

If you prefer your beef very rare then cut thinly, place into a mould and turn out on serving plate.
Cut into steak portions and sear on a hot griddle on both sides .

Helen serves this with saffron rice and a bean salad



  • 2 cm piece of ginger
  • 2 – 3 mild red chillies
  • 1 clove of garlic
  • 120ml Kikkoman soy sauce
  • 100ml sesame oil
  • 2 tablespoons caster sugar
  • 170ms rice wine vinegar
  • 4 tablespoons mirin
  • (Japanese cooking sake)
  • 660g piece beef eye fillet
  • 2 tablespoons olive oil
  • Salt & pepper


  • ½ cup of marinade
  • 2 tablespoons of canola oil
  • Salt and pepper


The suburb of Newtown in Sydney is renowned for its arty lifestyle and diverse array of shops and restaurants. At last count there were well over a dozen Thai eating spots in King Street alone.

My good friend Lee has lived and worked in Newtown for over twenty years and has made her mission to sample each one in pursuit of the perfect Thai beef salad. In the end she took the best of all of them and created this wonderful recipe which is perfect as part of a buffet or as a girl’s lunch. However, be warned, it packs a fair wallop so you may wish to go easy on the chillies. Enjoy!


  • Brush the beef with oil and grill or BBQ until medium
  • Rest meat for five minutes then slice thinly.
  • Place salad ingredients, onion, lime leaves, chilli, coriander mint and basil into a salad bowl and toss lightly.
  • Make the dressing by combining all ingredients and stirring well.
  • Just before serving place the meat on the salad and add the dressing.


Thai Beef Salad:

  • 3 large rump Steaks
  • 2 large lettuces (I use Cos)
  • 1 Lebanese cucumber chopped
  • 10 cherry Tomatoes halved
  • 2 small red onions finely sliced
  • 10 shredded Kaffir lime leaves
  • 3 mild red chillies deseeded and chopped finely
  • 1 cup fresh Coriander
  • 1 cup mint leaves
  • 1 cup basil leaves


  • 2 teaspoons  Kecap Manis soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar


Back in the dark ages when I was just a slip of a girl amusing myself around the many watering holes of Sydney, my drop of choice was Vodka Tonic (lots of ice in a tall glass, with a twist of lime- thanks for asking).

A lot has changed since then but I am still quite partial to a drop or two of the Stolle if it comes my way. In this recipe, it is combined with another life long fav- porterhouse steak.

This recipe makes a simple summer dinner with a greek salad and small boiled potatoes.


  • Combine the salt, garlic, peppercorns, parsley, thyme and vodka in a ceramic bowl.
  • Add the steak and mix well. Cover and leave in the frig for up to 2 days if you can.
  • Bring the beef in its marinade to room temperature.
  • Take the steak out of the marinade, but reserve the marinade itself.
  • Heat the vegetable oil in a large frying pan or BBQ, and sear the beef on both sides over a high flame until it colours. Turn the heat down to low and cover the pan with foil as a lid.
  • Cook for approx. 3 1/2 minutes on each side (or longer if you don’t like your beef rare) and then wrap in a layer of foil to rest while you make the sauce.
  • Strain the marinade into a jug and then add beef stock to make up to 200 ml. Pour into the frying pan and deglaze, adding any resting juices that the beef has made. When the sauce is sizzling, whisk in the butter.
  • Arrange the steaks on a plate, and pour over the sauce.

(Adapted from a recipe by Nigella Lawson)


  • 4 small porterhouse steaks
  • 1 tablespoon Maldon salt/ 1/2 teaspoon table salt
  • 3 cloves garlic, crushed
  • 2 tablespoons black peppercorns, crushed
  • 3 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped thyme
  • 80ml vodka
  • 150 gms Beef stock
  • 60ml olive oil
  • 20 gms butter