It would be lovely to eat prime steaks of beef all of the time but some of the old classic cuts are full of flavour. Did you know with a Digital Subscription to The News, you can get unlimited access ...

The humble potato is as Irish as a pint of Guinness. But the Michelin-starred chef and restauranteur JP McMahon, notes in his The Irish Cookbook ($45) that the potato’s association to Ireland only ...

With spring taking its time to appear, I imagine we could all do with a hearty, belly-warming dish to put a smile on our faces. If I’m planning a slow cooked dish, beef cheeks instantly spring to my ...

Beef cheeks seem to be gaining popularity lately, having seen quite a few recipes using this cut in the media recently. This recipe here is one that I've developed over the years and I make it with ...

Beef cheeks are crusted in za’atar and then braised in a date purée, which gives them a complex herbal sweetness to balance the rich cut. If you can’t find cheeks, use beef chuck as a substitute. The ...

Who says big reds are only for the cooler seasons? In partnership with Riddoch Coonawarra, we’re talking to chef Simon Martensz about a luxurious braise that’s perfect for special occasions. As the ...

The gremolata just lifts the dish at the end - Haarala Hamilton I had this – made with oxtail – in Jerez nearly 20 years ago. I loved the idea of braising in sherry as it has so many notes to impart.

1. Rinse: Start by rinsing the beef cheek under cold running water to remove any surface impurities. 2. Trim: Place the beef cheek on a cutting board. Use a sharp knife to trim away any excess fat and ...

Bring ½ cup of vegetable stock to a simmer in a saucepan. Heat a dry 7-inch skillet over low heat and toast saffron strands for 1 minute, then transfer to a small bowl and crumble. Combine saffron and ...

I’m no Anthony Bourdain, but I do enjoy trying different foods. From haggis in a Scottish pub to Rocky Mountain oysters at an Oklahoma fry to crispy bugs in Thailand, I haven’t yet encountered a dish ...