Red Wine Braised Short Ribs


With the last of this terrible weather passing over Perth, I thought it would be the perfect opportunity to make one last wintery dish. Bon Appétite Magazine is on of my favourite and with recipes like this I’m sure you can see why. Whats even more great is you can get it on your iPad! Bring on Spring and Summer I have some amazing recipes coming your way!



– 2267g Bone-in Beef Short Ribs

– Salt Flakes and Freshly Ground Black Pepper

– 3 Tbsp Grape Seed Oil

– 3 Onions, Chopped

– 3 Carrots, Peeled and Chopped

– 2 Celery Stalks, Chopped

– 3 Mushrooms, Chopped

– 1 Paprika, Chopped

– 3 Tbsp All-Purpose Flour

– 1 Tbsp tomato Paste

– 1 750-ml Bottle of Red

– 10 Sprigs Flat-Leaf Parsley

– 8 Sprigs Thyme

– 4 Sprigs Oregano

– 2 Sprigs Rosemary

– 2 Fresh Bay Leaves

– 1 Head of Garlic, Halved Crosswise

– 4 cups low-salt beef stock


Preheat oven to 180°C. Season short ribs with salt, heat oil in a large Dutch oven over medium-high heat and Working in batches of 2, brown short ribs on all sides. Transfer short ribs to a plate.Add onions, carrots, celery, mushrooms and paprika to pot and cook over medium-high heat until onions are browned, about 5 minutes.


Add the flour, tomato paste and cook, stirring constantly until well combined and the colour becomes a deep red, 2-3. Stir in wine, add short ribs with any accumulated juices and bring to the boil. Lower heat to medium and simmer until wine is reduced by half, around 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover and transfer to oven. Cook until the short ribs are tender, 2 hours. Spoon fat from surface of sauce and discard. Season sauce to taste, serve over mashed potatoes with sauce spooned over and some crusty bread.


50/50 Eclipse Stout Tasting


I was approached by the guys down at MANE Liquor about an up coming tasting event and they asked if I could supply some food. 50/50 Eclipse Stout to be exact and boy these are not cheap stouts! I hava never catered for 20 people before but was more than up for the challenge. MANE and I discussed and came up with the idea to have a four course meal with included the following: dish one some sticky Asian style wings, dish two I had to make Chicago style hotdogs as requested by the boss, dish three I SousVided some hanger steak, which had sides of a curry potato salad and some gourmet slaw and last but not least dish four was to be some Eagle Bay Cacao Stout brownies with vanilla ice cream.




– Chicken wings (I had to order 9kgs worth!)

– Hoi Sin Sauce

– Soy Sauce

– Honey

– Roasted Sesame Seeds

– Spring Onion (Green Part Only)


This one was pretty easy. Combine all wet ingredients together in a large bowl with the wings and leave to marinate. Roast the sesame seeds on a high temperature for five minutes or until golden. Thinly slice the spring onion and set aside. Once needed, heat a large frying pan or in my case a extra large paella pan to medium-high and cook though until sticky and charred. To finish, serve on a plate and top with the sesame and spring onion.




– Top Quality Beef Sausages

– Hotdog Buns

– Tomato, Sliced

– Peppers, Sliced

– Dill Cucumbers, Quartered Lengthways

– Onion, Finely Diced

Yellow Mustard


First cook the sausages, whilst that’s happening slice and dice all the other ingredients you need and put in separate bowls. Cut the bun down the middle not going all the way through, split and place in the oven or microwave just enough to heat through and butter. Once the sausages are cooked, place one in a bun then top with tomato, peppers, dill cucumbers, onion and yellow american mustard. Enjoy!




– Hanger Steak

– 1 Carrot, Coarsely Chopped

– 1 Onion, Coarsely Chopped

– 1 Celery Stick, Coarsely Chopped

– 1 Clove Garlic, Crushed

– Red Wine (in my case MANE Liquor Shiraz Clean Skin)

Link to Curry Potato Salad

Link to Gourmet Slaw


First fill the SousVide to the fill line and set the temperature to your liking, mine was at 57ºC hovering around medium-rare. Place the steak into a vacpack bag along with all the vegetables. Pour in the Shiraz and seal the bag. place into the SousVide and leave until ready to serve. Heat a large frypan and sear off the sides of the steak. Calve the steak and serve with a side of the slaw and potato salad.




– 1 Bottle Eagle Bay Cacao Stout

– 450g Semi Sweet Cooking Chocolate of Your Choice

– 1 Cup and 2 Tbsp of Butter

– 1 ½ Cups of Sugar

– 3 Large Eggs

– ¾ Cup All-Purpose Flour

– 1 ½ Tsp Salt Flakes


Preheat the oven to 180°C. Line a 20×20 metal baking tray and line with baking paper. Next bring the stout to a boil in a medium sauce pan and cook until reduced to 1/2 cup. Let cool. Reserve 1/4 cup stout. Stir 340g of chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.

Whisk sugar, eggs, and vanilla in a large bowl to blend then Gradually whisk in chocolate mixture. Then the 1/4 cup of stout from pan. Sift in and then fold the flour and 1 1/4 tsp of salt. Pour batter into your prepared pan.

Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. Stir remaining 110g of chocolate in a medium metal bowl set over a sauce-pan of simmering water until melted and smooth then add the reserved 1/4 cup reduced stout, the remaining 2 Tbsp of butter and 1/4 tsp of salt. Whisk until well blended. Pour the warm glaze over brownies and let stand at room temperature until the glaze has set.

This night was a lot of fun and some epic beers to match. Thanks to the MANE Liquor boys for having me!