Lamb and Zucchini Salad - Vic's Meat

Lamb and Zucchini Salad

This recipe is bursting with all the flavours and vibrancy of spring. Best enjoyed al fresco with a cold glass of something bubbly. SERVES 4  Prep...

Read more
Fennel-Roasted Pork Rack - Vic's Meat

Fennel-Roasted Pork Rack

A pork rack or pork rib roast is a cut from the rib area of the loin, somewhat equivalent to a standing beef rib roast. Although it requires some p...

Read more
Ragù Bolognese - Vic's Meat

Ragù Bolognese

A total classic, delicious and super easy to knock together. This incredible Ragu Bolognese will not disappoint.    SERVES 4 Prep time 20 minutes ...

Read more
Red Wine-Braised Beef Cheeks - Vic's Meat

Red Wine-Braised Beef Cheeks

Beef cheeks are a hard-working muscle that’s inexpensive but delivers deep restaurant-quality flavour. Since it’s a tougher cut of meat, it’s best ...

Read more
Roast Chicken - Vic's Meat

Roast Chicken

Simon Hopkinson’s delightful book, Roast Chicken and Other Stories, is a treasure trove of words, ideas and recipes for all of his favourite ingred...

Read more
Pork Tonkatsu - Vic's Meat

Pork Tonkatsu

This Japanese deep-fried pork cutlet dish uses either pork loin or tenderloin breaded in panko flakes that absorbs less oil and provide a crispy an...

Read more
Chicken Schnitzel Sandwiches - Vic's Meat

Chicken Schnitzel Sandwiches

The iconic chicken ‘schnitty’ is an Australian pub staple. There are thousands of variations of a Chicken Schnitzel Sandwich - but sometimes, all y...

Read more
Bang Bang Chicken - Vic's Meat

Bang Bang Chicken

Traditionally this classic Sichuan chicken dish gets its name from the sound of the hammering of the meat after poaching. The process would further...

Read more