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...

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Roast Lamb Leg in Chamomile - Vic's Meat

Roast Lamb Leg in Chamomile

From Best Kitchen Basics, by Mark Best, one of the best cookbook writers of recent years, Mark Best will make you laugh, but will also help to appl...

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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 ...

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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 ...

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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...

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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...

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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...

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Porchetta - Vic's Meat

Porchetta

Spring’s here, bringing its unpredictable weather along - one day it’s warm, the next it’s freezing. But whether it’s cold and rainy or the sun dec...

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Beef Stroganoff - Vic's Meat

Beef Stroganoff

Our traditional beef stroganoff recipe foregoes none of its classic ingredients. When making beef stroganoff, it’s important to use a high-quality ...

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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...

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