Goat Shoulder Two Ways:
Chef Massimo Mele shows us how to create two Italian inspired dishes using slow cooked goat shoulder.
Brisket Two Ways:
Chef Morgan McGlone from Harpoon Harry’s shows us two sexy brisket dishes – one smoked and then sous vide and the second corned.
Lamb Belly Two Ways:
Chef Dave Verheul from award winning restaurant Embla and The Town Mouse in Melbourne shows us two delicious ways to serve up lamb belly.
Oyster Blade Two Ways:
2017 Chef of the Year Aaron Turner’s Oyster Blade Two Ways including a Fire Roasted Oyster Blade and Raw Flat Iron.
Lamb Rump Two Ways:
Chef Mike Eggert from Pinbone shows us how he shakes his rump with two tantalising lamb rump dishes.
Festive Two Ways:
Chef Luke Powell from LPS Quality Meats in Sydney shows us two delicious ways to serve up beef and lamb during the festive season.. Or anytime really!!