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Angus Beef Cheeseburger

Nothing quite beats a cheeseburger and the secret lies in its simplicity. A well-seasoned pattie cooked to perfection, charred onion rings, gooey cheese and gherkins all bought together with a generous dollop of mayonnaise and tomato sauce. If you like your burger to have a little crunch then add an iceberg lettuce leaf to it, we won't judge you!
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Sausage Sandwiches with Garlic Chili Mayo and Caramelized Onions

The humble sausage is a Kiwi staple, and some might argue that no summer BBQ is complete without them. Cooked on the barbie and served alongside a freshly dug spud or two, they make for perfectly respectable dinner-time fare.
In this recipe however, we challenge you to look at sausages in a whole new light. Once just cooked through, the sausages are sliced and barbecued again until golden brown and starting to crisp up. They are then piled high on a thick slice of sourdough bread with cheese, caramelised onions, garlic and chilli mayo and some crisp salad greens. Best enjoyed with friends under the shade of a tree with a cool drink.
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Grilled Asparagus with Halloumi Mandarin Dressing and Honeyed Almonds

This salad sure has a medley of flavours that perfectly compliment each other, and really adds a WOW factor when serving up alongside your favourite Angus Beef cut from the BBQ!
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Beef & Beetroot Bao Buns by Mike

Enjoy a taste of Asia with a twist this summer, with Michael Van de Elzen's Angus Beef & Beetroot Bao Buns!
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Charred Beef Baguette and Chard Salad

Dust off the BBQ and impress your guests with Michael Van de Elzen's charred beef baguette and chard salad recipe.
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Grilled scotch, charred courgette salad & a macadamia, lemon dressing.

Serve this recipe with a beautiful red wine and you've got a match made in heaven. Read on for the details, PLUS info on how you can enter in the draw to WIN 1 of 2 Green Meadows Beef Meat Boxes worth $120!
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Recipe: Baked Gnocchi with Angus Beef & Beetroot Meatballs

Why not serve up this unique and colourful dish bursting with flavour for dinner tonight?
Recipe courtesy of chef Michael Van de Elzen.
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