Ginger and Miso marinated flank steak with charred broccolini


Ginger and Miso marinated flank steak with charred broccolini


  • 600g flank steak (or you can use skirt or bavette)
  • 2 tbps finely grated ginger
  • 3 cloves garlic, crushed
  • 2 tbps white miso paste
  • 2 tbsps sesame oil
  • 2 bunches broccolini, trimmed
  • 2 teaspoons black sesame seeds, toasted
  • Pickled ginger, to serve
  • 2 tbsps white miso paste
  • 2 tbsps tahini
  • 1 tbsp rice wine vinegar
  • 1/3 cup water


  1. Place the ginger, garlic, miso and half the oil in a large zip lock bag.
  2. Add the steak and massage to rub in the marinade.
  3. Place in the refrigerator to marinate for 2 hours.
  4. To makes the dressing, place the miso, tahini, vinegar and water in a small bowl and whisk to combine. Set aside.
  5. Preheat pan or BBQ over high heat. Place the broccolini and remaining oil in a large bowl and toss to combine. Cook the broccolini, turning halfway, for 4-5 minutes or until tender. Set aside.
  6. Add the beef to the pan and cook for 2-3 minutes each side for medium or until cooked to your liking. Remove and set aside to rest for 6 minutes.
  7. Slice the beef across the grain, drizzle with the dressing and top with the seasame seeds. Serve with the broccolini and pickled ginger.
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Leanne WheatonGinger and Miso marinated flank steak with charred broccolini

Bo Ssam intercostals with Korean flavours

2 kg beef intercostals, also known as rib fingers. This is the meat found between the ribs

Cooking Liquid

1 crushed bulb of garlic

6 spring onions

100g ginger, sliced

1 brown onion, halved

100ml soy sauce

Water to cover

Beef Rub – blend all these ingredients together refrigerate until required

1 tbsp Korean fermented chilli paste (gojuchang)

2 tbsp sea salt

1 tbsp grated ginger

2 tbsp apple cider vinegar

100g brown sugar

Bo Ssam Sauce – blend first 5 ingredients, refrigerate until required 

2 tbsp Korean chilli paste (gojuchang)

4 tbsp Korean soybean paste (doenjang)

2 tbsp seasme oil

1/2 tbsp honey

2 shallots, peeled and slice

2 stalks spring onions, thinly sliced


Take a large pot.  Place the intercostals and the cooking liquid ingredients in the pot and bring to the boil. Reduce the heat and simmer for 1 1/2 hours. Remove the beef and place it on a baking tray. Add a weight on top so it stays flat.  Cool it in the fridge.

Once the beef is cooled, trim off the excess fat.  Cut it into 4cm sections and rub with the beef rub. Place the beef on a tray and roast in BBQ/oven at 220C until the top is caramelised, about 15 minutes

Once intercostals are caramelised, let them rest for 15 minutes. Then slice thinly and top with the Bo Ssam Sauce and thinly sliced spring onions

Serve with an Asian Coleslaw.


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Leanne WheatonBo Ssam intercostals with Korean flavours

OssoBuco alla Milanese

Osso Buco alla Milanese


  • 4 osso buco (about1.5kg)
  • 1 bay leaf
  • 1 celery stalk with leaves, chopped into 1cm pieces
  • 1 cup chopped peeled tomatoes, fresh or canned, with their juice
  • 1 cup dry white wine
  • 1 medium carrot chopped into 1cm pieces
  • 1 medium onion, chopped into 1cm pieces
  • 1 small fennel bulb chopped into 1cm pieces
  • 1 1.2 teaspoons chopped fresh marjoram, or 1/2 teaspoon dried
  • 2 strips orange zest removed with a vegetable peeler
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, chopped/minced
  • Plain flour
  • Salt & Pepper
  • 1/2 cup veal or chicken stock
  • Gremolata
  • 2 tablespoons chopped parsley
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon zest


  1. Heat the oven to 150C.
  2. Dust the osso buco with the flour, salt & pepper and quickly brown in butter on both sides and set aside.
  3. Fry the onions, celery, fennel and carrot until softened in a large pot with a lid. Add the tomatoes and cook for a couple of minutes.
  4. Add the osso buco with bone facing up to the pot along with the white wine, orange zest, stock and marjoram. Cover the mixture with baking paper and use another sheet under the lid to get a good seal.
  5. Put into the oven and cook for 2- 2 1/2 hours. Mixture should cook at a gentle simmer. If it is cooking too fast turn the oven down a little.
  6. Make up the gremolata with the parsley, garlic and lemon zest. When the osso buco is falling away from the bone add 1/2 of the gremolata to the pot
  7. Remove the osso buco from the pot and set aside. Check your sauce. If it is a bit lacking in flavour cook it a little longer to concentrate the flavours.
  8. To serve around osso buco on a plate, drizzle some sauce over it and top with gremolata.
  9. Serve with creamy mashed potato.
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Leanne WheatonOssoBuco alla Milanese

Beef Short-Rib Ragu with Tagliatelle

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  • Serves 4-6
  • Cooking time 3-4 hours
  • 60ml olive oil
  • 1 onion, finely sliced
  • 1 celery stalk, finely chopped
  • 1 small carrot, finely chopped
  • 800g beef short ribs, cut into individual ribs if necessary
  • 250ml red wine
  • 3 garlic cloves, roughly chopped
  • 680g tomato passata
  • 2 fresh bay leaves
  • 2 oregano springs
  • large handful of basil leaves
  • Enough dried tagliatelle for the crowd
  • grated parmesan to serve


  1. Heat 2 tbsp of olive oil in a large heavy based casserole dish over a low heat
  2. Add the onion, celery, carrot and a pinch of salt and sauté for 10-15 minutes until soft and caramelised.Transfer to a large bowl and wipe the saucepan clean.
  3. Heat the remaining olive oil over a high heat and brown the ribs on all sides. Transfer to the bowl and discard any oil left in the casserole.
  4. Return to the heat, add the wine and simmer for a minute or two, scraping any bits stick to the bottom.
  5. Return the vegetables and ribs to the casserole, add the garlic, passata and 300 ml of water and stir. Add the bay leave and oregano.Bring to the boil, then reduce the heat to low and cover. Cook for 3-4 hours until the meat is tender and falling away from the bone.
  6. Remove the ribs from the ragu and shred the meat, discarding any bones. Return the meat to the sauce, along with most of the basil leaves. Simmer uncovered, for about 10 minutes until slightly reduced. Remove and discard the bay leaves, season to taste and keep the ragu warm over a low heat while you cook the pasta.
  7. Cook the tagliatelle until al dente and transfer it to the ragu and toss to combine, adding 1/4-1/2 cup of the pasta water as needed to thin the sauce.
  8. Serve scattered with freshly grated parmesan and the remaining basil leaves
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Leanne WheatonBeef Short-Rib Ragu with Tagliatelle

Cooking a Thick Steak

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  • A thick steak - eye fillet, porterhouse or rib eye


  1. A thick steak is often tricky to cook, it sometimes cooks to your liking on the outside, but is raw on the inside. This is a foolproof method.
  2. Take the steak from the fridge, remove the wrapping and let it come to room temperature.
  3. Heat oven to 120C (fan forced). Put steak on a rack with a tray under it to catch the drips.
  4. Cook for 20 minutes.
  5. Whilst it is cooking, prepare a frying pan and get it really hot.
  6. Remove the steak from the oven and oil and season it (salt, pepper etc)
  7. Cook in the hot frying pan for 2 minutes on each side and 30 seconds on the fat or the side.
  8. Remove to a plate and let rest for 5-10 minutes. You might like to cover it with a tent of foil.
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Leanne WheatonCooking a Thick Steak

BBQ Brisket

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  • 1.5kg-2kg piece of brisket
  • Meat thermometer with a probe is essential
  • Five hours of your time.


  1. Cooking a brisket on the BBQ has been described as "the Everest of BBQ cooking". So all the more reason to give it a go!
  2. You can google American BBQ and get plenty of advice on techniques, rubs, smoke and barbeques. It is a really rich source of information and well worthwhile. In the meantime, the process below is simple and works.
  3. Rub the brisket with salt, pepper and olive oil and place in the fridge for at least an hour if not overnight.
  4. Heat BBQ between 110C-150C. If you want smoke, use your smoker, or if you are like us and don't have one, get some wood chips, soak them in water, and place them on the gas burners or on the charcoals. Keep a couple of pieces on the burner at a time.
  5. Place the brisket on a rack in the BBQ and put the hood down. Cook for 1.5 hours. You need to ensure your BBQ stays within the temperature range. So you may need to chock open the hood. Ideally the brisket is not getting direct heat from the BBQ; that is, it is not directly above the flames.
  6. After 1.5 hours start taking the internal temperature of the brisket. Ensure you take the temperature from the middle of the thickest part of the brisket. When it gets to 74C, wrap the brisket in foil, and continue cooking it on the BBQ at the same temperature. You can stop the smoke at this stage as it is in foil. Note you an do without the BBQ now, and continue the cooking in your oven at 110C if you want.
  7. After a further 2 hours start monitoring the internal temperature. Once it gets to 94C, remove the brisket. It may be 3 hours from the time you wrapped it in foil for it to reach 94C. All up about a five hour cook.
  8. Leave the brisket in the foil and wrap the brisket in a towel and place in an Eski It will keep cooking. You can leave it there for at least an hour or more. The internal temperatures takes a while to come down and all the time it is cooking slowly.
  9. We like to make up the BBQ sauce from our BBQ beef short ribs recipe (on our website) to serve alongside the brisket.
  10. And that's it!. You've now ascended Everest
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Leanne WheatonBBQ Brisket

Easy Roast Topside or Bolar Blade

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  • 2kg bolar blade or topside
  • Dry Rub Ingredients
  • 1 cup brown sugar
  • 1/2 cup oregano
  • 1/2 cup sea salt
  • 1/2 cup sweet paprika
  • 1 tbsp cayenne
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp black pepper
  • 1 tbsp orange zest


  1. Rub the rub into the meat.
  2. Wrap roast in foil and cook in oven for 1.5 hours at 150C (not fan forced)
  3. For a smaller cut reduce the time proportionate to the reduced weight, but be aware that it is the thickest dimension of the cut which determines cooking time. So aim for an internal temperature of 60C for rare, 63C for medium rare. Take the meat out between 7-10 degrees before it reaches the target internal temperature as it continues to heat up. Ideally you would have a probe thermometer.
  4. Take out of oven and rest for 20 to 30 minutes in the foil
  5. Open the foil and put under the grill for 20 minutes at 180C to get caramelization
  6. Rest for 20 minutes. Slice.
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Leanne WheatonEasy Roast Topside or Bolar Blade