Sticky pork ribs with Chinese flavours
It should be obvious to regular readers of this website that I love a good pork rib. After years of looking I found one which I believe ticks all the right boxes. You can see …
Year: 2011
Nana Doakie’s mince stew
This is hardly fine dining but I do admit to enjoying mince on toast every now and then. My mother supplied this recipe to my children who claim “It’s the best mince EVER!” So I’m …
Meateaters forum has “left the building”
Some of you may have noticed over the weekend that you couldn’t access the Meateaters website. I was blocked as well. The reason for this was that some nice person decided to use the forum …
Canterbury couple brings home the bacon in Cuisine 2011 Artisan Awards
A couple virtually hand-rearing free-range pigs on a farm near Waimate in South Canterbury has taken the title of Supreme Winner in the third annual Cuisine Artisan Awards, proudly sponsored by Caffe L’affare. From a …
Glasseye Creek Wild Meat Sauce – pork spare ribs
The folk here at Meateaters (actually there’s only me here) are never shy to promote a product that is sure to make your meat eating experience an enjoyable one. The folk at Glass Eye Creek …
Pork bellies with anchovy and olives – by Thrash
Here’s a recipe submitted by regular Meateater Thrash Cardiom. Heat your oven to 230C. Make sure it is up to heat! If the skin isn’t scored enough, lay the pork flat, skin side up. Get …
Knifecraft magnetic knife block
This is a blatant product endorsement. A colleague of mine at Springload was once an industrial designer. Actually, ‘once an industrial designer, always an industrial designer’. Michael has designed these beautiful magnetic knife blocks. As …
Black and blushing beef fillet
Firstly my apologies for inactivity on Meateaters. I have had a month away from work looking after my boys which, if they were a bit older, would ordinarily mean that I could dedicate time to …