Fire, Flavour & The Joy of Outdoor Cooking
Aussie Butcher New Lynn: The Home of Reubens
There’s something unmistakably New Zealand about cooking outdoors. The fire is lit, the conversation slows, and time seems to stretch just a little longer.
Beard Brothers, a family-owned specialty butcher, is meeting these challenges by expanding its selection of healthy eating gourmet sausages and patties that range from traditional beef, pork, venison, and chicken sausages to beef and pork patties to their latest innovation and everyone’s favourite: sausage rolls with crisp-flaky-puff pastry.
This recipe, from my wonderful sister-in-law Jenny Corry, is world famous in my family. Stick rigidly to the instructions to end up with perfectly cooked lamb. The varying thickness of the joint means that some bits will be well done while others are delectably pink.
This insane mushroom steak recipe is created by Jim Fuller using the very humble oyster mushroom. Shiitake aside, oyster mushrooms are perfect in replicating that meaty, steak-like texture. You can try this recipe with any type of mushroom, but if you want FULL texture, we recommend oyster mushrooms.
Butchers offer regionally sourced fresh meats, with cuts and range you just can’t find in the supermarkets.
