Pat Coleby reveals why she changed her farming methods

Pat Coleby reveals why she changed her farming methods to natural methods.

I love Pat Coleby’s books. Highly recommended.

Pat Coleby can be found over at Farming Secrets.

100 recipes: Sirloin steak

Best recipe
Sirloin steak with Cafe de Paris sauce – Gustoso

About

Jill Dupleix recommends Damien Pignolet’s recipe for grilled sirlion Cafe de Paris sauce from his French cookbook. It is one of the most popular dishes at Bistro Moncur. You can prepare the Cafe de Paris butter up to a week in advance (or it can be stored in the freezer).

The authentic version of the sauce has 25 ingredients and best made in bulk.

Variations

About | 100 Recipes | Outtakes

100 recipes: Mussels

Best recipe
Moules marinière with cream, garlic and parsley – Rick Stein

About

French: Moules marinières

Moules marinières is mussels cooked with white wine and herbs. It is traditionally from Brittany, France. A few years ago, a survey found that the average French person’s favourite dish was moules marinières.

When purchasing fresh mussels look for ones with firmly shut shells, and pry them open (if needed) with a knife before you serve them.

Julia Child recommends serving mussels with French bread and a light, dry white wine.

If you consult your Australia’s Sustainable Seafood Guide, you’ll want to choose seafood which are ranked “Green – Better choice”, such as Blue Mussels, and also a better choice are Green Mussels imported from New Zealand.

For choosing sustainable seafood:

Multimedia

Variations

About | 100 Recipes | Outtakes

100 recipes: Beef burger

Best recipe
Wagyu burger
– Justin North

About

A good hamburger should be made of quality ingredients.

The first secret of success is to build flavour and moistness into the mixture; the second is to handle it lightly when shaping so that it holds together without compacting.
– Margaret Fulton, Encyclopedia of food and cookery

Variations

About | 100 Recipes | Outtakes