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Elevate the Barbecue: Grilled Beef and Veggie Kebab

Introducing our mouthwatering beef and vegetable kebab recipe, a delightful blend of tender beef and colorful veggies that's perfect for your next barbecue or grill session.

Whether you choose to lightly marinate them or let the natural flavors shine, these kebabs are a versatile and healthy option that promises to satisfy your family and their taste buds, and can also be on the table in under 30 minutes.

Join us as we guide you through the steps to create this savory dish that's not only delicious but also a vibrant addition to any outdoor gathering. Get ready to elevate your grill game and savor the simplicity and goodness of beef and vegetable kebabs!


For the Kebabs:

  • 500g beef Rump or Scotch, cut into 2.5 cm cubes
  • Wooden skewers (soaked in water for 30 minutes)
  • Seasonal Veggies cut into chunks eg: Capsicum, Onions, Zucchini, Cherry Tomatoes, Mushroom, Pineapple. Be Creative!

For a Light Marinade (optional):

  • 30ml olive oil
  • 30ml lemon juice
  • 5g dried oregano
  • Salt and pepper to taste


1. Prepare the Skewers:

  • Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
  • Prepare your choice of vegetables and beef cubes for skewering.

2. Assemble the Kebabs:

  • Thread the beef cubes and vegetables onto the skewers, alternating them to your preference. Leave some space between each piece for even cooking.

3. Optional Light Marinade:

  • If you prefer a light marinade, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper in a bowl. Brush this mixture lightly over the assembled kebabs.

4. Preheat the Grill:

  • Preheat your BBQ grill to medium-high heat. Brush the grill grates with a bit of oil to prevent sticking.

5. Grill the Kebabs:

  • Place the kebabs on the preheated grill. Grill for approximately 8-10 minutes, turning occasionally, or until the beef is cooked to your desired level of doneness and the vegetables are tender and have a nice char.

6. Serve:

  • Once done, remove the kebabs from the grill and let them rest for a few minutes.

7. Enjoy:

  • Serve your beef and vegetable kebabs hot, either on or off the skewers. These kebabs make for a healthy and flavorful meal, perfect with a side of rice, a fresh salad, or your favorite dipping sauce.

Feel free to adjust the types of vegetables and seasonings to suit your taste. Enjoy your delicious, veggie-packed kebabs!

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A Butcher's Guide to Cooking the Finest Cassoulet

A Butcher's Guide to Cooking the Finest Cassoulet

Introducing our French-style cassoulet, a comforting dish with tender white beans, savory meats, and aromatic vegetables.

This recipe brings the flavors of the French countryside to your table, topped with golden breadcrumbs and fresh parsley for an authentic touch.

Enjoy a taste of Provence in your own home!


  • 400g dried white beans (such as haricot or cannellini beans)
  • 1 pack of Italian Pork Sausages
  • 600gm Pork Scotch Fillet 
  • 200g bacon, diced
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 can (400g) diced tomatoes
  • 750ml chicken or vegetable broth
  • 250ml white wine
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • Breadcrumbs, for topping
  • Fresh parsley, chopped (for garnish)


  1. Prepare the Beans:

    • Rinse the dried beans and soak them in cold water overnight. Drain and rinse them again. If using canned beans (it's ok, they're so convenient) rinse them under cold water before use.
  2. Brown the Meats:

    • In a large, heavy-bottomed casserole dish or Dutch oven, heat the olive oil over medium-high heat.
    • Cut the meat into chunky portions, the bigger the pieces, the more rustic your dish will become!
    • Brown the pork and sausages on all sides until nicely browned. Remove and set aside.
  3. Sauté the Aromatics:

    • In the same pot, add the diced bacon and cook until it becomes crispy.
    • Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until they begin to soften.
  4. Add the Beans and Herbs:

    • Stir in the drained beans, bay leaves, and thyme sprigs. Cook for another 2-3 minutes.
  5. Combine the Ingredients:

    • Return the browned meats to the pot.
    • Pour in the white wine and let it simmer for a couple of minutes, scraping up any browned bits from the bottom of the pot.
    • Add the diced tomatoes (with their juices) and chicken or vegetable broth.
    • Season with salt and freshly ground black pepper to taste.
  6. Simmer the Cassoulet:

    • Bring the mixture to a boil, then reduce the heat to low.
    • Cover the pot and let it simmer gently for 2-3 hours, or until the beans and meats are tender and the flavors meld together. Stir occasionally.
  7. Preheat the Oven:

    • Preheat your oven to 180°C (350°F).
  8. Top with Breadcrumbs:

    • Once the cassoulet is done simmering, remove the bay leaves and thyme sprigs.
    • Sprinkle a generous layer of breadcrumbs over the top of the cassoulet.
  9. Bake:

    • Place the casserole dish in the preheated oven and bake for about 20-30 minutes, or until the top is golden brown and crispy.
  10. Serve:

    • Remove the cassoulet from the oven and let it cool slightly.
    • Garnish with chopped fresh parsley.
    • Serve your French-style cassoulet hot, with crusty bread or a simple green salad on the side.

Enjoy your homemade cassoulet, a comforting and hearty French classic!

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Slow Cooker Pulled Pork

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork

    Introducing our easy Slow Cooker Pulled Pork recipe. With just a few simple steps, even beginner cooks can create tender, flavorful pulled pork.

    Season, then let the slow cooker work its magic, and enjoy delicious homemade pulled pork in rolls with slaw, with a salad as a mid week dinner, your meal prep made easy or however you like.


    • 1.5 to 2 kilos of pork scotch fillet boneless
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 cup barbecue sauce
    • 1/2 cup chicken or vegetable broth
    • 2 tablespoons brown sugar
    • 1 tablespoon smoked paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • Salt and black pepper to taste
    • Buns or rolls (optional, for serving)
    • Coleslaw (optional, for serving)


    1. Prep the Pork:

      • Take your pork out of the fridge and any packaging, then pat dry with a paper towel
      • In a small bowl, mix together the smoked paprika, ground cumin, chili powder, salt, and black pepper. Rub this mixture all over the pork shoulder to season it (you can use mustard or olive oil as a base at this stage if you like more spice mix to stick to the pork).
    2. Sear the Pork:

      • Heat the olive oil in a large skillet over medium-high heat.
      • Add the pork and sear it on all sides until nicely browned. This step adds flavor and texture to the meat.
    3. Prepare the Slow Cooker:

      • Place the chopped onion and minced garlic in the bottom of the slow cooker.
      • Put the seared pork on top of the onions and garlic.
    4. Create the Cooking Liquid:

      • In a bowl, mix together the barbecue sauce, chicken or vegetable broth, brown sugar, and a pinch of salt and pepper.
      • Pour this mixture over the pork in the slow cooker.
    5. Cook the Pulled Pork:

      • Cover the slow cooker and cook on low heat for about 8 to 10 hours or until the pork is fork-tender and easily pulls apart.
    6. Shred the Pork:

      • Once the pork is cooked, remove it from the slow cooker and place it on a cutting board.
      • Use two forks to shred the pork, pulling it apart along the natural grain of the meat.
    7. Thicken the Sauce (Optional):

      • If you prefer a thicker sauce, you can strain the liquid from the slow cooker into a saucepan and simmer it until it thickens. Then mix it back into the shredded pork.
    8. Assemble and Serve:

      • Serve the pulled pork on buns or rolls.
      • Optionally, top the pulled pork with coleslaw for added crunch and freshness.

    Enjoy your homemade pulled pork! It's perfect for sandwiches, sliders, or even as a topping for baked potatoes. The slow cooking process makes the meat tender and full of flavor, and the barbecue sauce adds that classic smoky and tangy taste that everyone loves.

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    Scalloped Potatoes with Bacon from 'The Lucky Pig'

    Scalloped Potatoes with Bacon from 'The Lucky Pig'

    Indulge in the ultimate comfort food with this mouthwatering recipe for Scalloped Potatoes with Bacon, where layers of thinly sliced potatoes, crispy bacon, and creamy cheese come together to create a delightful dish that will leave you craving for more.


    • 4 to 5 medium-sized potatoes, peeled and thinly sliced
    • 6 to 8 slices of bacon, cooked until crispy and crumbled
    • 1 small onion, finely chopped
    • 2 cloves of garlic, minced
    • 2 cups shredded cheddar cheese
    • 2 cups thickened cream
    • 2 tablespoons plain flour
    • 2 tablespoons butter
    • 1 teaspoon dried thyme
    • Salt and pepper to taste
    • Chopped fresh parsley for garnish (optional)


    1. Preheat your oven to 190°C. Grease a baking dish with butter or cooking spray.

    2. In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant, about 2-3 minutes.

    3. Sprinkle the flour over the onion and garlic mixture, stirring continuously for about 1 minute to cook off the raw flour taste.

    4. Slowly pour in the thickened cream while whisking constantly to avoid any lumps. Continue whisking until the mixture thickens, about 2-3 minutes. Season with salt, pepper, and dried thyme, and mix well.

    5. Layer half of the sliced potatoes in the greased baking dish, overlapping them slightly. Sprinkle half of the crumbled bacon over the potatoes, followed by half of the shredded cheddar cheese.

    6. Pour half of the cream mixture evenly over the layers, ensuring all the potatoes are coated.

    7. Repeat the layering process with the remaining potatoes, bacon, cheese, and cream mixture.

    8. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

    9. After 45 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

    10. Once cooked, remove the dish from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped parsley, if desired.

    Serve these delicious scalloped potatoes with bacon as a side dish to complement your favorite meat or enjoy them on their own as a comforting and indulgent meal.

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    Chicken Briyani

    Chicken Briyani
    Chicken Biryani is a delicious and flavorful rice dish that combines aromatic spices, tender chicken, and fragrant basmati rice. Here's Luke's recipe for Chicken Biryani:


    2 chicken breasts or 4 thighs, cut into pieces (approx 600-700gm)
    2 cups basmati rice
    1 large onion, thinly sliced
    2 tomatoes, chopped
    3 cloves garlic, minced
    1-inch piece of ginger, grated
    2 green chilies, slit lengthwise
    1/2 cup plain yoghurt
    2 tablespoons biryani masala powder
    1 teaspoon turmeric powder
    1 teaspoon red chili powder (adjust to taste)
    1 teaspoon cumin seeds
    4-5 whole cloves
    2-3 green cardamom pods
    1-inch cinnamon stick
    2 bay leaves
    A handful of fresh coriander leaves, chopped
    A handful of fresh mint leaves, chopped
    Ghee or cooking oil for frying
    Salt to taste
    Saffron strands (optional) soaked in 2 tablespoons of warm milk

    Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain the water and set aside.
    In a large pot, heat ghee or oil over medium heat. Add the cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.
    Add the sliced onions and cook until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.
    In the same pot, add the minced garlic, grated ginger, and slit green chilies. Sauté for a minute until the raw aroma disappears.
    Add the chicken pieces to the pot and cook until they are browned on all sides.
    Add the chopped tomatoes, biryani masala powder, turmeric powder, red chili powder, and salt. Stir well and cook for a few minutes until the tomatoes are soft and the spices are well combined.
    Reduce the heat to low and add the plain yoghurt to the pot. Mix well to coat the chicken with the yoghurt and spices. Cover the pot and let the chicken cook for about 15-20 minutes until it is tender and cooked through.
    While the chicken is cooking, in a separate large pot, bring water to a boil. Add salt and the soaked basmati rice. Cook the rice until it is 70-80% cooked (still slightly firm). Drain the rice and set it aside.
    Once the chicken is cooked, layer the partially cooked rice evenly over the chicken in the pot. Sprinkle the chopped coriander and mint leaves on top.
    Drizzle the saffron-infused milk over the rice for a beautiful color and aroma. You can also garnish with the reserved fried onions.
    Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes until the rice is fully cooked and flavors have melded together.
    Once done, gently fluff the rice and chicken layers with a fork to mix them together.
    Serve the delicious Chicken Biryani hot with raita (yoghurt sauce) or a side salad.
    Enjoy the aromatic and flavorful Chicken Biryani with your family and friends!

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