Hump day has a whole new meaning

Did someone say Hump Day? Australia has enormous numbers of wild camels and it is a meat eaten worldwide for centuries. Yeah, who knew right? Well,we did that's why our deliciouscamel rump(found in the freezer section on the back wall of the shop) comes from a local Queensland supplier, who are known for their stellar reputation in sourcing the finest Australian meat.

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Doctors Orders

Take it from the doctor himself. In an interview with the SBS, Dr Michael Mosley said I do think the dangers of red meat have been seriously overstated. If you have the grass-fed stuff I think it's fine. Dr Mosley went on to explain that red meat and beef, in particular, is, in particular, a sourceof protein, iron and B12 all of which support the blood cell health and brain function.

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Lets get Crafty with Blown Eggs

The age-old tradition of blowing eggs and painting them is set to make an appearance this year. It's a great way to entertain children, grandchildren and adults alike.If the term Blown Egg is new to you, dont sweat it. It is an egg that has had the gooey insides removed and all you are left with is a perfectly intact shell that with a lick of paint and a dash of creativity you paint and they become awesome ornaments and keepsakes.

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Wet Rubs theyre sticky, glossy and get us hungry just thinking about them.

Wet rubs are well you guessed it, dry rub mixed with a liquid to create a wet rub. Really complicated stuff.The seasonings that go into wet rubs are quite the same that show up indry rubs, but it, of course, it has a liquid component such asoil. The liquidgives the rub a bit of texture and becomes a paste-like consistency. This is what helps keep the rub on the meat. As dry rubs dont always stick well to vegetables, the wet rub steps up and provides flavouring and texture. Meats like ribs, chops and chicken, all draw moisture from the outside and when . . .

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These rounds of beefy goodness will soon become your best friend in the kitchen.

These rounds of beefy goodness will soon become your best friend in the kitchen.May weintroduce to you the Oxtail. Before you panic, they're notfrom actual Oxen, unlike the olden days. Like all great things, Oxtail comes from humble begins just like the tomato. Oxtail was seen as a poor mans food, because of its lack of meat butmeat is not what makes this cut an unsung hero! Oxtaildoesn't usually star as the king of a dish but rather work quietly in the background of stocks, soups and stews adding a ton of flavour layers, providing a rich thick gelatinous body which gives dishes a whole new dimension of depth.

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Butterfly Pork Steaks in Creamy Mushroom Sauce

Butterfly Pork Steaks in Creamy Mushroom Sauce, what a simple yet truly tasty dish.

Lucy House of Dawson Valley Free Range farms supplies us, Sunshine Coast Organic Meats, with delectable Pork that needs to be tasted to be believed! Lucy not only shared with us her farm when we went to visit her and her husband on theirfarm (click here to read about our visit to the farm) she shared with us one of her stellar recipes,Butterfly Pork Steaks in Creamy Mushroom Sauce.

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Jono stuffed the squid againWith Free range pork mince and herbs that is!

I love the little squid tubes including tentacles (the best part, am I right?) that we get from Dan at Soul Fish in Coolum. Caught locally, they are sweet and tender. Generally speaking, Squid needs to be cooked really quickly or really long and slow to stay tender. I was originally thinking that we would slow cook these in the red sauce, in the oven for a long period. However, the Sunday Brains Trust suggested that given the Squid's relatively thin diameter that we might be able to cook them on the BBQ quick enough to not make them tough but long enough to cook the pork stuffing through.

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Larrys Organic Chicken livers in red wine and bacon (refined by Hannibal)

There was a long-standing restaurant in Noosaville called Rosie's, run by husband and wife Larry and Rosie. Larry would come out andenthusiastically talk through the menu with each table before returning to his tiny kitchen where he produced outstanding meals off a domestic white enamelled electric stove top!

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Adobo Beef Cheek Chilli Con Carne

ToddHill of Jackalope Slow Food's Adobo Beef Cheek Chilli Con Carne dish will have your taste buds craving more. Small ingredients list + a minimal prep time = BIG flavourful rewards.

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24 Hour Sous Vide Lamb Shoulder

Jono shares how you too can cook a wonderfully 24 hour Sous Vide Lamb Shoulder with very little effort on your part.

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