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 their farm (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.

We're going around the Twist with Jono's Anchovy and Salsa Verde Twists! OMG, this classic from the old days of Ricky Ricardos (and briefly as Rickys) is one of my favourite little bar snacks and dead easy to make.

I love this dead simple dish, its like meat and salad in one serve!
Firstly you'll be needing to whip up the Salsa Verde .Literally translated as Green Sauce, Salsa Verde has a great many variations and no hard rules. The basic objective is to create a piquant fresh and slightly acidic sauce to bring a light, bright and fresh flavour to dishes.

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.

There was a long-standing restaurant in Noosaville called Rosie's, run by husband and wife Larry and Rosie. Larry would come out and enthusiastically 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!

Todd Hill 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.

Take Jono's word for it, 'The Thai fish sauce dressing in this Scallop Miang dish is my most requested recipe and is relatively simple to master!

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

Using the same light Asian flavours as the Sous Vide recipe, this recipe is done in the oven where the Pork sits in a shallow liquid so it almost braises and creates a delicious light broth.

Our Sous Vide Pork Belly recipe is bound to leave you pleasantly surprised