• Always preheat your oven for 15 mins
  • Rest your meat for 20% of it’s cooking time
  • Never skewer or cut meat to check for doneness
  • Purchase and use a CANNINGS meat thermometer
  • Murray River pink salt flakes take all meats to the next level. Use it!
  • It’s best to undercook meat a little bit. You can always put it back on

Beef

60° Medium rare

1 inch thick steaks

Hot BBQ or pan. Cook on one side until blood droplets appear on top of the steak, then turn over an cook for another 3 – 4 mins.

Casserole Cubes

Sear on stove top until brown, the braise (with liquid) for 2 hours.

Moroccan Fingers

Hot pan or BBQ for no more than 8 minutes (you don’t want them to be firm)

Shashlicks

Hot pan or BBQ or griller for no more than 10 minutes.
Stirfry – Hot wok or pan for 8 mins, add a dash of water or oyster sauce if it needs more sauce.

2 inch Wagyu Rib Eye Steak

Very hot BBQ for 2 mins each side, then 15 mins on 180C.

Beef Schnitzel

Hot pan, 30 seconds on each side.
Porterhouse Roast – Preheat oven to 180C, then sear all sides for 2 mins (each) on a hot BBQ or roasting pan, then roast for 40 mins per kilo, uncovered. Rest for 15 mins before slicing.

Beef Shoulder Roast

Preheat oven to 220C, then roast for 30 mins on 220C. Turn oven down to 120C and continue roasting for another 40 mins per kilo. Rest for 15 mins before slicing.

Eye Fillet Roast

If possible, sear the fillet for 7 mins. Then close the BBQ lid or move into the oven. Obtain a steady 180C, bake for 30 – 40 mins. Rest for 10 mins before slicing.

Lamb

60° Medium rare

Backstraps

Hot BBQ or ban, 3 or 4 mins each side.

Cutlets

Hot pan or BBQ or griller for no more than 10 minutes.

Stirfry – Hot wok or pan for 8 mins, add a dash of water or oyster sauce if it needs more sauce.

Midloin Chops

Our loins are thick cut, so BBQ, pan or grill for 5 mins each side on a medium heat.

Chump Chops

Roll around on the BBQ or pan for 10 mins on medium heat. Serve with tzatziki or minted yoghurt.

Lamb Kofta

4 mins each side on the BBQ or pan. They are also amazing in a stew or casserole. Braise for no longer than two hours.

Noisette Roast

Sear the fat for 5 mins before moving into a preheated oven 180C for 35 mins. Rest for 10 before slicing.

Mini Roast

Sear the outside for 5 mins before moving into a preheated oven 180C for 35 mins. Rest for 10 before slicing.

Butterflied Leg

Hot BBQ, direct heat, 5 mins each side OR oven for 40 mins on 180C, fat side up. Rest, then slice.

Boneless Leg

Preheat oven to 180C, then 40 mins per kilo. Rest for 10 mins before slicing.

Seafood

70° Internal Temp

Flathead Fillets

Really hot BBQ (pan will spit everywhere), skin-side up for 2 mins. Then one side for a minute, then the other, then skin side down for 4 mins, then back to skin side up (the first side) for 2 mins. Awesome!

Prawn Cutlets

Toss them around on a hot BBQ or pan, with olive oil and lemon for 8 mins. You don’t want them to tighten up too much.

Salmon Patties

Roll in flour and hot BBQ or pan with butter and lemon, salt & pepper for less than 8 mins in total.

Flathead Fillets

Roll in crumbs (optional), flatten by hand, hot pan with lots of butter, 4 mins each side. Great with mango chutney or sweet chilli sauce.

Pork

60° Medium rare

Herb Crusted Cutlets

Medium heat pan, lots of butter, 5 mins each side. AMAZING!

Sweet & Sticky Ribs

1 hour on 150C, then cut into individual ribs.

Old School Pork Chops

Sear them on the BBQ, then move into a preheated oven 160C for 20 mins (with a sauce) Pork Scotch Fillet – Sear, then braise for up to 3 hours or slow roast on 120C for 3 hours.

Pork Shoulder Roast

Oil, then salt the skin. 30 mins on 220C, then 2 hours on 140C.

Belly Roll

Oil, then salt the skin. 30 mins on 220C, then 2 hours on 120C. Well worth the wait.

Chicken / Turkey

75° In the breast

Florentine

Good choice! Preheat oven to 180C and bake them for 35 mins. Too easy.

Yakitori Quarter

Preheat oven to 180C and bake them for 40 – 45 mins.

Butterfly Chook

Oven or BBQ (lid down) for 45 mins on 180C

Peri Peri Steaks

Super hot BBQ or pan for 5 mins on each side. Cook the death out of them, and slice them up.

Chicken Schnitzel

Medium heat pan, lots of butter, 5 – 7 mins each side. Cook until golden brown. Butter makes it!

Chicken Schnitzel

Medium heat pan, lots of butter, 5 – 7 mins each side. Cook until golden brown. Butter makes it!

Whole Roast Chicken (1.6kg)

Preheat oven to 200C. Oil and season the skin. Place breast side down in oven for 30 mins. Then flip it over so the breast is facing upwards and bake for another 30 mins on 180C. Rest for 15 mins before slicing.

Whole Turkeys & Turkey Buffes

40 mins per kilo on 180C for pieces less than 4kg. 40 mins per kilo on 160C for pieces greater than 4kg. Cover with foil until 40 mins before end of cooking time.

Turkey Breast Roll

Preheat oven to 180C. Cover turkey breast in foil and bake for 40 mins per kilo, removing foil 30 mins before the end and baste with own juices or olive oil. Rest for 15 mins before slicing.