Meathead’s Memphis Dust Dry Rub (July 2021 – Issue 4)

We are all familiar with ribs that are based in delicious BBQ sauce throughout the cooking process and just prior to serving. Memphis ribs on the other hand are dressed by Pitmasters with nothing more than a flavourful spice blend, commonly known as Dry Rub. As to which one is better, you be the judge!

Indonesian Nasi Goreng (Fried Rice) (June 2021 – Issue 3)

The traditional Indonesian Nasi Goreng is a popular recipe that has many variants in today’s cooking culture. A classic dish, the Indonesian Fried Rice incorporates the flavors and ingredients of ‘sambal goreng’ with fried rice.

Slow-cooked Pork, Cider & Sage Hotpot (May 2021 – Issue 2)

A glorious hotpot for cold nights with slow-cooked pork cooked in cider and sage. It’s topped with a crispy layer of potatoes.

Summer Seafood Stew (April 2021 – Issue 1)

A light and flavourful fennel-tomato broth with Chorizo. This can be
made in 30 minutes! Serve with crusty bread to mop up all the juices
or if going gluten free, sub cannellini beans for extra heartiness!