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Steak & Eggs

There are breakfasts that get you through to lunchtime, and then there’s steak & eggs: a breakfast that can keep you going well into the afternoon.

This pub style version comes with crispy shoestring fries and a shortcut béarnaise mayonnaise that’s rich and tangy and packed with tarragon. It tastes remarkably close to a classic version, but takes about two minutes to make instead of twenty!

It’s made for breakfast or brunch but there’s no reason you couldn’t have it for lunch or dinner too…

Serves 1 hungry person

Ingredients

Steak & eggs

• 1 steak of your choice, around 200g

• 1 handful shoestring fries

• 2 eggs

• Olive oil

• Salt

• Fresh parsley, to serve

Béarnaise mayonnaise

• 1 cup whole egg mayo (Best Foods is my pick, or use your own homemade one)

• 1 tbsp dried tarragon

• 1 tsp mustard powder

• 1 tbsp red wine vinegar

• 1 tsp curry powder

• Dash of Worcestershire sauce

• Salt & pepper, to taste

• Squeeze of lemon juice

Method

1. Make the béarnaise mayonnaise first. Combine all the ingredients in a bowl, mix well and set aside while you cook the rest. This gives the flavours a little time to meld together.

2. Coat the steak with a drizzle of olive oil & a generous pinch of salt. Heat a frying pan and add a splash of oil & cook steak to your preferred doneness.

3. Remove the steak from the pan and rest for a few minutes. Add a little more oil to the pan and fry your eggs.

4. Meanwhile cook the shoestring fries until crispy.

5. Slice the steak and arrange on a plate with the fries. Top with the eggs, a dollop of béarnaise mayonnaise & a sprinkle of fresh parsley.

Bacon & Egg Rolls

There’s something about a bacon & egg roll that you just can’t beat. Even more so when you go to the trouble of roasting up your own rolls! These are soft in the middle with a lovely golden crust. They’re especially good warm from the oven, split open and spread with butter before the bacon and egg go in. If not, I’d give them a quick zap in the microwave to get them warm again.

Makes 8–9 rolls

Ingredients

Bread rolls

• 500g white bread flour

• 350ml lukewarm water

• 7g instant dry yeast

• 10g caster sugar

• 10g salt

• 100g butter, softened

• Rice flour or semolina, for dusting

To serve

• Butter

• 8–9 bacon rashers, cooked until crispy

• 8–9 eggs

• Tomato sauce or barbecue sauce

Method

1. Combine the lukewarm water, yeast and caster sugar in a jug. Leave for 5–10 minutes until foamy.

2. Meanwhile, rub the softened butter into the flour and salt until the mixture resembles coarse breadcrumbs.

3. Pour in the yeast mixture and knead with a stand mixer fitted with a dough hook for 8–10 minutes, or until the dough is smooth and elastic.

4. Transfer to a lightly oiled container, cover and leave somewhere warm until doubled in size. Refrigerate overnight to develop the flavour. If it’s a particularly cold day, you can simply leave the dough at room temperature overnight.

5. The next morning, tip the dough onto a lightly floured bench dusted with rice flour or semolina. Gently knead, then shape into a rectangle and divide into 8 or 9 even pieces, depending on the size you prefer.

6. Working with one piece at a time, fold the edges into the centre, turn the seam side down and roll into a smooth ball. Dust lightly with rice flour and arrange on a baking tray.

7. Cover loosely and leave to rise until doubled in size and the rolls are just touching.

8. Bake at 210°C for 15 to 20 minutes or til the tops are golden brown.

9. Cool on a wire rack for 10 minutes before splitting, spreading with butter & filling with crispy bacon and a soft fried egg and your favourite tomato or barbecue sauce!

Eggs Benedict / Royale

A good eggs Beneis one of those breakfasts that feels a little bit fancy without actually requiring much more than a few good ingredients and a saucepan of simmering water.

This is the hollandaise I used in the pubs and cafes I worked in for years. It’s the traditional method; while there are quicker ways of doing it, I still think this one is worth knowing…

For a Royale, I like smoked salmon, wilted spinach and plenty of fresh herbs. If you’re making Benedict, simply swap the salmon for ham (or bacon, or mushrooms and haloumi - the options are endless.

Serves 2

Ingredients

Hollandaise

• 4 egg yolks

• 1 tbsp white wine vinegar, or white vinegar

• Freshly cracked black pepper

• 180g unsalted butter, clarified and kept warm

• Juice of a quarter of a lemon

• 1 tsp Dijon mustard

To serve

• 4 fresh eggs

• 2 English muffins, split and toasted

• 150–200g smoked salmon

• 2 handfuls baby spinach

• 1 tbsp butter

• Squeeze of fresh lemon juice

• Salt, to taste

• Fresh chives & dill, finely chopped

Method

1. Make the hollandaise

Bring a saucepan of water to a gentle simmer. Place the egg yolks, mustard, vinegar & a generous crack of black pepper into a heatproof bowl set over the saucepan, making sure the bowl doesn’t touch the water.

Whisk continuously until the yolks become thicken. You’re looking for a light sabayon; you should be able to draw an S through the mixture with the whisk and have it briefly hold its shape.

Slowly drizzle in the warm clarified butter while whisking constantly. Eventually the sauce will emulsify and thicken. Be patient and don’t rush.

Finish with a squeeze of lemon juice and and then cover with foil to keep warm.

2. Wilt the spinach

Add the spinach to a frying pan with the butter, a splash of water, a pinch of salt and a squeeze of lemon juice. Cook over low heat til just wilted.

3. Poach the eggs

Fill a large saucepan with plenty of water & bring it almost to the boil. Add 1 tbsp white vinegar, stir to combine.

Create a gentle whirlpool with a spoon, then crack each egg into the centre. Cook for 3 or 4 minutes, depending on how runny you like your yolks.

4. Assemble

Toast the English muffins and top each half with wilted spinach, smoked salmon & a poached egg.

Spoon over plenty of hollandaise and finish with chopped chives & fresh dill.

Tips for the perfect poached eggs are below, for paid subscribers.

Mixed Grill

Steak, bacon, sausage, egg, tomato, chips & a crumbed lamb cutlet, all piled onto one plate and finished with gravy or your favourite sauce. It’s not subtle, but then a mixed grill was never really supposed to be. I said in the reel, when I filmed this, ‘why make this? Because you only live once, and after this, probably not for long.’

If there’s one day to justify a mixed grill, it’s definitely Father’s Day!

Serves 1 hungry person

Ingredients

• 1 x 200g porterhouse steak

• 1 rasher bacon

• 1 egg

• 1 thick sausage

• 1 tomato, halved

• 1 crumbed lamb cutlet

• 1 handful chips

• Gravy or your favourite sauce, to serve

Method

1. Start by adding the bacon to a frying pan with a splash of water. This helps render the fat. Once the water cooks off, let the bacon crisp up.

2. Add the sausage and tomato halves to the pan and cook until done.

3. Cook the porterhouse steak to your liking & then remove from the pan and rest.

4. Crack the egg into the pan last and fry until cooked how you like it.

5. Meanwhile, shallow fry or deep fry your crumbed cutlet & chips.

6. Pile everything onto a plate and serve with gravy or your favourite sauce on the side.

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So I wanted to find another way to do it.

I took the parmo from last season and used it as the base, almost like an Oysters Mornay.

Then instead of creamy garlic prawns, we’re topping it with prawns in a lemony garlic butter with plenty of fresh herbs.

And I’ll admit I was completely wrong to be worried about this one.

In fact, I reckon this is easily one of the top three things I’ve made across Aussie Pub Grub. It genuinely took me by surprise.

So, garlic prawn parm… I owe you an apology.

Ingredients (Feeds 2)

Chicken Schnitzel

• 2 chicken breasts, butterflied and tenderised with a mallet
• Half cup plain flour
• Half cup milk
• 1 egg
• Half cup fine breadcrumbs
• Half cup panko breadcrumbs
• Vegetable oil, for frying

Béchamel / Mornay Sauce

• 30g butter
• 2 tbsp plain flour
• 1 cup milk
• 1 cup of shredded mozzarella / tasty cheese (on top before grilling)
• Salt and pepper, to taste

Topping:

• 12 prawns, peeled and tails removed
• 150gm butter, softened
• Small handful of fresh flat leaf parsley and dill, roughly chopped
• 1/4 lemon (for juice)
• 1 tsp garlic, minced (2 cloves)

Method

Make the Béchamel

Melt the butter in a saucepan over medium heat. Add the flour and cook for 1–2 minutes, stirring constantly. Gradually whisk in the milk until smooth. Continue cooking until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper. Don’t worry if it thickens when it cools, as it will loosen when hot under the grill.

Cook the Schnitzels

Coat each chicken breast in flour.

Dip into the milk and egg mixture. Press into the combined breadcrumbs and panko until evenly coated. Fry in 170°C oil until golden and the chicken reaches an internal temperature of 73 degrees.

Pub trick: Cook for about a minute, lift the basket and let the schnitzel rest briefly, then drop it back into the oil to finish cooking. This helps keep the crumb extra crisp.

In the meantime, pat your prawns dry and cook in a pan briefly with some olive oil, 30 seconds to a minute each side, and then remove from the heat and set to the side.

Make your garlic butter by combining your softened butter, herbs, garlic and lemon. Set aside.

Build the Parm

Place the cooked schnitzels onto a baking tray.

Spoon over a generous layer of béchamel.

Top with the mozzarella / cheddar cheese and place until the grill until the cheese has melted and is golden. Take out, place the cooked prawns on top of the cheese and place back under the grill for 30 seconds.

Plate up and pour the garlic butter over the prawns.

To Serve

Serve with hot chips, a lemon wedge and a simple pub salad.

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I can’t believe I started writing this newsletter at the beginning of winter, and now we’re into spring. If the weather’s anything to go by, spring has certainly sprung. The blooms are out, the weather’s warming up, and the days are growing longer. I do love seeing artichokes and, soon, asparagus randomly cropping up. I do love dill and fennel in the spring, and today’s Easy Chicken Pot Pie is perfect for this time of the year. After all, the nights are still cool, and you want comfort food, but I’ve injected some vegetables and herbs in here - with a dash of lemon - that feels like we’re eating in spring.

Before I made this, I had a dilemma. I was craving an easy, creamy chicken pot pie, but I only had chicken breast. While not the end of the world, I kept trying to work out the best way to cook the chicken so it wouldn’t be tough. I could poach it in some milk, and then use that liquid to thicken the roux. But to be honest, sometimes poached chicken can still be dry and a bit boring…

And then it hit me: why should we only velvet meat for Asian dishes? What if I used my trusty jar of Yum Yum Meat Velvet to marinade and soften the chicken, so that once it’s cooked in the pie, it’ll be tender with nice texture, rather than resulting in something tough and chewy?

For anyone unfamiliar, velveting is what Asian (predominately Chinese) restaurants do to their meat to make it tender, and to give it better colour and caramelisation. Have you ever wondered how the meat is always so tender and melt-in-your-mouth good, even if they’re using cheaper cuts? Velveting is how.

While I was (pretty) confident it would work out, I was pleasantly surprised that it did, and I have to say, this was one of my favourite chicken pot pies ever!

This recipe is all made in one pan using the Cuisinart Clicksmart pan. I used it like a standard frying pan to saute off the chicken and aromatics, made the pie filling, then placed the pastry on top. When I put it in the oven, I clicked off the handle and let it bake like a pie in a pie dish! When it was time to take it from the oven, I clicked the handle back on and placed it onto a wooden chopping board, and we dished up dinner from there.

All in one pan, without worrying about the chicken breast turning dry!

Easy, delicious, and barely any dishes too wash up. My kind of easy night!

Chicken Velvet

This is my go-to method for getting beautifully tender chicken where you want those lovely, soft pieces of chicken. Typically this is an Asian technique (common in Australian Chinese restaurants) but I’ve realised it doesn’t always have to be for stir fries or noodles!

I use Yum Yum Meat Velvet, which is excellent and available from Woolworths. If you don’t have it, you can make your own with cornflour, egg white and a little oil.

Makes enough for 600–700g chicken breast

Ingredients

• 650–700g chicken breast, thinly sliced against the grain
• 2 tbsp Yum Yum Meat Velvet
• 2 tbsp water

If you don’t have Yum Yum Meat Velvet:

• 2 tbsp cornflour
• 1 egg white
• 1 tbsp neutral oil
• 1 tbsp water

For the filling …

• 1 leek, finely sliced
• 1 brown onion, finely sliced
• 1 carrot, peeled and finely sliced
• 2 garlic cloves, minced
• 3 tbsp butter
• 1/3 cup flour
• 1/3 cup dry white wine
• 1/3 cup shaved parmigiano reggiano
• 1 tbsp dijon mustard
• Small handful fresh dill, coarsely chopped
• Small handful of fresh parsley, coarsely chopped
• Half a lemon, juice and lemon rind
• 1 tsp of thyme leaves
• 2 sheets frozen puff pastry, cut into squares
• 1 egg (for egg wash)

Method

Start by thinly slicing your chicken breast. Add the sliced chicken to a bowl with the Yum Yum Meat Velvet, oil and water. Mix thoroughly until every piece is lightly coated. Leave for 15–20 minutes while you prepare the rest of your meal.

If you’re making the mixture from scratch, combine the cornflour, egg white, oil and water before adding the chicken and mix well.

In your pan, heat oil and add chicken, stir frying until it’s sealed and has colour. Remove from pan and leave to side.

At this stage, it looks like it’s destined for a Chinese stir fry, but it was a lovely addition to the pie!

In the same pan, add butter and add onions, leeks and carrot. Cook for a few minutes until softened. Then add your garlic and cook for another minute.

Next, add wine and cook out for a few minutes. Add the chicken back to the pan and add the flour and stir to combine. Add chicken stock and milk and stir to combine and let thicken.

Add herbs and mustard and stir to combine. Add cheese and season with salt and pepper if necessary.

Place puff pastry over the top of the pan, brush with egg and then bake at 190 degrees for 20-25 minutes, until the top is golden and the contents are bubbling away.

Wine Pairing

Ashton Hills Piccadilly Valley Chardonnay 2024

I’m a big Chardonnay fan, and I think the variety was made for pairing with this kind of pie!

One of my favourites out there is Ashton Hills Chardonnay (both the Picadilly Valley and the Estate / Reserve Chardonnay). Immediately, that stony flinty struck-match nose. I reckon I could pick Adelaide Hills Chardonnay in a lineup! The Adelaide Hills and Beechworth in Victoria both have this amazing concentration, intensity and unique qualities about them.

The Ashton Hills ‘24 is drinking incredibly: stone fruit, lemon curd, peaches and cream. Still a slight salty minerality to even things out. Perfect with a pie to cut through the pastry and complement the creamy chicken filling.

Alcohol: 13%
Price: $45-$50
Closure: Screwcap
Drink: Now until 2035

Book Recommendation

Caught Stealing

Ok, so for the first time I’m switching from a book to a film rec. Well, from a book to a film based on a book…

I’ve been reading a lot for the festival and I feel like I gave quite a few great novels a plug last week, so today I’m giving a shout-out to a movie I really enjoyed watching recently: Darren Aronofsky’s Caught Stealing.

For those nights when you want something smart and slick, this is a great one to add to your list. Austin Butler plays Hank Thompson, a former baseball prodigy who now tends bar in New York. His life is fairly uneventful until his neighbour asks him to look after his cat. Before long, Hank finds himself caught up with Russian gangsters, New York criminals and a very large amount of trouble. Add to that, he has absolutely no idea why anyone is after him. It’s a simple premise that holds your attention and keeps you guessing.

What I loved most about Caught Stealing was the performances. Everyone’s great (from Butler and Zoë Kravitz through to Matt Smith, Regina King, Liev Schreiber and Vincent D’Onofrio) and it feels as though Aronofsky has assembled a cast of actors who are having fun with the material.

And then there’s Aronofsky himself; he’s one of those filmmakers who never seems interested in making the same film twice, and this one might be one of his most enjoyable films (I did love Black Swan, too). It’s well paced, beautifully shot and incredibly well put together, with a screenplay that keeps things moving without feeling rushed. Nothing drags, nothing feels like filler; I honestly enjoyed it from beginning to end.

The film is adapted from Charlie Huston’s novel of the same name, published back in 2005. And, even better, Huston adapted his own book for the screenplay! Which means I now have another book to add to the pile. I’m keen to see what the original Hank Thompson story looks like on the page.

This was a great film, and a particularly good reminder that sometimes when life is busy, you can just sit down, press play & have a bloody good time…

Thanks, as always, for reading & subscribing.

Until next week,
Rhys

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Serves 3-4 as a snack

• 1 large Turkish bread loaf, halved lengthways
• 250gm salted butter, cubed and softened
• Small handful of fresh rosemary, thyme and parsley, coarsely chopped
• 1 tsp garlic powder
• 2 tbsp confit garlic cloves (recipe below)
• Salt, to taste
• Two handfuls or more of mozzarella / pizza blend cheese

Confit Garlic

• 500gm garlic cloves, peeled and rinsed (I like going to a fruit & veg / grocer where you can purchase Australian garlic peeled in a bag. I will confit half, and then blitz the other half).
• Olive oil / canola oil, to cover the garlic (I use mostly olive oil, but a little canola helps with the cost and stops the confit garlic solidifying in the fridge).

Method

Confit Garlic

Start by rinsing your garlic cloves and then placing in a tray. Cover the garlic with oil and place into a pre-heated oven at 120 degrees for 1 hour or so. Your house will have the lovely aromatic smell of garlic for a while! You can keep the garlic you don’t use in the bread in a glass jar in the fridge for a week or two, ensuring you sprinkle with some salt and cover with extra oil.

Garlic Bread

Cut your Turkish bread lengthways. Coarsely chop your herbs and set aside. Add softened butter to a bowl with the garlic powder, confit garlic and some salt. Mix together until combined; break up the garlic but it doesn’t have to be fully minced. The slow roasting makes it less intense and sweeter in flavour.

Spread the garlic butter across both pieces of Turkish bread. Top with your herbs and cheese. Place onto a baking tray and place under a fan-forced grill at 200 degrees and cook until the cheese is golden and the bread is crunchy, about 4-5 minutes.

Take out of the grill, slice & serve!

The above is great to share. Below is my upgrades & the garlic bread recipes from Season 1 …

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I love the positive nature of this platform, and it’s been great to hear your feedback and to know that so many are opening the newsletter every week and eating, drinking and reading. It genuinely means a lot.

Green sauce orecchiette with crispy pancetta

Serves 4

Green sauce

• 1 small head broccoli, cut into florets

• 2 handfuls baby spinach

• 1 generous handful basil

• 1 generous handful of flat-leaf parsley

• 2 garlic cloves, minced

• Zest of 1 lemon

• Juice of half a lemon (more if needed)

• 60ml extra-virgin olive oil

• Shaved Pecorino

• Salt & freshly ground black pepper

• A little pasta water

Pasta & pancetta

• 400g handmade or dry orecchiette

• 150g pancetta or prosciutto

• Extra Pecorino, to serve

• Extra virgin olive oil

Method

Make the green sauce

Boil water in a large pot and add broccoli; cook for a few minutes, so it’s tender but still green. Add your spinach for the final 30 secs.

Drain, reserving the cooking water, and transfer the broccoli & spinach to a blender / food processor.

Add your basil, parsley, garlic, lemon zest, lemon juice, EVOO, pecorino & a good pinch of salt & pepper. Blitz and a splash of the broccoli cooking water til the sauce’s texture is silky.

Taste it. It should taste bright and lemony rather than like a vegetable purée. Add more lemon, cheese or salt if needed.

Crisp up the pancetta

Put the pancetta into a cold frying pan and place over medium heat. Let it slowly render its fat, stirring occasionally, ‘til crunchy. Transfer to a plate with paper towel.

Cook the orecchiette

Cook your pasta in salty water until al dente. Handmade orecchiette will generally cook quite quickly, so start tasting early.

Reserve a cup of pasta water before draining.

Combine
Put the green sauce into a large frying pan over low heat. Add the drained pasta and a splash of pasta water, tossing or stirring until the sauce emulsifies and clings to your pasta.

Add another splash of pasta water if necessary. You want it glossy!

Serve
Divide between bowls & shower with the pancetta. Finish with plenty of pecorino, black pepper, a little lemon zest and a drizzle of good olive oil.

Handmade orecchiette

Serves 4

• 300g fine semolina flour

• 160 ml or so of warm water (add more if needed)

• Pinch of salt

Method

Put the semolina on the bench and make a well in the centre. Add most of the water and incorporate the flour with your fingers.

Knead for 8 to 10 minutes, adding the remaining water gradually until you have a smooth dough. It should feel quite a bit firmer than fresh egg pasta.

Wrap and rest for half an hour.

Cut the dough into quarters. Keep the pieces you’re not working with covered, then roll each piece into a long rope approx 1cm thick.

Cut the rope into little pieces, roughly 1 cm long.

Here’s the fun bit: using a butter knife or small table knife, press down firmly on each piece & drag it towards you across the bench, curling the dough over itself. Flip the little piece over your thumb to create the characteristic ear shape while pressing the centre slightly thinner.

Dust with semolina and leave the orecchiette to dry for half an hour or so before cooking.

WINE MATCH

Manners 2025 Fiano, Mudgee NSW

Fiano is currently one of my favourite white wines. It’s up there with a good Chardonnay. It has all of the flavour profiles I like (the stone fruits, the clean lemon citrus vibes) and has enough texture and body to make an excellent ‘food wine’.

This one is sourced from the First Ridge vineyard here in Mudgee, and made by good mate James Manners. From memory, I remember him telling me this was pressed and then aged in an old barrel, to add a little texture and body but not enough to impart too many oaky characteristics. We

This wine is great with the pasta above, but would be equally delicious with seafood or any kind of roast chicken. Bon appetit!

Alcohol: 12.5%-ish
Price: $35
Closure: Screwcap
Drink: Now until 2030

BOOK NEWS

Well, it’s been a big week (which is why the newsletter is a day late). We had the annual Mudgee Readers’ Festival on the weekend, which is always a nice way to fill your creative cup. With over twenty writers in town, with a plethora of excellent panels and author talks, it’s always equally invigorating and exhausting. Tiring because I’m always pulled in plenty of directions, helping with the festival and the bookstore, but excellent because the talks are always worth listening to.

Jane Novak has taken the baton as Creative Director, and after 3 years of running the show, it’s nice to be able to pass the festival onto someone with a similar vision; who cares about the arts in regional NSW. Jane grew up in Mudgee (full disclosure, she’s also my literary agent) and it was a joy this year being able to share the workload and put on a great festival. This time last year, I was seriously burnt out, and couldn’t even imagine being a volunteer on the committee again! Obviously I recovered, and am so glad I’m still able to assist, but I didn’t have the same responsibilities as before.

I chaired one panel this year, for the State Library of NSW, called ‘The Library that Made Me’. I was lucky enough to be featured in the beautiful hardcover book released earlier this year, and it was wonderful to chat to authors Debra Adelaide, Gail Jones, Brandon Jack and Natalie Conyer about the libraries that have influenced their craft over the years.

One highlight of the festival was being able to experience some deja vu. In 2024, I programmed writer Rachel Franks, who came to Mudgee to talk about her non-fiction title called An Uncommon Hangman. While Rachel’s an author, she’s also a librarian at The State Library of NSW. One of her colleagues, Vanessa, and I agreed that Mudgee local, Michael Bourke, would be an excellent chair for Rachel’s session.

Vanessa, me, Michael & Rachel in Mudgee last weekend.

The rest, as they say, is history. On Saturday, Rachel spoke about how most often she’s interviewed either by an historian or another kind of academic, so it was intriguing and unique to speak with an artist. Michael was formerly a teacher (I’m not sure if he taught art or history?) but he’s been a good friend of Mudgee Readers’ and a reliable host for many years, always entertaining the crowd with his eccentric wit and his myriad mind.

Two years later, they were back in Mudgee to launch a project they’d worked on called, No one Regrets This More Than I Do: Unexpected Lessons from a Noseless Hangman. There’s a lovely book, with words by Rachel, and art / illustrations by Michael. There’s also an accompanying exhibition, with original paintings by Michael. If you’re in Mudgee, it’s currently hanging (pardon the pun, I couldn’t help it) at Mudgee Arts Precinct, and will be touring the state over the coming years.

I was then in the car on Tuesday, driving to Dubbo and Narromine for some belated but very enjoyable library talks for Four Dogs Missing! It was great to be able to announce that my second crime novel will be coming out next year.

A friend of mine from school heard that I’d be doing a library event, and asked if I’d be interested in speaking with some kids from Narromine High School about writing. Of course! I spent most of the day doing some workshops with students from years 7-12, about the craft of writing.

My favourite tips for them is to think about conflict, and I always quote Kurt Vonnegut’s famous line: make every character want something, even if it’s only a glass of water.

Having grown up in the bush while attending a public high school, I love being able to give back in any way I can!

Well, we got there — if you’re in the mood for a pasta or a glass of Fiano, I hope you enjoy. I’ll be back with some additional recipes for paid subscribers over the coming days.

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Serves 2

For the steaks

• 2 thick-cut eye fillet steaks

• Flaky salt

• 3 tbsp whole black peppercorns

• 1 tsp coriander seeds

• ½ tsp fennel seeds

• ½ tsp smoked paprika

• 1 tsp rice flour / corn flour

• Neutral oil (for cooking)

For the easy whisky pepper sauce

• 30ml / one shot of whisky

• 150ml cooking cream

• 1 tsp good quality Dijon mustard

• 1 tsp coarsely crushed black pepper

• Half a tsp of the steak spice mix

• 1 tsp Worcestershire sauce

• 20 g cold butter

• Salt, to taste

• & serve with French Fries!

Method

1. Prepare the steaks

Generously season the steaks with flaky salt and place uncovered in the fridge for at least 1 hour, preferably 4 hours or so.

Remove from the fridge half an hour before cooking and thoroughly pat the steak dry. Pre-heat a fan forced oven to 180 degrees.

2. Make the rub

Add the black peppercorns, coffee beans, coriander seeds and fennel seeds to the your spice grinder. Pulse until coarsely ground; you want texture here rather than a fine powder. If it’s too fine, the pepper will become bitter and acrid with the high heat.

Mix with the smoked paprika and cornflour.

Just before cooking, press the spice mixture firmly onto one side of each steak. We’re only going to do one side, so that we get a good sear but also get a delicious crust on the other.

3. Cook the steaks

Heat a frying pan over high heat & add your oil.

Place the steaks rub-side down and sear for a couple of minutes on medium heat. Flip the steaks onto the uncrusted side and increase the heat slightly.

Flip a few times if you like, once the crust is fragrant and looks good. Unclip the handle of the Cuisinart pan (or use one that can go into the oven) and finish the steak in the oven for 5 minutes. This ensures we don’t scald our crust or steak but we get a nice medium rare finish. Or if you like your steak cooked more, keep it in longer!

Transfer to a board and rest while you make the sauce.

4. Make the whisky pepper sauce

Pour off excess fat from the pan, leaving all those lovely browned bits of beef and pepper behind.

Remove the steak pan from the heat and carefully add the whisky. Return to the heat and allow it to bubble for a minute or two, scraping up all the caramelised bits from the bottom of the pan.

Add the cooking cream, worcestershire sauce, cream crushed pepper mix and reduce ‘til thick.

Remove from the heat and add a knob of cold butter if you desire. Taste and adjust the seasoning.

5. Serve

Rest the steak and spoon over the whisky pepper sauce. Serve with fries and a simple green salad (optional for Father’s Day!).

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The good news is that most of the great pub classics are pretty easy to make at home. You don’t need a commercial kitchen, just a few good ingredients, a decent pan and some gravy on hand.

Here are six of my favourites to make this week:

1. Pub Roast Pork

Serves 4

There’s nothing more nostalgic than a pub roast. Crispy crackling, fluffy potatoes, sweet roasted vegetables and plenty of gravy. It’ll take you straight back to a Sunday session at your local, or maybe the kitchen table with your family.

Ingredients

For the roast

• 1 boneless leg / shoulder of pork, approx 2 to 2.5kg

• 6 potatoes, peeled & quartered

• 1 large sweet potato, cut into hunks

• A few handfuls of fresh (or frozen) green beans

• Olive oil

• Salt

For the gravy

• 3 tbsp Maggi Rich Beef Gravy Powder

• Around 3 cups boiling water

• Splash of red wine

• Pork juices

• Salt & pepper

• A dash of tomato sauce

Method

Prepare the pork

If you can, prepare the pork the day before. Remove from the packaging, pat the skin completely dry & leave uncovered in the fridge overnight. Even a few hours is better than nothing!

When you’re ready to cook, rub the pork all over with olive oil, then generously massage some salt into the skin.

Preheat the oven to 220 degrees. Put the pork in and immediately reduce the temperature to 160 degrees. Roast for around 1 and a half hours, then turn the oven back up to 220 for the final blast to crisp the crackling!

Rest the pork for at least 10 minutes before carving.

Roast the potatoes

Parboil the potatoes in salted water for around 5 minutes & then drain well.

Toss with beef tallow, duck fat or olive oil and roast until crunchy (and fluffy in the middle).

The sweet potato can go into the oven at the same time, although it will need less cooking time.

Steam or boil the green beans until just tender. You want them bright & fresh to cut through the richness.

Prepare the gravy powder according to the packet instructions. Keep it over a gentle heat, then stir through a splash of red wine, the pork resting juices, salt, pepper & a little tomato sauce.

Make it as thick or thin as you like. Serve the pork with roast potatoes, sweet potato, green beans and plenty of gravy. And don’t forget the apple sauce!

Some Tips

Get your pork from your favourite butcher if you can. Supermarket pork will do the job, but a good piece from the butcher makes a difference.

And always dry the skin thoroughly before salting. Moisture is the enemy of good crackling.

I also agree with Paul Kelly: red wine & tomato sauce belong in a good roast gravy. Just a little of each gives it that familiar tang.

2. Beef Schnitzel with Creamy Mushroom Sauce

Serves 2

This is the sort of schnitzel I could never take off a pub menu. A big freshly crumbed piece of beef, a side of hot chips & a creamy mushroom sauce spooned over the top.

Ingredients

Beef schnitzel

• 2 rump steaks

• Salt & freshly cracked black pepper

• Half a cup plain flour

• 2 eggs

• 2 tbsp milk

• 1.5 cups panko breadcrumbs (or a mixture of panko & fine breadcrumbs)

• Oil, for frying

• Chips, to serve

Creamy mushroom sauce

• 3 large mushrooms, sliced

• 2 cloves of garlic, minced

• Half a cup chicken / vegetable stock

• 300ml thickened cream

• 2 tbsp Maggi Rich Gravy, mixed with a splash of warm water

• A dash of worcestershire sauce

• Fresh thyme leaves

• Salt & pepper

Method

Place each steak between two sheets of baking paper or cling wrap and pound until thin. You don’t have to do this, but it makes for a more tender schnitzel and saves your kitchen from some spatter.

Season both sides generously with salt & pepper.

Set up three bowls. Put the flour in one, whisk the eggs with the milk in another, and put the breadcrumbs in the third.

Coat each steak in flour, then egg, then breadcrumbs, pressing the crumbs on firmly.

Heat the oil to 170 degrees and fry the schnitzels for around 3 to 4 minutes, turning halfway through, ‘til cooked through. Drain on a wire rack.

For the sauce, cook the garlic in a frying pan over medium heat for around 30 seconds. Add the mushrooms and cook until softened. Then pour in the stock and simmer for 2 minutes. Stir through the cream, thyme and worcestershire sauce, then add the gravy slurry & stir until thickened. Season to taste.

Serve the schnitzels with hot chips & plenty of mushy sauce!

3. Bangers & Mash with Onion Gravy

This is pure comfort food. Nothing else to say; this is a classic for a reason. A good buttery mash, some thick snags, an onion gravy and a pile of peas on the side..

Ingredients

Mash

• 4 large potatoes (peeled)

• 2 tbsp butter

• Half a cup of cream, warmed first

• Salt & pepper

Sausages & gravy

• 1kg beef or pork sausages

• 2 large brown onions, finely sliced

• Half a cup of dry red wine

• 2 tbsp Maggi Rich Gravy, dissolved in half a cup of warm water

• A dash of worcestershire sauce

• Salt & pepper

• Peas, to serve

Method

Heat a pan over medium heat and cook the sausages until browned & almost cooked through. Remove them from the pan and keep the sausage fat.

Add the sliced onions & cook slowly until softened. Deglaze the pan with the red wine, scraping up all the good bits from the bottom. Simmer for a few minutes, then add the gravy mixture.

Stir until thickened, adding a little water or extra gravy mix if needed. Add Worcestershire sauce and season to taste.

Return the sausages to the pan and cook until completely cooked through.

For the mash, boil the potatoes in salted water until soft. Drain well and return them to the pot. Add your butter, salt & pepper and mash ‘til smooth. Stir through the warm cream.

Spoon the mash onto plates, add the sausages and ladle over plenty of onion gravy. Serve with warm peas.

4. Sweet Potato, Beetroot & Feta Salad

Not every pub meal needs a side of chips.

This is one of those salads that works beautifully alongside a steak, schnitzel or roast, but it’s meaty enough (despite being vegetarian) to eat on its own. Sweet roasted potato, earthy beetroot, salty feta, crunchy walnuts & a sharp honey mustard dressing. Sign me up.

Ingredients

• 1 small sweet potato, cut into 1.5cm cubes

• 4 baby beetroots, halved

• 2 cups rocket

• 60g or so of feta

• 2 tbsp walnuts, chopped

• 1 small red onion, finely sliced

• 1 cup green beans, steamed

• Salt & pepper

• Dried chilli

• Cumin

Honey Dijon dressing

• Quarter of a cup Dijon mustard

• 1 tbsp seeded mustard

• Quarter of a cup honey

• Quarter of a cup white wine vinegar

• Quarter of a cup neutral oil, such as vegetable or canola

• A splash of olive oil

• A splash of boiling water

• Salt & pepper

Method

Boil the sweet potato for around 10 minutes, drain, then toss with salt, pepper, dried chilli & cumin. Roast at 200 degrees for around 25 minutes until cooked.

While the sweet potato is cooking, make the dressing. Whisk everything together until emulsified, adding a splash of boiling water if needed.

Allow the sweet potato to cool, then combine with the beetroot, rocket, feta, walnuts, red onion & your green beans.

Toss through the dressing just before serving. The salad keeps well in the fridge, so make a decent batch and you’ll have lunch sorted for a couple of days!

5. Crumbed Lamb Cutlets with Port & Rosemary Gravy

Serves 2

The kind of Aussie pub meal people dream about when they move overseas (one of my friends always requests it as soon as she’s back in Australia). Crunchy crumbed lamb cutlets, hot chips, salad & a rich rosemary gravy poured over the top.

Ingredients

• 4 - 6 crumbed lamb cutlets

• Fresh or frozen chips

• Garden salad

• Honey mustard dressing

For the gravy

• 3 garlic cloves, minced

• 1 eschallot, finely diced

• Quarter of a cup port

• 1.5 cups water

• 2 tbsp Maggi Rich Gravy, mixed with ½ cup hot water

• 1 sprig fresh rosemary, leaves removed & roughly chopped

• Olive oil

• Salt & pepper

Method

Deep fry the cutlets for around 3 to 5 minutes, until cooked thru or until they reach 70 degrees internally.

If you don’t have a deep fryer, shallow fry them in canola oil or beef tallow over medium heat until crisp & cooked through.

Cook the chips. For the gravy, heat a drizzle of olive oil in a saucepan. Add the eschallot and cook for 2 to 3 minutes, until soft.

Add the garlic and cook for another minute. Pour in the port and simmer for a minute, then add the water and bring to the boil. Stir through the gravy mixture and cook until thickened. Finish with the chopped rosemary, salt & pepper.

Dish the chips and salad onto the plate, add the lamb cutlets & absolutely drown it all in gravy!

6. Beer Battered Fish & Chips with Tartare Sauce

Golden battered fish with a sharp, herby tartare sauce & a wedge of lemon on the side. Nothing else needs to be said…

Ingredients

Batter

• 1 cup plain flour

• Half cup rice flour

• 2 tsp baking powder

• Half tsp turmeric

• 375ml cold beer

Fish

• 4 - 6 fillets of whiting or flathead

• Salt

• Rice flour, for dusting

• Oil, for frying

Tartare sauce

• 1 cup mayonnaise

• 1 tbsp Dijon mustard

• 1 tbsp capers, chopped

• 1 tbsp dill pickles, finely chopped

• A small handful of fresh dill, chopped

• A small handful of fresh parsley, chopped

• Half a small red onion, finely diced

• Juice of half a lemon

To serve

• Chips, lemon wedges & your choice of salt.
  

METHOD

Whisk together the plain flour, rice flour, baking powder & turmeric.

Gradually pour in the cold beer, whisking until just combined. Don’t overmix. A few lumps are fine.

Lightly salt the fish and leave for 10 to 15 minutes. Pat thoroughly dry, then dust lightly in rice flour.

Heat the oil to 170 degrees or so. Dip the fish into the batter, allowing the excess to drip off, then carefully lower it into the oil. Fry til golden, around 3 to 5 minutes (depending on the size of the fillets.)

Drain on a wire rack or a stainless steel bowl lined with paper towel & season with salt.

For the tartare, toss the diced red onion with the lemon juice and leave for a few minutes. Combine with the mayonnaise, Dijon, capers, pickles, dill and parsley & season to taste.

Serve the fish with hot chips, lemon wedges & plenty of sauce.

A couple of tips…

Keep the beer ice cold! The colder the batter, the lighter & crispier it will be..

And if you’re using a 440ml can, don’t worry about the leftover beer. That’s the chef’s privilege.

Thanks for following my Substack! I’m so glad you’re enjoying the recipes. Let me know in the comments what you’d like to see next …

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I had a lot of positive feedback from the beef mince post, so now we’re turning to an easy-to-access, versatile ingredient: chicken thighs.

The butter chicken recipe is great, and is perfect for leftovers or to freeze for later. And the homemade naan is optional: it’s totally worth it and delicious, but only if time permits. You can also make extra tacos for lunch the next day if you so desire…

To make things easy, I’ve included a shopping list at the end (with ingredients that cross over recipes, plus a pantry staples section, where you might already have heaps of the ingredients).

I love using my chef creativity to help home cooks make delicious meals at home that aren’t heaps of work. You can use chicken thighs here to make three very distinctive recipes that taste nothing like each other!

Chipotle Chicken Tacos

Serves 4

Chicken Marinade

• 700g chicken thighs

• Olive oil, to marinate

• 2 tsp ground cumin

• 2 tsp smoked paprika

• 2 tbsp chipotle in adobo

• 3 garlic cloves, minced

• A good crack of salt & pepper

Read more

My Favourite Brussels Sprouts

OK, so this recipe was created by a chef I worked with (over a decade ago? Scary!). I started a restaurant in Gunnedah, called Maverick Bistro, and put the creative Chef Tanya in charge on the pans and the capable Jodi in charge of the floor. A couple of years in, they purchased the restaurant from me, moved premises, and have taken it from strength to strength. It’s great to see a restaurant doing something different in Gunnedah (regional NSW), while still promoting simple comfort food and seasonal ingredients, always served with top-notch hospitality. It’s also a testament to their excellence: a decade in the industry is nothing to sneeze!

I believe someone told Chef Tanya about these Brussels, and she re-created them on the menu at Maverick. Whenever I worked or called in, I had to have a side of these, no matter what. The charry, grilled sprouts, the creamy hummus, the slightly sweet and acidic balsamic … it all just works, and is great as either a meal, entree or side dish.

The trick is to get plenty of char on the sprouts before finishing them in a hot oven, giving you smoky, caramelised edges and while staying fork-tender. The creamy hummus and sweet balsamic glaze do the rest.

Charred Brussels Sprouts with Creamy Hummus & Balsamic Glaze

Sorry about the photo quality: this one is a decade old! But I can still taste it…

Serves 4 as a side

Ingredients

• 500g Brussels sprouts, trimmed & halved

• 2 tbsp extra virgin olive oil, to garnish

• Salt & black pepper

• 250g hummus (store bought or homemade)

• Juice of half a lemon

• 1 or 2 tbsp water, as needed

• 2 tbsp balsamic glaze

• 2 tbsp toasted almonds, roughly chopped

• Small handful of parsley, roughly chopped

• Chilli flakes (optional)

Method

Preheat the oven to 220 degrees (fan-forced).

Toss the Brussels sprouts with the olive oil, salt & freshly cracked black pepper.

Heat a chargrill pan or your barbecue grill to high heat. Place the Brussels sprouts cut-side down and cook for a few minutes, without moving too much, until they have some colour.

Transfer the sprouts to a baking tray and finish in the oven for around 10 mins, ‘til tender & caramelised around the edges.

My trick to elevate store-bought hummus is to load it with fresh lemon juice and a little olive oil. Spoon it onto a serving plate and spread it out with the back of a spoon. Drizzle generously with extra virgin olive oil and a dash of chilli or paprika.

Pile the hot brussels sprouts over the hummus & drizzle with the balsamic glaze. Scatter over some toasted almonds & parsley.

Finish with another drizzle of EVOO and serve warm.

Tip: Don’t be shy with the char. Those smokey edges are what make this dish work with the creamy hummus & sweet balsamic. And if you’re using store-bought hummus, adding lemon juice and a little extra virgin olive oil is an easy way to make it taste like you made it yourself.

Wine Pairing

This week I’ve been drinking Skimstone’s wonderful Barbera. Made by French-now-Mudgee winemaker Jean-François Esnault, this is a lovely example of an Italian red variety. Skimstone do a great job and have a lovely cellar door here in Mudgee. They’re available at a smattering of bottleshops, on their website or at their cellar door.

Photo: Skimstone Wines Website

In the glass, we have stewed cherry, rhubarb and cranberry, mixed spices and herbs. Rosemary, white pepper. A really lovely wine. Supple and easy drinking. While it flirts with being a little heavy on the alcohol front for my taste, it never manages to go too far, and is a delicious red I’d definitely recommend. Whether you’re eating lamb, pizza, brussels, duck … it’s a pearler of a pairing. It’s won a slew of medals over the years and it isn’t hard to see why.

Alcohol: 14.5%
Price: $45(ish)
Closure: Screwcap
Drink: Now until 2035

Book Recommendation

Finding the Bones by Natalie Conyer

Natalie Conyer has been on my radar for a while, but until now I hadn’t read any of her work.

As always, support your favourite local indie bookseller!

On the weekend, I’ll be chairing a panel at this year’s Mudgee Readers’ Festival, and Natalie’s on said panel. Of course, it’s good manners and expected you’ll read your fellow authors work, so I leapt into Conyer’s latest.

Sydney, 1980s: Belle Fitzgerald, young, rich and spirited, lives in Kings Cross, the city’s bohemian heart. When she learns of plans to demolish her street and evict its residents, she commits to fighting the development, even though this brings her up against the Cross’s crime lords and their servants, the notoriously corrupt local cops. Recklessly, dangerously, against her better judgment, she embarks on a passionate affair with one of those cops, Sergeant Stanton Rose.

Then Belle goes missing. Her disappearance becomes one of the nation’s great mysteries.

Sydney, today: Stanton Rose, retired, is an Australian icon, celebrated for his undercover work in the Cross. Jackie Rose, his daughter, has followed in his footsteps. She’s a homicide detective, uncompromising and ambitious.

When Belle Fitzgerald’s bones are discovered, Jackie is given the very cold and very public case. This will be her moment to shine. But what she uncovers threatens to turn her life – and the lives of those closest to her – upside down.

As her investigation deepens, Jackie has to decide how far she will go to navigate the fine line between love and betrayal, loyalty and corruption.

This is a brilliant crime novel. I won’t lie, I was in from the blurb alone. And the novel delivers what it promises from the above: a narrative that shifts from present day back to the 1980s. It never feels frustrating or clunky, and the sense of place and pace is excellent.

It’s also one of those mysteries where I thought I had it all worked out, only for Conyer to pull the rug out and surprise me a couple of times. There was no huge twist—it’s not that kind of book—but it was peppered with little surprises and, as a reader, left me feeling sated.

While it’s not a sequel, characters appear in other Natalie Conyer novels, so if you like this one, she has more you can sink your teeth into.

Thanks for reading, and all of the love on Substack this week. It’s exciting to have over 1,500 regular readers and to be featured in Substack’s top 100 rising food & drink pages…

Until next week,
Rhys

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If you’re looking for something for Father’s Day lunch or dinner, look no further. It’s always the beginning of spring, which means it’s still cool enough to enjoy this kind of food. But let’s be honest, in Australia, it’s always pie weather.

This recipe is great because I’ve utilised frozen shortcrust and puff pastry. Making it yourself is great, but let’s be honest: sometimes we just need a quick win, and these will still taste excellent.

You can serve with mashed potato and extra gravy. You can slather on tomato sauce and eat with one hand on the verandah. I’ll give you the pie recipe, you do the rest.

Beef & Guinness Pies

Makes 6-8 small pies (the size you buy from a bakery - what size is that called?)

Ingredients

• 1kg chuck beef, cut up into 2 cm cubes

• 2 brown onions, thinly sliced

• 4 cloves garlic, minced

• 2 carrots, peeled and chopped

• 2 celery stalks, sliced

• 4 mushrooms, sliced

• 2 tbsp plain flour

• Salt & freshly ground black pepper

• 1 sprig rosemary

• 2 sprigs thyme

• 1 bay leaf

• 1 large can Guinness

• 1 cup beef stock

• Shortcrust pastry, for the bases

• Puff pastry, as your pie top

• 1 egg, beaten with a fork, for brushing

Method

Toss the beef in the flour and season generously with salt & pepper.

Heat a little EVOO in a large pot over medium to high heat. Brown the beef in batches, making sure you get plenty of colour. Remove & place to the side.

Add your onions, carrots, celery & mushrooms to the same pot and cook for 5 or so minutes until softened. Add the garlic and cook for another minute.

Pour in your can of Guinness and bring to a simmer, scraping the bottom of the pot to loosen all those caramelised bits. Let it reduce for a few minutes, then add the beef back to the pot.

Add enough beef stock to just about cover the beef, then add the rosemary, thyme and a bay leaf. Bring to a simmer, reduce the heat to low and cook uncovered for around 2 to 3 hours, or until the beef’s tender. If the sauce’s still quite loose, remove the lid towards the end of cooking and allow it to reduce. The flour should help it thicken. If not, keep cooking or add a teaspoon of cornflour and a dash of water and mix in.

Remove the herbs and allow the filling to cool completely. This is important: hot filling will make the pastry difficult to work with & can leave you with a soggy base. If you can, make this hours earlier or the day before.

Preheat the oven to 200 degrees (fan forced).

Line your pie tins with shortcrust pastry and trim away the edges. Fill with the cooled beef mixture, then top with puff pastry. Press the edges to seal and trim off any excess pastry.

Brush the tops with beaten egg & bake for 20 minutes or so, or til the pastry has browned and the filling’s piping hot.

Serve with mash, extra gravy and (ideally) another Guinness!

Extras for Paid Subscribers …

The rest of the plate

A pie this rich doesn’t need much alongside it, but I like something buttery and green with my pie and mash…

Read more

Read more

There’s some beef, chicken, seafood & lamb for variety. And hey, some dishes have salad on the side, so it’s not all deep-fryers and high cholesterol around here!

For my paid subscribers, there are some wine pairings and tips and tricks at the end. I’m also working on some exclusive articles for you that will be coming out this week. Whatever you’re eating, drinking or reading this week, I hope it’s delicious and exciting!

Here’re my six Aussie Pub Grub Dinners …

Monday: Pub-style Lasagna with Salad

I love lasagna. Whether it’s a slow-cooked short rib version, loaded with Italian pork sausage, or even a pumpkin and ricotta variation, I’m a fan of all. But for the Aussie Pub Grub series, I reckon a classic lasagna is hard to beat...

This ticks all the boxes: rich, meaty, cheesy and - best of all! - guaranteed to feed a crowd. This recipe made a lasagna in a 20cm x 20cm deep square tin with some ragu leftover. You could also make it in a 22cm x 30 cm rectangular container, you’d just have a couple of layers less to work with. Fish sauce might be unconventional to some, but it gives it a bit of a salty umami kick!

Ingredients

For the Ragù

• 1kg mince (I used a mix of 70% pork 30% beef)

• 1 large brown onion, finely diced

• 1 large carrot, finely diced

• 1 stalk celery, finely diced

• 4 cloves garlic, minced

• 1 cup dry red wine

• 1 bay leaf

• 2 x 400g tins Mutti tomatoes

• 1 tablespoon tomato sauce

• 1 tablespoon fish sauce

• 1 tablespoon chopped fresh basil

• 1 teaspoon chopped fresh rosemary

• 1 teaspoon chopped fresh thyme

• 1 teaspoon dried oregano

• 1 Parmesan rind, if you have one (I like keeping them in the freezer for times like these)

• Salt & pepper

For the Béchamel

• 80g butter

• 80g plain flour

• 800ml (or so) of milk

• 1 cup grated mozzarella

• Half cup grated parmesan

• Pinch of nutmeg

• Salt & pepper, to taste

To Assemble

• Fresh lasagna sheets

• Extra mozzarella and parmesan cheese for topping

If using dried lasagna sheets, blanch them in boiling water for 1 minute before transferring to cold water. This helps ensure they cook evenly & become tender!

Method

Make the Ragù

1. Heat a large heavy-based pot over medium / high heat.

2. Add the onion, carrot, celery & cook for 5 to 7 minutes until softened.

3. Stir through the garlic and cook for a minute or so.

4. Add the mince and cook until browned, breaking it up with a wooden spoon.

5. Pour in the red wine and simmer til reduced by about half.

6. Add the tomatoes, ketchup, fish sauce, herbs & bay leaf.

7. Season with salt & pepper, then reduce the heat and simmer gently for 1.5 to 2 hours, stirring occasionally.

Make the Béchamel

1. Melt the butter in a saucepan over medium heat.

2. Add the flour and cook for 1 or 2 minutes, stirring constantly.

3. Gradually whisk in the milk until your sauce is smooth. I find a hard measurement doesn’t work here; just go until you reach your desired thickness.

4. Stir through the mozzarella, parmesan & nutmeg.

5. Season with salt & pepper.

Assemble

1. Preheat your oven to 200°C (fan-forced)

2. Spread a thin layer of the meat sauce over the base of a baking dish.

3. Add a layer of lasagna sheets, followed by the ragu and bechamel.

4. Repeat the layers until you’re done, finishing with the bechamel.

5. Top with extra mozz & parmesan. Always.

Bake

1. Cover with foil and bake for 30 minutes or so.

2. Remove the foil and bake for a further 20 minutes until it looks cooked. Trust your judgement!

3. Rest for at least 10 to 15 minutes before slicing an serving.

Serve with your favourite simple green salad.

Tuesday: Marry Me Chicken Schnitzel

If you’ve spent any time on social media lately, you’ve probably come across Marry Me Chicken: the creamy, sundried tomato sauce that’s supposedly so good it inspires marriage proposals. Whether that’s true or not, one thing is for sure: it’s bloody delicious!

I’ve adapted the famous sauce into a pub-style schnitzel topper. Cream, white wine, parmesan, basil, spinach & good quality sundried tomatoes = chef kiss. You’ll need to make your two schnitzels first—check out my Chicken Schnitzel recipe for that part.

Then come back here for the sauce. Serve with chips and a simple rocket salad, and don’t be surprised if someone starts talking about rings..

Ingredients

• 1 shallot, finely diced

• 2 garlic cloves, minced

• 1 tsp tomato paste

• Half a cup dry white wine (Chardonnay, Sauvignon Blanc or Pinot Gris is ideal)

• Half a cup chicken stock

• 300ml thickened cream

• 2 tbsp good quality sundried tomatoes, finely chopped

• Half cup baby spinach, roughly chopped

• A few basil leaves, chopped

• Juice of a quarter of lemon

• Half cup shaved Parmigiano Reggiano

• Salt and pepper, to taste

Method

1. Heat a splash of EVOO in a frying pan over medium heat. Add the shallot and cook for 2 to 3 minutes til softened & translucent.

2. Add the garlic & cook for another minute until fragrant.

3. Stir through the tomato paste & cook for 30 seconds.

4. Pour in the white wine & reduce.

5. Add the chicken stock and cook for another minute or so.

6. Stir in the cream and tomatoes, then simmer on medium heat until the sauce begins to thicken.

7. Add the spinach and basil, stirring until the spinach has wilted.

8. Squeeze in lemon juice & stir through the cheese.

9. Season with salt & pepper (to taste), before continuing to simmer until the sauce is thick.

10. Pour over your chicken schnitzels and you’re done!

Wednesday: Thai Beef Salad

After a couple of attempts for lunch, I’m really happy with this one. It’s still winter here, so it’s not peak Thai Beef season, but sometimes I (and I’m sure many others) just crave this dish for lunch on a sunny day.

It has all of the excellent Thai flavours and hits all of the notes: there’s freshness, crunch, creaminess, a touch of sweetness, beefiness and plenty of colour and punch. If it was summer, I’d probably err more towards a classic Nam Jim dressing that feels punchier and lighter, but in the cooler months this kaffir lime coconut dressing hits the spot.

Serves 2 for a light dinner; for a bigger meal, add some extra beef!

Ingredients

• 1 rump or sirloin steak (approx. 250 grams), lightly oiled & seasoned with salt

• 2 large handfuls of butter or cos lettuce, chopped / leaves separated

• 1 red onion, thinly sliced into rings

• Juice of 1 lime (for pickling the onion)

• Salt & pepper

• Handful of cherry tomatoes, halved

• 1 cucumber, halved lengthways, seeds removed with a spoon & sliced

• 1 carrot, peeled and julienned (or grated)

• Handful of fresh mint leaves

• Fresh chilli, sliced (optional)

• Handful of fresh coriander leaves

• Crushed peanuts, to garnish

• Fried shallots (or fried onions), to garnish

• Lime wedges, to serve

Coconut & Kaffir Lime Dressing

• 250ml coconut cream

• 1 tsp soy sauce

• 1 tsp fish sauce

• 3 kaffir lime leaves, stems removed

• 1 tsp caster sugar

• Small handful of coriander roots & leaves

Method

1. Season the steak with salt and lightly coat with oil. Cook to your preferred doneness, then set aside to rest for at least 5 minutes before slicing.

2. Pickle the red onion rings by tossing them with the lime juice, a pinch of salt and a crack of black pepper. Leave for 10 minutes or so to pickle, an hour or two is best.

3. Combine lettuce, tomatoes, cucumber, carrot, mint, coriander & pickled onion in a large bowl.

4. Add all of the dressing ingredients to a blender and blitz for 30 seconds, or until smooth.

5. Slice the rested steak and add it to the salad. Pour over enough dressing to lightly coat everything and use tongs to gently to combine.

6. Divide between two bowls and garnish with some crushed peanuts, fried shallots & a wedge of lime. Spoon over a little extra dressing if you’re feeling extra generous!

Thursday: Shepherd’s Pie

As soon as winter arrives and the temperature falls, I start craving a classic shepherd’s pie. I don’t even think about making it through summer, but there’s something about those first really cold nights that make me yearn for this one.

Maybe it’s the saucy lamb filling that’s been simmered with red wine and herbs, or the buttery mashed potato, finished with plenty of parmesan. Or maybe it’s simply that some meals seem made for a fire, a thick pair of socks and a generous glass of red …

Ingredients

Serves: 4

Lamb Filling

• 1kg lamb mince (or beef mince, and we’ll call it Cottage Pie)

• 1 brown onion, finely diced

• 1 carrot, finely diced

• 1 celery stalk, finely diced

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup dry red wine

• 1 cup of beef or lamb stock

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme leaves, chopped

• 1 tbsp worcestershire sauce

• 1 tbsp tomato sauce

• 1 tsp mint sauce

• Salt & pepper

Potato Topping

• 1kg potatoes, peeled & chopped

• 3 tbsp butter

• ¾ to 1 cup warm cream (or milk)

• Salt & pepper

• Freshly shaved/grated Parmigiano Reggiano, to finish

Method

1. Heat a large frying pan over high heat. Add your lamb mince & cook without stirring too often until it’s browned and caramelised. Those browned bits stuck to the pan are pure flavour bombs!

2. If the lamb has released a lot of fat, drain off most of it away & leave about a tablespoon behind. Remove the lamb.

3. Add onion, carrot & celery to the pan and cook for 4 to 5 minutes. Stir in the garlic and cook for another minute or so.

4. Add the tomato paste and cook for 1 to 2 minutes until it darkens slightly. Pour in the red wine, making sure to scrape up all the browned bits from the bottom of the pan.

5. Return the lamb to the pan along with the lamb stock, rosemary, thyme, Worcestershire sauce, tomato sauce & a dash of classic mint sauce. Season generously with salt & pepper.

6. Simmer gently for 15 or 20 minutes until the filling has thickened.

Potato Topping

1. Meanwhile, place the potatoes into a saucepan of cold lightly salted water. Bring to the boil and cook for 15 to 20 minutes ‘til tender.

2. Drain well, then pass through a potato ricer (or use a masher) until it’s smooth.

3. Fold through butter & enough warm cream or milk to create a lump-free mash. Season with salt & pepper.

Assemble

1. Spoon your lamb filling into a baking dish (I used an old-school square style).

2. Spread the mashed potato over the top, or pipe it on using a piping bag if you’re feelin’ fancy!

3. Generously grate over the cheese.

4. Bake at 180 (fan forced) for 30 minutes, or ‘til cooked and bubbling around the edges.

Serve with some steamed peas, green beans or a simple garden salad.

Friday: Creamy Garlic Prawns & Rice

Creamy garlic prawns was one of the very first dishes I learned to cook in the kitchen of the local club where I worked during high school. I was 17 and absolutely loved being on the pans.

Most nights I worked the entrée section, which meant frying up plenty of spring rolls, prawn cutlets and potato wedges. But this dish was different. It was one of the few entrées that required me to jump on the stove, and I couldn’t wait for the docket printer to spit out an order of garlic prawns.The recipe below is almost identical to the one we served all those years ago (a way to make me feel old, this reminiscing). The only additions are a little dijon mustard and a shaving of Parmigiano Reggiano, which adds richness while balancing the cream & garlic.

I can still picture the busiest Friday nights: four serves bubbling away in one large pan while bowls of rice lined up on pass. I’d count out six prawns into each bowl before spooning over that silky sauce. To be honest, I haven’t eaten this dish all that often over the years. But after filming the reel, the first mouthful transported me back. It’s not something I’d eat every week, but every now and then this is exactly what you want: it’s unapologetically old-school and just as delicious as it was back in the day…

Serves 2

Ingredients

• 24 green prawns, peeled, patted dry

• EVOO

• Salt for prawns

• 1 shallot, finely diced

• 1 spring onion, thinly sliced (white and green parts separated)

• 6 garlic cloves, minced

• 1 tsp dijon mustard

• ¼ cup dry white wine

• 300ml thickened cream

• A handful of flat leaf parsley, finely chopped

• A shaving of Parmigiano Reggiano

• Juice of half a lemon, plus some wedges to serve

• Steamed rice, to serve

Method

Lay the prawns on a plate, pat dry & season generously with salt.

Heat a splash of EVOO in a large frying pan over high heat. Add the prawns and cook for 30 to 60 seconds on each side until lightly coloured but not quite cooked thru. Transfer back to the plate.

Reduce the heat to medium and add another splash of olive oil if needed. Cook the shallot, the white part of the spring onion & garlic for 2 or 3 minutes ‘til soft.

Pour in the white wine and allow it to reduce by about half, scraping up any caramelised bits from the bottom of the pan.

Add the cream, mustard & parsley, then simmer gently for 5 to 10 minutes until the sauce has reduced by about half and looks thick.

Return the prawns back to the pan, add the parmesan & squeeze in the lemon juice. Toss everything together for 1 to 2 minutes, just until the prawns are cooked. Be careful not to overcook them: they only need a minute or two in the sauce!

Serve over steamed rice, scatter over the green spring onion and a little extra parsley & finish with a lemon wedge.

Saturday: Chicken Kiev

If a chicken schnitzel is one of the great pub classics, then Chicken Kiev is its slightly fancier and more decadent cousin.

Back in my pub days, this was always a popular order, and it’s not hard to see why. It was nearly always on the menu. Take everything people love about a schnitzel — a crunchy crumb and comfort-food appeal — and add a centre packed with garlic butter that bursts out onto the plate when you slice it open. This Kiev is garlicky and rich and I’d aruge is unapologetically pub fare. I’d love to see it on more pub menus.

The good news is that despite looking impressive, it’s much easier to make at home than most people think.

Serves 2

Ingredients

• 2 chicken breasts

• 100g butter, softened

• 4 cloves garlic, minced

• Handful of flat leaf parsley, finely chopped

• 1 tsp dijon mustard

• Salt & pepper

For the crumb

• Plain flour

• 1 egg, whisked

• Splash of milk

• A mix of fine & panko breadcrumbs

Method

1. Combine the butter, garlic, parsley, mustard, salt & pepper. Mix until combined.

2. Shape into a log, wrap and place in the freezer until firm. About half an hour or so.

3. Cut a deep pocket into each chicken breast, being careful not to cut all the way through.

4. Slice the chilled butter log in half and place one piece inside each chicken breast.

5. Seal the opening using any loose flap of chicken from the breast so the butter is fully enclosed.

6. Set up your crumbing station with 3 bowls. Coat each breast in flour.

7. Whisk together the egg & milk, then dip the chicken into the egg mixture.

8. Combine fine & panko breadcrumbs, then coat the chicken breast.

9. Heat oil in a frying pan and fry the Kievs for about 1 minute per side. I deep fried mine, but it’s not neccessary. You just want the crumbs to have some colour before placing into the oven.

10. Transfer to a 180°C fan-forced oven and cook for 20 to 25 minutes, or until the chicken is cooked through.

11. Rest for a few minutes before serving.

Serve with mashed potato & lemony green vegetables to cut through the richness.

Wine Pairing + Tips & Tricks

Lasagna

I’m going to keep this simple: I haven’t really had a red wine that doesn’t work with lasagna! Anything medium and Italian in style works best, but you can’t really go wrong with anything. What a dish, to be so versatile …

Marry Me Chicken

I’m not a massive Pinot Grigio fan (okay, there are some lovely Italian producers) but I think it’s perfect for this dish. Or a Chardonnay or Vermentino. Something with body and some minerality to cut through the richness.

Thai Beef Salad

What wine would I reach for with this salad? Depends on my mood. If we’re going white, I’d be happy with a dry Riesling with a touch of residual sugar, but I think my perfect match would be a Gruner Veltliner. Hahndorf Hill in the Adelaide Hills make a cracking example of this wine, and the herbal notes really complement all of the freshness in this salad.

If I was feeling like a glass of red, I’d reach for a Gamay Noir (from France or Australia). There’s not a huge amount of tannin, so it won’t clash with the spices and herbs too much; but the red fruits and spices in the wine love the beef.

If I was having a beer at the pub, I reckon a crisp lager or a pilsner would be perfect. Refreshing enough to let all of the salad do the talking.

The world is your oyster in regards to your choice of beef. I opted for rump because it’s great value, has plenty of flavour and you don’t need something too premium when you’re slicing it thinly and tossing in the salad. I say that, but don’t let it stop you buying and cooking an eye or scotch fillet if that’s what you’re craving!

Shepherd’s Pie Wine Pairing

This is one of those dishes that needs a glass of red. I’d lean towards a Cab Sauv or Cab Merlot blend rather than a big Shiraz.

Cabernet’s blackcurrant fruit, herbiness & firm tannins cut beautifully through the rich lamb and buttery mashed potato. It’s a classic match for a reason. A Cabernet Merlot blend softens those tannins slightly. Definitely recommend.

If you’re feeling a little adventurous, Cab Franc is a brilliant match. Its leafy aromatics & bright acidity complement the herbiness in the pie without overwhelming everything; it’s an underrated variety, in my book.

My pick: A Cab Sauv from Coonawarra, Margaret River or the Adelaide Hills (I’m thinking Bellwether, Flametree or The Lane), or a Cab Merlot blend from the Orange or Mudgee wine regions (Logan Wines, Yeates Wine or Skimstone). Serve it around 16 to 18 degrees & don’t be afraid to open it half an hour before dinner to let it breathe. A decant never hurts.

A couple of tweaks I’d make for maximum flavour:

• Finish the mash with one egg yolk before piping. It gives you a beautiful coloured crust in the oven. Entirely optional, though.

• A splash of mint sauce at the end brightens the lamb without being too acidic.

Creamy Garlic Prawns

I’d pick a fresh, vibrant (and not over-the-top) Sauvignon Blanc for this one. I think it goes well with the fresh parsley and holds up to the creaminess. A Fume Blanc would also work well! I’d prefer an Adelaide Hills or Orange bottle over New Zealand; the latter do make some excellent styles, but there are also some of those big and boisterous ones!

Chicken Kiev

It’s Saturday, let’s go for a crisp, cold lager. Let’s not overthink things.

Kiev Cooking Tips

• Don’t butterfly! Make sure you make a pocket and stuff the butter in there. It’s easy to cut a bit of chicken elsewhere and patch it up before crumbing. You want the butter to be sealed in.

• Shallow or deep fry before going into the oven, but this will need some time, as it’s a whole chicken breast.

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It’s fair to say the first season changed my life. The videos racked up millions of views and between Instagram, TikTok and Facebook, the series has helped me build an audience of more than 120k people. I’ll always be grateful for that. This season I’ll be revisiting some of the classics, putting my own spin on old favourites and getting a little more creative along the way. There’ll be nostalgic comfort food, some weird and wonderful experiments and hopefully plenty of things you’ll want to cook at home!

It’s been a busy week, and I almost forgot about the newsletter! I’ve been out of Mudgee, in the studio shooting some food content and an advertisement, which has been really fun. I got to meet my amazing manager Lauren in person, and work with some great people, so it’s been an exciting few days! Plus, stay tuned ‘til the end, as I have some news. But first, the food…

The Aussie Pub Grub Combination Sauce

I don’t know about you, but sometimes I have a hard time choosing between Diane, pepper and mushroom sauce.

Technically, a classic bistro Diane sauce already has pepper and mushrooms in it, so it’s not entirely unreasonable to combine a few of my favourite pub sauces into one. The flavours are all complementary.

So I thought, why not make an all-in-one pub gravy?

We start by sweating down shallot and garlic before adding sliced button mushrooms. A splash of white wine next, followed by Worcestershire sauce, tomato sauce and green peppercorns. Then the cream, which we reduce until the sauce starts to thicken.

Finally, stir through a little Maggi gravy slurry until we get the consistency we’re after. The result is somewhere between mushroom, pepper and Diane: rich and savoury and perfect alongside a steak, schnitzel, crumbed lamb cutlets or a simple bowl of chips.

If you can’t get Maggi gravy powder, you can substitute hot beef stock mixed with cornflour to make a thickening slurry. You’ll just need to adjust the seasoning to taste.

Recipe

1 shallot, finely diced
3 cloves garlic, minced
3 large mushrooms, sliced
¼ cup dry white wine
1 tbsp tomato sauce
1 tbsp Worcestershire sauce
1 tsp green peppercorns
300ml thickened cream
2 tbsp Maggi gravy powder, mixed with ½ cup hot water to make a slurry

Method

Heat a little oil or butter in a frying pan over medium heat. Add the shallot and cook for a few minutes until softened. Add the garlic and cook for another minute.

Add the mushrooms and cook until softened and beginning to colour. Pour in the white wine and let it bubble for a minute or two, scraping up any tasty bits from the bottom of the pan.

Add the tomato sauce, Worcestershire sauce and green peppercorns, then pour in the cream. Bring to a gentle simmer and reduce for a few minutes until the sauce has thickened slightly.

Give the gravy slurry a good stir, then gradually add it to the pan, stirring continuously. You may not need all of it – stop when the sauce reaches your preferred consistency.

Season with plenty of freshly cracked black pepper (& salt, if needed)

Serve with a steak, schnitzel, some crumbed lamb cutlets or a bowl of chips.

Wine Pairing

Rosby Sangiovese Mudgee 2025

Rosby is a bit of a Mudgee icon. The lovely family-run vineyard is known for its beautiful gardens, annual Sculptures in the Garden exhibition and regular art exhibitions and, importantly, for making one of the best Basque cheesecakes this side of San Sebastián! They also happen to make some wine, including this lovely Sangiovese.

Bush strawberry, redcurrant and a little whole-bunch energy, with a touch of spice.

It’s light to medium-bodied with a slightly rugged tannin and little to no oak influence. There’s something really appealing about its freshness and savouriness, the sort of red that’s very easy to keep pouring. Great in summer or for a lighter option in the cooler months.

Perfect with pasta, pizza, a pub steak or on its own.

Alcohol: 12.6%
Price: $30
Closure: Screwcap
Drink: Now until 2030ish

Book Recommendation

In lieu of recommending a book this week, I thought I’d share some news of my own.

I’m stoked to announce that my second crime novel will be released by Larrikin House in 2027!

I’m really excited to be working with Dani and James at Larrikin House. Like me, they have plenty of energy and seem to like moving quickly, which is always a good combination.

While Larrikin predominantly publishes children’s literature, they also release one or two commercial adult titles each year, so I’m incredibly grateful to be part of that mix.

They’re an indie publisher, which I love, but their books are sold and distributed to bookshops through Simon & Schuster. For an author, that gives you the best of both worlds: an independent publisher that can make quick decisions, while still having the distribution and reach to get your book into bookshops and department stores across Australia and New Zealand.

I can’t say too much about the new novel just yet, other than that it’s set in the Blue Mountains and is as much about food, wine and the dining scene as it is about crimes, buried secrets and familiar dramas.

My very rough elevator pitch has been The Bear meets Jack Irish, which probably tells you most of what you need to know.

I’m incredibly excited that Larrikin believed in this story, and I can’t wait to share more with you as we get closer to publication.

And I know plenty of you are also waiting for some pub cookbook news. My amazing literary agent (Jane) and I are working hard behind the scenes and, all going well, we’re hoping for some exciting news to share in the next couple of weeks…

Keep your fingers crossed!

I’m also running a bit of a competition: what should I actually call this week’s sauce?

Drop your best name in the comments. My favourite wins a Founding Membership to my Substack, including full access to additional recipes, Q&As and all the fun ‘behind the scenes’ stuff.

Comment below or on my Instagram to go into the running.

May the best sauce name win!

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Serves 2

Ingredients

• 4–5 boneless, skin-on chicken thighs

• 1 brown onion, finely diced

• 2 generous handfuls mixed mushrooms, sliced

• 3 cloves garlic, minced

• ½ cup dry white wine

• 1 tbsp good-quality Dijon mustard

• 1 tsp Worcestershire sauce

• 300ml Bulla Cooking Cream

• 1–2 tsp fresh thyme leaves

• Juice of ½ lemon

• 2 tbsp chopped flat-leaf parsley

• Salt & freshly cracked black pepper

Method

Pat the chicken thighs completely dry with paper towel and season generously with salt.

Place the chicken skin-side down in a cold frying pan. Set over medium heat, cover with a lid and cook for 10 minutes. Remove the lid and, once the chicken releases easily from the pan, turn and cook for a further 2 minutes. Transfer to a plate. The chicken will finish cooking in the sauce.

Pour off any excess fat, leaving about a tablespoon in the pan. Add the onion & cook for 3 to 4 minutes until softened. Stir through the garlic and cook for 30 seconds, then add the mushrooms. Cook until well browned and any moisture has evaporated.

Pour in the white wine and scrape up any browned bits from the base of the pan. Stir in the Dijon mustard, Worcestershire sauce and thyme, then pour in the Bulla Cooking Cream. Simmer over medium-high heat for 5–7 minutes, or until the sauce has thickened slightly.

Return the chicken to the pan, skin-side up, and simmer gently for another 4–5 minutes, or until the chicken is cooked through. Stir through the lemon juice and parsley, then season to taste with salt and freshly cracked black pepper.

Serve over creamy mashed potato, rice or pasta, or simply with crusty bread and a green salad or steamed vegetables to mop up the sauce.

I loved working with Bulla Family Dairy on this recipe. The cooking cream is a dream to work with; it’s silky and doesn’t split if you add it to a hot pan, so you don’t have to stress that things will go awry if you’re in a bit of a rush.

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Makes 8-9 rolls

Ingredients

Rolls

• 500g white bread flour

• 350ml lukewarm water

• 7g instant dry yeast

• 10g caster sugar

• 10g salt

• 100g butter, softened

• Rice flour or semolina, for dusting

To Serve

• Butter

• 8 or 9 bacon rashers, cooked until crispy

• 8 or 9 eggs

• Tomato or barbecue sauce

Method

Combine the lukewarm water, yeast and caster sugar in a jug and leave for 5–10 minutes until foamy.

Meanwhile, rub the softened butter into the flour and salt until the mixture resembles coarse breadcrumbs. Pour in the yeast mixture and knead with a stand mixer fitted with a dough hook for 8–10 minutes, or until the dough is smooth and elastic.

Transfer to a lightly oiled container, cover and leave somewhere warm until doubled in size. Refrigerate overnight to develop flavour. (If it’s a particularly cold day, you can simply leave it at room temperature overnight.)

The next morning, tip the dough onto a lightly floured bench dusted with rice flour or semolina. Gently knead, then shape into a rectangle and divide into 8 or 9 even pieces, depending on size preference.

Working one piece at a time, fold the edges into the centre, turn seam-side down and roll into a smooth ball. Dust lightly with rice flour and arrange on a lined baking tray.

Cover loosely and leave to rise until doubled in size and the rolls are just touching.

Bake at 210°C for 15–20 minutes, or until golden brown.

Cool on a wire rack for 10 minutes before splitting, spreading with butter and filling with crispy bacon, a soft fried egg and your favourite tomato or barbecue sauce.

Extra for Paid Subscribers …

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It’s no secret that the economy here in Australia (and in plenty of other places) is struggling. Sometimes, when there’s political or economic upheaval, artists rebel and create new forms of expression in protest. We’ve seen this throughout history, across countless movements. There are far too many to name, but what comes immediately to mind is the Renaissance, the punk movement of the 1970s and literary modernism of the early 20th century.

This piece isn’t written to shit over the artists of today. There are plenty of wonderful writers, chefs, painters and musicians who are expressing themselves and taking creative risks. But sadly, there are also plenty of aspiring creatives, or those who have been downtrodden, who decide it’s simpler to play it safe than it is to experiment.

I follow quite a lot of filmmakers on Instagram, and I’ve seen numerous reels over the last few months where creatives are frustrated with a system that rewards safety. The same thing is happening in the publishing industry. Publishers are scared to take a risk on something that might not sell. Numbers are tight, budgets are down, and they simply can’t afford a flop.

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By ham, I mean a really good jamón (or prosciutto if that’s easier to find). By cheese, a nutty manchego. Fold them through a thick béchamel, crumb & fry until golden, then finish with a generous grating of Pecorino Romano. Add a crisp glass of white wine and the party has officially started…

I’ve filmed these for an upcoming reel but, as always, you get the recipe first.

Whenever I travel, I’m reminded how certain places become attached to particular foods. For me, Paris will forever be pastries (now I’m craving an eclair). San Sebastián was one of the great eating experiences of my life, where every second doorway seemed to offer another reason to stop for a drink & a plate of pintxos.

The croquetas there were excellent, but I still don’t think they were better than these. There’s something sensational about biting through a crisp crumb into a filling that’s impossibly creamy. The jamón brings its salty richness, the Manchego adds a gentle nuttiness and suddenly you understand why a simple bar snack has become one of Spain’s greatest hits.

Ingredients

• 2 tablespoons extra virgin olive oil

• 5 tablespoons unsalted butter

• ¾ cup plain flour

• Approximately 2–2½ cups whole milk (add until the mixture reaches a thick, dough-like consistency)

• ½ cup finely chopped jamón Serrano (or prosciutto)

• ½ cup grated Manchego

• ½ cup grated mozzarella (optional, for extra cheesiness)

• ⅛ teaspoon freshly grated nutmeg

• Pinch of kosher salt

• 2 eggs, beaten with ½ cup milk

• Plain flour, for coating

• 1 cup panko breadcrumbs

Method

• The secret to great croquettes is getting the béchamel right. Too thin & they won’t hold together. Too thick & you lose that creamy centre. Aim for something noticeably thicker than a standard white sauce for lasagne.

• Heat the olive oil & butter in a saucepan over medium heat until the butter has melted.

• Add the flour & cook, stirring constantly, for 2–3 minutes to remove the raw flour flavour.

• Gradually add the milk, stirring continuously until smooth & thick. Once the mixture reaches a thick, almost dough-like consistency, fold through the jamón, Manchego, mozzarella (if using), nutmeg & salt.

• Spread the mixture onto a tray or large plate, cover & refrigerate for at least an hour, or until completely firm.

• Roll into small cylinders, then coat in flour, egg wash & finally the panko breadcrumbs.

• Deep fry at 180°C until deeply golden & crisp. Drain briefly on paper towel.

To Serve

Serve immediately with paprika aioli & finish with a generous shower of finely grated Parmigiano Reggiano or Pecorino Romano.

Wine Match

Logan ‘Lab’ Marsanne, Orange NSW 2024

The obvious answer here would be a chilled Fino Sherry. It’s the classic pairing for a reason. I also think an Albariño wouldn’t go astray, either—although I did recommend an excellent one from Yeates Wines only a few weeks ago, so let’s spice things up.

And one of the pleasures of writing this newsletter is occasionally wandering off the expected path.

I opened a bottle of Logan Lab Marsanne recently & found myself thinking about these croquettes. Marsanne is best known in France’s Rhône Valley, though this cool-climate Orange expression feels right at home alongside some rich, fried food.

The Logan Lab range is the experimental playground of Logan Wines. Rather than blending Marsanne with Roussanne, as is often done in France, winemaker Peter Logan has kept it as a single varietal and ferments in seasoned oak. The wine has a silky texture, notes of lemon, peach, honeycomb and a gentle savoury nuttiness that mirrors the Manchego beautifully.

It isn’t trying to imitate a Spanish pairing, but it just so happens to work perfectly. Thanks Pete!

Alcohol: 13.5%
Price: $45
Closure: Screwcap
Drink: Now until 2032ish

Book Recommendation

Eradication by Jonathan Miles

I run a novella book club at The Book Nest Mudgee. We meet on the first Tuesday of every month to discuss a book under 200 pages & one of my favourites this year has been Eradication by Jonathan Miles.

Synopsis

A moving fable in which a grieving man confronts a broken world on an island overrun by goats.

Reeling from tragedy, former jazz musician turned schoolteacher Adi accepts an unusual job: spending five weeks alone on the remote Pacific island of Santa Flora, where an exploding goat population has devastated the local ecosystem.

It doesn’t take long to realise things aren’t quite as they’ve been described. As the island reveals its secrets—and Adi discovers he isn’t as alone as he thought—the novel transforms into something stranger, darker & unexpectedly suspenseful.

While I was initially drawn in by the premise, it was the writing that really stayed with me. Miles writes with remarkable precision, lyrical when it needs to be & restrained when it matters most. The story gathers momentum almost imperceptibly before becoming genuinely difficult to put down. It’s one of those literary novellas that’s fable-esque but that also reads like a thriller. I highly recommend this one if you’re after a quick, intelligent read that hums along with pace.

Thanks for reading.

Between recipe testing, filming reels, reading ahead for the upcoming Mudgee Readers’ Festival & trying to make progress on my own novel, the weeks seem to disappear a little faster this time of year. I’m not complaining too much. There’s something satisfying about having too many good things competing for your attention, but I’ll also grumble and wish I was wasting the day away, reading by the fire...

Until next week,

Rhys

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So instead I’ve imagined it as a main course. This could be in a pub or a club, most likely in the bush. It could be a bit of a playful dish at a dinner party, or a bit of a guilty pleasure date night dish if you also love a cob loaf and it, too, takes you back to your childhood.

All the flavours of a classic cob loaf, turned into a cheesy, bacon-wrapped chicken breast. Finished with a creamy garlic sauce and crunchy croutons, it’s nostalgic, comforting and just a little bit ridiculous.

Ingredients

Chicken

• 2 chicken breasts

• 4 rashers streaky bacon

• Paprika, for seasoning

Cob Loaf Stuffing

• 125g cream cheese, softened

• 1 tbsp sour cream

• 2 spring onions, finely sliced

• Handful of baby spinach, finely sliced

• 1 tbsp French onion soup mix

• 1 rasher bacon, diced and cooked until crispy

• 1 cup shredded cheddar cheese

Garlic Cream Sauce

• 3 garlic cloves, minced

• 1 spring onion, finely sliced

• 300ml thickened (heavy) cream

• Juice of ¼ lemon

• Handful of shredded cheddar cheese

• Salt and pepper, to taste

Croutons

• 1 bread roll (or any bread you have on hand), torn into bite-sized pieces

Method

1. In a bowl, combine all of the stuffing ingredients until well mixed.

2. Using a sharp knife, cut a deep pocket into the thick side of each chicken breast, taking care not to cut all the way through.

3. Spoon or pipe the stuffing into each chicken breast, then wrap each breast with two rashers of bacon. Season lightly with paprika.

4. Cook in an air fryer at 170°C for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C. Alternatively, bake in a 180°C oven until cooked through.

5. Meanwhile, toast the torn bread pieces in the oven, air fryer or pan until golden and crunchy to make the croutons.

6. To make the garlic cream sauce, gently sauté the garlic and spring onion in a splash of oil or butter for 1–2 minutes until fragrant. Pour in the cream and simmer gently for 3–4 minutes. Stir through the lemon juice and cheddar until melted and smooth. Season to taste.

7. Spoon the garlic cream sauce onto serving plates, top with the bacon-wrapped chicken and scatter over the crunchy croutons to finish.

Chef Tips & Tricks

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This Ozzy-misu borrows heavily from the excellent classic tiramisu recipe by RecipeTin Eats, with a few Aussie nostalgic twists. Scotch Fingers stand in for ladyfingers, Milo replaces cocoa, Tim Tams find their way between the layers and, if you can, use a great locally roasted coffee (I go for Yarrabin Road / Mark’s coffee from Mudgee).

The result still tastes unmistakably like tiramisu, just with a few flavours that feel a little closer to home. I wasn’t sure if this was going to work but I absolutely love it! The maltiness of the Milo & butteriness of the Scotch Fingers absolutely sing with the marscapone mix and coffee.

Ingredients

• 2 packets Scotch Finger biscuits

• 200ml strong coffee (I used a double espresso topped up with hot water)

• 250g mascarpone

• 3 eggs, separated

• ½ cup caster sugar

• 1 tsp vanilla extract

• ½ packet Tim Tams, roughly crushed

• 5 tbsp Milo

Method

1. Separate the egg yolks and whites into two bowls.

2. Beat the egg yolks and caster sugar on medium-high speed (around speed 6–7 on a KitchenAid) for 5–10 minutes until the mixture becomes pale, thick and the sugar has mostly dissolved.

3. Add the vanilla extract and mascarpone, then mix gently until smooth and combined.

4. In a clean bowl, beat the egg whites for about 3 minutes on the same speed until they form soft peaks.

5. Fold half of the mascarpone mixture into the egg whites, then gently fold through the remaining half until no streaks remain.

   

6. Pour the coffee into a shallow bowl. Dip each Scotch Finger into the coffee, leaving it a second or two longer than you would a sponge finger so it has time to absorb the liquid. Arrange a layer across the base of your serving dish.

7. Spread over half of the mascarpone mixture, then sprinkle with half the Milo and half the crushed Tim Tams.

8. Repeat with another layer of coffee-soaked Scotch Fingers, the remaining mascarpone mixture, then finish with the rest of the Milo and Tim Tams.

9. Refrigerate for at least 4 hours, although overnight is even better. Serve chilled.

Note: This recipe uses raw eggs, just like a traditional tiramisu. Use fresh, good-quality eggs and keep the dessert refrigerated until serving. If you’re worried about raw eggs, cook the yolks over a double-boiler like a sabayon, and then mix with the sugar.

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