Explore & Master

Roasting a larger cut in the oven at a lower temperature for a longer time than a standard roast. The result is exceptionally tender, evenly cooked meat that still has a beautiful outer crust.

Cooking meat in liquid just below boiling point (around 85–95°C) so it cooks gently and stays tender without becoming tough or stringy.

Cooking meat on a slowly rotating spit over heat so it continuously bastes in its own juices, resulting in even cooking, crispy skin, and exceptional flavour all the way through.

Cooking a larger cut of meat uncovered in the oven at moderate to high heat so it browns beautifully on the outside while cooking evenly through. The classic Sunday centrepiece.

Cooking meat in a hot pan with a small amount of oil or butter on the stovetop. Delivers a beautiful golden crust and suits quick-cooking cuts that don't need long heat.

Cooking meat in an enclosed oven at moderate to high heat, typically uncovered, to cook through evenly with dry heat. Suits everything from weeknight chicken to whole roasts.

A cooking approach where all ingredients including the meat are cooked together in a single pot or dish from start to finish, minimal washing up, maximum flavour.

Cooking meat over direct, high radiant heat on a grill pan, flat plate, or rack. Produces attractive grill marks, a flavoursome crust, and quick results for tender cuts.

Cooking meat over an open wood fire, either directly on a grill grate or in a cast-iron camp oven. Creates deep smoky flavour and a connection to traditional outdoor cooking.

Cooking meat fully submerged in liquid at or near 100°C. Rarely used for steaks or chops, but essential for corned beef, stocks, and some offal preparations.

Cooking meat directly over charcoal, gas, or wood flame for that unmistakable smoky char and caramelised crust. One of Australia's most loved ways to cook meat outdoors.

Cooking thin strips or small pieces of meat very quickly in a very hot wok or pan with constant movement. The high heat seals in juices while keeping the meat tender and the vegetables crisp.

Cooking meat slowly over indirect heat using smouldering wood chips or logs. The smoke penetrates the meat over hours to create a deep, complex flavour and characteristic pink smoke ring.

Cooking meat at a very low temperature over several hours, typically in a slow cooker or low oven. Tough, collagen-rich cuts transform into fall-apart tender results.

A two-step method, meat is first seared for colour then slowly cooked in a small amount of liquid in a covered pot at low heat. The liquid becomes a rich sauce as the collagen breaks down.

Cooking in or over a wood-fired oven or hearth where burning wood creates intense, even heat and a subtle wood smoke flavour. A favourite for whole roasts, entertaining, and rustic cooking.

A compact countertop appliance that circulates hot air at high speed to cook meat quickly with a crispy exterior and little to no oil. Great for chicken, schnitzels, pork belly strips, and sausages.