Learn & Improve

Corned silverside is a classic Australian family meal that's simple to prepare and even better served with a proper white sauce. The key is a gentle, low simmer and enough time to make the meat tender.

A whole striploin makes a spectacular centrepiece roast with less effort than it looks. A mustard crust gives it an unreal savoury shell and the beef does the rest.

A perfectly roasted chicken is one of the most satisfying meals you can put on the table. Getting it right every time comes down to temperature, basting, and resting.

Lamb shoulder is one of the most forgiving roasts you can cook. The more time and lower heat you give it, the better the result. It rewards patience with rich, pull-apart meat full of deep lamb flavour.

Butterflied chicken cooks more evenly, develops better colour, and takes on marinades and seasoning far more effectively than a traditional whole roast. It's a simple technique that makes a real difference.

The pork tomahawk is a thick, bone-in rib chop built for charcoal cooking. The bone holds the heat, the fat bastes the meat, and the charcoal adds a flavour that nothing else can replicate.

Chuck steak is one of the best-value cuts in the cabinet and one of the most rewarding to cook. Packed with flavour from the shoulder, it becomes beautifully tender and rich when cooked low and slow.

Brisket rewards patience. This is a low-effort, high-reward method for the slow cooker that gives you deeply flavoured, pull-apart beef with very little hands-on work.

Great pork crackling is about getting the skin perfectly dry, scored well, and into a hot oven before reducing the temperature. Get these three steps right and crispy, golden crackling becomes reliable rather than a gamble.

The reverse sear method is the best way to cook a thick steak; particularly a Tomahawk, ribeye, or scotch fillet over 3cm thick. It gives you a perfectly even cook from edge to edge and a proper crust at the finish.

Resting is one of the most important steps in cooking meat well, and one of the most often skipped. Taking even a few extra minutes to rest makes a real difference to the eating quality of steaks, roasts, and chops.

The difference between a great steak and an ordinary one comes down to a handful of simple steps. Master these and you'll cook a better steak every time, whether it's on the BBQ, grill, or in a hot pan.