RECIPES FROM MY KITCHEN

In the BBQ houses of Brazil, one of the most popular cuts is Picanha (pronounced peek–an–ya). The name comes from the pole used by the ranchers to tend their herds and in this delicious dish, it refers to the skewer on which the steaks are secured. It is generally made with the top of the rump steak with a protective layer of fat also known as the rump cap. You can use the whole rump and break these into smaller pieces. The grilled steaks are topped with fresh and tangy chimichurri sauce. Enjoy with friends with a good bottle of shiraz.

Rich and fragrant, delicious and warming, Southeast Asia’s beef rendang is a dish with a long history that is as layered and diverse as this curry-like, dry stew. "Rendang" means 'slowly' and so cooking one requires patience and persistence. We developed this version of rendang based on ingredients readily available in food stores in Daylesford so you can make it here anytime. We used beef short rib but you can also ask for a kilo of chuck steak or oyster blade. It is a dish delicious served with fresh, steamed rice and perhaps an ice-cold Tiger beer.

This is a rich and luscious osso buco that can be made without tomatoes. It has a delicate citrus tang from a little orange rind and an earthy note from the sage. It can be enjoyed with a textural Italian wine or a glass of pinot noir.