Lightly seared succulent fillet rounds, tossed in spinach noodles, cucumber, edamame beans and aubergines. Drizzled with a fragrant Asian dressing and garnished with micro herbs.

Steak, cheese and bread…what more do you need? This club steak sharing board is a refreshing take on the usual cheese platter or charcuterie board. It is the perfect snack for entertaining or part of a tapas meal. Spread the melted Camembert cheese on toasted crostini and top with ribeye, tomato slices and fresh basil.

A simple yet delectable, go back for seconds and thirds kind of meal. An easy to make creamy Gorgonzola cheese sauce created in sauce heaven especially for dipping succulent tri tip steak slices and crispy roast potatoes.

In Brazil, churrasco is the term for a barbecue or a braai whereby meat is cooked on large skewers over flames. This beef picanha is rubbed with raw garlic before being grilled and is then topped with a traditional chimichurri sauce.

Korean Picanha Roast with Sesame Chimichurri. This beef recipe is absolutely not your typical Sunday roast. Let’s make chimichurri but with an Asian inspired twist and then smother the sesame seed goodness all over a perfectly cooked Korean Picanha roast.

Slow braised beef cheeks shredded and rolled in phyllo pastry with roasted butternut and ricotta cheese and baked until golden and cripsy.

Greek grilled beef kebabs, otherwise know as souvlaki, served with tzatziki, a cucumber and garlic yoghurt dip, warmed pita breads and hand cut chips. Make a gyro (a Greek wrap pronounced ‘yeero’) or eat it as is!

An easy Asian inspired meal packed with flavour. Five-spice skirt steak served with a tangy Vietnamese dressing that will have you licking the bowl.

A quick and easy ramen recipe with a comforting noodle broth, seared ribeye steak and veggies to keep you cozy on a cold winters day.