What can you do with beef stock that is a little more inspired and not typical? Given the slightly cooler than average temperatures in Sydney recently, its the perfect time to create a batch of pies. To get away from the average meat pie, I decided to mix things up a bit and work with beef rendang.
After a long absence we finally see the return of the Soup Series! Some of you may remember seeing this recipe used at our Dinner for 6 a few months back. I recently stumbled across the recipe again and remembering how much I enjoyed making and eating this soup I felt the need to share.
With winter beating down our doors, what better time to highlight what is possibly my favourite meal ever. I really do love soups, all types of soups! I think half of it is the fact that soups are almost (almost I say) impossible to ruin and there’s nothing better than being home on a rainy day with a warm bowl of soup in your hands.
Call me crazy, but I actually prefer mud crabs over lobsters. Yes there is less meat, but I find the meat is alot sweeter. Another plus is that they are considerebly cheaper especially at this time of year. I popped down to my local fish monger and these male crabs were going for only $28/kg, with female ones going for $33/kg.