Welcome to Meateaters
March 28, 2010 – 10:01 am | 13 Comments

Meateaters.co.nz is dedicated to people who love cooking meat. We welcome you! Find how and where to buy meat, and how to cook it. We’ll bring you the best meat recipes, as well as classic …

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Pork

There is more to pork than bacon, although that’s a great place to start.

Lamb

Lamb chops, rack of lamb, roast lamb – my mouth is watering already.

Beef

Just because it’s big we here at Meateaters consider this the ‘grand daddy’ of the meat hierarchy.

Recipes

Check in here for all the best recipes involving meat. Does not include meat hats!

News

News at home and around the world related to meat. We’ll give you the best, and the worst stories.

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Articles by Alan Doak

Baconworld – like you have never seen bacon
January 25, 2010 – 8:36 pm | No Comment
Baconworld – like you have never seen bacon

These aren’t paintings but true photos! Also everything you can see in the photograph is made of real food! Pictures were photographed by Carl Warner, a photographer who works in London, and who made specialty …

Barbecued butterflied lamb with honey and rosemary
January 25, 2010 – 8:09 pm | One Comment
Barbecued butterflied lamb with honey and rosemary

Christmas was good to me. I was the lucky recipient of a new meat recipe book: Meat, delicious dinners for every night of the week by Australian chef Adrian Richardson.
Apart from the many great meat …

Bacon with home-made baked beans
January 2, 2010 – 9:37 am | 2 Comments
Bacon with home-made baked beans

OK, so this is really a recipe for home-made baked beans with a bit of meat, bacon, thrown in to keep it honest.
I regularly serve my boys (and me) tinned baked beans for Saturday lunch. …

Herb crusted rack of lamb
December 29, 2009 – 10:23 am | 3 Comments
Herb crusted rack of lamb

This is a Gordon Ramsay recipe from his book Gordon Ramsay’s Sunday Lunch and other recipes from the f word.
It’s extremely easy to make and takes about 30 minutes from start to finish. Perfect for …

The benefit of letting meat rest
December 10, 2009 – 11:19 pm | No Comment
The benefit of letting meat rest

Came across a great article today on The Food Lab about the science of letting meat rest. This is something which should be done with all red meat, whether you are cooking a steak or …

Slow cooked steak in red wine with gremolata dumplings
December 7, 2009 – 9:24 pm | One Comment
Slow cooked steak in red wine with gremolata dumplings

My friend Johanna alerted me to this recipe that she first heard about on Radio NZ. She has made it several times over the last year and assures me that it’s a great dish.
Mark Gregory, …

Stifado
December 6, 2009 – 9:58 pm | No Comment
Stifado

Stifado is a Greek beef stew, run through with small onions (or shallots) and the most deliciously deep, rich sauce infused with cinnamon and then topped with feta cheese.
This recipe comes from the beautiful book …

Northern style lamb with cumin and chili
November 20, 2009 – 10:02 pm | No Comment
Northern style lamb with cumin and chili

It’s two years since Linda and I went to see friends in Beijing (sans children). What an amazing place to visit. It does help if you have friends to recommend places to eat. We were …

Do not eat kebabs in Perm, Russia
November 17, 2009 – 9:23 pm | No Comment
Do not eat kebabs in Perm, Russia

A story forwarded to me from Phil recounts the danger of eating kebabs in Perm, Russia. The story comes from this website.
Russian police have arrested three homeless people suspected of eating a 25-year-old man they …

Homekill Regulations Part 2
November 15, 2009 – 9:05 pm | 2 Comments

There has been a lot of interest in the idea of home killed meat, and as suspected, from my reading on the subject, the regulations are very strict.
I sent a list of questions to the …