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.

Home » Archive by Author

Articles by Alan Doak

Meateaters forum has “left the building”
March 7, 2011 – 9:30 pm | No Comment

Some of you may have noticed over the weekend that you couldn’t access the Meateaters website. I was blocked as well.
The reason for this was that some nice person decided to use the forum as …

Canterbury couple brings home the bacon in Cuisine 2011 Artisan Awards
March 1, 2011 – 8:48 pm | One Comment
Canterbury couple brings home the bacon in Cuisine 2011 Artisan Awards

A couple virtually hand-rearing free-range pigs on a farm near Waimate in South Canterbury has taken the title of Supreme Winner in the third annual Cuisine Artisan Awards, proudly sponsored by Caffe L’affare.
From a high-quality, …

Glasseye Creek Wild Meat Sauce – pork spare ribs
February 28, 2011 – 9:36 pm | 3 Comments
Glasseye Creek Wild Meat Sauce – pork spare ribs

The folk here at Meateaters (actually there’s only me here) are never shy to promote a product that is sure to make your meat eating experience an enjoyable one.
The folk at Glass Eye Creek have …

Pork bellies with anchovy and olives – by Thrash
February 5, 2011 – 9:12 pm | No Comment
Pork bellies with anchovy and olives – by Thrash

Here’s a recipe submitted by regular Meateater Thrash Cardiom.
Heat your oven to 230C. Make sure it is up to heat!
If the skin isn’t scored enough, lay the pork flat, skin side up. Get a very …

Knifecraft magnetic knife block
February 3, 2011 – 11:30 pm | No Comment
Knifecraft magnetic knife block

This is a blatant product endorsement.
A colleague of mine at Springload was once an industrial designer. Actually, ‘once an industrial designer, always an industrial designer’.
Michael has designed these beautiful magnetic knife blocks. As a carver …

Black and blushing beef fillet
February 1, 2011 – 10:48 pm | No Comment
Black and blushing beef fillet

Firstly my apologies for inactivity on Meateaters. I have had a month away from work looking after my boys which, if they were a bit older, would ordinarily mean that I could dedicate time to …

Roast lamb with cumin and fresh mint
December 18, 2010 – 5:24 pm | 2 Comments
Roast lamb with cumin and fresh mint

Back in 2005 Nigel Slater, an English chef, spent a year cooking and eating with seasonal produce. Out of that experience he wrote a cook book – The Kitchen Diaries.
The book is broken down into …

Ask the Butcher iPhone App
November 29, 2010 – 9:47 pm | No Comment
Ask the Butcher iPhone App

As a relatively new iPhone owner I have a habit of downloading apps that will either provide entertainment, or provide me with something useful. I’m yet to download any recipe apps but I did spy …

Roast spare ribs with toasted garlic
November 28, 2010 – 10:15 pm | 2 Comments
Roast spare ribs with toasted garlic

I received a beautiful book for a significant birthday back in September. Rôtis: Roasts for everyday of the week by Stéphane Reynaud. The photography by Frédéric Lucano is sumptuous and mouth watering.
Monday is roast beef; …

Kashmiri lamb curry
November 27, 2010 – 8:14 pm | One Comment
Kashmiri lamb curry

I’ve been watching Jamie Oliver’s Food Revolution – the final episode aired on TVNZ last week.
Set in Huntington, West Virginia, Jamie tries to turn the school lunch program away from processed and sugar-rich food into …