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 …
Month: February 2011
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 …
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 …
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 …