🥩 Flavour Every Day – Episode 2 | Steak Sandwich Leftovers Leftovers don't have to feel like leftovers. In Episode 2 of Flavour Every Day, we're taking yesterday's beautifully cooked @peteraugustusau Marble Score Picanha and turning it into an incredible steak sandwich that's quick, packed with flavour, and perfect for lunch or an easy weeknight dinner. Great quality meat isn't just about one meal. It's about making every dollar work harder by creating multiple incredible meals from the one cook. On the menu: 🥩 Marble Score Picanha from Peter Augustus 🥖 Toasted bread 🧅 Caramelised onions 🥬 Fresh salad 🧀 Cheese 🥫 Simple sauces 🔥 Perfectly sliced leftover steak Less waste. More flavour. Better value. Follow along as we show you how to make Flavour Every Day. #FlavourEveryDay #Episode2 #SteakSandwich #LeftoversDoneRight #PeterAugustus Picanha EasyMeals FamilyDinner HomeCooking AussieBeef MealIdeas CookOnceEatTwice WeeknightMeals SteakLovers EverydayCooking

Flavour Every Day – Episode 4 🍝 We’re turning leftover Peter Augustus Angus Eye Fillet Chateaubriand into an easy Steak & Mushroom Stroganoff with Buttered Pasta. This is exactly what Flavour Every Day is about — buying a great cut of beef, cooking it properly, then stretching it into another completely different family dinner. The biggest tip? Add the leftover eye fillet right at the end. It’s already cooked, so you’re only warming it through. Cook it too long and you’ll lose the tenderness you paid for. Creamy, rich, packed with mushrooms and a seriously easy way to turn last night’s dinner into tonight’s. STEAK & MUSHROOM STROGANOFF WITH BUTTERED PASTA Serves 4 INGREDIENTS • Leftover Peter Augustus Angus Eye Fillet Chateaubriand, thinly sliced • 300g mushrooms, sliced • 1 brown onion, finely diced • 2 garlic cloves, minced • 300g fettuccine or pappardelle • 250ml beef stock • 200ml sour cream • 1 tsp Dijon mustard • 1 tsp Worcestershire sauce • 30g butter • Olive oil • Fresh parsley, chopped • Freshly cracked black pepper • Salt • Grated parmesan, optional METHOD Cook the pasta in well-salted boiling water until al dente. Before draining, keep about ½ cup of the pasta water. Heat a splash of olive oil and half the butter in a large frying pan over medium-high heat. Add the mushrooms and give them time to properly brown. Add the onion and cook until softened. Add the garlic and cook for about 30 seconds. Pour in the beef stock, then stir through the Dijon mustard and Worcestershire sauce. Simmer for 3–5 minutes until slightly reduced. Turn the heat down and stir through the sour cream until you have a smooth, creamy sauce. Add the cooked pasta and remaining butter, tossing everything together. Add a splash of pasta water if the sauce needs loosening. Finally, fold through the thinly sliced leftover Angus eye fillet and warm gently for 1–2 minutes. Don’t cook it again — just get it hot. Finish with chopped parsley and plenty of freshly cracked black pepper. Taste before adding any extra salt. Serve straight away with parmesan if you like. Save this one for the next time you’ve got leftover steak. Great beef doesn’t need to be a one-meal purchase. #FlavourEveryDay #PeterAugustus #BeefStroganoff #LeftoverRecipes #EyeFillet #EasyDinner #FamilyDinner #WeeknightMeals #CookingTips #LeftoverSteak

🥩 Flavour Everyday Series | Episode 3 Premium steak doesn't have to be complicated. This week we're cooking a Peter Augustus Angus Eye Fillet Chateaubriand with crispy pan-fried potatoes, green beans, blistered tomatoes and a rich Guinness pan jus. Simple ingredients, smart shortcuts and a restaurant-quality dinner you can make at home. Next episode: Turn the leftovers into a creamy Steak & Mushroom Stroganoff with Buttered Pasta. Shopping List 1 Peter Augustus Angus Eye Fillet Chateaubriand (about 1kg) 1 packet microwave baby potatoes 250g green beans 250g cherry tomatoes 3 cloves garlic 2 tbsp butter Olive oil 150ml Guinness 250ml beef stock 1 tsp Dijon mustard Salt Freshly cracked black pepper Method Cook the microwave baby potatoes according to the packet instructions. Cut in half. Season the Chateaubriand with salt and pepper. Sear in a hot pan with olive oil until browned on all sides. Add the butter and garlic and baste for 1 minute. Transfer to a 180°C oven for 20–25 minutes for medium-rare. Rest for 10 minutes. Using the same pan, cook the potatoes cut-side down until golden and crispy. Add the green beans and cook for 3–4 minutes, then add the cherry tomatoes and cook until blistered. For the pan jus, pour your chosen liquid into the pan, scraping up all the caramelised flavour. We used Guinness, but red wine, stout, ale or even extra beef stock all work beautifully and each brings its own flavour. Add the beef stock and Dijon mustard, then simmer for 5–10 minutes until slightly reduced. Finish with a knob of butter. Slice the rested beef and serve with the crispy potatoes, green beans, blistered tomatoes and spoon over the pan jus. #FlavourEveryday #PeterAugustus #Chateaubriand #WeeknightDinner #HomeCooking #SteakDinner #EasyRecipes #AustralianBeef #FamilyDinner #CookingTips #Guinness #PanJus

🥩 Flavour Every Day | Episode 1 – The Weekday Roast Think a roast is only for weekends? Think again. In Episode 1 of Flavour Every Day, I'm showing you how an incredible marble score Picanha from Peter Augustus can become an easy, achievable weeknight dinner that doesn't take all day. On the menu: 🥩 Marble score Picanha from Peter Augustus 🥔 Crispy skin-on mashed potatoes 🥕 Sweet roasted carrots 🥦 Steamed broccoli 🤎 Rich pan gravy made from the roasting juices Along the way I'll share practical tips, shortcuts and cooking techniques to help you get a proper family dinner on the table with less stress and more flavour. The best part? This roast doesn't stop at dinner. We'll also show you how to turn the leftovers into delicious lunches and second meals, proving that investing in a quality cut of beef can be both economical and incredibly versatile. Flavour Every Day is all about making premium ingredients approachable, showing that with a few simple techniques you can create restaurant-quality meals any night of the week. Great ingredients. Simple techniques. Everyday cooking. Welcome to Flavour Every Day.

8 hr slow cooked lamb finished with a Gin @alkkemistgin and Garden Mint sauce. #gin #tasmanianlamb #mintsauce @slowcooked #smoked #pullapart #foodie #easy #food #family #friends

With this set-up it doesn't get any easier to cook over Charcoal. #maple #maplesyrup #blend #outthebox #coffee #smokey #pepper #chicken #drizzle #gamechanger #fiammetta #dinner #friends #family #havefun

FULL EPISODE! Aaron dives even deeper in the world of Brisket. Watch Now! - http://video.klru.tv/video/2365494916/ In this first episode of BBQ with Franklin we go straight to the important stuff: the meat. Find out what you should look for when choosing a brisket to smoke, how it should be trimmed and Aaron reveals his age old recipe for seasoning. Music: "Greenville Girl" (Keyton/Makowski) Vox/Bass - Solid Gold Makowski Drums/ Rusty ole' Milkcan - Kory Cook Bari Sax/Barnyard Skronk - Thad Scott Guitar/Dobro/Barnyard Skronk - Big Jeff Recorded/mixed by Dale X Allen Licorice Tree Records, 2008

Your brisket is trimmed, seasoned and the fire is ready to go. Now what? Pull up a chair and let Professor Franklin take you to class and learn about fire management, optimal cooking temperature, wrapping, and why you should beware of the stall. Music: "Greenville Girl" (Keyton/Makowski) Vox/Bass - Solid Gold Makowski Drums/ Rusty ole' Milkcan - Kory Cook Bari Sax/Barnyard Skronk - Thad Scott Guitar/Dobro/Barnyard Skronk - Big Jeff Recorded/mixed by Dale X Allen Licorice Tree Records, 2008

Aaron Franklin explains the telltale characteristics of a finished brisket, when and why you'd wrap your brisket, how long to let it rest and how to slice your masterpiece. And if you're one of *those* who like the sauce, learn a basic Texas sauce to serve alongside your meat. Music: "Greenville Girl" (Keyton/Makowski) Vox/Bass - Solid Gold Makowski Drums/ Rusty ole' Milkcan - Kory Cook Bari Sax/Barnyard Skronk - Thad Scott Guitar/Dobro/Barnyard Skronk - Big Jeff Recorded/mixed by Dale X Allen Licorice Tree Records, 2008

Aaron shares the secrets of TEXAS-style pulled pork. What to look for in the cut of meat, how to season and how to cook. Music: "Greenville Girl" (Keyton/Makowski) Vox/Bass - Solid Gold Makowski Drums/ Rusty ole' Milkcan - Kory Cook Bari Sax/Barnyard Skronk - Thad Scott Guitar/Dobro/Barnyard Skronk - Big Jeff Recorded/mixed by Dale X Allen Licorice Tree Records, 2008

Part 1: Learn how to trim and season pork spare ribs for the smoker.

Your ribs are trimmed and seasoned, now what? In part 2 of our Ribs episode, Aaron shares the secrets to smoking tender and delicious ribs. Music: "Greenville Girl" (Keyton/Makowski) Vox/Bass - Solid Gold Makowski Drums/ Rusty ole' Milkcan - Kory Cook Bari Sax/Barnyard Skronk - Thad Scott Guitar/Dobro/Barnyard Skronk - Big Jeff Recorded/mixed by Dale X Allen Licorice Tree Records, 2008