Weekly recipes built around the cuts you cook — and the moments you cook them for.
Thick-cut ribeye seared in cast iron, served with chimichurri, creamed spinach and charred broccolini. MEAT MATE PRO catches the exact moment the centre hits 52°C so the rest carries it home.
Whole roast chicken with herb butter under the skin, golden roots crisping in the drippings, and a pan gravy made from the...
A complete spring plate: fast-grilled rack of lamb crusted in rosemary and thyme, served with oven-roasted herb potatoes and a cooling mint...