I’m not a coffee drinker, but I still want to get something warm down my gullet on these chilly mornings that will give me a good start to the day, so forget Bulletproof Coffee – broth is where it’s at, baby. Discussion in the forums. There’s a whole host of reasons why broth is awesome nutritionally, I can’t be arsed going over them right now though, but this page has a bunch of decent info. About 3kg of marrow and soup bones. Chuck ‘em in a roasting pan with some onion and garlic. After an hour or so in the oven at about 200°C/400°F they are good to...

Discussion in the forums. If anyone cares maybe I’ll put up a proper recipe, for now, here’s a drunk guy making meatballs: Oh, and for those interested, the “transcript”: 0:00 – Fade from black 0:05 – Chop half an onion 0:30 – 3 tbsp of ghee in frying pan 0:45 – Add onion to pan 1:00 – Smash and chop 4 cloves of garlic 1:30 – Add garlic to pan 1:50 – Peel and chop chorizo 2:40 – 500g of beef mince in a bowl 2:50 – Chop some chives and parsley 3:05 – Chuck chorizo, chives, and parsley into mixture 3:15 – Crack...

The girl got me a Valentine’s Day gift, all she mentioned is she got it from Tony The Meat Man of Adelaide at My Butcher – what’s in the boooox…? That is not a heart-shaped box – kinda. D’awwww. Our hands on my heart… But, now we’re hungry – let’s get cooking! Ingredients Medium size beef heart (1kg/2lb) 1/4 cup gluten free flour Salt and pepper 2 carrots, quartered 2 celery sticks, sliced 1 parsnip, cubed 1 onion, diced 2 garlic cloves, crushed 3 tablespoons of butter 1 tablespoon of duck fat 2 bay leaves 1 teaspoon of rosemary,...

Scooted along to Mapo on Gouger for my final night of “forced” steak eating. Love the atmosphere there, the staff are friendly, and all the food is completely excellent. Seafood platter. Salmon. My striploin. Then we went out for a cabaret show and some dancing, by the time I got home I had built up a hunger again so ducked into Hungry Jacks on the way for a dirty burger. However when I got back in my kitchen I noticed I still had one solitary ribeye in the fridge from last week’s bounty, sooooo may have gone and cooked that up as well – COVERED IN...

Went to the Leicester Hotel with the IT boys… Finally! They’ve been going to The Cremorne a lot lately, they are crap for steak, but I’ve been to Leicester before and always had good food there. This time was certainly no exception. On the menu it’s listed as a 500g ribeye, but this this is at least 600g, probably closer to 700g – an utterly beautiful piece of meat, and at $34 bucks an absolute bargain for this size and quality. None of the sauces on the menu particularly jumped out at me so I asked the waitress if they could make me a herb or garlic butter – she...

Got home from a night of drinking, and not that I recall this meal, I simply woke up the next morning and found the photos on my phone. Apparently I can still cook a perfect steak whilst intoxicated. MIRACLE...

So this was kind of a big steak day… Had the day off and was quite hungry, I wasn’t going to be catching up with anyone today so I went and cut off a double-size steak from my ribeye slab, covered it in smoked pink salt flakes and pepper and herbs, and roasted the sucker. I then proceeded to devour the entire thing in one solid hit, never putting the utensils down… …except to take a photo. And then I went caveman on the bones. Then a few hours later a friend wanted to catch up for a drink, then after a drink she wanted to go to dinner, I told her I’d just eaten the...

On weekdays The Stag do half price steaks for members, and the waitresses are very attentive and entertaining because they’ve got nothing better to do. On the menu they have a chateaubriand which is designed to be shared amongst two people, however it’s only 500g and I already knew I wouldn’t be satisfied with a meagre 250g of meat, so two of us ordered this “dish for two”, and the other guy ordered a 500g rump. The rump on half price day is like $14 – total bargain – the chateaubriand comes with mushrooms, onion rings, chips, mash, green veggies, and a choice...

Day 17 – we meandered into The Austral as it’s one of the few reasonable and approachable places open on a Sunday night in Adelaide (zzzz). The options on the menu are rump, t-bone, and scotch – all 300g, prices from $24-32. This particular day I hadn’t eaten anything, and had just completed a hike up Mt Lofty therefore was ravenous, and so 300g steak just wouldn’t cut it alone. Asked if I could also get some kind of herb butter with it as I was craving calories, they did not disappoint, along with my steak was a bolus of butter about equal to half a cup – all of...

Day 16 – wandering around the Adelaide Central Markets yesterday morning thinking about dinner, stumbled by Feast Fine Foods and the wagyu scotch fillet caught my eye, I’ve always been a regular ribeye/scotch/t-bone guy, never bought wagyu to cook for myself, and perhaps the $195/kg price tag for this 8+ marble score piece of cow is why… ...

Headed to a place I’ve been looking forward to for a while, Press*. Been there once before and had the pork belly which was delicious, and noticed at the time they have a great selection of steak as well. I went with the hanger steak, which is like this little bit somewhere near the striploin I think which is basically one of the tenderest juiciest parts of the cow that the butcher was known for keeping for themselves, $32 I think, the porterhouse was 450g and $42. It was quite small (250g I think), but absolutely sublime, all our meals were, plus the service and atmosphere is great, and the...

Hit up The Havey and there’s a few smaller steak options on the menu at the moment, a 250g porterhouse ($23), a 350g ribeye ($27), a 300g t-bone ($20), a 200g fillet ($33) and a 400g rump ($24). Ordered the 250g porterhouse – bleu of course – 20 minutes later the chick comes out and says “sorry, but I accidentally gave your bleu porterhouse to another customer”, then advises me it’ll be another 10-15 mins to cook another one, I just tell her I’m happy to chow down on the other guy’s steak. She asks if I’m sure, it’s a med-rare t-bone,...

Today was the first home-cooked steak of the month… wow. Sadly our options of meat were limited, so we ended up going to Foodland (a multinational general supermarket), but in the end the meat we got was… ok Also bought some “offcut” salmon to go with it for a bit of the surf n turf feel. Was in a friend’s unfamiliar kitchen so worked with what I could find – no olive oil to pre-rub the steaks with stuff, instead used lemon juice which many have been an error – if only a slight one. Ended up covering them with lemon juice and pepper and this new chimmichurri...

Big day out at Sea and Vines wine tour in a stretch Hummer, started the day at 9am with champagne and eggs benedict and just kept drinking all the way through. Stopped in at D’Arenberg Winery, caught up with my friend Tash who works there and recommended the lobster something, no idea what was on it, but it was deeelicious, $25 bucks. Then once all the festivities were over (huge day) we stopped off at Seven Stars Hotel Been to this place a million times, always great food at decent prices. Usually go the 300g scotch, last night there was a 350g ribeye on the specials board so went for that...

Eros Ouzeri, two steak options, the menu has a 300g petit fillet, and on the specials was a 450g striploin, the latter is what I opted for – $40 bucks. I ordered bleu, then the manager came out to tell me that the chef said due to the fat content it’s likely that the steak would be tough in parts as the fat wouldn’t break down enough. I told him to let the chef cook it how he felt would be best. In the end it was medium rare, a little more cooked than I’d usually like, but it was a great quality piece of meat topped with very flavourful roast mushrooms, with a strong jus...

Day 8 – went to Universal Wine Bar, the choices on the specials board at the moment are a 350g ribeye or 250g fillet, I’d already had a burger for lunch so wasn’t especially hungry so opted for the fillet, $34 I think. Damn mouth-watering and delicious, perfectly cooked, and the verde salsa (?) and jus and ‘shrooms were just excellent. Sorry for bad pics, lighting was poor, but good for us because we’re...

The Meal This is a fantastic alternative to the megalithic pizza industries who are supplying you with hyper-palatable yet never satisfying foodstuffs. This meagre average-plate-size meat-pizza will satisfy 2-3 hungry beasts, with negligble blood glucose or insulin response, and leave you feeling ready to take on an army. The Ingredients Base: 1lb/500g of mince meat (whatever) 1/2 cup grated parmesan cheese 1 egg Random herbs and spices Toppings (ie, select your own damn stuff) 1 cup of grated mozzarella cheese Several slices of beef steak Several slices of pepperoni 150g of marinara mix 1 rasher of...

A simple, juicy, and outrageously tasty meat patty – would be a shame to put it on a bun. Ingredients 500g of beef mince 2 rashers (slices) of bacon 1 egg 1 cup grated cheese 1 tbsp minced garlic Bunch of cracked pepper, herbs, spices etc. Dice Hack that hog to bits. Combine Chuck it all (apart from the cheese) in a mixing bowl (or if you’re a lazy bachelor like me who doesn’t own bowls – a frypan), and smoosh it all together with your fingers. Sculpt Create a meat brain for funsies. Foundation Separate the left hemisphere and make a bunch of cookie-size patties with a slight...

The Story of Discoburger The journey began with the lone warrior stumbling towards the red and yellow halogens in search of nourishment. In her mind she had a dream, a dream of a burger so epic that grown men would fall upon their knees with worship and awe. As all dreams do, it started with inspiration. Whilst the tender Whopper juices were streaming down her chin she wondered if there was something more. Something more than the Bacon Deluxe. Something more that the petty attempts by mere mortals to simply upsize. Consumed with a fiery courage delivered by copious amounts of whiskey she strolled...