Sausage Stuffed Tomatoes My Mum would serve these sausage stuffed tomatoes in winter when I was growing up, using big, juicy tomatoes from the south of France. The hearty sausage stuffing makes it a filling meal, especially served with plenty
... [read more]My Spaghetti Bolognese This is probably every kid’s favourite meal and it’s no different for my son Jonti – he just loooves it. It does take a long time to cook but I think that is the secret to its
... [read more]Boeuf Bourguignon – Beef Bourguignon Secondary cuts of meat are my favourite and I love to use them in this dish. Remember, you’ll need to start this the day before so the beef has time to marinate overnight in that
... [read more]Steak with black pepper sauce is a perennial bistro favourite, but that doesn’t mean you can’t recreate it at home. Be generous with the pepper, if you’re going to make a luscious peppercorn-spiked cream sauce it needs to taste like
... [read more]The French love their red wine but the Aussies do too. Sauce Bordelaise, a classic red wine sauce, marries the sweetness of caramelised shallots with a touch of acidity from a full bodied red like Shiraz. Served over a medium-rare
... [read more]You can’t fake real flavour. So for burritos with real flavour Manu uses Campbell’s Real Stock. Find Manu’s Real Beef Burritos here.
... [read more]Joues de Boeuf Braises et Puree de Carotte This carrot puree is based on a French dish called ‘Vichy carrots’, named after the French town of Vichy. This town was famous for its carbonated water, which was traditionally used in
... [read more]Macleans Mums ask Manu about his tips for a roast.
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