Marinated Roast Beef

We had the best time filming this one, Gabriel behind the camera, me in my happy place (the kitchen), and the house filled with the most mouthwatering aroma of slow-roasted beef.

This recipe is inspired by the incredible Nagi from RecipeTin Eats, whose slow-roast beef changed the game for me. I made a few tweaks to make it my own, but the heart of it remains: simple ingredients, deep flavour, and a roast that practically falls apart on your fork.

Don't shy away from the 24-hour marinade, trust me, it’s worth every second. The result is tender, juicy beef with layers of flavour that taste like you’ve been cooking all day (because… well, you have, but it’s worth it).

This is absolutely a must-try recipe, whether you’re feeding a crowd or just want to feel a little fancy on a Sunday.

🎥 Watch the video to see how much fun we had making it!

Note: Original recipe by Nagi at RecipeTin Eats. Adapted with love.

Watermelon Margarita

Looking for a fun way to spice up a birthday party for the young adults in your life? This one was a feature at my youngest daughters 19th birthday. It was fun to make, taste test along the way and then enjoy with her Greek Fiesta!

Disclaimer: Always drink responsibly

Ingredients:

1 whole watermelon (choose carefully, this is the main ingredient)

4-6 Tbsp Honey

5 Limes and zest to garnish

Pinch of salt

Tajin to taste - we added a lot because the birthday girl loves it.

Tequila

Method:

Cut the watermelon in half or if you want to create a lid maybe cut it slightly higher than half so you have the depth of the melon and a little topper.

Using a melon scoop, scoop out little balls and put them in another bowl. As you make the balls you will need to scoop out remaining flesh and make it smooth for the next layer of balls. Keep this flesh as you are going to push it through a sieve to get all the melon juice out.

Scrap the watermelon out completely so you can use it as your cocktail vessle.

Mix together the balls and the melon juice, add the lime juice, salt and tajin.

Now time for the Tequila and this is up to you. The point is to create a Watermelon Margarita so you mix the watermelon juice and Tequila together and the balls and put this all back in your watermelon.

Place this in the fridge for at least 4 hours to marinate and chill. When the party is ready to go, sprinkle your lime zest on top, a little more tajin, pull out your toothpicks or mini skewers and let the fun begin.

This is a great addition to a fun grazing table. It’s actually super refreshing and very communal. Enjoy!

tacos

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Miso Eggs

(Note: This recipe serves 4 with ease)

Ingredients:

2 Tbsp Miso Paste (Soybean paste)

10 eggs

3 green onions

2 Tbsp butter and a splash of olive oil

My girlfriend, Jane, who runs a not-for-profit (A Girl and Her World) that we support came to our place this weekend and wanted me to make Miso Eggs for breakfast. So, I made them and they are seriously the twist on your morning scrambled eggs that make a difference. Super simple and really good. An easy twist that turns our everyday into exceptional. Have a go and let me know what you think. In hindsight, I’d go slightly heavier on the Miso but this recipe is subtle so turn it into what your suits your family.

Method:

1. Chop your onions and saute them in butter and oil.

2. Mix 2 Tbsp Miso Paste with 2 Tbsp Butter and get to a smooth paste.

3. Beat your eggs to a fine mixture (more than you normally would for scrambled eggs).

4. Add eggs to onions and slowly cook. Don’t rush the eggs and push them around. Go low and slow.