Jul 20, 2026
Slow-Cooked Beef Cheek and Mushroom Ragu x Gather & Feast
Ingredients
3 tbsp Extra virgin olive oil
1 kg Beef cheeks (roughly 3-4 cheeks), trimmed of excess fat
1 Large brown onion, peeled and finely diced
1 Large carrot, peeled and finely diced
6 cloves Garlic, finely crushed or grated
550 g Australian swiss brown mushrooms
500 ml Red wine
800 g Tomato Polpa
250 ml Beef stock
2 Bay leaves
1 Parmigiano reggiano rind (optional)
1 pinch Fine sea salt
To Serve
500 g Dried pasta
1 Handful of fresh parsley or basil leaves (optional)
Directions
Sear the beef cheeks: Pat the 1kg beef cheeks dry and season generously with salt. Heat 2 tablespoons of the extra virgin olive oil in a large heavy-based casserole dish or Dutch oven over high heat. Once hot, sear the beef cheeks until deeply browned on all sides. Remove and set aside in a bowl.
Sauté the vegetables: Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the onion, carrot, garlic and thyme, and cook, stirring occasionally, for 4-5 minutes until softened and fragrant, scraping up any browned bits stuck to the base of the pot as you go.
Add the mushrooms: Stir in the 550g swiss brown mushrooms – both the finely diced and thinly sliced – and cook for a further 5 minutes, until they soften and begin to release their moisture.
Build the braise: Preheat the oven to 150°C (300°F). Pour in the 500ml red wine and simmer for 2-3 minutes. Add the 800g tomato polpa, 250ml beef stock, bay leaves and parmigiano rind (if using), then return the seared beef cheeks and any resting juices to the pot. Stir to combine and season with salt.
Slow cook: Bring the pot to a gentle simmer on the stovetop, then cover with a lid and transfer to the oven. Cook for 4 hours, until the beef cheeks are meltingly tender and pull apart easily with a fork.
Rest and shred: Remove the pot from the oven and discard the bay leaves and parmigiano rind. Allow to sit for 10-15 minutes, then shred the beef cheeks directly in the pot using two forks, stirring the meat back through the sauce. The collagen in the beef cheeks creates the most luxurious silky sauce.
Reserve sauce and serve: This sauce makes two meals, so if I’m not feeding a crowd, I like to put half in the fridge for another day (it will keep for 3 days) or in the freezer (it will keep for a few months). Once you’ve set aside your reserved sauce, cook the 500g pasta in salted boiling water for one minute less than the packet instructions. Using a large strainer spoon, scoop the pasta straight from the pasta water into the pot with the sauce, and stir over high heat to bring the pasta and sauce together, adding a little pasta water as needed until the sauce is smooth and silky and the pasta is al dente. Remove from the heat, add a generous handful of finely grated parmigiano reggiano, and toss to combine. Serve into bowls with plenty of freshly grated parmigiano reggiano, and a scattering of parsley or basil if you like, a drizzle of extra virgin olive oil and lots of freshly cracked black pepper.
Notes
Oven temperature: cook at 150°C (300°F) for 4 hours. Beef cheeks are full of collagen and need the full low-and-slow cook to break down and turn meltingly tender – don’t be tempted to rush it.
Parmigiano rind: this adds a deep, savoury backbone to the sauce. Keep offcuts of parmigiano rind in or pick some up at your local deli or specialty grocer and keep the offcuts in the freezer – the perfect little flavour boost for sauces and soups.
Make ahead: this ragu is even better the next day, once the flavours have had time to settle. It keeps well in the fridge for up to 3 days, or in the freezer for up to 3 months.
2 meals in 1: this sauce makes enough for 2 meals for 4-6 people. Pop half into the fridge for another day (it will keep for 3 days) or into the freezer (it will keep for a few months). If you’re feeding a crowd, use all of the sauce with 750g-1kg dried pasta (you’ll need a large pot to boil the pasta).
Lasagne: this ragu also makes the most delicious lasagne sauce – layer with lasagne sheets, bechamel, mozzarella and fresh basil.
Jun 12, 2026
Mushroom and Beef Stroganoff by Ashley Alexander
Ingredients
500 g Beef Scotch Fillet, thinly sliced against the grain
3 tbsp Extra Virgin Olive Oil
1 Large brown onion, peeled and thinly sliced
250 g Portobello Mushrooms, stalks trimmed, thinly sliced
250 g Button Mushrooms, satlks trimmed, thinly sliced
2 Garlic Cloves, finely crushed or grated
1 tsp Fresh Thyme Leaves
1 tsp Smoked Paprika
4 tbsp Plain (all-purpose) Flour
1 tbsp Dijon Mustard
1 tsp Worcestershire Sauce
500 Beef Stock
125 ml Sour Cream
1 Large Handful of Flat-Leaf Parsley, finely chopped, to serve
Buttered Pasta
385 g Dried Parpadelle (or your favourite short pasta – Conchiglie, Rigatoni, or Calamarata)
30 g Salted Butter
125 ml Pasta Cooking Water, reserved (we won’t use all of it, but safer to save more than less)
Directions
Place a large heavy-based frying pan or skillet over high heat. Once the pan is very hot, add a drizzle of extra virgin olive oil and sear the sliced beef in 2-3 batches. Spread each batch in a single layer and cook for about 30-60 seconds – you are looking for good colour on the outside, not fully cooked through. Remove each batch and set aside on a plate. Do not overcrowd the pan, as this will cause the beef to steam rather than sear.
Once all of the beef has been removed and set aside. Reduce the heat to medium-high. Add the thinly sliced brown onion, and both the sliced portobello mushrooms, and sliced button mushrooms, to the same pan. The pan may look dry at first – resist the urge to add more oil. As the mushrooms cook, they will begin to release their moisture. Cook, stirring occasionally, for 8-9 minutes until the onion is soft and the mushrooms are golden and any liquid has evaporated.
Add a drizzle of olive oil, then add the garlic, 1 teaspoon fresh thyme leaves, and 1 teaspoon smoked paprika to the pan. Stir well and cook for 1-2 minutes until fragrant. Sprinkle over the 4 tablespoons plain (all-purpose) flour and stir to coat the vegetables. Cook for a further minute to cook out the raw flour.
Pour in the 500ml beef stock gradually, stirring continuously to prevent any lumps from forming. Bring to a gentle simmer, then add the 1 tablespoon Dijon mustard and 1 teaspoon Worcestershire sauce, then stir through the 125ml sour cream. Simmer for 4-5 minutes, stirring occasionally, until the sauce is thick and glossy. Taste and season with salt and pepper.
While the sauce is simmering, bring a large pot of well-salted water to the boil. Cook the 385g dried pappardelle (or your favourite short pasta – conchiglie, rigatoni, or calamarata) according to the packet instructions until al dente. Before draining, reserve about 125ml of the starchy pasta cooking water. Drain the pasta, then return it to the pot and toss immediately with the 30g salted butter and a splash of the reserved pasta water until well coated, smooth and glossy.
Just before serving, add the rested seared beef back into the sauce. Simmer over medium heat for 2 minutes, until the beef is just cooked through and tender – be careful not to overcook it at this stage. Remove the pan from the heat. Spoon the stroganoff over the buttered pasta, scatter generously with 1 large handful of fresh flat-leaf parsley, finely chopped, to serve, and serve immediately.
Notes
- Aim to have your pasta draining just as you add the beef back into the sauce – that way everything is hot and ready at the same moment. The beef only needs 2 minutes in the sauce at the end, so don’t rush the pasta.
- For the best texture, slice the beef as thinly as possible (about 3-4mm). Partially freezing the fillet for 20-30 minutes beforehand makes this much easier.
Jun 5, 2026
Roast Mushroom Gnocchi by Ashley Alexander
Ingredients
3 tbsp Extra Virgin Olive Oil
30 g Salted Butter
1 Large Shallot
1 tsp Fresh Thyme Leaves
4 Garlic Cloves, finely sliced
500 g Swiss Brown Mushrooms, stalks trimmed and thinly sliced
500 g Store-bought Fresh Gnocchi
1 Large Lemon, zest of and half the juice
60 ml Cold Water
120 g Baby Spinach
40 g Parmigiano Reggiano, finely grated
Fine Sea Salt, Flakey Sea Salt & Cracked Black Pepper
Directions
Preheat your oven to 200°C.
In a large, deep-sided baking tray, combine the extra virgin olive oil, salted butter, shallot, thyme leaves, garlic cloves, and Swiss brown mushrooms with a good pinch of fine sea salt. Toss well to coat. Add the gnocchi, lemon zest, 60ml cold water, and half the parmigiano reggiano. Stir everything together, then spread the mixture out evenly across the tray. Bring some of the mushrooms to the top of the mixture – they will crisp up beautifully in the oven.
Roast for 10 minutes, then remove the tray from the oven. Give everything a good stir, add the baby spinach, and stir again to combine. Return to the oven for a further 10 minutes.
Remove from the oven, stir again, then sprinkle over the remaining parmigiano reggiano. Return to the oven for a final 5 minutes, until the parmigiano is melted and the gnocchi are golden.
Remove from the oven and squeeze over the juice of half a lemon. Taste and season with flakey sea salt and freshly cracked black pepper as needed. Serve straight from the tray.
Notes:
- Resist the urge to stir Mushrooms too early in the first roast – leaving them undisturbed helps them colour and crisp at the edges rather than steam.
- Store-bought fresh gnocchi goes straight into the tray from the packet – no need to boil it first. The water in the recipe and moisture from the mushrooms creates just enough steam in the oven to cook it through.
- Don’t skip the lemon squeeze at the end – it lifts the whole dish and cuts through the richness of the butter and parmigiano.
- This is substantial enough on its own, but a simple green salad alongside makes it feel a little more complete.
- Swiss Brown Australian Mushrooms have great depth of flavour here, but any mushroom works well – portobello, button, or a mix of whatever you have. Just make sure they are sliced thinly so they cook through evenly.
- Parmigiano reggiano is worth using here if you can – it melts well and has a sharpness that balances the butter nicely. Grana padano is a good substitute, or pecorino if you want something punchier.
- Reheat in the oven with a splash of water until warned through and enjoy as leftovers.
May 25, 2026
Mushroom Cups Stroganoff with Brown Rice By Sarah Di Lorenzo
Ingredients
600 g mushroom cups, thickly sliced
1 large brown onion, finely diced
3 garlic cloves, minced
2 tbsp extra virgin olive oil
1 tbsp unsalted butter
1 tbsp Dijon mustard
1 tsp smoked paprika
0.50 tsp sweet paprika
1 tbsp tomato paste
0.50 cup low salt vegetable or beef stock
200 g natural Greek yoghurt
1 tbsp Worcestershire sauce (or tamari for plant-based)
1 tbsp fresh thyme leaves
2 cups brown rice, cooked
1 small handful fresh flat-leaf parsley, chopped
1 pinch sea salt and cracked pepper
Directions
Sear the cup mushrooms: Heat 2 tbsp extra virgin olive oil and 1 tbsp butter in a wide pan over high heat. Add 600 grams mushrooms, thickly sliced in a single layer. Do not stir for 2 full minutes. Let the cup mushrooms sit and develop a deep golden sear on the base of the pan. Cook for 5–6 minutes total until deeply golden and caramelised. Season with 1 pinch sea salt and cracked black pepper and remove to a bowl.
Cook the onion and bloom the paprika: Reduce heat to medium. In the same pan cook 1 large brown onion, finely diced for 6 minutes until soft and translucent. Add 3 garlic cloves, minced and 1 tbsp fresh thyme leaves and cook for 1 minute. Add 1 tsp smoked paprika and 0.5 teaspoons tsp sweet paprika and stir for 30 seconds.
Build the sauce: Add 1 tbsp tomato paste and 1 tbsp Dijon mustard and stir for 3 minutes. Pour in 0.5 cup of beef stock and 1 tbsp Worcestershire sauce (or tamari for plant-based) and let it bubble and reduce by half for about 2 minutes. The sauce will be rich, dark, and deeply savoury.
Remove the pan from the heat: Then return the caramelised mushrooms to the pan. Spoon 200 grams natural Greek yoghurt into the pan and stir gently and continuously until it is completely incorporated and the sauce is creamy, glossy, and coating every mushroom beautifully. The residual warmth is enough, do not return to the heat or the yoghurt will split.
Serve over brown rice: Divide the warm 2 cups of brown rice, cooked between four bowls. Spoon the stroganoff generously over the rice. Scatter 1 small handful fresh flat-leaf parsley, chopped over the top and finish with a final crack of black pepper. Serve immediately.
May 25, 2026
Mushroom Winter Stew By Sarah Di Lorenzo
Ingredients
500 g Australian button mushrooms, halved or quartered depending on size
1 can cannellini beans (400g), drained and rinsed
1 large brown onion, diced
3 cloves of garlic, minced
2 medium-sized carrots, diced
2 celery stalks, sliced
1 medium sweet potato, diced (skin on)
3 tbsp extra virgin olive oil (keep 1 tbsp to finish)
1 tbsp fresh thyme leaves, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp tomato paste
500 ml chicken stock
1 can diced tomatoes (400g)
1 tbsp balsamic vinegar
2 large handfuls baby spinach or kale
1 lemon, juiced
1 large handful of fresh parsley, chopped (to finish)
1 pinch sea salt and cracked black pepper
Directions
Sear the button mushrooms: Heat 2 tbsp extra virgin olive oil in a large heavy-based pot over medium-high heat. Add 500 grams Australian button mushrooms, halved or quartered depending on size in a single layer. Do not stir for 5 minutes. Let them develop colour and begin to caramelise. Cook for 4–5 minutes total until golden. Remove and place into a bowl.
Build the aromatic base: In the same pot reduce heat to medium. Add 1 large brown onion, diced, 2 medium carrots, diced, and 2 celery stalks, sliced and cook for 9 minutes until completely soft. Add 3 garlic cloves, minced, 1 tbsp fresh thyme leaves, and 1 tbsp fresh rosemary, finely chopped and cook for 1 minute until fragrant. Add 1 tbsp tomato paste and stir for 1 minute until it darkens slightly.
Simmer low and slow: Return the mushrooms to the pot. Add 1 medium sweet potato, diced (skin on), 1 can diced tomatoes (400g), 500 ml chicken stock, and 1 can cannellini beans (400g), drained and rinsed. Stir everything together and bring to a gentle simmer. Cook uncovered for 25 minutes until the sweet potato is completely tender and the stew has thickened into a rich, hearty broth.
Finish with greens and balsamic: Stir in 2 large handfuls of baby spinach or kale and let it wilt for 1 minute. Add 1 tbsp balsamic vinegar and 1 lemon, juiced. Taste and season generously with 1 pinch sea salt and cracked black pepper.
Serve and finish: Ladle the stew into deep bowls. Drizzle 1 tbsp extra virgin olive oil (to finish) generously over the top of each bowl and scatter 1 small handful fresh parsley, chopped (to finish) over to finish. Serve with wholegrain sourdough for dipping.
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