A slow-cooked roast is a wonderful indulgence on a cold day, and a lean, tender Scotch Beef silverside cut is perfect for this lazy method – which relies on nothing more than regular basting with the ...

I was thinking about all the people who love meat, but like it well done, even their well-aged steak or lamb chop, with the usual thoughts tumbling through my mind. Chiefly: Why?! I’ve always found it ...

This classic roast beef recipe turns an affordable silverside into a juicy Sunday lunch centrepiece with simple seasoning, ...

Simmer silverside in a large covered stockpot with turnips, celery, onion and enough water to barely cover meat - allow one hour per kilogram - and cool in the cooking liquid. Place silverside in a ...

An old favourite that benefits from slow cooking. Trim the meat of excess fat and sinew. Ideally soak in cold water for 24 hours prior to cooking. Place the meat in a suitable sized pan, cover with ...

I used to eat a lot of corned silverside as a boy. It was a regular on the dinner table, and a hero in sandwiches with lashings of butter, pickles and mustard. It’s an affordable cut and a great ...

Why orange snakes are apricot flavoured (this just makes no sense). Why some people think hot Milo is better than cold (you simply can’t achieve the mandatory 1:1 milk to Milo ratio if it’s hot). And ...