There's more to life than Ribeye

There's more to life than Ribeye

You may have heard us throwing around the words “whole beast butchers” when describing what we do at FFMM. So what does that mean exactly?

Recipe: Hot Cross Bun Toad in the Hole

Recipe: Hot Cross Bun Toad in the Hole

Look, we’re the first to admit we’ve made some pretty obscure sausages over the past nine years. But we can sincerely say we feel like every one of them has ended up tasting delicious. 

A place called Home

A place called Home

Listen, it’s probably not fair for me to tell you which FFMM shop you should be going to. That said, I will always have my favourite shop. The shop which is our basecamp. Our OG. Our home. Here’s Why.

Butcher's Ragout

Butcher's Ragout

Next up in the “making unsexy meat sexy” series, the art of a ragout is ramped up by phoning your friendly butcher and telling him your plan.

Making unsexy meat sexy

Making unsexy meat sexy

Ribeyes are pretty. So are T bones. Of course they are. Pork chops? Those things look great in a cabinet. But if you really, truly want to support your local butcher, you should be checking out two things: ground meat and sausage.

Confit Fennel with Toasted Cashews

Confit Fennel with Toasted Cashews

Confit is a really fancy word for a really simple technique. Essentially, all you’re doing is covering the veg with oil and getting them into an oven at a very low temp.

Roasted Carrots with Sherry Vinegar

Roasted Carrots with Sherry Vinegar

The sweetness of the carrots and the glaze work so well with the vinegar in this recipe. As a side dish, you’re not going to get much easier.

Roasting bomb potatoes

Roasting bomb potatoes

This “recipe” isn’t really a recipe at all. It’s more like a recommendation.

Crush the Slush

Crush the Slush

Burgers, Beer Slushies, Frosé. Get involved.

Lamb stir fry with fried rice and fish sauce

Lamb stir fry with fried rice and fish sauce

For the latest featured recipe from Andy’s book, Meat Manifesto, we've used a marinade with fish sauce to “make the lamb pop”. To be honest though, it would work on any meat really. Hit the link in our bio for Fried rice with lamb and crushed peanuts.

Salt & Pepper Lamb Ribs

Salt & Pepper Lamb Ribs

I don’t even know if we can call this a recipe. It’s more like the world’s shortest explanation of how to cook lamb ribs.

Peppercorn braised beef chuck

Peppercorn braised beef chuck

For me, the basic peppercorn often gets overlooked as an actual ingredient. I mean, we add it to basically everything as a seasoning but, on its own, it adds a potent level of flavour to a tomato-based braise.

Flatiron steak & egg

Flatiron steak & egg

I love this dish from the book, because it shows how simple eating good meat should be. We aren’t reinventing the wheel here; we know steak and egg is tasty.

Beef shin chilli con carne

Beef shin chilli con carne

I’m often asked: “What’s your best cut?” It’s an impossible question. I need to know what the weather’s doing, who you’re cooking for, what the occasion is etc. What I can say, with confidence, is that beef shin is our most underrated cut. For me, the ultimate treatment is as a chilli con carne. To serve, make sure there are things like grated cheddar, coriander and corn chips. 

Thoughts on Fathers Day

Thoughts on Fathers Day

To understand Father’s Day, you must first understand being a father. Sound obvious? It is. What’s less obvious is this: in order to fully understand being a father, you have to fully understand being someone’s child. 

Pork chop with tonnato sauce

Pork chop with tonnato sauce

If making a sauce from anchovies, tinned tuna and mayonnaise isn’t weird enough… well… we’ve gone and smeared it on pork chops. Trust us. 

Steak 101

Steak 101

Cooking a great steak starts with buying a great steak. If that sounds obvious, it is. We have a strong love for Picanha over here at FFMM but you could do it with whatever blows your hair back.