Pan fry BBQ or Grill | Stir frys | Roasts | Casseroles and Curries | Marinates


Pan Fry BBQ or Grill

When pan frying, barbequing, or grilling the cooking surface should be hot enough to seal the product.

If the meat does not sizzle straight away, the temperature is too low and the meat will stew rather than cook.

Never cut steak or product to check if it is cooked. Instead, press the surface of the meat with tongs. Rare meat should still display blood and have little resistance when pressed, whereas well cooked meat should be firm to the touch, with no sigh of blood. It is important to allow meat to rest before serving to allow the juices to settle.


Stir Frys

Cut meat into thin strips or ask our friendly staff to prepare the product for you. To cook correctly heat your wok or frypan first. Drain off extra sauce before cooking then add while cooking. Start on a high heat to seal and cook the meat then reduce heat slightly and stir whilst adding extra sauce.


Meat can be roasted in a oven bag to retain all the natural juices, elevated on a rack or cooked in the pan with vegatables to add flavour to the juices.
All roasts should rest before carving to allow the juices to settle first.
When carving roasts, slice across the grain for more tender eating.
Always weigh your meat or ask your butcher for the correct cooking time. Usual rule of thumb is 1hr per kilo.
To cook roast pork always rub oil and salt into onto skin then preheat oven to high as you can go for approximately 1/2hr, then to 180°C for every kilo thereafter.

Casseroles and Curries

To cook a casserole or curry you should seal meat in a pre-heated pan on high, in a small batches to lock in juices.

Once liquid is added, allow the casserole or curry to return to a boil and immediately the reduce heat. Cover and simmer but be sure not to boil. dry until tender. Stir occasionally to avoid burning and sticking to the pot.
Don't boil rapidly! Doing so will toughen meat. Longer and slower cooking will produce a better casserole or curry.
A pressure cooker will reduce cooking time.


When cooking marinated product always start on a lower heat. High temperatures will burn the sauce, and spoil the flavour. When cooking marinated products, ensure you start on a lower heat and increase the temperature to cook. Remember, a low heat will also stew the product.

Cooking times quick reference guide

Rare 60°C or 140° F
Medium 65-70°C or 150 -160° F
Well done 75°C or 170° F
* 1hr per kilo on 160°C or 170°C


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