http://cuisine.com.au/recipe-finder/meat From warming rich casseroles, to a twist on the great Aussie BBQ - search from hundreds of great meat recipes. en-au http://cuisine.com.au/recipe/Egg-and-bacon-salad Add some pickled vegetables to offset the creamy richness of the soft-boiled egg. I found some delicious caramelised pickled onions, but you could add artichoke hearts or cornichons. http://cuisine.com.au/recipe/Chinese-style-dry-seared-beans There are so many types in the bean family it can be confusing for the cook. There's no need to worry, however, because they're surprisingly similar in the kitchen. http://cuisine.com.au/recipe/Gai-larn-and-barbecued-pork-stir-fry Don't worry if you can't identify the amazing greens in your local Asian store. If it has thick stalks, it will be good steamed, stir-fried or boiled; it if has small, round leaves it will add crunch, colour and flavour to soups and steamboats. http://cuisine.com.au/recipe/satay-pork-and-pineapple-skewers-with-lemongrass-rice Smooth-leaf varieties are cylindrical with broad flat leaves and are very juicy with a sharp flavour. The rough leaf is smaller with coarse serrated leaves and has slightly drier flesh with a sweet taste. http://cuisine.com.au/recipe/La-Sobranade This recipe comes from my book, Cooking and Travelling in South-West France. http://cuisine.com.au/recipe/Pan-fried-pork-chops-with-olives-and-sage Without pig fat there would be no sausages, salami, prosciutto, bacon, ham, crackling, pork belly and countless other succulent things. http://cuisine.com.au/recipe/Snow-peas-with-a-hint-of-pork One of my favourite ways to prepare snow peas is to blanch them for 2-3 minutes in salted boiling water and then to toss them immediately with a good knob of butter and a couple of tablespoons of toasted sesame seeds. http://cuisine.com.au/recipe/Braised-lentils-and-eschalots-with-pork-sausages In European and American recipes the eschalot is simply referred to as a shallot or scallion, while the word shallot in Australia is also used for the green, sprouting spring onion. But it's the copper-skinned bulbs we're after, ranging in size and shape from a single round bulb half the size of a golf ball to an elongated tapered form that looks like a miniature banana. http://cuisine.com.au/recipe/Pork-ragout-with-sage-and-brown-beans For a more flavoursome cut, consider the versatile pork neck, also called the scotch. It can be prepared as steaks for the grill, roasted in a single piece, diced and braised or even used in a curry. http://cuisine.com.au/recipe/Pork-neck-and-tomato-sauce-for-pasta For a succulent finish, consider the versatile pork neck, also called the scotch. It can be prepared as steaks for the grill, roasted in a single piece, diced and braised or even used in a curry.