This is Party Time, a column featuring industry and Young Gun-approved approaches for acing a dinner party. You might not expect a butcher to advocate eating less meat, but Kate Kavanaugh (EYG ’18) ...

Add Yahoo as a preferred source to see more of our stories on Google. Try popping your beef in the freezer for 30-40 minutes before you need it - this will help firm it up for slicing - Matt Austin ...

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Australian Gourmet Traveller entree recipe for organic beef carpaccio with Piedmontese vegetables by The Grand restaurant in Richmond, Vic. “The Grand in Richmond has a fantastic beef carpaccio that I ...

Cut the fillet steak into 100g portions, and flatten each piece between lightly oiled plastic wrap, using the side of a meat mallet or a rolling pin. This must be done very carefully, in order not to ...

Pépin teaches us his recipe for beef carpaccio, which includes a thinly pounded filet of beef, garnished with scallions, olives and capers. “Someone long ago made this dish of thinly sliced beef ...

Place the beef fillet slices between two sheets of cling film (one at a time) and gently pound it to flatten and thin it out. Aim for very thin slices. Arrange the beef slices on a serving platter, ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. We freeze the beef in this recipe to be able to slice it as thinly as possible. Ideally, the beef ...

Prune turns the big 20 this year — which is, we often joke, actually 140 when counted in fiercely competitive and fickle restaurant years, where one can go from sizzle-hot to morgue-cold in a New York ...

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A classic raw-beef dish that takes just five minutes to prepare Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and simple but stunning dishes.