Recipes
How to Make: Lamb Cutlets with a Parsley and Ga...
Our lamb cutlets are full of flavour and are a real delight Please see all ingredients and method at the bottom of this post
How to Make: Lamb Cutlets with a Parsley and Ga...
Our lamb cutlets are full of flavour and are a real delight Please see all ingredients and method at the bottom of this post
How to Make: Wagyu Tartare
This incredible meat is often heard of, but many people don’t actually know much about it. Here our Executive Chef Fran Martinez tells us more and shares a recipe with...
How to Make: Wagyu Tartare
This incredible meat is often heard of, but many people don’t actually know much about it. Here our Executive Chef Fran Martinez tells us more and shares a recipe with...
How to Make: Ibérico Lamb Loin with Butter Bean...
For this recipe, we’re using an exceptional meat from Spain: Ibérico lamb. Normally Ibérico is known for the distinctive flavours and breed of the Black Iberian pig. It’s these pigs...
How to Make: Ibérico Lamb Loin with Butter Bean...
For this recipe, we’re using an exceptional meat from Spain: Ibérico lamb. Normally Ibérico is known for the distinctive flavours and breed of the Black Iberian pig. It’s these pigs...
How to make: Tri-Tip & Cheese Sauce
COOKING TRI-TIP AT HOME Tri-Tip is sometimes an underrated cut of meat. Its marbled fat helps to create a flavour profile that is intense and unique, and here at Fazenda we...
How to make: Tri-Tip & Cheese Sauce
COOKING TRI-TIP AT HOME Tri-Tip is sometimes an underrated cut of meat. Its marbled fat helps to create a flavour profile that is intense and unique, and here at Fazenda we...
How to make: Secreto Ibérico & Chimichurri
Our Executive Chef Fran Martinez brings us Ibérico Pork Secreto (Iberian pork skirt) What is Ibérico Pork? It’s no secret (no pun intended) that it can be an expensive cut, but the cost...
How to make: Secreto Ibérico & Chimichurri
Our Executive Chef Fran Martinez brings us Ibérico Pork Secreto (Iberian pork skirt) What is Ibérico Pork? It’s no secret (no pun intended) that it can be an expensive cut, but the cost...
How to make: Picanha Stuffed with Cheese & Peppers
HOW TO MAKE: TAPA DE CUADRIL RELLENA Our Executive Chef Fran Martinez is back once again to show us another of his fantastic recipes. This week, we’re showing you how to make Tapa de...
How to make: Picanha Stuffed with Cheese & Peppers
HOW TO MAKE: TAPA DE CUADRIL RELLENA Our Executive Chef Fran Martinez is back once again to show us another of his fantastic recipes. This week, we’re showing you how to make Tapa de...