Grilled Sirloin w/ Tomato, Herb and Pearl Barley Salad


This dish is all about simplicity and good ingredients. Buy as much of it as you can from local producers at farmers markets, and with things like cheese, meat and olive oil, simply buy the best you can afford. You can find pearl barley at most good gourmet grocers and health food stores.

Ingredients : 2 sirloin steaks
10-15 assorted heirloom tomatoes (buy from local farmers markets if you can, they will taste far better)
1 bunch assorted herbs (go wild! basil, parsley, sage, thyme, dill, whatever you feel like!)
1 cup pearl barley
2 1/2 cups water
blue cheese
olive oil

-In a pot, place the pearl barley, water and a pinch of salt. Bring to the boil and simmer for around 30 minutes. The water should be absorbed almost completely, barley should become soft but chewy.
-Meanwhile, slice the tomatoes into assorted shapes and sizes e.g., half the small ones, quarter the larger ones. Place in a bowl with a good glug of extra virgin olive oil , salt and pepper to taste.
– Bring another pan to a high heat and cook your steaks to your liking (see our post on how to cook the perfect steak)
– when the barley is soft, strain through a sieve and toss around half through the already prepared tomato salad.
– when your steak is done, on a plate, place the steak, with a chunk of blue cheese on top. arrange the tomato and barley salad around the meat. Done!





RIVERLAND BEEF CHEEKS (in just 30mins!)

red wine beef cheeks

Usually beef cheeks take 4-5 hours to full braise and turn into the tender, intensely beefy cut that people flock to in the winter months. We are really proud to offer our slow cooked beef cheeks as part of our winter range. They will take 4 hours out of the cooking process and give you an amazing product. Use them any way you like, but below is my simple recipe for red wine beef cheeks!

Ingredients (serves 4)

-4 Riverland Beef cheeks
-1 diced brown onion
– 2 cloves Garlic
-2 sprigs rosemary
-2 sprigs thyme
-Black Pepper
-1 cup dry red wine


1. Buy some of our already slow cooked beef cheeks from your closest Riverland Market
2. bring a pan to high heat on the stovetop and add a good glug of olive oil and the diced onion. When translucent , add 2 whole peeled garlic cloves, 2 sprigs rosemary and 2 sprigs thyme.
3. when the garlic starts to caramelise, add one cup red wine and reduce by half
4. Remove the cheeks from their packaging and place them along with the liquid in the packet into a casserole or oven proof dish. pour over the red wine reduction, including the garlic and herbs
5. place in oven @180 Celsius , uncovered, for 25 mins, turning the cheeks over at half way.
6. Remove from the tray and serve with as much or as little of the red wine reduction as you like!


Recipe by Brendan Langfield



CAJUN PORK CUTLETS w/ warm corn salsa


This recipe is extremely simple. It combines the robust flavours of Southern American cooking, with cheap and delicious pork cutlets. The salsa is a little like a stir fry, in that its all about preparation. have everything chopped and set aside, so the cook process is quick and easy.


– 1 tbsp smoked paprika
– 1/2 tbsp garlic powder
– 1/2 tsp ground sage
– 1/2 tsp sea salt (eg flakes)
– 1/2 tsp ground black pepper
– 1/4 tsp cayenne pepper
– 2  large pork chops/cutlets
– 2 cobs of fresh corn
– 1 red capsicum
– 1 cucumber
– 1 lemon
– 250g greek yoghurt
– 2 tbsp butter


1. Combine all the dry spices in mix well to create the cajun seasoning
2. Sprinkle the seasoning thoroughly and evenly over the pork cutlets, set aside.
3. remove kernels from the corn cobs, set aside
4.  dice the capsicum and cucumber, set aside
5. remove the zest from the lemon and dice as finely as you can. Stir about 2 heaped tsp of zest through the greek yoghurt, set aside.
6. heat a non stick pan on high heat with 2 tbsp olive oil. When hot, add the seasoned pork cutlets. Cook on each side for roughly 2 minutes. Cook it like you would cook a steak, and don’t be scared about a little pink, pork is best served medium!
7. Meanwhile, in a separate pan, heat  2 tbsp butter until melted. Add the corn kernels and cook until tender (roughly 2 minutes). When tender , add cucumber and capsicum. Toss the pan to warm the ingredients through – do not cook for too long, this is just to warm the other ingredients!
8. Remove the pork from the pan and rest for 2 minutes. Serve with the lemon yoghurt and warm salsa!




There are hundreds of apparently ‘fool proof ways’ to cook the perfect steak. To be completely honest, it is Never fool proof, but the more education you have, the better you will cook your steak every time.

here is the method we follow. Once you learn how the steak should ‘feel’, it is actually really easy.

1. stab both sides of your steak with the sharp point of a knife.
2.Sprinkle with salt – we prefer flaked or sea salt, but table salt will work fine – and rub it into the steak.
3. place in a hot pan with a generous glug of olive oil and follow the ‘Rule of thumb’ below! The meaty part of your thumb provides a reference point for how your steak should feel, when cooked to a certain level of doneness.


BBQ SAUCE – The tips to getting it right



We’re not about to give away all our secrets here to making our highly sought after BBQ sauces, but we DO want to help you make your own. There are 3 main elements to a BBQ sauce, the base, the sweeteners and the spices. I have listed some tricks of the trade below, in each category. Use them all, use a few, whatever you like, just find the balance you like and the flavour you love. You seriously can’t go wrong.

Tomato Sauce (any standard supermarket brand)
home made tomato sauce (diced tomatoes, sugar, salt , water, and some time!)

Brown sugar
Molasses / treacle
Soft drink (coke, Dr pepper etc)
glucose syrup

Smoked paprika
cayenne pepper
onion powder / diced onion
Garlic powder / diced garlic
liquid smoke / powdered smoke (available at most gourmet grocers)
cocoa powder
lemon / orange zest
celery seed
white / black pepper
coffee (instant / grinds / espresso)
Apple Cider Vinegar
Sherry Vinegar

Have a play around with flavours and create something amazing that is your own! don’t forget, if you are using a lot of sugars (which i recommend) , be sure to bring the sauce to heat to help combine all the ingredients.

Brendan Langfield


brendan masterchef

You may have been lucky enough to eat some of Brendans food at our markets already, but now we can reveal he makes up one of the top 24 amateur cooks in the country, in this years Masterchef season 6!

If you have had a chat to him already, you will know he has a passion for american food. Things that are glutinous, delicious and always something special, thats why he forms an integral part of our Riverland team.

If you want to come say hi to brendan and wish him luck on his journey, he will be at all our markets!