During my time as a professional chef working in yakitori and izakaya style restaurants, one of my all-time favourite dishes to serve has to be Beef Tataki. The technique of quickly searing the meat at extremely high heat locks in the eye fillet’s juiciness – the steak is best “done” extra rare to celebrate the most tender cut of beef. The ponzu sauce packs a punch, making Tataki a tantalising entrée.

The young pilgrims gathered with a sense of respect and expectation on Day Two to hear Archbishop of Perth, Timothy Costelloe SDB, give his workshop address at the 2019 Australian Catholic Youth Festival, “Listening to God, how do we know what God is saying?”

I love entertaining at home and my go-to favourite dish to cook up is Singapore Chilli Crab.

Summery salads are the perfect go-to dish as the weather warms up.

Banana bread is too often seen as last-resort in a café or the only use for “that bunch of bananas buried in the cupboard”. But made with care, quality ingredients and a little imagination, it can be a thing of beauty. It’s even better when lightly toasted and smothered with butter.

Banana bread is too often seen as last-resort in a café or the only use for “that bunch of bananas buried in the cupboard”.

Perth-based travel food blogger Inexology has provided The Record magazine with a healthier alternative to the common fried spring roll. This recipe makes a hearty snack for the cooler months.

Recipe by Chef Parween Ramsahye from Marist Lodge at Catholic Homes.

How often have you attended a morning tea function, a church community gathering, or potluck dinner where sausage rolls are on the table?

By Matthew Lau In this December 2018 edition of The Record Magazine, we celebrate great women of the Church. In the culinary world of inspirational females, one can look no further than Julia Child, a passionate chef recognised for bringing French cuisine to the American public. Fish baked in parchment paper is a foolproof and versatile recipe, the technique of which cooks the fillet ever so...