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 ...

Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Food has the ability to transport us anywhere in the world, and at the top of that list is Italian cuisine. A simple shave of ...

The first time I tasted carpaccio was at Harry’s American Bar in Venice, where it was created in 1950 by Giuseppe Cipriani. I had come for the famous Bellini cocktail, a blend of white peach purée and ...

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 ...

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...

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.