Chef-written recipes for what we sell at our Eltham and Laverton North outlet stores. Each recipe names exactly what to look for in store, with a shopping list and a method you can print and keep.
When something's on special, its recipe gets flagged here. New recipes land alongside the weekly specials list.
with Red Cabbage and Mint Slaw
An easy at-home version of Mr Brisket’s famous Wagyu burger: a patty seasoned with salt, pepper and garlic, cheese melted over the top, and a quick red cabbage and mint slaw on toasted brioche.
View the RecipeGet new recipes along with our weekly specials.
Weekly specials and recipes. Unsubscribe any time. See our Privacy Policy.
with Jus Gras
Crumbed in panko, fried deep golden and sliced over a jus gras made from roasted chicken and reduced stock. Make the jus ahead and freeze it, and dinner for two is 35 minutes away.
View the Recipe
with a Red Wine and Tomato Braise
Brisket braised the day before in red wine and tomato, chilled overnight, then diced, skewered and charred over charcoal. Serve with gremolata, chimichurri or your favourite BBQ sauce.
View the Recipe
with Watercress Pesto
Lamb backstrap cut into chunky pieces and grilled on skewers, then laid over a pesto where peppery watercress does most of the work, with parmesan, lemon and toasted pine nuts.
View the Recipe
with Thyme and Butter Pan Sauce
The steaks come out to rest and everything left behind becomes the sauce: onion, a splash of wine reduced right down, then stock and thyme, finished off the heat with cold butter.
View the Recipe
with Tomato and Basil Ragu
Seared fat side down from a cold pan so the fat renders instead of scorching, then two hours in a low oven on a tomato and basil ragu. Carve it straight onto the sauce it cooked in.
View the Recipe
with Cannellini Beans and Fennel
Seared in oil and butter, rested and sliced over cannellini beans simmered with rosemary, then finished with butter and sliced fennel. Dinner for four from one pan.
View the Recipe
with Paris Mash and Gremolata
Seared, then slow cooked in red wine, tomato and stock until fork tender, served over silky Paris mash with a sharp gremolata to cut through.
View the RecipeEvery recipe names what to look for in store, at Eltham or Laverton North.
2/266 Bolton Street
Eltham VIC 3095
10 Raymond Rd
Laverton North VIC 3026