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Sharing a long favoured family recipe, Adrian grabs some steak to cook up a hearty Lancashire Hotpot – once a favourite of his rumored ancestor, the Earle of Stare.
Adrian heads to Melbourne’s Spanish quarter to find the ingredients for his vibrant Portuguese Chicken with Red Pepper Salad. Embracing the ‘cuisine of the sun’, it’s a simple dish, yet, with chilli and paprika, it also has a refreshingly lively taste.
Making a classic Australian dish, Adrian wants to show the rest of the world how it’s done when it comes to making the ultimate meat pie floater.
Reminiscing on his childhood in Malaysia, Adrian recreates the perfect Satay Beef; the country’s national dish.
Adrian shares his twist on the classic Mexican celebratory dish mole poblano.
Australian chef Adrian Richardson believes he's got the recipe to make Texan Spicy Ribs fit for a Texan King. With chilli spices and of course plenty of meat, it's sweet, sticky and juicy. Who said chicken was the only thing that was finger-licking good?
You don't have to travel all the way to India for a beautiful Tandoori Chicken, as Australian chef Adrian Richardson shows. A little bit hot and served with a little bit of yoghurt, it's the real deal.
Australian chef Adrian Richardson is making Canadian beans with crispy bacon and it wouldn't be Canadian without a little bit of maple syrup. With some chilli, fried egg and toast included, the sweetness of the syrup is the perfect touch.
Amazing flavours and aromas are what you can expect from a Thai Green Curry. The ingredients do all the work for you as Australian chef Adrian Richardson finds out, with fresh leaves, spring onions, coriander and green chillies.
Reconnecting with the memories of his Italian heritage and his grandmother's fantastic cooking, Adrian Richarson's Veal Saltimbocca is fast-paced and fantastic with some fresh veal, pancetta, garlic and sage.
It's all about Asian indulgence for Australian chef Ardian Richardson, with the best that the East has to offer. Japanese Wagyu Beef is quite expensive, but a little goes a long way thanks to its beautiful taste and texture.
Rabbit Hot Pot is an authentic, village dish of Spain, and is a hearty and satisfying meal that Australian chef Adrian Richardson knows you'll want to dip your bread into.
In the season finale, Australian chef Adrian Richardson wants to focus on his favourite meat - steak. Whether it's a T-bone, juicy meat on the bone, or rump steak, he's going to show you how to cook it to perfection.
The name Beef Wellington is rumoured to have been coined after the Duke of Wellington’s love of beef wrapped in pastry.
Adrian pays homage to his time spent as a child in Malaysia, preparing succulent Kelantan style Grilled Chicken.
A staple in Italian cooking, Adrian shows us the versatility of cooking with Rabbit, serving up his succulent Sweet Braised Rabbit Ragu.
Taking a leaf out of his mother-in-law’s recipe book, Adrian makes a Dutch recipe for delicious and decadent Glazed Pork Hock Marsala.
Adrian shows us how to use a not-so-common cut of meat, creating his aromatic, West Indian inspired Pork Cheek Stew. And, a fast and fresh Thai inspired dish, this grilled Marinated Skirt Steak Salad is delicious, zingy and healthy to boot.
Claiming to have settled a century old feud between the Clans of Scotland, Adrian demystifies the art of cooking Scotland’s national dish, Haggis.
Adrian combines the flavours of the Deep South and Mexico with today’s dish, his sweet and succulent Texan Style Short Rib Tacos.
A dish that is sure to wow at the dinner table, Adrian shows us a succulent slow roasted Greek style Baby Goat with honey, rosemary and garlic. It’s rustic and real Secret Meat Business.
Adrian cooks Feijoada- a Brazilian slow cooked stew, packed full of black beans, five types of meat and loads of flavour. And hailing back to his Italian heritage, he cooks his take on Shoulder of Pork served with Borlotti Beans, Braised Carrots & Celery.
Mum's the word today on Secret Meat Business. Adrian shares his Mum's recipe for an Aussie family favourite, succulent Roast Chicken. And he whips up a hearty recipe with a bit of a kick, Sicilian Chilli Beef Ragu.
Adrian dishes up a hearty Scandinavian Stew, showing us just how easy it is to cook the sometimes snubbed meat, venison. And he manages to make even dessert meaty- cooking his Bacon Sweeties: candied bacon drizzled with melted chocolate.
Adrian dishes up a robust French Style Boned Lamb Shoulder with Pommes Boulangere, a delicious variation on what we know as roast lamb with veggies. And he serves up his finger licking Sweet and Sticky Chickety Wings.
In the series finale, Adrian is sure to have you breathing fire with his Thai inspired marinated steak, bursting with south east Asian flavour and heat. And he shows us the do's and don'ts to deboning and stuffing a chicken at home.
A meal fit for a King! Adrian shows us how to make a succulent Crown Roast Lamb sure to have the whole family standing at attention.
Adrian dishes up a succulent roast duck cooked in classic Tunisian spices, served on a bed of nutty rice. A feast to share with friends and family, or in Adrian's case, enjoy all by yourself!
Double trouble, Adrian combines two of his favourite proteins in an indulgent Canadian dish, Bacon wrapped duck breasts Tournedos. Oh Canada!
Malaysian cooking, a cuisine melding Chinese, Indian and traditional Malay flavours. Adrian pays homage to his time spent there as a child preparing mouth watering Beef Rendang.
Taking his doctor's advice to eat more veggies, Adrian makes a classic Cornish Pasty filled with beef, bacon and some rabbit food for good luck.
Adrian whips up a simple Filipino recipe which has delicious Spanish and Chinese influences. A taste of Manila!
From the small village of Telve in Italy and into your kitchen, Adrian's making one of his childhood favourites!
A Singaporean classic, poached chicken with classic asian flavours. A cracker dish that's just waiting to be eaten.
Watch out, Adrian's wielding a sword! This time to skewer and woodfire quail kebabs. Also Adrian makes a quick, easy and classic Cantonese dish with a twist.
Adrian is up to his elbows in beef ribs, taking a traditional Argentinean dish to a whole new level.
Japanese pancakes at their finest! This combination of chicken, soba noodles and traditional flavours makes for a super impressive dish.
Inspired by a Korean fan, Adrian's making his version of beef bulgogi - marinated and grilled meat with some classic Korean flavours.
Adrian makes a fantastic Turkish chicken dish that is fresh and juicy. Complete with homemade flat bread, it's a dinner party delight.
