The ribeye is generally regarded as one of the more flavoursome cuts of beef. It’s also a very tender cut, partly due to the fat marbling, and partly due to the rib muscles being worked during the animal’s life. In Australia and New Zealand, a ribeye with the bone removed is known as a ‘scotch fillet’. An initial 20 minute searing stage crisps and browns the roast and caramelises the outside of the meat, then the temperature drops to the level you have preset for the remainder of the cooking period, producing a tender and juicy roast that is full

Recipe by Tom Hishon It’s been a cracking summer here in Aotearoa. Last week I was out on the water with a few mates fishing the Hauraki gulf, hoping to catch a Kingfish. The water was glassy and the tide was an hour off high, birds pointing us to the work ups. Kahawai were feeding on anchovies and pilchards. The Kingfish had arrived and we were excited. It was a successful morning – we landed a Kingy. High fives were given and many cries of YES played out. We caught the fish using a line and hook, then Ikijime to