Daily Life

License article

Sizzling steak

The rib-eye is simplicity itself, while the corn soup is a sweet/savoury sensation that, with a bit of tweaking, becomes an amazing sauce for barbecued chicken.

Show comments

The rib-eye is interchangeable with any meat. Roast chicken with peas and tomato is heaven.

Grilled beef rib-eye with peas and roasted cherry tomatoes

4 x 360g beef rib-eye steaks, on the bone
500g cherry tomatoes, on the vine
extra virgin olive oil
1 bunch thyme
3 garlic cloves
400g frozen peas
sea salt and freshly ground pepper

Serves 4

Remove the meat from the refrigerator 2 hours before you intend to start cooking, and season liberally with sea salt.

For the tomatoes, preheat the oven to 200°C. Place the tomatoes in an oiled roasting pan. Scatter with the thyme and garlic cloves, drizzle with about 3 tbsp oil and season with salt and pepper. Roast for 10 minutes or until the skins are beginning to blister and soften.


In the meantime, bring a pot of water to the boil and salt heavily. Boil the peas for 2 minutes and drain. Pour the peas over the tomatoes and mix; season with freshly ground pepper.

Preheat a barbeque or grill to hot. Rub the meat with a little olive oil. For nice criss-cross grill marks, place the ribs on the grill bars and cook for 3 minutes. Rotate the chops 90 degrees and cook for a further 3 minutes, turn the rib over and cook for a further 5 minutes. Place the ribs on a plate, cover with foil to keep warm and allow them to rest for 10 minutes.

Spoon the tomato and peas into the middle of 4 plates, place the ribs in the centre, sprinkle with a little sea salt and freshly ground pepper to serve.

Sweet corn soup with garlic and chipotle butter

Sweet corn soup with garlic and chipotle butter!

1 tbsp extra virgin olive oil, plus extra to serve
2 tbsp unsalted butter
1 brown onion, finely diced
2 garlic cloves, finely chopped
small knob ginger, peeled and finely chopped
900g corn kernels (scraped off the cob)
1 1/2 litres fresh chicken stock, approximately
sea salt and freshly ground white pepper

Garlic and chipotle butter
2 garlic cloves, crushed
200g unsalted butter, softened
small knob ginger, peeled and finely chopped
small handful flat-leaf parsley, finely chopped
1 tbsp chipotle chilli powder
squeeze of lemon juice

Serves 4

For the garlic and chipotle butter, process all ingredients in a food processor until just combined. Season to taste with salt and pepper. Roll mixture in a sheet of baking paper into a 20cm log shape, approximately 4cm diameter. Wrap in plastic wrap, refrigerate briefly to firm up a little or freeze for later use. 

To make the soup, heat the oil and butter in a heavy-based pan. Add the onion, garlic, ginger and a pinch of sea salt. Cook slowly until the onion is very soft.

Add the corn kernels and chicken stock and simmer, covered, for about 25 minutes or until corn is tender.

Purée soup in food processor until smooth.

Meanwhile, cut 4 slices about 1cm thick from the roll of butter and allow them to come to room temperature. (Return the remainder to the fridge or freezer.)

Divide the soup among 4 bowls, add a slice of butter, a grind of pepper and a drizzle of extra virgin olive oil to each. Serve.

Hot tips

  • The corn soup is super-delicious just by itself. If you aren't a fan of butter just give it a drizzle of extra virgin olive oil.
  • A nice addition is to heat some butter until nut-brown and drizzle it over.
  • Halve the stock and you have a corn puree that is great with chicken.

Something to drink

Beef and shiraz is a classic match that's hard to go past. Try the 2009 Shaw & Smith shiraz from the Adelaide Hills (about $36). It is a rich, spicy and full-flavoured wine, with a touch of Adelaide Hills elegance.

twitter Follow Cuisine on Twitter @Cuisine