French casserole of slow braised beef in red wine, bacon and vegetables served with buttered fettuccine.
This dish was a staple in our home growing up during the Winter months. The smell of the casserole when entering the house after being at school all day created feelings of warmth and joy of what was to come for dinner that night.
Contains: Cereals containing gluten and their products including wheat, rye, barley, oats, spelt, milk and milk products, eggs
Ingredients: Beef, onions, garlic, mushrooms, carrots, tomato paste, flour, bay leaf, thyme, salt and pepper, red wine, beef stock, egg, butter, parsley
Reheating Instructions: Defrost in fridge overnight, cook, covered in 200 deg oven for 20 mins.
👩🏻🍳Hi I'm Roland. I grew up in a household where food was an integral part of the culture and family unit. My mother would spend Sundays baking for the week and it was the norm to wake up to the smell of freshly baked bread and pastries. Having been classically trained as a chef in Switzerland I would say that I specialize in Classic European cuisine. I believe in the balancing of flavour profiles in order to find a dish that not only sounds interesting but excites and awakens the palate to new possibilities. I believe that food is the glue that brings family and friends together. To be able to cook a meal and then share it with amazing people is a gift. I trained in Switzerland as a chef, then moved onto England before coming to Australia 30 years ago. I have worked in various European restaurants in Sydney before opening my own cafe last year. I love cooking and just wanted to be able to share my product with a wider audience.
This is a complete meal including buttered fettuccine, mushrooms and carrots.