Yes, you are reading that correctly. Heston Blumenthal combines beef and coffee to make the ultimate summer barbecue recipe.

It's the dish that made Julia Child famous - and it's still a classic we return to, winter after winter.

“Many methods for beef wellington involve wrapping the meat in a thin crepe or blanched cabbage leaves, to keep the moisture contained and prevent the puff pastry from going soggy. A sheet of filo pastry is a simple option. This recipe is an exception to the rule of letting the meat come to room temperature before cooking, because you want the beef rare while the pastry is well cooked” – Anthony Puharich. This is an edited extract from Meat by Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.

An easy beef main for your next dinner party.

Using the best wagyu in Australia - Blackmore - this dish is rich, but never heavy.

Make this special dish a part of an indulgent weekend lunch perfect for friends.

If you're a freak for freekeh, this superbowl is definitely for you. Tasty, nutritious and filling, it ticks all the boxes.

This rich cut of beef serves 4 as part of a shared meal, but be quick! It won't last long.

Feed the man (and woman!) meat - and make sure you serve it with this dreamy compound butter...

Rostbiff, the centre of the rump, makes for mouthwatering skewers that are perfect for summer dinners and leftovers thereafter.

“Take the steak out of the fridge about 30 minutes before cooking to bring it to room temperature” - Colin Fassnidge.

This korean inspired recipe is bursting with flavour whilst the cucumber kimchi provides an amazing fresh kick. Recipe from Nopi by Yotam Ottolenghi and Ramael Scully, Ebury Press.

A new twist on the classic combination of roast beef and mustard that'll go down a treat.