Secret Meat Business

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.