29/05/2026
"Nothing says Winter like a roast with all the trimmings. When done right, it is a winning dish for all tastes, ages and budgets, but when done wrong, it can be tough, dry and unsatisfying.
To discover the secrets to a winning roast, InSeason spoke with chef Paul Rifkin, who roasted 800kg of meat a week when he was executive chef at Campbelltown Catholic Club in Sydney."
Read more here:
https://www.whatsinseason.com.au/blog/secrets-to-a-winning-roast/?fbclid=IwY2xjawSDaAZleHRuA2FlbQIxMQBzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEeZphIMHR3uFrJhaBOoU0Rrc6MjHRemKuOLSOm_eeTCBJV7ZOiVTSwzycEz2M_aem_L59NSqj-z29m_TRafShhkg
Nothing says Winter like a roast with all the trimmings. When done right, it is a winning dish for all tastes, ages and budgets, but when done wrong, it can be tough, dry and unsatisfying.