Nutcracker White 400mL Pedestal Teacup
Nutcracker White 400mL Pedestal Teacup
Product Specifications
Product Specifications
Care Instructions
Care Instructions
Shipping & Returns
Shipping & Returns
We deliver to anywhere inside Australia, excluding Northern Territory. We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home in a timely fashion. Flat Rate Metro Delivery: Order under $79 → $9.95, Order between $79 to $129 → $14.95 + FREE SHIPPING on all Metro orders over $129* More Info here.
BUY WITH PEACE OF MIND
We want you to be 100% satisfied with your purchase... In addition to your statutory rights Wheel&Barrow will gladly offer you the choice of an exchange, replacement, store credit or refund where products are returned within 14 days of delivery, in original packaging and accompanied by proof of purchase. You can return your order to any store nation wide or discuss further with our customer service team, contact details are below* You can read our full terms and conditions here.
BREAKAGE OR INCORRECT ORDER
We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home. If any breakage or mistake do occur be assured our local customer service team will be on hand to provide the solution that best fits your needs.
WEBSITE: Contact Us Here
EMAIL: website@wheelandbarrow.com.au
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SKU:123996
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Scotch Fillet Steak with Chimichurri
Serves 4 Ingredients For the Chimichurri: 1 large bunch of parsley, finely chopped 1 garlic clove, minced 1 red chili, finely diced (adjust to taste) 2 tbsp red wine vinegar 100ml extra virgin olive oil Salt, to taste Pepper, to taste For the Steak: 4 Scotch Fillet steaks (250g - 300g each) 2 tbsp olive oil Sea salt Cracked black pepper Method 1. Make the Chimichurri: Finely chop the parsley and place it in a mixing bowl. Mince the garlic and finely dice the chili, then add to the bowl. Stir in the red wine vinegar and season with salt and pepper to taste. Gradually mix in the extra virgin olive oil until the chimichurri is well combined. Set aside. 2. Cook the Steak: Remove steaks from the refrigerator 30 minutes before cooking. Pat dry and brush lightly with olive oil. Season generously with sea salt and cracked black pepper. Heat a grill pan or barbeque over high heat. Cook steaks for 304 minutes per side for medium-rare, or to your preferred doneness. Transfer to a plate and rest for 5-10 minutes. 3. Serve: Arrange the steaks on a serving platter and spoon over the chimichurri. Tools Acacia End Grain with Groove Chopping Board (38x26x5cm OR 51x38x5cm) Cast Iron Grill Plate BBQ Set Salad Bowl Set with Servers
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Olive & Rosemary Bread
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