PREPARATION: To make the filling, place meat into a saucepan, cook over low heat until meat is well browned. Drain off any surplus fat and reserve for later. Add crumbled stock cubes, 2 cups of water, ...

Check out both recipes and recreate it at home! Chef Curtis Stone can dish out fine dining with the best of them, but it's his humble recipes tapping into his Australian roots that are perfect for ...

Nick Bishop is the owner of Aussie Pie Kitchen in Santa Monica where he serves an updated version of Australia's classic meat pies. He describes the tradition of Aussie meat pies and shares Adelaide's ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater Southern California/Southwest. He has covered dining, restaurants, food culture, and nightlife in Los Angeles ...