Recipes
As butchers with a conscience, we deliver Australia's most high welfare produce. Guided by our values and commitment to what is right, we're here to lead positive change.
Purple Rice Paper Rolls with Chicken
Rice paper rolls packed with crunchy carrots, juicy cucumber and crispy chicken steaks. This is a really fun DIY meal to make with the whole family if you're looking to get the kids involved in dinner!
Vermicelli Noodle Salad with Satay Chicken Steaks
A fresh and light Vietnamese inspired vermicelli noodle salad topped off with delicious free range chicken. This recipe is fantastic for next-day lunch leftovers too!
Lamb Backstrap with Salsa Verde + Pomegranate and Rocket Salad
A fresh, summery take on lamb backstrap - perfect for pan frying or the BBQ. The herby salsa verde and bright pomegranate salad perfectly complement the lamb in this light, refreshing dish.
Eliot's Braised Chicken & Shiitake Mushrooms
This recipe comes to us from team member Eliot over at Cannings Kew and we guarantee it will blow you away! This dish contains some chilli, but it's not super spicy (this could be adjusted to be more or less hot if you use more or less chilli). Like those of us who tasted this dish - you'll be coming back for seconds!!
Our Favourite Oyster Mignonettes
A mignonette is a vinegar based dressing for oysters and other seafood. We love them because they really elevate the seafood experience, make you feel a bit fancy, and can sometimes even convert an oyster nay-sayer!
How To Make Stock With Your Christmas Crayfish Leftovers
Make the most of your Christmas Cray this year by utilising the leftover shells in a seafood stock! If you also save the ends of your veggies from Christmas (think onion/garlic ends and peels, tops of carrots or celery, peels of pumpkin) you can make this almost entirely with leftovers! Use this rich and delicious broth as the base for bisques, risottos, sauces, soups and more. This stock also freezes really well if needed!
