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.
French Onion Beef Short Ribs
French onion soup but make it casserole? Sounds pretty great to us! This recipe uses our Cannings Duck Stock as a base, which has notes of star anise and adds a beautiful richness to the sauce. Caramelised onions add a classic hit of sweetness to tender, pull apart beef short ribs. A fantastic winter warmer!
Herb Butter Roast Chicken
A delicious way to turn your Sunday roast chook into a restaurant level dinner! With homemade herb butter under the skin of your chook, you will end up with the perfect combo of flavour, tenderness and crispy skin.
Smoked Ora King Salmon Quiche
A delicate and delicious quiche loaded with leeks, dill and beautiful Ora King Smoked Salmon. This recipe comes to us from butcher and chef extraordinaire Duncan from Cannings Tooronga. Warning: you will not have any leftovers when you make this quiche - we certainly didn't.
Potato Gratin with Sundried Tomatoes
These decadent cheesy potatoes are the perfect pairing for our new Chicken Involtinis - we guarantee you'll be going in 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!
