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.

Gin & Juniper Ora King Salmon Gravlax

Gravlax is salmon cured in a mixture of salt and sugar. It's fresh, light and perfect for Easter. If you're looking for a surefire way to impress your guests when entertaining - look no further!

Prep Time

15 mins

Cook Time

2 days (in fridge)

Servings

5 +

Silky Sumac Salmon

A simple and delicious baked salmon recipe that's perfect for the festive season!

Prep Time

10 mins

Cook Time

30 mins

Servings

Thanks to the legends at Grown & Gathered (Matt and Lentil) for letting us feature their wonderful recipe here. This recipe pairs perfectly with Matt and Lentil's delicious organic wines from Minimum Wines - now on shelves at Cannings. We highly recommend this with a Minimum Wines white, such as the Colossus of Harry (2022 sauv blanc).

Prep Time

5 - 10 mins

Cook Time

1 hour 15 min

Servings

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!

Prep Time

5 mins + refrigeration time

Cook Time

N/A

Servings

will cover 2 doz oysters+

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!