Hand Sourced - Paddock to Plate Premium Produce

Real-deal chickens

I'd LOVE to be able to purchase some more in the next round. Put us down for three please! Thanks for organising, you are helping many people eat the real-deal chickens, as grandma used to know :-)

Benjamin Drozdovskii

Blackbird Music, Brisbane

The meat - divine

Ok to sound absolutely repetitive. I did the hooded roast at 170 for 2 hours then rested for 30. Made gravy with the pan juices, but should have drained some of the fat. The meat - divine. I didn't make anything I can't spell either! Mash on cream and wads of butter. I'm now on my lounge and will be here for some time yet listening to my arteries hardening. Thanks Shirley.

Justin Davies

Husband, dad and foodie, Brisbane

SUCH an enormous difference in taste

I DID IT!!!! From a hapless culinary hack came the MOST delicious Sunday roast EVER!!! I followed the instructions with military precision. It was amazing – man, there is SUCH an enormous difference in taste. WOOT WOOT WOOOOOOOOOOOOOOOT...!

Kath Rose

Kath Rose & Associates, Brisbane

Harking memories of childhood Chicken Sundays

I recently cooked my first Sommerlad Chicken and couldn’t believe the flavour! Shirley had told me to expect something different to the standard breed I'd been used to, and right she was. The meat was juicy and flavourful, harking memories of childhood Chicken Sundays. Shirley is a dream to deal with. Her knowledge and devotion are genuine and leave me feeling richer for the experience.

Cordelia Vecchio

Health Coach at The Nourish Effect and Creative Director at Red Candy Food Consultancy and Marketing, Brisbane

We are so impressed with this beef

We entertained a couple of times over the weekend and everyone who tasted it, loved it. Not that the beef needs any extra flavouring, but as we were having guests, I thought I would make a sauce to go with the rib fillets and eye fillets we cooked. The results were outstanding – best beef I have ever had. Now I am off to make some rissoles with the mince.

Melissa Atkinson

Chocolatier, Brisbane

This is a magnificent chicken

I come from the Bresse region in France and it is like our Poulet de Bresse. From the minute I took it out of the packet I knew the smell was like home. After a few minutes of cooking we knew we had something special.

Jacques Reymond

Melbourne chef

I have never tasted chicken quite like it

We have the Sommerlad chooks on our private dining menu in “The Servery”. I love the chicken, I have never tasted chicken quite like it. I would like to continue to use them.

Eileen Horsnell

Chef at Pearl café, Brisbane

So much flavour!

Couldn't wait, had the chicken tonight! Did it on the Weber, just a bit of butter & salt. All I can say is Thank god I've found you !!!!!! Amazing, was just the bomb! So much flavour!
Thank you so much, really love what you do.
Many cheers
From our little very satisfied family.
X X X

Tracy Takacs

Satisfied mum

HOW GOOD WAS THE CHOOK??

HOW GOOD WAS THE CHOOK?? Bloody fantastic that's how good. I haven't tasted one as good since I stopped growing my own 20 years ago.
I need more!

Russell Smith

Russell Smith is Regional Food's editor-at-large and National cheese judge

Even my ancient mother (the worlds oldest vegetarian) ate it!

We had the Saltbush Rack tonight and in the words of my husband:
OH MY HAT!
Extraordinary, even my ancient mother (the worlds oldest vegetarian) ate it all up!
We are really enjoying the produce, looking forward to trying more.

Tracy Takacs

Daughter of the world's oldest vegatarian

Loved everything about it!

We had your chicken this weekend and it was magnificent. Loved everything about it. Great flavour in particular the breast meat. Would love to place a group order for family and friends. Is that possible?

Babak Hadi

Food Entrepeneur / Black Pearl Epicure

Strike 3!

Tonight we had the Redclaw!
Burnt Butter, Sage, & Red Claw Risotto served with Organic Green Beans.
Total perfection, really really impressed.
3 purchases, 3 amazing dishes.
Thank you again for doing what you do.

Tracy Takacs

Satisfied mum

Best lamb we have eaten since leaving Scotland, where we reared our own

I dusted the lamb with sumac, cinnamon, salt, garlic paste from four large cloves, and drizzled with pomegranate molasses. The leftovers with chickpeas, diced aubergine and pomegranate seeds in Lebanese flatbread.

Husband said it was the best lamb he has eaten since leaving Scotland, where we reared our own!
A.

A Steffan

A Massive Step Forward

"To my way of thinking, the Sommerlads have taken a massive step forward in Australian poultry. They have bred a meat bird from foraging, traditional egg-laying species rather than the Cobb or Ross species that totally dominate the meat poultry landscape of Australia. These are birds that grow slowly, roam and eat grass, bugs and grubs rather than protein- heavy superfoods. The result is a bird that produces a superior carcass and flesh in every sense."

John Lethlean

Food Writer

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