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Behind the ScenesProducersRecipesWhat am I really eating?

Kim & Bryan Kiss, Grassland Poultry: Sommerlad Heritage Poultry

What pasture raised means to us - or in our case, raised on open wood lands. There is a lot of different messaging and terms thrown about when discussing chicken farming, and we find that it can be confusing for the consumer to work out what actually sits well with...
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Roast pheasant with cider, apples and Calvados

A splash of Calvados and some Granny Smith apples provide a wonderful balance to this baked pheasant dish. (serves 4) Ingredients 2 oven-ready pheasants A little lard (or bacon fat, if you have some) For the sauce 750ml good cider (not too dry) 1 onion, sliced 1 carrot, sliced 3...
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Roast partridge with blackberry sauce and colcannon

Blackberries have a natural affinity with apple and all game birds, particularly partridge. This recipe will give you a delightful way to serve your partridges in a very impressive dinner party kind of way.  Ingredients 4 shallots, halved 4 Hand Sourced Heritage Hill partridge A splash of olive oil and...
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Crispy skinned lemon sesame Heritage chicken.

Crispy skinned lemon sesame Heritage chicken. 1 tbsp sesame oil 2 cloves garlic crushed 1 1/2 tbsp grated fresh ginger 1 tbsp soy sauce, or substitute coconut aminos 1/2 cup Sommerlad chicken stock from your feet, frames or necks 1/4 cup lemon juice 2 tbsp honey 6 skin on chicken...
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organic lamb shank

Slow cooked lamb shanks in yoghurt

Slow cooked lamb shanks in yoghurt Ingredients 2 tsp coriander seeds 2 tsp cumin seeds 2 tsp fennel seeds 2 tsp ground hot paprika 3 ½ cups plain Greek-style yoghurt 2 garlic cloves, minced ½ lemon, juiced ⅓ cupextra virgin olive oil 4 Kinmana organic lamb shanks (from your lamb side) 1 lemon, cut in...
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Wild Venison Backstrap

Roast venison backstrap with coffee and prosciutto

    “This is a phenomenally delicious way to roast venison, and the method is foolproof, too. Protected by the fatty, crispy prosciutto as it cooks, then served blushing with this outrageously good, silky sauce, it’s hard to beat.” -  Jamie Oliver   This recipe serves 10, cooks in under...
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Michael & Kathryn Sommerlad – Founders of Sommerlad Chicken

Until November 2017 the Sommerlad family personally managed, bred, and developed their exclusive heritage table poultry for the Australian market. Diverse pedigree strains, specifically bred to thrive in free-range pasture rearing environments, mean they are well suited to Australian climatic conditions. Sommerlad chickens are, by nature, active foragers. They boast...
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Buy Berkshire Pork Brisbane

What are you really buying when you buy free range pork?

Demystifying some of the language around buying true, free range pork that's of sound quality, ethics, and breeding.  The brochure looks good. There's a few iconic farm instalments like a barn, a windmill, a group of happy pink pigs in a paddock. On the label, an up-close, seems-to-be-smiling, snout. Or...
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sommerlad-chicken-and-cherry-sauce-Hand Sourced

Roasted Sommerlad chicken with fresh cherry sauce

This recipe was first posted by my good friend, Kathryn Sommerlad, and appeared on her Sommerlad Poultry Farm Blog which ran from early 2015 to late 2017. This is replicated with her permission. I do hope you'll try it - the robust flavours of a Sommerlad marry so well with...
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Buy mutton in Brisbane at Hand Sourced

What’s the difference between lamb, hogget, and mutton?

We've all heard the expression “mutton dressed as lamb” – and probably can apply it to people! But in the true sense of mutton, hogget, and lamb - do you know the difference? The strict definitions for lamb, hogget and mutton vary considerably between countries. Generally speaking: Lamb - a young...
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Wild Shot Venison Hand Sourced

Wild Shot Venison

Venison, the culinary name for deer meat, is commercially available both wild and farmed. Not native to Australia, as is often thought, deer were introduced by settlers in the 19th century. Venison is extremely lean and naturally tender. It is one of the most nutritious of all red meats, with...
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Buy Berkshire Pork Brisbane

Berkshire Black | Kagoshima Black | Kurobuta | かごしま黒豚

Heritage breeds are specially raised and heralded for their intensely flavourful meat and fat. In the realm of haute Japanese proteins (all apologies to tofu)- wagyu beef, jidori chicken and kurobuta pork reign supreme. But you don’t have to travel to the Far East to experience some of the best pork on...
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Sommerlad Poultry

Sommerlad Heritage Chickens

The Sommerlad family hand-reared their slow growing heritage bred chickens on their 1,300 acre property ‘Kildare,’ just out of Tenterfield from 2014-2017. Six generations of traditional poultry practices has culminated in the development of a chook that boasts superior, high welfare characteristics. Active in foraging, balanced body conformation, strong legs,...
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duck hand sourced

Giant Muscovy Duck

Muscovy ducks are more similar to red meat (think juicy sirloin steak) than they are a pond bird. Muscovy ducks are the only domesticated duck which is not descended from the mallard. The scientific name, Cairina moschata, means the “musky one from Cairo”. Muscovies are also known as an Indian...
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Braised Rabbit with Wakame and cashews

Braised Rabbit with Wakame & Cashews

When I was a kid, we would go rabbit hunting every few weeks or so. Dad'd bundle us in the back of the Holden ute (safety belt? What safety belt?) and, since it was inevitably freezing at night in the South Western Australian countryside, our mittened hands would hang on...
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Ebden Cross Geese Hand Sourced

Embden Cross Geese

Our Embden Cross Geese are grown by Herb and Lucy McKenzie, near Gippsland, in a smaller community region in Victoria. Herb and Lucy, each 5th generation farmers,  work from their home property. They are the only goose producers in the country to breed, incubate, hatch, brood, grow, finish and process...
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Southern Fried Chicken

Crisp Southern Fried Sommerlad Chicken

Early 2016 I swore I'd never eat another conventionally farmed chicken again. Up until that date, I'd been lenient.  Sure, I knew that genuine, slow grown chicken tasted better. I was also aware that conventional chicken breeds were as close to natural as my plastic spatula; grew faster than my hair and...
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Country Style Sommerlad Heritage Chicken Pate

Drive just 12k north of Tenterfield NSW,  and you'll find Sunnyside Cutting. Cutting and station were once an important part of rural life, running from 1888 to 1973.  Sadly, all that remains of Sunnyside Cutting are picturesque glimpses of tracks, platforms, and a rather stunning century old ironbark hardwood bridge. You'll need...
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Saltbush Lamb Shawarma

Lamb Shawarma (Ottolenghi)

This recipe is one of those failsafe, timeless, chuck it together jobs that leaves people thinking you spent hours in the kitchen. But without the hours in the kitchen. It’s from Yotam Ottolenghi and Sami Tamimi's 'Jerusalem', and I have used our own Kinmana lamb - a shoulder will do the...
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How to Butterfly a Sommerlad Heritage Chicken

Not as tricky as it sounds, to butterfly a whole chicken is simply to remove the backbone. It's very, very easy to do and the benefits are several: the chicken will cook more quickly, it's easier to carve, and more of that wonderful Sommerlad skin gets crispy. Mmmm - crisp,...
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Sweet Muscovy duck cooked with plums and star anise

“Cooked slowly to give you thin, crispy skin and beautiful, melt-in-your-mouth meat” - Jamie Oliver   This adaptation of Jamie's original, which touted the use of just the legs, comes with the stamp of approval from hand Sourced's customer Peter Best. As Peter pointed out - why use just the legs when...
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Hainanese Chicken Rice - Sommerlad

Hainanese Sommerlad Chicken Rice

What is Hainanese Chicken Rice?   Glad you asked. Put simply, a dish adapted from early Chinese immigrants from Hainan Island, off the southern coast of China, known indigenously as Wenchang chicken. The Hainanese use a particular fowl that is bony and fibrous, and serve the chicken with oily rice.  The...
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pork belly in milk

Slow cooked Emperors Pork Belly with buttermilk and spices

Pop the kettle on before you start this one. No, it's not for a cup of tea (wine would be far more appropriate, anyway).   Our pasture raised, stall free pigs are only ever grown in small numbers, are fully free ranging animals, and breed, farrow and grow in a natural...
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Sommerlad chicken roast recipe

Simple Roast Sommerlad Chicken with Pan Gravy

Congratulations on your purchase of a Sommerlad Heritage bird - the only birds in Australia to be bred with a fully traceable heritage that spans generations, with the added goodness of being fully raised on pasture.  Your bird's parents were raised on pasture. So were their parents' parents, and their...
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Pork Belly with Baked Apples

Emperors Pork Belly with baked apples

Pork belly is the one cut that we're always asked about. It has to be one of the popular cuts of pork to cook and serve. There's a process involved with getting the belly cooked tender with a crispy skin.  Here's how to nail it. Every time. Pigs are born...
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Rendered fat

How to render tallow, lard, schmaltz or ghee

Buying direct from any our farmers is a fabulous way of knowing your produces provenance. It's ethical, sustainable, and of course, natural. And, you save money, reduce packaging and minimise waste. We'll always offer you a bag or two of bones, too. Some will be meaty - great for stock...
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Braised Sommerlad Chicken with Apricots, Currants and Tamarind

Braised Sommerlad chicken with apricots, currants & tamarind

With the unique combination of sweet and sour from quality meat and dried fruit, this take on an Ottolenghi dish (originally published using quail) is typical of the Sephardi tradition of cooking. It is pretty special and can be placed in the middle of a festive table with great pride....
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Cow breakdown

Just how much meat will you get?

When I buy meat in bulk or have an animal slaughtered... How Much Eating Meat Will I Get? There's no exact answer to this question! See, each animal is built differently.  Animals, like people, come in varying shapes and sizes, even when from the same gene pool.  They differ in...
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Beef hanging methods: Tender stretching vs Achilles hung

The tenderness of  your meat can be attributed to the way the meat is hung rather than than the cut you choose. Natural factors, like age and breed, play a small part, the butcher does the rest. Let me tell you why. Just Hanging Out The process of meat stretching...
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Sommerlad Heritage Style chicken in milk

Sommerlad Heritage Chicken in Milk

Got Milk? Actually, yes - or go buttermilk and get a tartness to this that zings. An unusual sounding recipe for outstanding results. Jamie Oliver, King of cheffing naked, is well known for his stand on ethical produce and loyalty to farmers.  So it is one of his recipes, albeit...
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Round one of the Victor Liong #LeeHoFook degustati Round one of the Victor Liong #LeeHoFook degustation: Black Fungi, aged black vinegar; Braised pig ear salad; Yunnan milk curd (OMG bury me with this please); Chazhou style raw kingfish. #beechworth #northeastvictoria
Can @kittensmithers become *any* more inspiring? S Can @kittensmithers become *any* more inspiring? Such an inspiring talk, and thank you, Annie, for including proteins in your wrap of ensuring we protect genetic diversity through gastronomy. #sag22 #symposiumgastronomy2022 #preserversrebreeds #handsourced
Hanging out in the @oldchurchonthehill garden with Hanging out in the @oldchurchonthehill garden with Hannah Moloney @goodlife_permaculture today, winding up the 24th @ausgastronomers Symposium of Gastronomy.  So much inspiration in such a short time. #symposiumgastronomy2022 #australiangastronomy #permaculture #fairfoodsystems
A group of Northeast Victorians are feasting on #s A group of Northeast Victorians are feasting on #sommerladheritagechicken Marylands tonight. Are you one of them? #Australiasmostawardedchicken is now available from #beechworth. DM for details. #grasslandpoultry
Thick, gelatinous chicken stock made from feet and Thick, gelatinous chicken stock made from feet and frames. Chemical free bones are the best as there’s no bleach  traces left to leech into your beautiful nutritious broth. #grasslandpoultry #sommerladheritagechicken #onlythebest #morethanjustchicken
Flinders Island Wallaby is back. Shanks, steaks, t Flinders Island Wallaby is back. Shanks, steaks, tail portions, trim, mince and more. Very excited to have these little babies back in the fold. Slow braising shanks on the bone with red wine and rosemary. Hello, happiness ❤️ #wallaby #wildgame #wildfood
Lambs are coming! Watch for the next newsletter on Lambs are coming! Watch for the next newsletter on how to preorder. #organic #organiclamb #pasturedlamb #nonasties #nochemicals #nosetotail
When the premium cuts matter, we got you covered. When the premium cuts matter, we got you covered. #venison #wildvenison #wildgame #tenderloin #chef  #gastronogram  #gastronomy  #handsourced #melbournefood
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