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...

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...

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...

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'. The exterior gets charred and caramelised and when it's time to serve, crispy...

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,...

“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 you...

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...

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...

Reducing food miles and using locally sourced produce is one thing (and a very fine thing at that); but here at Hand Sourced, we like to use as much of the entire animal as possible. Here's our favourite way of serving the deliciousness that is derived from a marrow bone....

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. Our top tips...

Get your game on and try one of our Australian Natives in a delicious way. Our Wallaby comes from Flinders Island, Tasmania; where they roam wild all across the area. Qualified hunters are hired and no stress is caused to the animal. The flavour of the wallaby is quite unique....

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...

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....

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...

Redclaw (Cherax quadricarinatus) are a species of freshwater crayfish native to the north western river systems of Queensland Australia. They have a striking appearance, sweet taste and delicate meat texture which place them at the premium end of the crustacean market. They take about 12 months to reach maturity, and,...

Oldman saltbush, and probably most other relatives, have their greatest potential where there is a well-defined autumn feed gap and the property has a significant amount of scalded land that does not grow good pasture any more. It is very expensive to establish but is very hardy once a few...

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...

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...

We are proud to work with farmers who believe in raising and growing animals the way nature intended. Some are certified organic growers; others embrace biodynamics and natural methods without seeking certification; and some focus on limited or seasonal produce. We guarantee that each and every one of them is...