"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."
Tracy TakacsSatisfied mum
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.
Babak HadiBlack Pearl Epicure
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?
We know of the benefits of free-range chooks. But the breeds of meat chickens traditionally grown in Australia often have not been bred to cope with, and thrive in true free-range pasture-rearing environments. Enter Sommerlad chickens, a unique slow-growing new breed. They are processed at 13 to 14 weeks and have a rich flavour and texture.
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.
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.
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
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!
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.
Tracy TakacsDaughter of the world's oldest vegatarian
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.