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, ... READ MORE...
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.” ... READ MORE...
How to redeem your Gift Voucher
Congratulations – you’ve been given a gift with true Aussie taste. To use your gift, please navigate to the bottom of our website and find a link to join the public wholesale membership list (read how that all works here). Fill that in, and ... READ MORE...
Organic Statement: Kinmana Organics Sommerlad Heritage Chickens
Thanks for your interest regarding our Certified Organic Sommerlad Heritage Chickens, grown on our certified organic farm in South Australia. Breeding: Each week we hatch approx 75 baby chicks. Some of these will be selected at approx. 12 weeks to ... READ MORE...
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 ... READ MORE...
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 ... READ MORE...
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 ... READ MORE...
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 ... READ MORE...
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 ... READ MORE...
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 ... READ MORE...
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 ... READ MORE...
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 ... READ MORE...
