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Kim & Bryan Kiss, Grassland Poultry: Sommerlad Heritage Poultry

28/09/2021 by Shirley Harring Leave a Comment

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 ... READ MORE...

Roast pheasant with cider, apples and Calvados

12/05/2021 by Shirley Harring Leave a Comment

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 ... READ MORE...

Roast partridge with blackberry sauce and colcannon

12/05/2021 by Shirley Harring Leave a Comment

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 ... READ MORE...

Crispy skinned lemon sesame Heritage chicken.

11/03/2021 by Shirley Harring Leave a Comment

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 ... READ MORE...

organic lamb shank

Slow cooked lamb shanks in yoghurt

10/02/2021 by Shirley Harring Leave a Comment

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...

Wild Venison Backstrap

Roast venison backstrap with coffee and prosciutto

28/01/2021 by Shirley Harring Leave a Comment

    “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...

Hand Sourced Gift Certificate

How to redeem your Gift Voucher

10/02/2019 by Shirley Harring Leave a Comment

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

12/07/2018 by Shirley Harring Leave a Comment

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...

Buy Berkshire Pork Brisbane

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

28/12/2017 by Shirley Harring Leave a Comment

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...

sommerlad-chicken-and-cherry-sauce-Hand Sourced

Roasted Sommerlad chicken with fresh cherry sauce

29/11/2017 by Shirley Harring Leave a Comment

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...

Buy mutton in Brisbane at Hand Sourced

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

07/09/2017 by Shirley Harring 2 Comments

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 Hand Sourced

Wild Shot Venison

23/08/2017 by Shirley Harring Leave a Comment

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...

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Stunning Pekins, fresh to order - perfect size for Stunning Pekins, fresh to order - perfect size for crispy skinned BBQ duck. Yes, we can include hearts and liver too. Doesn't it feel good to know you're eating beak to tailfeather, no waste? #valueyourproduce #eatthewholeanimal #handsourced #smallscalefarms
Well, that's a nice surprise! Thanks to whomever n Well, that's a nice surprise! Thanks to whomever nominated my little ethical business, very kind :)
Sorry! Kangaroo mince and leg has such a long wait Sorry! Kangaroo mince and leg has such a long waiting list, we've had to pull it from availability for now. However, we can sub you with wallaby mince instead - as well as wallaby tail, meat and a range of cuts. Hope on your device and ask me for details - link in profile. #wallabymince #kangaroomince #ethicswithtaste #handsourced
Crisp rendered skin, tender meat - happy tummy fee Crisp rendered skin, tender meat - happy tummy feels with freshly seared duck breasts. Available fresh or frozen - give me a hoy if you are interested!
#handsourced #pasturedducks #realfood
Duck Duck
Congratulations, Kim and Bryan, once again showcas Congratulations, Kim and Bryan, once again showcasing Australia's best chook. We're always banging on about how good these birds are, and there's a strong argument from foodies all over in agreement. If you'd like to try one for yourself, let us know - we can send almost anywhere in Australia. #grasslandpoultry #deliciousproduceawards #makeitdelicious #australiasbestchicken #handsourced
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
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Certificate of Accreditation 124202000 under the Food Production (Safety) Act 2000