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one quarter kyogle beef

09/05/2016 by Shirley Harring Leave a Comment

one quarter kyogle beef butchered

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Boer goat cutlets are perfect for the BBQ—exceptionally tender and full of flavour juat as they are, or with a simple marinade of olive oil, lemon, oregano, and garlic.

Many describe goat as tasting like lamb, with a hint of beef’s richness. Grill until pink inside (about 4 minutes each side) for a deliciously unique experience. We <3 @thegourmetgoatlady goat - what about you?

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Over the past three years, Jo and Craig's dedication to premium quality has earned 12 Sydney Royal Fine Food Show medals, making The Gourmet Goat Lady a favourite among chefs, food lovers, and market-goers alike.

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🌱 Boosting Biodiversity: Diverse crops keep ecosystems balanced.
🌍 Storing Carbon: Traps CO₂ to fight climate change.
💧 Improving Water Retention: Minimal tilling holds moisture.
🍃 Reducing Chemicals: Fewer pesticides and synthetics.
🐄 Using Pastured Animals: Natural fertilisers from grazing.

All our farmers follow regenerative practices, working with nature to restore soil health and create self-sustaining ecosystems. It's evident by the quality of the food on your plate.

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For those who appreciate unique ingredients with character, this is the real deal.

Golden, crunchy, and rich—our #Sommerlad heritag

Golden, crunchy, and rich—our #Sommerlad heritage chicken skin brings incredible depth to any dish. This is no ordinary chicken skin; its unctuous, melt-in-your-mouth quality adds that perfect layer of crispy satisfaction because it's thick and textured - that's due to the exclusive breeding and lack of chemical applications.
For those who appreciate unique ingredients with character, this is the real deal.

Here’s a fusion idea that pushes boundaries: slo

Here’s a fusion idea that pushes boundaries: slow-braised wild boar shoulder and shiitake mushrooms, stuffed into cannelloni and topped with a Thai red curry sauce and coconut gel. A flavour journey from Italy to Thailand—earthy, spicy, and irresistibly unique.

Did you know, Cannelloni’s story began in 1868 with Antonino Ercolano, a seminarian who learned to cook in the kitchen of the archbishop’s palace. He later opened La Favorita in Sorrento, where customers still enjoy his famous cannelloni today.

Slow-cooked wild boar adds incredible depth to thi

Slow-cooked wild boar adds incredible depth to this pappardelle dish—rich, earthy, and tender, it’s a true expression of wild game done right. Perfect with a bold red wine, this pairing brings out the complex, natural flavours.

Our products are perfect for people who appreciate unique ingredients sourced with care.

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