First of all, don’t panic! Most of our products are flash frozen before transportation in accordance with the Australian Meat and Livestock guidelines. Just like meat that is transported to major supermarkets (like Coles-Worths etc), and just like ... READ MORE...
Lead time on wild meats; why it exists, and how you can plan for your delivery
How long will I have to wait for my wild game? Orders for wild products are submitted to the harvesting teams on a Friday morning. Here's the deal: For all wild harvested (individually shot) products, we've got a specific cycle that starts on a ... READ MORE...
Goat shanks with cabbage, port, and vanilla
Two shanks will feed four with leftovers. This recipe is pretty cool in the way that by the time the shanks are tender and cooked, the cabbage literally melts into the sauce. If you use red cabbage you’ll get a pink sauce and if you use green ... READ MORE...
Boer Goat – 6 Way Split Yield
Jo Stewart (aka the gourmet Goat Lady) grows Boer goats on the beautiful farm in Collie, New South Wales. Here's how I broke down my 6 primals with just a boning knife, a cleaver, and a few glasses of wine. What's in the box (when broken ... READ MORE...
Wild Shot Venison: A Behind-the-Scenes Look at Our Ethical Sourcing Process
Venison, the culinary name for deer meat, is commercially available both wild and farmed. Not native to Australia, deer were introduced by settlers in the 19th century. Venison is extremely lean and naturally tender. It is one of the most ... READ MORE...
Histamine Friendly Foods. Yes, Really.
Hey there! We totally get how important it is to make smart food choices if you have histamine intolerance, auto-immune conditions, or gut health issues. We're all about giving you quality and deliciousness without compromising your well-being. ... READ MORE...
A Step-by-Step Guide to Designing Custom Sommerlad Heritage Chicken Mixed Cartons
If you’ve been ordering customised cartons over the years, you will know that we only get to do this two or three times a year. For those new to customising a chicken carton, here's how it rolls. You can choose as many cartons as you would like, and ... READ MORE...
Kangaroo Island Pheasant, Sausage and Lentil Pot Roast by Simon Bryant
Tasting Australia's festival director Simon Bryant gathered a bunch of ingredients from some much-loved South Australian producers to create a hearty ‘Kangaroo Island Pheasant, Sausage and Lentil Pot Roast’ recipe. https://youtu.be/LttsmNbrz-0 You ... READ MORE...
Australian Wild Game: A Superior Choice for Nutrition, Taste, and Quality
When it comes to sourcing wild game, not all suppliers are created equal. We pride ourselves on our commitment to ethical and sustainable suppliers and harvesters who share our values and who go above and beyond to ensure that the animals they source ... READ MORE...
Melt-in-Your-Mouth Slow Braised Kinmana Lamb Shanks with Beer
Have you ever wondered what a lamb shank is, and why they don't all look the same? Let me help you out. A 'shank' is actually a bone-in portion of meat that comes from either the forequarter or hindquarter of the lamb, situated just below the leg and ... READ MORE...
Yes, Australian Meat Chickens are Bleached, But There are Exceptions
In processing Grassland Poultry's Sommerlad Heritage chickens, we don't use any chlorine at all. Ever. Why on earth are we telling you this, I hear you ask? Australian farmed chickens, including organic chickens, are always treated with ... READ MORE...
Pheasant Pate
A very pleasant Pheasant pate indeed :) Paté (literally paste in French) is a food that is simultaneously loved and loathed, and one which, arguably, stopped being cool circa 1983. It can be a lunch dish, an evening starter or, possibly, a main ... READ MORE...
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