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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...

Michael & Kathryn Sommerlad – Founders of Sommerlad Chicken

02/08/2018 by Rebecca Leave a Comment

Until November 2017 the Sommerlad family personally managed, bred, and developed their exclusive heritage table poultry for the Australian market. Diverse pedigree strains, specifically bred to thrive in free-range pasture rearing environments, mean ... 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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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
Hanging out in the @oldchurchonthehill garden with Hanging out in the @oldchurchonthehill garden with Hannah Moloney @goodlife_permaculture today, winding up the 24th @ausgastronomers Symposium of Gastronomy.  So much inspiration in such a short time. #symposiumgastronomy2022 #australiangastronomy #permaculture #fairfoodsystems
A group of Northeast Victorians are feasting on #s A group of Northeast Victorians are feasting on #sommerladheritagechicken Marylands tonight. Are you one of them? #Australiasmostawardedchicken is now available from #beechworth. DM for details. #grasslandpoultry
Thick, gelatinous chicken stock made from feet and Thick, gelatinous chicken stock made from feet and frames. Chemical free bones are the best as there’s no bleach  traces left to leech into your beautiful nutritious broth. #grasslandpoultry #sommerladheritagechicken #onlythebest #morethanjustchicken
Flinders Island Wallaby is back. Shanks, steaks, t Flinders Island Wallaby is back. Shanks, steaks, tail portions, trim, mince and more. Very excited to have these little babies back in the fold. Slow braising shanks on the bone with red wine and rosemary. Hello, happiness ❤️ #wallaby #wildgame #wildfood
Lambs are coming! Watch for the next newsletter on Lambs are coming! Watch for the next newsletter on how to preorder. #organic #organiclamb #pasturedlamb #nonasties #nochemicals #nosetotail
When the premium cuts matter, we got you covered. When the premium cuts matter, we got you covered. #venison #wildvenison #wildgame #tenderloin #chef  #gastronogram  #gastronomy  #handsourced #melbournefood
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Certificate of Accreditation 124202000 under the Food Production (Safety) Act 2000