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
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
Blackberries have a natural affinity with apple and all game birds, particularly partridge. This recipe will give you a delightful way to serve your Heritage Hill partridges in a very impressive dinner party kind of way. Ingredients 4 shallots, ... READ MORE...
Crispy skinned lemon sesame Heritage chicken.
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...
Slow cooked lamb shanks in yoghurt
Slow cooked Kinmana Organic 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, juiced ⅓ cup ... 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.” - Jamie ... READ MORE...
How to Redeem Your Hand Sourced Gift Voucher
Congratulations – you’ve been given a gift with true Aussie taste. You're one step closer to enjoying our premium selection. In this guide, we'll walk you through the simple steps to redeem your voucher and start shopping with us. Firstly, please ... READ MORE...
The Truth About Free Range Pork: What You’re Really Buying
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...
Lamb, Hogget, or Mutton? Understanding the Differences and Choosing the Best Cut
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...
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 to travel ... READ MORE...
Discovering the Flavourful and Sustainable History of Sommerlad Heritage Chickens
The Sommerlad family originally 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 ... READ MORE...
