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Sommerlad chicken roast recipe

Simple Roast Sommerlad Chicken with Pan Gravy

21/11/2016 by Shirley Harring Leave a Comment

Congratulations on your purchase of a Sommerlad Heritage bird - the only birds in Australia to be bred with a fully traceable heritage that spans generations, with the added goodness of being fully raised on pasture.  Your bird's parents were ... READ MORE...

Pork Belly with Baked Apples

Emperors Pork Belly with baked apples

02/10/2016 by Rebecca Leave a Comment

Pork belly is the one cut that we're always asked about. It has to be one of the popular cuts of pork to cook and serve. There's a process involved with getting the belly cooked tender with a crispy skin.  Here's how to nail it. Every time. ... READ MORE...

Rendered fat

How to render tallow, lard, schmaltz or ghee

29/06/2016 by Shirley Harring Leave a Comment

Buying direct from any our farmers is a fabulous way of knowing your produces provenance. It's ethical, sustainable, and of course, natural. And, you save money, reduce packaging and minimise waste. We'll always offer you a bag or two of bones, too. ... READ MORE...

Braised Sommerlad Chicken with Apricots, Currants and Tamarind

Braised Sommerlad chicken with apricots, currants & tamarind

21/06/2016 by Shirley Harring Leave a Comment

With the unique combination of sweet and sour from quality meat and dried fruit, this take on an Ottolenghi dish (originally published using quail) is typical of the Sephardi tradition of cooking. It is pretty special and can be placed in the middle ... READ MORE...

Cow breakdown

Just how much meat will you get?

21/05/2016 by Shirley Harring 2 Comments

When I buy meat in bulk or have an animal slaughtered... How Much Eating Meat Will I Get? There's no exact answer to this question! See, each animal is built differently.  Animals, like people, come in varying shapes and sizes, even ... READ MORE...

Beef hanging methods: Tender stretching vs Achilles hung

30/03/2016 by Shirley Harring Leave a Comment

The tenderness of  your meat can be attributed to the way the meat is hung rather than than the cut you choose. Natural factors, like age and breed, play a small part, the butcher does the rest. Let me tell you why. Just Hanging Out The ... READ MORE...

Sommerlad Heritage Style chicken in milk

Sommerlad Heritage Chicken in Milk

07/03/2016 by Shirley Harring Leave a Comment

Got Milk? Actually, yes - or go buttermilk and get a tartness to this that zings. An unusual sounding recipe for outstanding results. Jamie Oliver, King of cheffing naked, is well known for his stand on ethical produce and loyalty to ... READ MORE...

Les-and-Kerryn-Hellyar

Meet our Producers

12/01/2016 by Rebecca Leave a Comment

We are proud to work with farmers who believe in raising and growing animals the way nature intended. Some are certified organic growers; others embrace biodynamics and natural methods without seeking certification; and some focus on limited or ... 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