Muscovy ducks are more similar to red meat (think juicy sirloin steak) than they are a pond bird. Muscovy ducks are the only domesticated duck which is not descended from the mallard. The scientific name, Cairina moschata, means the “musky one ... READ MORE...
Braised Rabbit with Wakame & Cashews
When I was a kid, we would go rabbit hunting every few weeks or so. Dad'd bundle us in the back of the Holden ute (safety belt? What safety belt?) and, since it was inevitably freezing at night in the South Western Australian countryside, our ... READ MORE...
Embden Cross Geese
Our Embden Geese are grown by Herb and Lucy McKenzie, near Gippsland, in a smaller community region in Victoria. Herb and Lucy, each 5th generation farmers, work from their home property. They are the only goose producers in the country to breed, ... READ MORE...
Crisp Southern Fried Sommerlad Chicken
Early 2016 I swore I'd never eat another conventionally farmed chicken again. Up until that date, I'd been lenient. Sure, I knew that genuine, slow grown chicken tasted better. I was also aware that conventional chicken breeds were as close to ... READ MORE...
Country Style Sommerlad Heritage Chicken Pate
Drive just 12k north of Tenterfield NSW, and you'll find Sunnyside Cutting. Cutting and station were once an important part of rural life, running from 1888 to 1973. Sadly, all that remains of Sunnyside Cutting are picturesque glimpses of tracks, ... READ MORE...
Kinmana Lamb Shawarma (Ottolenghi)
This recipe is one of those failsafe, timeless, chuck it together jobs that leaves people thinking you spent hours in the kitchen. But without the hours in the kitchen. It’s from Yotam Ottolenghi and Sami Tamimi's 'Jerusalem', and I have used ... READ MORE...
How to Butterfly a Sommerlad Heritage Chicken
Not as tricky as it sounds, to butterfly a whole chicken is simply to remove the backbone. It's very, very easy to do and the benefits are several: the chicken will cook more quickly, it's easier to carve, and more of that wonderful Sommerlad skin ... READ MORE...
Sweet Muscovy duck cooked with plums and star anise
“Cooked slowly to give you thin, crispy skin and beautiful, melt-in-your-mouth meat” - Jamie Oliver This adaptation of Jamie's original, which touted the use of just the legs, comes with the stamp of approval from hand Sourced's customer ... READ MORE...
Hainanese Sommerlad Chicken Rice
What is Hainanese Chicken Rice? Glad you asked. Put simply, a dish adapted from early Chinese immigrants from Hainan Island, off the southern coast of China, known indigenously as Wenchang chicken. The Hainanese use a particular fowl that is bony ... READ MORE...
Simple Roast Sommerlad Chicken with Pan Gravy
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 outdoors on pasture. Your bird's parents ... READ MORE...
How to render tallow, lard, schmaltz or ghee
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 & tamarind
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...
