Legendary Australian chef and owner of Brae, Dan hunter, whose stock in culinary trade revolves around produce and blindingly inspired innovation, reveals what he would make for final meal on earth. His choice? Roast Sommerlad chicken and black ... 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...
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...
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...
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...
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...
