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Peking Duck should not be confused with Pekin duck

Peking Duck should not be confused with Pekin ducks.

Recipes for Peking Duck—note the “g” on the end of the name—
call for cooks to utilise a Pekin duck—notice the absence of a “g” at the end of the name.

Pekin duck is the world’s most popular breed of meat duck. Noted for their white feathers and yellowish bills, this breed of ducks originated in China and has a mild flavour and tender texture.

#PekingDuck #PekinDuck #HandSourced #FoodFacts #StopDuckingUp

Instagram post 17973374087755447

Instagram post 17973374087755447

Wild harvested venison burgers infused with bush h

Wild harvested venison burgers infused with bush herbs and a whole lot of love.

Venison is leaner than beef and contains less saturated fat than other red meats. Venison is also grass fed, which means the low fat content in venison is likely to have high levels of conjugated linoleic acid, which helps us fight against heart disease and cancer.

Who else loves experimenting with unique ingredients like bush herbs? What's your favorite way to prepare venison? 🍔

DEBATE! Debate has broken out in our house. My hus

DEBATE! Debate has broken out in our house. My husband insists on washing the rice after it's cooked. My son insists on washing the rice before it's cooked. Who is right?

The memories of Mum’s Bolognese splattered acros

The memories of Mum’s Bolognese splattered across the ceiling still haunt me every time I reach for my pressure cooker. I can still see her standing there, bewildered, as bits of mince rained down around us and sauce dripped from the ceiling. Despite that chaotic scene, I have come to rely on this device. When you’re trying to manage meals, family, work, a farm, and the myriad of other demands life imposes, it becomes an indispensable part of the routine. Tonight, it’s Massaman curry gracing the table in about half an hour from go to woah. I know it’s supposed to be beef, but it's actually wild shot venison... shhhhh..... let’s keep that between us.

This is a bit exciting! Coming September 24 - to b

This is a bit exciting! Coming September 24 - to be notified when they are available, sign up to our newsletter here, or visit the website. https://bit.ly/3WL12lN #GuineaFowl

My favourite part of a chicken is, hands down, the

My favourite part of a chicken is, hands down, the wing. Whether I’m nibbling on one I've snitched of a whole roasted chicken, or feasting on a messy pile of saucy, sticky wings, they’re oh-so-satisfying to a dark-meat and crispy-skin lover like me.

These Sommerlad heritage wings are our family Friday night go-to favourite. There’s something so moreish about their crispy skin and tender meat. Movie, wings, and a wine and I am good to go :)

Did my Canberran friends see this? Roast Sommerlad

Did my Canberran friends see this? Roast Sommerlad chicken with sunchokes, fried bread, mandarin jus, and mizuna, at @ParanormalWines, ACT. Go. Visit. Eat this. Stat. (Tell 'em I said Hi!)

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