I first came across this recipe in David Lebovit's 'The Perfect Scoop", and, making a mental note to revisit the recipe, filed it away under L for later, and promptly forgot about it. I'm good at that. David uses full cream cow's milk yoghurt, and strains the whole shebang himself....
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 Sommerlad marry so well with...
The fat tail of an Awassi sheep is broad and relatively short, usually ending above the hocks, more rarely extending below them. In adult Iraqi Awassi rams, the average length of the fat tail is close to 30 cm and its width 25 cm; in ewes, the length averages 18...
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 mittened hands would hang on...
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 natural as my plastic spatula; grew faster than my hair and...
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, platforms, and a rather stunning century old ironbark hardwood bridge. You'll need...
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 our own saltbush lamb leg - a shoulder will...
“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 Peter Best. As Peter pointed out - why use just the legs when you...
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 and fibrous, and serve the chicken with oily rice. The...
Pop the kettle on before you start this one. No, it's not for a cup of tea (wine would be far more appropriate, anyway). Our pasture raised, stall free pigs are only ever grown in small numbers, are fully free ranging animals, and breed, farrow and grow in a natural paddock...
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 raised on pasture. So were their parents' parents, and their...
Reducing food miles and using locally sourced produce is one thing (and a very fine thing at that); but here at Hand Sourced, we like to use as much of the entire animal as possible. Here's our favourite way of serving the deliciousness that is derived from a marrow bone....
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. Pigs are born...
Get your game on and try one of our Australian Natives in a delicious way. Our Wallaby comes from Flinders Island, Tasmania; where they roam wild all across the area. Qualified hunters are hired and no stress is caused to the animal. The flavour of the wallaby is quite unique....
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. Some will be meaty - great for stock...
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 of a festive table with great pride....
What makes our Kyogle beef so special? We are passionate about humane treatment of the animals we source for your table. Our grass fed, pastured beef is just one example. You have read about Les and Kerryn, and their green, hilly farm. You know how they care for their animals,...
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 farmers. So it is one of his recipes, albeit...
