OUR FAVOURITE RECIPES
From paddock to plate, we take great care in everything we do. We have collaborated with award-winning author and food journalist Richard Cornish to develop and triple-test this beautiful collection of recipes, all cooked with our very own meat.
Super Easy Golden Crackling Porchetta
Porchetta is a marvellous dish. Easy to cook but presents beautifully with a beautiful golden roll of crisp-skinned crackling - a piece for every slice, and tender juicy pork loin that has been seasoned to give extra flavour. This cut is super easy to cook, even easier to slice and almost as good as the roast itself, are the incredible sandwiches you can make from the leftovers!
Rostbiff with French Gravy
Rostbiff is a cut from the centre rump, with the rump cap and fat layer removed. It’s a cut with remarkable flavour, especially when roasted. Rostbiff can be roasted whole in a hot oven, barbecued, or sliced into steaks for a tender, delicious stir-fry. Ironically, we use the French term "rostbiff" — meaning "roast beef" — to describe this very English cut.
Roasted Pork Shoulder with Roast New Potatoes
Pork shoulder is affordable, tender, and delicious. You don’t need to buy a whole pork shoulder — a smaller 2kg portion is perfect for a smaller gathering and cooks in the same way, just more quickly. For a richer, crispier roast potato, use the rendered pork fat instead of olive oil.
Roasted Whole Pork Shoulder with Buttery Hasselback Potatoes
Pork shoulder is perfect when serving a crowd. It has more flavour than most other cuts, cooks to a lip-smacking succulence, and boasts skin that crisps to golden crackling. Here, we pair it with rich and delicious roast hasselback potatoes.
Rack of Lamb with Middle Eastern Vegetables
This grass-fed rack of lamb is tender, rich, and succulent, cooked on a bed of vegetables seasoned with Middle Eastern spices to soak up all the delicious juices. It’s a super colourful dish and perfect for large celebrations and feasts.
Apricot Glazed Ham
Serving up a whole leg of ham, beautifully glazed to a golden brown, is one way a home chef can really bring a sense of seasonal occasion to the Christmas table. Not only does a glazed ham look great, but it is also super tasty, with a hint of sweetness in every slice. This version has a touch of honey and Chinese five-spice to add another layer of deliciousness to the big day.
Roast Lamb Loin Chops with Mint and Dill Sauce
Lamb loin chops are one of the best cuts in the butcher’s shop window. I love them grilled over charcoal, but I have discovered another way to keep their juicy and succulent texture. This is a one-pan roast packed with vegetables and finished with a vibrant and tangy green sauce made with spring dill tips and fresh mint.
Easy Carve Middle Eastern Lamb Shoulder
Lamb shoulder is so delicious. It is full-flavoured and cooks beautifully juicy and tender. It cooks more evenly and faster when it is boned, rolled, and tied, something we do in-house here for you gladly. We will even give it a rub with our special Middle Eastern Spice mix. Order online or come in-store and ask for one. We love the recipe so much we are going to share it with you.
Beef Tartare by Sault Restaurant
Jack Powlay is the head chef at Sault, one of Daylesford’s most beautiful restaurants. We love how he transforms classic dishes into meals that are both spectacular to look at and even more wonderful to eat. We are honoured that Jack and the team at Sault have shared this wonderful recipe with us for you to try at home.
Where's the (green) sauce?
Almost every cuisine around the world has versions of a green sauce – essentially an uncooked sauce featuring fresh green herbs, a good quality oil, and an acid component (vinegar or lemon juice).
Tacos de Carnitas
When Mexican families get together there is a lot of food served to feed a lot of people. Tacos de Carnitas is a dish where tortillas are filled with loads of fresh salsa and then lashing of rich pork, slow cooked, sometimes over a smoky fire, with zingy citrus, loads of fresh herbs, onion and garlic until the pork is super soft sitting in a rich sweet yet tangy sauce. So easy to make. So easy to eat.
Dry Brined Pork Rack, Ginger Sweet Potatoes and Tangy Slaw
It takes a bit of time, but this little trick will make your next roast pork dinner a true celebration. Start the day before and make sure the skin on the pork is bone dry to help it crisp up in the oven. These dishes have some Asian flavours and the meal is great with Tsing Tao beer or even a full flavoured chardonnay or pinot noir.
Spanish Roast Chicken and Vegetables with Paella Stuffing
This is an excellent way of bringing a little variety and spice into the kitchen and big family dinners. First, you make a stuffing that looks and tastes like paella and you stuff that into a big chicken to feed a crew. Then you cook potato and onions and chorizo in chicken stock and wine alongside the roast chook. The result is a juicy flavoursome bird, loads of paella stuffing and a load of delicious Spanish vegetables. Add a few greens, crusty bread, and a bottle of tempranillo and you have a dinner party for six or just a great family meal.
Middle Eastern Lamb Shoulder With Moghrabieh Salad
A beautiful rich slow cooked shoulder of lamb served on a salad of moghrabieh. You can buy these hand-rolled balls of semolina at Tonna’s in Daylesford or any other great deli where middle eastern products are sold. They are used in Middle Eastern cooking and soak up the flavours of everything they are cooked with.
Blood Orange Honey BBQ Ribs
Sweet, smoky, sticky and so delicious these pork ribs are the perfect finger-licking accompaniment for a get together with friends or as a meal for the family. You will need plenty of napkins or even wet towels to get your fingers clean when eating this very moreish treat. Blood oranges have extra flavour and will be in stores until mid-spring. If you can’t find them, try navel oranges. Hint: Zest citrus before juicing them as it is much easier.
Golden Roast Chook & Bacon Stuffing
This is a sneaky and slightly spicy way of pimping your chook so it is always golden brown. The trick is to coat the skin with a layer for golden turmeric, a healthy spice used in curry. Add to that some ground cumin for aroma and roast as per the recipe below. We’ve added a sure-fire stuffing too.
Picanha with Chimichurri
In the BBQ houses of Brazil, one of the most popular cuts is Picanha (pronounced peek–an–ya). The name comes from the pole used by the ranchers to tend their herds and in this delicious dish, it refers to the skewer on which the steaks are secured.
Slow Cooked Middle Eastern Lamb Shoulder with Pomegranate
This is a great way of celebrating full-flavoured autumn lamb by roasting it with a few middle eastern flavours and finishing it with the beautiful ruby like jewels of fresh pomegranate.
Porchetta with Sage and Hazelnuts
Porchetta is a dramatic dish presenting a beautiful golden roll of crisp-skinned, boneless pork that looks impressive on the plate. The breadcrumbs are optional but do absorb a lot of the cooking juices, giving a juicer piece of pork. You can make the porchetta using pork belly, or you can purchase a porchetta already seasoned and trussed for a really easy impressive dish. The fat rendered from the pork is used to roast crisp, crunchy and tasty potatoes. Great with fermented cabbage, coleslaw or other brassicas serve with a medium bodied red wine, such as tempranillo or sangiovese.
Slow Cooked Korean Beef Ribs
Korea is the flavour of the month and rightly so. This Asian nation’s fermented pastes and vegetables add layers of flavour to any dish. You can pick up kimchi in the local grocers. Give yourself plenty of time to make the ribs – we have them in stock all the time but order ahead if you’re making a big batch.
Middle Eastern Lamb Shoulder with Couscous Salad
The flavours of the Middle East resonate with the Australian summer. Mint, figs, pomegranate, cumin, and thyme. This dish is packed with flavour and can be easily cooked in a BBQ with a lid. Just remember to cook it fast to get the golden-brown crust and then low and slow to make the meat inside lip-smackingly tender. This will feed a big family get-together, and you can stretch out the numbers by making more couscous salad.