Recipes
As butchers with a conscience, we deliver Australia's most high welfare produce. Guided by our values and commitment to what is right, we're here to lead positive change.
Shmick's Beef Wellington
Commonly believed to be the celebration dish of the first Duke of Wellington after his victory at the battle of Waterloo, Beef Wellington is a decadent dish that makes a great centerpiece for any celebration. The cracking pastry and anticipation of the filling and blushing pink fillet make this a show stopper dish! Our Kew apprentice Shmick has put together this straightforward recipe so you can celebrate with your nearest and dearest at home.
Herb Butter Roast Chicken
A delicious way to turn your Sunday roast chook into a restaurant level dinner! With homemade herb butter under the skin of your chook, you will end up with the perfect combo of flavour, tenderness and crispy skin.
Matt's Slow Roasted Greek Lamb Shoulder
Our Hawthorn manager Matt's completely delicious and addictive authentic Greek Lamb Shoulder, with an absolutely to die for citrus and herb sauce and roast veggies.
Pork Belly Roll with Apricot & Fennel Stuffing
A delicious rolled pork belly roast with homemade stuffing, baked stone fruit, finished with decadent burnt butter sage. A seriously life changing flavour combo!
How to Make Your Own Compound Butter
Two words that will change your life: compound butter. Deceptively simple to make, with endless possible flavour combinations, compound butter is an amazing way to jazz up everything from steak to chicken breast.
Vegetable & Fish Curry
Thanks to the legends at Grown & Gathered (Matt and Lentil) for letting us feature their wonderful recipe here. This recipe pairs perfectly with Matt and Lentil's delicious organic wines from Minimum Wines - now on shelves at Cannings.
We highly recommend this with a Minimum Wines white, such as the Colossus of Harry (2022 sauv blanc).
