This hearty and exotic spin on the lamb roast is sure to satisfy! With some sweet & fragrant Moroccan flavours, this is the perfect solution for an Easter Sunday roast.
This delicious and easy recipe with Tassie salmon is the way to go this Good Friday. In a papillote-style wrap, pesto and salmon make a surprisingly perfect match.
Over the years, we’ve tried to perfect our smallgoods and while we have winning recipes for our ham, bacon and smoked turkey – continental smallgoods like kabanas and frankfurts have always remained elusive…
We’ve got a special Lamb Rack recipe for you this Australia Day – a little fancy, but super quick and easy nonetheless. We like to leave a little layer of fat on our Lamb Racks and this recipe uses a dry-crumb marinade so fat really helps the crumbs stick, plus the juices from the meat get absorbed into the crumb and none of the goodness is lost.
Ora King may be a familiar name to you – but you’ve probably seen it gracing fine-dining menus – not shop windows. Ora King are a premium producer and only approach a handful of retailers who are guaranteed to do their salmon justice. In October this year they approached us about being our primary supplier of salmon.
Over the past few months we’ve been courting Bimbadeen Phillip Island trying to figure out a way to stock their eggs at Cannings stores. Quite simply – Bimbadeen’s eggs are the best we’ve ever tried. And when you see the environment they come it becomes abundantly clear why.
Beef eye fillet also known as tenderloin, is the most tender and lean part of the beef. The best way to cook – is always seal it on a hot pan and put it in the oven, this recipe is complemented by delicious prosciutto from Italy and an amazing horseradish sauce. Perfect to enjoy with the family!
A couple of weeks ago, we had the pleasure to visit Yapunyah farm in rural Victoria. Situated between Bendigo and Euroa, Yapunyah have acre after acre of beautiful land, covered with grass, shrubs and trees. Here is where Yapunyah Meadow Grazed chickens are raised – Cannings’ premium poultry offering.
Sam sat down with WeTeachMe to discuss the rationale behind the Cannings School of Butchery. Part culinary adventure, part voyage into the belly of the beast, the curriculum was developed to give members of the public unprecedented access to see what goes behind the scenes at Cannings and gain a deeper understanding of where meat comes from.
Lamb shanks are an essential addition to any Winter cooking repertoire. Because this recipe is a slow-cook, the intensity is cooked out of the Balsamic, and the alcohol out of the the wine – resulting in a sweet and aromatic gravy that is absorbed right into the lamb. With minimal prep time, this is a great recipe to pop on in the afternoon to just let bubble away.