Quick Crumbed BBQ Lamb Rack

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.

Our Pick: Ora King Salmon

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.

Our pick: Bimbadeen Free Range Eggs

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 With Prosciutto & Horseradish

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!

Our Pick: Yapunyah Meadow Grazed Chickens

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.

The Story Behind the School

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. 

Balsamic Braised Lamb Shanks

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.

Pork Belly with Perfect Crackling

Also known as pork rinds in USA or chicharrón in Latin America, this is a versatile method of cooking pork belly. Once cut in little pieces it’s easy to serve with vegetables, in a baguette as Vietnamese bahn mi or in tacos Mexican-style. Be as creative as you want!

White Spot Disease Free Prawns

White Spot Disease is a viral disease affecting decapod crustaceans – which include; prawns, crabs, yabbies and lobsters – and it’s pretty contagious. In recent months, it’s been sweeping through Australian prawn populations – particularly in parts of Queensland.

Veal Saltimbocca

Italian for ‘jumps in the mouth’ this is a dish popular in Switzerland, Italy, Spain and Greece. Simple yet decadent, Saltimbocca is perfect as an appetiser for dinner parties, or eaten like tapas with drinks.