Running a business can chew through a lot of resources. And at a butcher shop, with machinery, and refrigeration going all the time, energy consumption is an unavoidable necessity. We wanted to tackle that energy consumption head-on and work to reduce it’s environmental impact.
We’ve been cashless for 3 years now and haven’t looked back, but every now and then we get asked the question: why don’t we accept cash? We made the switch for a number of reasons, but chief among them was something that’s of the utmost importance when selling food: hygiene.
We’re welcoming back ‘Pud for all Seasons’ Christmas Puddings this year. They’re the best puddings we could get our hands on and they’re made right here in Victoria. No preservatives, no additives, just good old fashioned rich dark gooey puddings!
Sam sat down with Melbourne-based nutrition and exercise coach extraordinaire Lizzy Marsh to talk ethical butchery and the importance of knowing where your food comes from.
We’re stoked to be stocking Offally Good Food’s Organic Chicken Liver Pate. Made locally with all Australian Organic ingredients, Offally Good’s Pate uses Coconut Oil and the natural anti-microbial properties of fresh thyme instead of preservatives. This is what Pate is supposed to taste like!
Kew Store Manager, and slow-cooking aficionado Dave swears by this recipe. You can interchange virtually any slow-cooking meat into this one and it’ll still be awesome. This version uses diced lamb shoulder which becomes unbelievably tender when cooked slow and low.
Coq au Vin is a marvellously simple dish that can earn you serious Cordon Bleu points without breaking the bank or having to make a million sauces. We’re using Chicken chops – which have everything you need for stewing chicken; a bit of bone, dark thigh meat, a little bit of fat and skin for flavour.
There are some new additions to the Cannings cooked-meal hall of fame. In collaboration with chef Hayden Kennedy from Cocoa Patisserie in Kew we’ve developed a couple of pies that will undoubtedly satisfy that winter-time craving.
Slow cooked Beef Brisket is a mainstay of the barbecue repertoire, but in this cold and rainy weather we don’t really feel compelled to crack out the Weber. The solution? Oven cook it. By turning up the paprika in this recipe, you can still get a deliciously smokey barbecue flavour without the actual coals.
This recipe is heavy on the lemon, herbs and garlic – which serve as the marinade prior to cooking, and then caramelise beautifully over the duration of the slow cook. The end result is a wonderfully aromatic piece of meat that falls off the bone – perfect for sharing.