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.
Melbourne has been doing a lot of picnicking this Spring. Even though we can have people over again now, when the sun is shining and there's no pesky rain on the forecast, we are still loving to picnic it up in the park with our friends. No picnic is complete without snacks, and what better than a delicious free range charcuterie platter? These are our top picks when we're putting our charcuterie boards together - and with Christmas just around the corner, you could even use this as a practice run for your festive nibbles!
Some of most commonly asked Christmas questions to help plan your festive feast this year!
All lamb is good lamb, as far as we're concerned, but when it comes to BBQing we definitely have our favourites.
Ahh, offal. We know it's a superfood, we know it's awesome for our health, but it can still be so intimidating to cook with! If you're looking to sneak a bit of extra offal into your diet without having to think too much about it, here are some of our favourite offal hacks.
If you’re interested in nose to tail cooking, you may have already discovered the magic of animal fats and rendering by now. Animal fats are not only delicious, but they’re really good for you! Re-using the drippings/fat from roasts and other slow cooking dishes is a great way to reduce waste, save money and add flavour to all kinds of dishes.
As you may already know, from time to time, I like to jump in the car and go visit our suppliers and their farms. Sometimes, I tour the processing facilities (abattoirs) also. This is something I have done from the very early days of Cannings. Without this due diligence, I could never be entirely certain of a supplier or where their values lie.