Recipes

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.

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.

A delicious rolled pork belly roast with homemade stuffing, baked stone fruit, finished with decadent burnt butter sage. A seriously life changing flavour combo!

A classic goose recipe to enjoy this festive season, with crispy skin and a sticky sweet five spice and honey glaze.

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).

This classic Italian meal warms you with its richness and is the perfect dish to nourish you during the colder months. Cacciatore translates simply to “Hunter” and was traditionally made with rabbits caught by hunters – you can’t get more free range than that! Our Kew Apprentice Butcher Shmick’s take on this classic uses free range chicken chops, embracing the great flavour from the thigh and bone with the added bonus of crispy skin. Swimming in a rich base of Cannings Napoli Pasta sauce and nutrient dense free range Cannings Chicken Broth, you have a meal the whole family will love!