Herb and Garlic Butterflied Chook

One of our best seller and Sam’s favourite dish, we wanted to share with you! Perfect to surprise dad on his day.

Pulled Pork Buns With Apple Sauce

A classic in a lot of countries but here’s our way of doing this delicious dish. Try it and tell us if you like it!

Duck à l’orange

Duck à l’orange is a traditional French dish and maybe one of the most popular ones; where the duck is slowly roasted with delicious fresh oranges. A must for cold weather!

Hungarian Bean & Ham Soup

Traditionally called ‘Csülkös Bableves’ in Hungarian, this is a thick and tasty soup – rich in protein and good fats -perfect for a cold winter night!

Slow Cooked Lamb Shoulder

The perfect recipe to suprise mums for their special day. This lamb recipe is very easy to do and everyone will love it.

Moroccan roast leg of lamb with hasselback potatoes

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.

Pesto Salmon and Veggies

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.


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.

beef fillet prosciutto

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!

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.