OUR FAVOURITE RECIPES
From paddock to plate, we take great care in everything we do. We have collaborated with award-winning author and food journalist Richard Cornish to develop and triple-test this beautiful collection of recipes, all cooked with our very own meat.
Porchetta Ramen with Ajutsuke Tamago
Friday was National Ramen Day, and we couldn't resist putting our own stamp on this Japanese classic. Our weapon of choice? A perfectly roasted Otway free-range porchetta.
This recipe is definitely one to create over a couple of days – whilst not difficult, it does need time. Time is what will help develop the deep umami flavours.
Super Easy Golden Crackling Porchetta
Porchetta is a marvellous dish. Easy to cook but presents beautifully with a beautiful golden roll of crisp-skinned crackling - a piece for every slice, and tender juicy pork loin that has been seasoned to give extra flavour. This cut is super easy to cook, even easier to slice and almost as good as the roast itself, are the incredible sandwiches you can make from the leftovers!
Roasted Pork Shoulder with Roast New Potatoes
Pork shoulder is affordable, tender, and delicious. You don’t need to buy a whole pork shoulder — a smaller 2kg portion is perfect for a smaller gathering and cooks in the same way, just more quickly. For a richer, crispier roast potato, use the rendered pork fat instead of olive oil.
Roasted Whole Pork Shoulder with Buttery Hasselback Potatoes
Pork shoulder is perfect when serving a crowd. It has more flavour than most other cuts, cooks to a lip-smacking succulence, and boasts skin that crisps to golden crackling. Here, we pair it with rich and delicious roast hasselback potatoes.
Old Fashioned Pea & Ham Soup
We take great pride in our smoked ham hocks. We take prime, free-range pork hock, or knuckle, and brine them in our special blend of salt, sugar, and spices. They are then hot smoked for a deep, rich, smoky flavour. They make a great smoky, meaty start to dishes such as baked beans, ham terrine and this – our old-fashioned pea and ham soup. It’s a quick prep, one-pot dish finished with the secret ingredient – balsamic vinegar – for a delicious extra tang.
Bacon and Spinach Quiche
Nothing says Mother’s Day quite like breakfast in bed. This wonderful quiche recipe is for a family-size quiche – or you can make mini quiche’s in small 8cm dishes that are easier to handle when eating in bed!
We love our streaky bacon. Made from the belly, it is beautifully smoked, with a good layer of fat and seasoned with herbs giving it a rich smoky flavour.
Vietnamese Chicken Wings
Fish sauce can be divisive to some palettes not used to its flavour but it’s impossible to imagine a meal in Vietnam without fish sauce featuring prominently. And like most things, there are good versions and bad. But on the island of Phu Quoc, famous for its fish sauce and pepper, you will find the makers of what is, undoubtedly, the finest fish sauce in the world.
Tacos de Carnitas
When Mexican families get together there is a lot of food served to feed a lot of people. Tacos de Carnitas is a dish where tortillas are filled with loads of fresh salsa and then lashing of rich pork, slow cooked, sometimes over a smoky fire, with zingy citrus, loads of fresh herbs, onion and garlic until the pork is super soft sitting in a rich sweet yet tangy sauce. So easy to make. So easy to eat.
Maple Baked Beans with Smoked Ham Hock
Our ham hocks are big, beautiful, meaty golden chunks of smoky-flavoured ham that bring a beautiful tang to every dish they are used in. They also have a lot of ham, making them perfect for this meaty breakfast dish cooked in a rich, tomato sauce and loaded with healthy cannellini beans.
Italian Pork and Fennel Meatballs with Sage and Pumpkin Risotto
Sausages are not just for the BBQ. They are a raw material for making other great dishes. Our sausages have none of the pre-added nasties and the pork and fennel sausages make excellent polpette or Italian meatballs. Here they’re served with a filling risotto with pumpkin and sage, a great way to feed and fill a growing family.
Dry Brined Pork Rack, Ginger Sweet Potatoes and Tangy Slaw
It takes a bit of time, but this little trick will make your next roast pork dinner a true celebration. Start the day before and make sure the skin on the pork is bone dry to help it crisp up in the oven. These dishes have some Asian flavours and the meal is great with Tsing Tao beer or even a full flavoured chardonnay or pinot noir.
Shogayaki - Japanese Ginger Pork
In Japanese, shoga means ginger and yaki means cooked over direct heat. This is a quick way of adding a little Japanese flavour to a meal and can be used as an entrée or a side dish in a Japanese banquet. In Japan, this is a dish often served in an Izakaya – a Japanese bar - with different types of sake.
Spanish Roast Chicken and Vegetables with Paella Stuffing
This is an excellent way of bringing a little variety and spice into the kitchen and big family dinners. First, you make a stuffing that looks and tastes like paella and you stuff that into a big chicken to feed a crew. Then you cook potato and onions and chorizo in chicken stock and wine alongside the roast chook. The result is a juicy flavoursome bird, loads of paella stuffing and a load of delicious Spanish vegetables. Add a few greens, crusty bread, and a bottle of tempranillo and you have a dinner party for six or just a great family meal.
Chicken Skewers with Caramelised Vegetable and Couscous Salad
This is a great way to serve a good number of people without breaking the bank. The simple but punchy flavours of garlic and paprika make chicken taste six times better than it normally does and if you can cook this over a charcoal grill – even better. Make sure you soak the bamboo skewers for an hour or so before so cooking so they don’t burn.
San Choi Bao
A dish that is exceptionally easy to make and takes about 30 minutes to pull together. You can garnish with crushed roasted peanuts and chopped spring onion. Some like the water chestnuts finely chopped, some like them in slices. You can add more bean sprouts to make the dish go further if you like. Delicious and perfect with a glass of cool climate chardonnay or sparkling wine.
Hainanese Chicken Rice
A dish popular in the Chinese populations of South East Asia it is originally from the Hainan province of Southern China. What we love about it is that it is so delicious and quite easy to make. Yes, there are a lot of ingredients, but they are all available in the stores in town. Once you get the hang of it, you’ll be bringing this recipe out to feed the family or dinner party guests.
Blood Orange Honey BBQ Ribs
Sweet, smoky, sticky and so delicious these pork ribs are the perfect finger-licking accompaniment for a get together with friends or as a meal for the family. You will need plenty of napkins or even wet towels to get your fingers clean when eating this very moreish treat. Blood oranges have extra flavour and will be in stores until mid-spring. If you can’t find them, try navel oranges. Hint: Zest citrus before juicing them as it is much easier.
Golden Roast Chook & Bacon Stuffing
This is a sneaky and slightly spicy way of pimping your chook so it is always golden brown. The trick is to coat the skin with a layer for golden turmeric, a healthy spice used in curry. Add to that some ground cumin for aroma and roast as per the recipe below. We’ve added a sure-fire stuffing too.
Balsamic Glazed Meatloaf with Shallot Gravy
A delicious meatloaf made using a little chef’s secret. First you make sofrito, the basis of hundreds of different dishes using cooked down veg and tomatoes. Fold this through the mix and it adds flavour and lighter texture. Save the cooking juices, skim off the fat and use them to make a gravy. Great hot but equally delicious in sandwiches the next day.
Porchetta with Sage and Hazelnuts
Porchetta is a dramatic dish presenting a beautiful golden roll of crisp-skinned, boneless pork that looks impressive on the plate. The breadcrumbs are optional but do absorb a lot of the cooking juices, giving a juicer piece of pork. You can make the porchetta using pork belly, or you can purchase a porchetta already seasoned and trussed for a really easy impressive dish. The fat rendered from the pork is used to roast crisp, crunchy and tasty potatoes. Great with fermented cabbage, coleslaw or other brassicas serve with a medium bodied red wine, such as tempranillo or sangiovese.
Golden Chicken Cacciatore
This is a simple adaptation of the classic cacciatore. You put breadcrumbs on top. They soak up some of the cooking juices and go amazingly crisp and golden when you cook them in the oven. Cacciatore is Italian for hunter, and this is meant to be a dish cooked out over fire, putting some game birds into a pot with some herbs, wine, cured meat and vegetables. It is more a guide. Please feel free to use rabbit or quail, mix up the herbs, use red wine. But, if you get a chance this season to cook this in a pot over an open fire, you’ll get the real taste of cacciatore!