Recipes & Inspiration

The larger size quail brings a plump juicy breast and sweet tender wing meat.

With its classic beef flavour and perfect roast-a-bility, this is highly popular because it is one of the softest and tender cuts of beef.

These tenderloins are made by hand with Japanese Panko breadcrumbs, they give a super crunchy-crispy finish to the chicken.

Duck Maryland is so versatile, you can confit, roast, slow cook and much more.

The foreshank cut of lamb is from the front leg of the lamb ideal for braising or slow-roasting cooking.

Taken from part of the loin near the spine of the pig, the cutlet produces a pleasing sweet richness from the bone to fat ratio.

Also known as the King's cutlet, has a rich flavour, with beautifully pink meat and a deeply caramelised crust.

From the eye muscle of the lamb loin, also know as the saddle, makes this a lean and delectable cut.

The perfect cut for roasting, it always produces such a succulent result, as the meat tenderly cooks under the layer of self-basting skin.

Impress your Valentine with this delicious T-Bone Surf & Turf sharing steak with a side of scallops & vine roasted tomatoes.

Christmas time is turkey time. We have the best free-range Victorian turkeys available for your Christmas feast.

A ham is considered a centrepiece on many festive tables. It is also surprisingly easy to make.