Bespoke orders are available on a 6 week cycle. For those new to customising a chicken carton, here's how it rolls. You can choose as many cartons as you would like, and we can deliver them within a week after they arrive at the cold stores, for ... READ MORE...
Kangaroo Island Pheasant, Sausage and Lentil Pot Roast by Simon Bryant
Tasting Australia's festival director Simon Bryant gathered a bunch of ingredients from some much-loved South Australian producers to create a hearty ‘Kangaroo Island Pheasant, Sausage and Lentil Pot Roast’ recipe. https://youtu.be/LttsmNbrz-0 You ... READ MORE...
Australian Wild Game: A Superior Choice for Nutrition, Taste, and Quality
When it comes to sourcing wild game, not all suppliers are created equal. We pride ourselves on our commitment to ethical and sustainable suppliers and harvesters who share our values and who go above and beyond to ensure that the animals they source ... READ MORE...
Melt-in-Your-Mouth Slow Braised Kinmana Lamb Shanks with Beer
Have you ever wondered what a lamb shank is, and why they don't all look the same? Let me help you out. A 'shank' is actually a bone-in portion of meat that comes from either the forequarter or hindquarter of the lamb, situated just below the leg and ... READ MORE...
Pheasant Pate
A very pleasant Pheasant pate indeed :) Paté (literally paste in French) is a food that is simultaneously loved and loathed, and one which, arguably, stopped being cool circa 1983. It can be a lunch dish, an evening starter or, possibly, a main ... READ MORE...
Roast pheasant with cider, apples and Calvados
A splash of Calvados and some Granny Smith apples provide a wonderful balance to this baked pheasant dish. (serves 4) Ingredients 2 oven-ready pheasants A little lard (or bacon fat, if you have some) For the sauce 750ml good cider (not too ... READ MORE...
Roast partridge with blackberry sauce and colcannon
Blackberries have a natural affinity with apple and all game birds, particularly partridge. This recipe will give you a delightful way to serve your Heritage Hill partridges in a very impressive dinner party kind of way. Ingredients 4 shallots, ... READ MORE...
Crispy skinned lemon sesame Heritage chicken.
Crispy skinned lemon sesame Heritage chicken. 1 tbsp sesame oil 2 cloves garlic crushed 1 1/2 tbsp grated fresh ginger 1 tbsp soy sauce, or substitute coconut aminos 1/2 cup Sommerlad chicken stock from your feet, frames or necks 1/4 cup ... READ MORE...
Slow cooked lamb shanks in yoghurt
Slow cooked Kinmana Organic lamb shanks in yoghurt Ingredients 2 tsp coriander seeds 2 tsp cumin seeds 2 tsp fennel seeds 2 tsp ground hot paprika 3 ½ cups plain Greek-style yoghurt 2 garlic cloves, minced ½ lemon, juiced ⅓ cup ... READ MORE...
Roast venison backstrap with coffee and prosciutto
“This is a phenomenally delicious way to roast venison, and the method is foolproof, too. Protected by the fatty, crispy prosciutto as it cooks, then served blushing with this outrageously good, silky sauce, it’s hard to beat.” - Jamie ... READ MORE...
How to Redeem Your Hand Sourced Gift Voucher
Congratulations – you’ve been given a gift with true Aussie taste. You're one step closer to enjoying our premium selection. In this guide, we'll walk you through the simple steps to redeem your voucher and start shopping with us. Firstly, please ... READ MORE...
The Truth About Free Range Pork: What You’re Really Buying
Demystifying some of the language around buying true, free range pork that's of sound quality, ethics, and breeding. The brochure looks good. There's a few iconic farm instalments like a barn, a windmill, a group of happy pink pigs in a ... READ MORE...
