Counting down to Christmas with Uncle Michael

Written by Ben Clinch on . Posted in Free Range Pasture Fed Pork, Newsletter. Leave a Comment

We can now count the number of sleeps until Christmas on both hands… well, except for my Uncle Michael who lost a couple of digits in an accident a few years back… but he’ll be on the same the page as us in a day or two! This week has been quite manic. Our butchers have been putting in some big hours to get orders packed...

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An Old Habit Re-ignited

Written by Ben Clinch on . Posted in Farming and Agriculture, Free Range Pasture Fed Pork, Miscellaneous, Newsletter. 1 Comment

I’ve recently taken up an old habit; having steak and eggs for breakfast. Besides the fact that I’m up early and keen to get out the door after a few Weetbix, I’m not sure the smell of steak and eggs is something that my household would enjoy waking up to. I expect that when the young troops arise there...

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Recipe: Chorizo and Spinach Quiche

Written by Alison Clinch on . Posted in Free Range Pasture Fed Pork, Newsletter, Recipes. Leave a Comment

This recipe is of the “pot luck” variety… it came to life from what we had in the fridge and turned out better than imagined. The ingredients make it a very dense quiche, so it’s very filling. It’s also really good for school/work lunches – even served cold, it’s really yummy. Cheers, Alison Ingredients: 2 sheets of...

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Thai Beef Salad

Written by Alison Clinch on . Posted in Grass Fed Beef, Newsletter, Recipes. Leave a Comment

I’ve been working on this salad for awhile and am now satisfied that it tastes just like a great version I used to get at a Thai restaurant in Crows Nest many years ago. (serves 4). Ingredients: 650g of Grass Fed Rump or New York steak Olive oil for brushing 3 cups salad greens 2 tomatoes, cut into 8ths 1/2 telegraph...

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Recipe: Lamb with Roasted Tomato Sauce and Chunky Rosemary Chips

Written by Alison Clinch on . Posted in Newsletter, Pasture Fed Lamb, Recipes. Leave a Comment

Who doesn’t love a lamb roast with potato chips? This one is a little bit fancier with roasted tomato sauce and aioli. (serves 4). Ingredients: 2 Pasture Fed lamb rump roasts 4 large roasting potatoes 2 rosemary sprigs, leaves picked 3 tbsps olive oil 4 large tomatoes, halved 6 large unpeeled garlic cloves Method: Pre-heat...

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