Author: Alison Clinch

Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

Recipe: Beef Stroganoff

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

This is, and always has been, one of my favourite Winter dishes. The only issue is whether it should be served with rice or pasta – our house is divided. (Serves 4). Ingredients: 500g grass fed rump steak, cut in to strips 2tbsps plain flour 50g butter 1 onion, sliced 1 garlic clove, crushed 250g small Swiss brown...

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Recipe: Stuffed and Roasted Turkey Breast (or Pork Loin)

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

Recently I did an amazing Christmas cooking class with Barb La Ganza from Barbette’s Feast. I learnt so much and had such a fun time as well. Far from being stressed or worried about our Christmas Day spread, now I can’t wait to cook up a storm! One of the dishes that Barb demonstrated was a sensational stuffed...

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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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Going Against the Grain

Written by Alison Clinch on . Posted in Cooking Tips. 1 Comment

For maximum meat tenderness, it’s critical to cut your meat “against the grain”. The grain refers to the direction in which the meat fibre runs. If you carve with the grain, the longer length of the fibre makes the slice of meat chewy. Carving across the grain shortens the length of the fibre, making...

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Pasture fed a cut above

Written by Alison Clinch on . Posted in Animal Welfare, Farmers Markets, Farming and Agriculture, Grass Fed Meat, Miscellaneous. Leave a Comment

We were thrilled to be interviewed recently by Helen Greenwood from The Sydney Morning Herald Good Food supplement. You can see the original article here, or read it below: Ben Clinch, a former tiler who grew up on a farm, had an epiphany in a restaurant while eating a steak. ”I went out to dinner and ordered a...

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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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