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Recipe: Osso Bucco with Orange & Ginger

This is a delicious Asian inspired slow cooked dish. Serves 6. Ingredients: 4 pieces of Grass Fed Beef Osso Bucco 2 tbsps plain flour 4 tbsps oil 2 medium brown onions, cut into wedges 2 large carrots or parsnips, sliced diagonally 4 sticks celery, sliced diagonally 4 garlic cloves, thinly sliced 1.5 cup beef stock or liquid glaze (see TIP below) from […]

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Rules that Stand the Test of Time

Our young bloke Tom started school this year. No doubt many of you have shared the same joy, and possibly even the tears of watching your children start school. For us, it’s our first and another milestone along the parenthood road. Tom has handled it much better than I expected he would. Sometimes a timid […]

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My Best Ever Pitch

Long-time readers would be aware that a butcher’s November newsletter is prime time for Christmas Ham talk. You know the lines… ‘Nearly Sold Out’, ‘Last Chance’, ‘Early Bird Catches the Worm’, blah, blah, blah. Well this newsletter won’t be like that…until towards the end. Which is soon, because this is a short newsletter, ‘cause we […]

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OzHarvest – #mealforameal & Think.Eat.Save

I recently spent an inspiring morning at OzHarvest Headquarters listening to founder Ronni Kahn talk about the amazing work they do and hearing tips from 4 of Sydney’s top chefs, including two of my personal favourites, Colin Fassnidge and Mark Best. One of most valuable things I learnt was about the ‪#‎mealforameal‬ hashtag – EVERY TIME you […]

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The Balancing Act

With Winter now passed the longer, warmer days are starting to see the farm come alive again. Because of our elevation there is still some cold weather in front of us yet, but the worst has passed. Overall Winter was kind to us, and we have had some good falls of rain. But as we […]

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