The Yarn by The Free Range Butcher

Chimichurri Sauce

Written by Alison Clinch on April 26, 2014. Posted in Grass Fed Beef, Recipes. Leave a Comment

Traditionally served with steak, Chimichurri sauce is also great with chicken and fish. For a real flavour punch try it on grilled chorizo sausages. Makes 1 – 1.5 cups. Ingredients 1 bunch flat leaf parsley 3 cloves of garlic 1/2 red onion 2 tsp dried oregano 1/2 tsp dried chilli flakes 2 tbsp red wine vinegar 1/2 cup...

Mango Chicken with Fetta and Bacon

Written by Alison Clinch on April 25, 2014. Posted in Free Range Poultry, Newsletter, Recipes. Leave a Comment

This mango chicken recipe is easy and everyone will love it. Serves 4. Ingredients: 4 chicken breasts 4 tbsps of mango chutney 200g fetta cheese, crumbled 8 slices of bacon Method: Pre-heat the oven to 180 degrees Slice chicken breasts to create a pocket; being careful not to cut the whole way through Spread 1 (heaped)...

An Encounter With Gaz the Boreman

Written by Ben Clinch on April 24, 2014. Posted in Newsletter. Leave a Comment

I arrived in the Northern Territory in early February; the first round of mustering was yet to start. As we waited for the end of the wet season to finish, we worked close around the homestead – fencing, cleaning out water troughs, moving small groups of stock to new water and fresh feed, and helping the mechanics...

Sticky Bourbon Pork Ribs

Written by Alison Clinch on March 31, 2014. Posted in Free Range Pasture Fed Pork, Newsletter, Recipes. Leave a Comment

Pork ribs are the perfect family meal. Sitting around the dinner table, eating with your hands and enjoying a tasty meal is a great start to the week. Ingredients: 1.5 kg American-style pork spare ribs 400 gm canned whole tomatoes 150 gm brown sugar 125 ml (½ cup) each barbecue and tomato sauce 60 ml (¼ cup) each Worcestershire...

Easter Trading Details

Written by Alison Clinch on March 31, 2014. Posted in Farmers Markets, Newsletter. Leave a Comment

With Easter celebrations and Anzac Day just around the corner it is a good time to start planning for the holidays. If your holiday plans include good food, here’s what is happening at the Markets during that time. The Beaches Market Good Friday 19th April – Open until 2pm Thursday 24th April – Open...

We’re for the Bush Appeal

Written by Ben Clinch on March 31, 2014. Posted in Farming and Agriculture, Newsletter. Leave a Comment

Northern NSW Farmers are facing some of the toughest climatic conditions for over 60 years. To their credit they have been preparing and managing through this drought for more than 12 months. But it is tough. 86% of farmers are hand feeding livestock. A quarter of farmers have run out of their own water supplies....

Meet our Market Manager – Christel

Written by Alison Clinch on March 31, 2014. Posted in Farmers Markets, Newsletter. Leave a Comment

Last month we spoke about our Head Butcher Mickwho works hard behind the scenes to bring you our wonderful meat. This month we’d like to introduce you to one of our Market Managers, Christel. Always wearing a smile, you will see Christel working tirelessly at our weekend markets, up in the early hours of the morning...

Life Saving Rain

Written by Ben Clinch on March 31, 2014. Posted in Farming and Agriculture, Newsletter. Leave a Comment

It’s just before 7am, the rain clouds are leaving us, retracting to the north. The big grey clouds block the sun’s first rays and you can smell the wet earth. Over seven inches or 175mm have fallen in the last six days, nice steady rain, no heavy showers for run off, just the good soaking rain we so desperately...

A Pleasure Doing Business With You

Written by Alison Clinch on March 3, 2014. Posted in Miscellaneous. Leave a Comment

Our little family was recently interviewed by The Daily Telegraph for an article about couples who work together.

Recipe: Pork Cutlets with Peach Chutney

Written by Alison Clinch on February 26, 2014. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

With Summer almost over here’s a recipe to make the most of our beautiful summer peaches with this wonderful peach chutney to accompany our pasture fed free range pork. Serves 4. Ingredients: 2 medium peaches peeled, pitted, and chopped One 3-inch piece fresh ginger, peeled and cut into 4 thick pieces 1 large...

Chimichurri Sauce

A Pleasure Doing Business With You

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