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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Thinking time… waiting to land the big one

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

I bought a fishing rod some time ago. It has pride of place in the garage: behind the golf clubs and the market BBQs; it sits next to the ice freezer, on top of the 30 odd bright yellow eskies that we use at the farmers markets; which, in turn sit behind the umbrellas and the six gazebos. You might think we have a big...

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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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From the Paparazzi and Back Down to Earth Again

Written by Ben Clinch on . Posted in Farming and Agriculture, Health and Wellbeing, Miscellaneous. Leave a Comment

It’s been a big couple of weeks around here. We had a great bit of press with an editorial in the SMH Good Living supplement and we have been flat out ever since. I awoke that Tuesday morning feeling quite chuffed with myself. I read the article online, and then thinking I was famous, I took a peep outside… disappointingly...

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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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