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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About a Boy Called Sam

Written by Ben Clinch on . Posted in Farmers Markets, Miscellaneous. Leave a Comment

It’s a Saturday morning late last year, November or December, I don’t quite remember. It was looking to be a great day, with the sun already streaming in. It’s about 8am at Orange Grove markets, and the place is already busy; people are everywhere. I’m out the front of our stall with a plate full of samples, and...

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Daddy Day Care at Home and on the Farm

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

Today is Daddy Day Care around here. Some days we have grandiose plans, other days we don’t. Today is one of the latter. I am lying on the couch trying to get a catch up snooze from a busy weekend of markets, but Tom is playing carparks on my belly. The noise he makes as he pushes the cars off the edge and before he...

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Guide to Beef Cuts

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

To get the best results, it’s important to choose the right cut for what you’re making. Hands up anyone who’s used fillet for a slow cooking casserole and ended up with mince? Or stir-fried gravy beef and still been chewing it hours later? Ok, maybe that’s an extreme example, but you get my point. Here’s...

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Food Temperature Danger Zone

Written by Alison Clinch on . Posted in Cooking Tips, Farmers Markets, Free Range Poultry, Health and Wellbeing. Leave a Comment

With the start of summer just around the corner, we need to remember the importance of how we transport and store perishable goods, such as meat. There’s a saying in the food service industry: “Keep cold foods cold, and hot foods hot”. Bacteria thrive between 5°C and 60°C, a range of temperatures that’s...

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