The Yarn The Free Range Butcher specialises in Grass Fed, 28 day Dry Aged Beef and Lamb, Pasture Fed Free Range Pork, and Free Range Poultry. 
This recipe is definitely a mixed of cultures. You have turkey mince, mixed with a Greek seasoning, stuffed in a capsicum Italian style, topped with Lebanese Toum (garlic dip). Ingredients: 500g mince – any mince will do so take your pick from beef, pork, lamb, chicken or turkey 2-3 tbsp Greek Spice mix – I made my own […]
Did you know that Oktoberfest is the world’s largest fair with more than 6 million people attending Munich every year and maybe not so surprisingly that about 7 million liters of beer are drunk. It seems to me that there are two essential ingredients for any good Oktoberfest celebration – PORK and BEER. So just in […]
Ingredients: 1 pasture fed pork fillet, diced 1 lemongrass stalk, white part, finely chopped 4 cm piece ginger, grated 1 shallot, finely chopped oil for cooking 1/2 packet rice noodles 1 tin baby corn 100g snow peas 100g broccoli (use stalks and florets) 1/2 packet bean sprouts zest and juice of 1 lime 1 tsp […]
Ingredients 500 g Free Range Pork Medallions 1 cup green salad 1/2 cup cherry tomato 1 carrot thinly sliced 1 cucumber diced 1/2 cup snow peas 1/2 cup asparagus 1 cup crunchy noodles *to serve 1 capsicum sliced Sauce 1/3 cup plum sauce 2 tsp sweet chilli sauce 1 tbs soy sauce 2 tbs honey 1/2 […]
Ingredients 1kg pork belly, scored 2 granny smith apples, halved Sea salt flakes 1 baby fennel, sliced finely ¼ head radicchio leaves Extra virgin olive oil Sherry vinegar Sea salt flakes and pepper for seasoning Method: To prepare the pork place it onto a large roasting tray, ensure the skin is very dry and then […]
Choose a piece of Pork with a generous covering of fat and rind. Remove Pork from Cryovac packaging (taking note of the weight of the roast) the day/night before you intend to cook it. Pat dry with paper towel to absorb any moisture on the rind. Wrap in a tea towel (or more clean paper […]
One of the loveliest things about Christmas is getting together with family and friends and enjoying beautiful food. Given our climate in December there’s an increasing trend towards cold dishes like ham and seafood, rather than the traditional roast*. What’s also changing is consumer awareness around food production. Following a similar route to free range […]
I’ve recently taken up an old habit; having steak and eggs for breakfast. Besides the fact that I’m up early and keen to get out the door after a few Weetbix, I’m not sure the smell of steak and eggs is something that my household would enjoy waking up to. I expect that when the […]
This ‘secret’ recipe was given to us by Mrs Chu, one of our regular customers at the farmers market. According to Mrs Chu this is a basic Chinese marinade and has multiple uses. It’s great for marinating chicken pieces to be used in a noodle dish or for a pork neck fillet. The marinade will keep in […]
How to cook – Medium heat prevents your pork from drying out. We recommend 180°C as a rule. Nutrition – Pork is a low fat alternative. It offers trimmed cuts with less fat than skinless chicken breast but with a range of nutrients such as Iron, B12, Thiamine, Omega 3 and Zinc, as well as […]