Come back here from time to time for
a new recipe or two. Alternatively we'd
be pleased to give you some printed
recipes if you come into our shop

Colonial Lamb Roast
Use one of our boneless lamb roasts which has been trimmed of excess fat, filled with Camembert Cheese, Warrigal Spinach and Lemon Myrtle, then basted with tangy bush plum marinade.

Simply place the lamb on a rack in a moderately hot oven at 190° C for 40 mins. Allow to stand for 10 - 15 mins before carving. This dish is ideally accompanied by roast potato, pumpkin and
freshly steamed vegetables

Tilly Willy Beans
You'll need 500g of young green beans and 4 of Dangerous Dan's tasty tallowood bacon rashers

Top and tail your beans then cook them for about 5 mins in a small quantity of boiling water until just tender, then drain. Now cut bacon into small pieces and fry until crisp. Add cooked beans to pan and toss beans until coated with bacon juices

Pork Schnitzel Macadamia
Tasty pork leg schnitzels previously coated in breadcrumbs and ground macadamias

Put about 1 cm of cooking oil in a deep frying pan then cook schnitzels, turning often to achieve a nice even golden finish. Thin schnitzels only require 60 to 90 seconds cooking on each side. Drain on paper towel then serve with a tangy lemon butter sauce with salad or vegetables.

These recipes on this site are periodically
changed for your convenience