Weekend incoming = BBQ time! Why not try our amazing Grass Fed Rib on the bone. Ethically & sustainably produced by small scale farms in the lush pastures of Northern Victoria, rewards you with pure beef flavour – Made by nature with nothing else added!
With meat this good, you don’t need to do much – Last night wee cooked the steak medium rare topped then topped with a chimichurri sauce – served with hassleback potatoes, slow roasted mushrooms and creamed spinach – Was
Give it a go this weekend you won’t be disappointed!
Ingredients 1 whole or half Budd’s leg ham (about 4–6 kg, rind on) Whole cloves (optional, for studding) Fresh rosemary sprigs (optional, for garnish) For the glaze: ½ cup Jamworks Peach Jam ½ cup seeded mustard Juice of 1 – 2 fresh limes (enough to loosen to a spreadable glaze) Method Preheat & prep Preheat your oven to 160 °C (fan 140 °C). Using a small sharp knife, gently remove the skin from the ham, leaving a thin, even layer of fat. Score the fat in a diamond pattern — about 2 cm apart — taking care not to cut [...]
Ingredients: 3 ripe peaches, sliced 100 g prosciutto, torn 2 cups rocket or mixed baby leaves 100 g bocconcini or feta Handful of toasted pistachios 1/2 red onion finely sloced Olive oil & balsamic glaze to finish Method: Arrange rocket, peaches, prosciutto and cheese on a platter. Scatter onion and pistachios then drizzle with olive oil and balsamic glaze. Light, fresh and festive — perfect with ham, turkey or seafood.