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Our take on Anthony Bourdain's Fried Mortadella sandwich, of course using our Pork Ewe Deli Mortadella which is made in the classic Bologna style, free-range and Australian made. We also use a fresh buffalo cheese made locally! Makes two sandwiches. Ingredients 4 slices of thick cut sourdough bread Plenty of good quality unsalted butter French seeded mustard 16 slices of mortadella Burraduc buffalo mozzarella 2 x 110g balls, SLICED Method Heat a fry pan over a medium heat, preheat the oven to 200. Add the mortadella to the fry pan in piles, the fat will release out of the meat,...

Pork Ewe Cheese Masterclass We are so excited to announce our new series of Cheese Masterclasses. These intimate and informative classes will explore the world of cheese, a wonderful combination of cheese history & knowledge with plenty of fun and tasting along the way! Sam, Pork Ewe Deli owner and cheese monger is traveling to France to complete extensive studies at Mons Formation. The Mons Fromager-Affineur’s headquarters is located in Saint-Haon-le-Châtel, France, this is where Sam will work with Mons professionals for almost a month, and she wants to share that knowledge and passion with you! The first of our...

Fancy just got fast with our beautiful Individual Duck Confit legs from French master Jean Larnaudie. (serves 2) Ingredients 2 Jean Larnaudie confit duck legs (room temperature) 1 baguette 15g shelled unsalted walnut halves 2 blood oranges 50g watercress or mixed greens Method Preheat the oven to 180 degrees, place your roasting tray in the oven to also warm up. Place the duck legs skin side up in the tray including any extra fat. Roast until brown and crispy, around 10-15 minutes. Meanwhile cut 10 chunky slices of baguette and heat with the walnuts and some oil (or extra duck...

Doesn't get any easier or much more delicious than this. The hero ingredients being our award winning Burraduc Mozzarella and the traditional Mallorcan salami Sobrasada. Ingredients 150g unsalted butter, softened 75g sobrasada   125g Burraduc mozzarella, shredded 2 garlic cloves, crushed Bunch fresh parsley, finely chopped 500g sourdough loaf Bunch spring onions Olive oil for brushing Method Heat the oven to 200°C/ 180°C Put the butter, sobrasada, 100g of the cheese, the garlic and most of the parsley in a bowl and beat with a wooden spoon until smooth. Season with salt and pepper. Make deep, diagonal cuts into the loaf...