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Okay we all know simple is best, and this pizza really celebrates that. The hardest thing about this pizza is not eating all the ingredients before you put them on your pizza, if you cannot be trusted ensure you obtain additional quantities to ensure your pizza still has toppings!   Just five ingredients, all five can be and must be collected from Pork Ewe. Pizza Base (2) 250g Prosciutto San Danielle, we will shave it perfectly for you. Burraduc Buffalo Mozzarella one packet, read about this amazing and local cheese here Italian Passata, 1 jar. Roza’s Pesto or a handful...

This November we are celebrating Italy and all the deliciousness they bring to the world. Read a little about some of our favourites. Gorgonzola Picante. A well known Italian cheese, a relatively strong blue with a pungent, spicy bite developing early on. The finish is smooth with hints of cream and sweet milk from the lush dairy pastures of the Valsassina region. Sapore Di Mare White Tuna Fillets. These White Tuna Fillets have been carefully processed by hand and steamed cooked without preservatives to create the highest quality product possible. Sapore di Mare continue to make their tuna products in...

Burraduc Farm, producing authentic Feta, Mozzarella & Dolce Nina cheese. Good news for those of us that need another excuse to eat more cheese! Buffalo milk compared to cows’ milk; buffalo milk contains 43% less cholesterol, 62% more calcium, 40% more protein and contains high levels of the antural antioxidant tocopherol! Buffalo milk can be suitable for people with cow milk allergies as well. A little about Burraduc Farm Burruduc Farm is the only NSW water buffalo dairy that is producing fresh milk and artisan cheeses by traditional methods in an A grade facility on the farm. It's a family-owned...

Saturday 7th of September We don’t really know why this day was created, but we aren’t really bothered! We are willing and happy to get behind any reason to celebrate salami, no questions asked. And what better opportunity to talk to you about two new tasty salami’s added to our range.   First new kid on the block- Saucisse Sèche. A traditional french dry sausage made in Australia from the free-range pork. Fine pork grind is blended with salt, black peppercorn, wine, then dry-cured until the flavour fully develops. It is perfect to slice and eat as is with a...