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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,...

Dense, buttery and bouncy with a little funk.

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...

This week the Tour de France passes through some exciting cheese regions and we get to talk about two of our all time favourite cheeses! Epoisses de Bourgogne and Roquefort! Époisses is a super gooey, very creamy washed rind cheese that boasts an impressive pungent aroma and a rich, velvety texture. A robust flavour, with earthy, nutty undertones complemented by a distinct cured meaty flavour. It is one of those cheese's that changes your life.   Best paired with A crusty French baguette, as well as fruity jams or honey. Local Burgundy wines like Chablis and Pinot Noir make for ideal companions!...