News

Samantha Glover

Burraduc Farmhouse Buffalo Cheese

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...

Read more →


Samantha Glover

Celebrate World Salami Day with Saucisse Sèche and Bâtonnet!

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...

Read more →


Samantha Glover

Morcilla Bean Stew

A winter warming recipe that is easy and light, as well as being a wonderful way to trick your guests into trying Morcilla. Now for those who don’t know Morcilla de Andalucía is a Spanish blood sausage. Made with back fat, pigs blood, onion, & spices, it has a soft clean flavour. Unlike the more English style blood sausage there is no addition of rice or barley, a pure sausage with a very soft texture. Not the most attractive looking meat but believe us it is very attractive when you eat it.     INGREDIENTS 350ml vegetable broth (pick up...

Read more →


Samantha Glover

Sobrasada Toast for Tea

Just a few ingredients make this Thursday night dinner simple to make and delightful to eat. Sobrasada is a traditional soft salami originating from Mallorca made with ground pork, paprika, salt and spices. Due to the semi-tropical climate, islanders in Mallorca are unable to fully dry-cure their meat. Instead, they preserve their meat by mixing it with a local type of paprika and age it for a short time. The result is Sobrasada, a unique cured sausage that has a soft spreadable texture. It really is amazing and the centre piece for this weeks easy Thursday night meal. Head into...

Read more →