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a lesson in lamb

Bbq lamb chops, steaks and cutlets…the list is endless. For such a small beast, the grilling potential of lamb is huge. Many lamb cuts – if broken down properly – can be carved and served as steaks or grilled and sliced over salads. Many of the cuts that follow can satisfy all your requirements.

Fresh Produce Report

Murdoch Market Update now in stock: Andean sunrise potatoes & Lychees too red & green capsicums on the rise tomotaoes: heirlooms cherry & large are both scarce with limited colour Murdoch Produce has created a full Market Update for a great insight to what’s in this week Spotlight….Dragon Fruit Healthy Fact The amount of vitamin […]

Jake Kellie – eat & drink insider knowledge

Jake Kellie is our Australian young chef 2014 runner up and head chef at The Commoner in Melbourne. Find out where in Melbourne Jake goes for his favourite food and wine experiences.

lamb belly, turnips, pickled onions and sheeps’ milk yoghurt

Jacob Davey was the Australian young chef of the year 2013, have a look at one of the great lamb share plates he created. Preparation time: 45 minutes Cooking time: 8 hours Skills needed: moderate – hard Serves: 4 Ingredients 1 lamb belly (approximately 800 grams) 1 kg duck fat 400 g rock salt 3 […]

a lesson in lamb

Courtesy of MLA Bbq lamb chops, steaks and cutlets…the list is endless. For such a small beast, the grilling potential of lamb is huge. Many lamb cuts – if broken down properly – can be carved and served as steaks or grilled and sliced over salads. Many of the cuts that follow can satisfy all […]

orange is the colour of insanity

two rising #melbourne chefs are collaborating on a dinner “Orange is the colour of insanity”. Jake Kellie from The Commoner Restaurant & Victor Liong from Lee Ho Fook are embracing the madness of ‘orange’. It’s gonna be a knock out. Tickets $125 (with wine) +61 3 9415 6876 or bookings@thecommoner.com.au

turning a boyhood dream into a farming culture – pitchford produce

Written by Frank Fawkner, Bianca Welsh and Hugh Holland From the moment we walked onto the fields of fresh produce and met Graeme and his father John, the positive family farm culture was infectious. Graeme and his father have an incredible passion and wealth of knowledge teamed with positive and sustainable practices. For us, talking […]