Recipes & pairings
Smoked Sausage & Fennel Skillet
A weeknight one-pan dinner built around our smoked chicken sausage.
- 2 Craft smoked chicken sausages, sliced
- 1 fennel bulb, thinly sliced
- 1 red onion, wedged
- 2 tbsp olive oil
- Salt, pepper & chilli flakes
- Sear the sausage slices in a hot skillet until golden.
- Add fennel & onion; cook until caramelised.
- Season, toss, and finish with chilli flakes.
- Serve hot with crusty bread.
The Ultimate Charcuterie Board
How to build a board worth posting, using our best-selling samplers.
- 2 Craft smoked chicken sausages, sliced
- 1 fennel bulb, thinly sliced
- 1 red onion, wedged
- 2 tbsp olive oil
- Salt, pepper & chilli flakes
- Sear the sausage slices in a hot skillet until golden.
- Add fennel & onion; cook until caramelised.
- Season, toss, and finish with chilli flakes.
- Serve hot with crusty bread.
Pastrami Brunch Toast
Our buffalo brisket pastrami, soft eggs, and a sharp mustard spread.
- 2 Craft smoked chicken sausages, sliced
- 1 fennel bulb, thinly sliced
- 1 red onion, wedged
- 2 tbsp olive oil
- Salt, pepper & chilli flakes
- Sear the sausage slices in a hot skillet until golden.
- Add fennel & onion; cook until caramelised.
- Season, toss, and finish with chilli flakes.
- Serve hot with crusty bread.
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Smoked Sausage & Fennel Skillet
A weeknight one-pan dinner built around our smoked chicken sausage, roasted with fennel, potatoes and Brussels sprouts.
- 1 pack Artisanal Smoked Chicken Sausage
- 1 fennel bulb, sliced
- 300g baby potatoes, halved
- 150g Brussels sprouts
- 2 tbsp olive oil, salt, pepper
- 1 tsp Lacto Fermented Mustard to finish
- Heat oven to 220°C. Toss potatoes, fennel and sprouts with oil, salt and pepper on a tray.
- Roast 15 min, then nestle the sausages on top.
- Roast 10 more min until sausages are browned. Finish with a spoon of mustard.
Everything from our counter that this recipe calls for.
The Ultimate Charcuterie Board
How to build a board worth posting — cured meats, two cheeses, something sweet and something sharp.
- Dry Aged Italian Genoa Salami, sliced thin
- Mortadella, folded into ribbons
- Thalassery Gouda, cubed
- Bacon Jam
- Crackers, grapes, cornichons, walnuts
- Start with the cheeses at opposite corners of the board.
- Fan the salami and fold the mortadella between them.
- Fill gaps with crackers, fruit and pickles. Put bacon jam in a small bowl in the centre.
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Pastrami Brunch Toast
Our buffalo brisket pastrami, soft eggs, and a sharp mustard spread on thick sourdough.
- 1 pack Pastrami Slices from Buffalo Brisket
- 2 thick slices sourdough
- 2 eggs
- Cultured Butter
- Lacto Fermented Mustard
- Chives
- Toast the sourdough and butter generously.
- Spread mustard, then pile on pastrami warmed for 30 seconds in a dry pan.
- Top with a soft-fried or poached egg and chives.
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Full Weekend Breakfast Plate
Pork breakfast sausage, streaky bacon, eggs and buttered toast — the slow Sunday plate.
- Pork Breakfast Sausage
- Streaky Pork Bacon
- 4 eggs
- Cultured Butter
- Tomatoes, mushrooms, toast
- Fry sausages over medium heat 12–14 min, turning often.
- Crisp the bacon in the same pan; roast tomatoes and mushrooms alongside.
- Fry the eggs in the bacon fat. Butter the toast and plate everything together.
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Spaghetti Carbonara with Guanciale
The Roman classic done properly — guanciale, egg yolks, parmesan and black pepper. No cream.
- 100g Guanciale, cut into lardons
- 200g spaghetti
- 3 egg yolks + 1 whole egg
- 60g Parmesan, finely grated
- Lots of black pepper
- Render guanciale slowly in a cold pan until crisp. Turn off the heat.
- Cook spaghetti; whisk eggs with parmesan and pepper.
- Toss hot pasta with guanciale, then off the heat stir in the egg mix with a splash of pasta water until glossy.
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Nduja & Mozzarella Flatbread
Spicy spreadable nduja melted into fresh mozzarella on a blistered flatbread. Honey on top.
- 3 tbsp Nduja
- 1 Mozzarella Block, torn
- 2 flatbreads or pizza bases
- Honey, basil, chilli flakes
- Heat oven to its hottest with a tray inside.
- Dot nduja over the flatbreads, scatter mozzarella.
- Bake 8–10 min until blistered. Drizzle honey, add basil.
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Croque Monsieur
Paris ham and gouda in a béchamel-topped toastie — the Parisian café standard.
- 4 slices Paris Ham
- 100g Gouda, grated
- 4 slices white bread
- Cultured Butter
- 1 cup quick béchamel
- Dijon mustard
- Butter bread, spread mustard, layer ham and half the gouda. Close.
- Spread béchamel on top, cover with remaining gouda.
- Bake at 200°C for 10–12 min until bubbling and golden.
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Cajun Andouille Jambalaya
Smoky andouille, peppers, rice and Cajun spice in one pot. Louisiana comfort food.
- 1 pack Smoked Cajun Chicken Andouille Sausage, sliced
- 1 onion, 1 capsicum, 2 celery stalks
- 300g long-grain rice
- 700ml chicken stock
- 2 tsp Cajun seasoning, tomatoes
- Brown the sausage slices; set aside.
- Soften onion, capsicum and celery in the same pot; add spice and rice.
- Add stock and tomatoes, simmer covered 20 min. Fold sausage back in.
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Bacon Jam Smash Burgers
Smashed patties, melted cheddar and a thick layer of our whiskey bacon jam.
- Chicken Burger Patties (4 pcs)
- Mild Cheddar, sliced
- Bacon Jam
- 4 brioche buns
- Pickles, lettuce
- Sear patties hard on a hot pan, pressing flat. 3 min per side.
- Top with cheddar for the last minute to melt.
- Toast buns, spread bacon jam on both halves, build.
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Lap Cheong Fried Rice
Sweet, dry-aged Chinese sausage crisped and tossed through day-old rice with egg and spring onion.
- 1 Lap Cheong sausage, diced
- 3 cups cold cooked rice
- 2 eggs
- Spring onions, garlic
- Soy sauce, white pepper
- Fry lap cheong until the fat renders and edges crisp.
- Push aside, scramble the eggs, then add rice and toss on high heat.
- Season with soy and pepper; finish with spring onion.
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Duck Confit with Crispy Potatoes
Our confit does the hard work — you just crisp the skin and roast garlic-butter potatoes.
- Duck Confit
- 400g potatoes, parboiled
- Garlic Butter
- Thyme, salt
- Green beans to serve
- Roast potatoes at 220°C with garlic butter and thyme for 25 min.
- Add the duck confit skin-side up for the last 15 min.
- Rest 3 min, serve with green beans.
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Smoked Duck Breast Salad
Thin-sliced smoked duck, pickled feta, orange segments and rocket with a honey-mustard dressing.
- Smoked Duck Breast, sliced thin
- Pickled Feta, crumbled
- 1 orange, segmented
- Rocket, walnuts
- Honey, mustard, olive oil
- Whisk honey, mustard and oil for the dressing.
- Toss rocket with orange and walnuts.
- Lay duck over the top, crumble feta, dress at the table.
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Chorizo Tacos with Jalapeño Cream
Crumbled Mexican pork chorizo, charred corn tortillas, lime and a cooling jalapeño cream cheese.
- Mexican Pork Chorizo Sausage, casings removed
- Jalapeño Cream Cheese
- 8 corn tortillas
- Onion, coriander, lime
- Crumble chorizo into a hot pan and fry until crisp at the edges.
- Char tortillas over a flame or dry pan.
- Fill with chorizo, a spoon of jalapeño cream, onion, coriander and lime.
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Friday Pepperoni Pizza
Proper pepperoni that curls and crisps, over fresh mozzarella and a parmesan-dusted crust.
- Pork Pepperoni, sliced
- Mozzarella Block, torn
- Parmesan, grated
- Pizza dough, passata, oregano
- Stretch dough, spread passata thinly.
- Scatter mozzarella and lay pepperoni on top.
- Bake at max heat 8–10 min. Finish with parmesan and oregano.
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Pulled Pork Sliders with Kraut
Our BBQ pulled pork, warmed and piled into soft buns with tangy sauerkraut for crunch.
- Pulled Pork with BBQ Sauce
- Sauerkraut
- 8 slider buns
- Cultured Butter
- Warm pulled pork gently in a pan with a splash of water.
- Toast buttered buns cut-side down.
- Pile pork, top with a forkful of sauerkraut, close.
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Cumberland Bangers & Mash
English pub classic — peppery Cumberland sausage, buttery mash and a quick onion gravy.
- Cumberland English Pork Sausage
- 600g potatoes
- Cultured Butter, milk
- 1 onion, stock, flour for gravy
- Lacto Fermented Mustard to serve
- Boil and mash potatoes with plenty of butter and warm milk.
- Fry sausages slowly 14–16 min. Remove; soften onion in the pan, add flour then stock for gravy.
- Serve with mustard on the side.
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Duck Rillette & Brie Crostini
Toasted baguette, a thick swipe of duck rillette and a wedge of monsoon bloom brie. Party food in ten minutes.
- Duck Rillette
- Monsoon Bloom Brie
- 1 baguette, sliced
- Cornichons, fig jam (optional)
- Toast baguette slices until just golden.
- Spread rillette generously, top with a slice of brie.
- Add a cornichon or a dab of fig jam.
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Samosa Party Platter
Ham & cheese and chilli cheddar samosas, fried crisp and served with a bacon cream cheese dip.
- Chicken Ham & Cheese Samosa
- Chilli Cheddar Samosa
- Bacon Cream Cheese
- Oil for frying, lime wedges
- Fry samosas from frozen at 170°C for 6–7 min until golden.
- Drain on paper, salt lightly.
- Serve hot with bacon cream cheese and lime.
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