Blog

6 Burger blunders that even self-proclaimed Grill masters make

Don't fall victim to these most common burger blunders that can take your grilling reputation from hero to zero very quickly. #1 The meat is just not up to par - If you can, try and steer clear of supermarket shrink-wrapped, perfectly stamped patties. Sure, it's convenient but you don't know kind of cuts have ended up there, not to mention all the hormones, antibiotics and chemicals have been added to the mix. Get ground meat from places you know you can trust (cough, cough. . . Us!). Our mincemeat has a great balance between lean and fat content, meaning juicy and tender patties without a fat overload.

Read more →

Want the key to more tender meat? Read this.

We all want to have juicy, tender, melt in your mouth meat, so why are so many people forgoing the age-old trick of Marinades? Marinades are a combination of dry and wet rubs, but its key differing factor is that marinades use an acid usually a citrus, vinegar, or alcohol. Marinades have herbs, spices, and an acid which means that not only will your meat pack a more flavourful punch but the acidity breaks down the webs of connective tissues that will result in more tender meat. Now that's a triple threat!

Read more →

The meat that is so healthy you wont believe what it is

With as many as 2.31 animals for each square kilometre, Australia is accountable for roughly 50 percent of the global trading of this meat, making Australia the worlds is the worlds largest exporter. Any ideas what it might be? Its four little letters . . . Goat. That's right. Not only is it the leanest meat, it is a super source of protein and that's just skimming the surface. You are going to want to read just what this meat can do for you. The list is almost endless of the benefits you can get from Goat meat but here are our top 6.

Read more →

Is Gluten the real culprit or simply framed?

Is Gluten the real culprit or simply framed? You've most likely heard about or had someone tell you that they are gluten free for health reasons and that gluten is the root of their stomach issues. Now through some recent research, it has been discovered that gluten might not be the devil after all. FODMAPs could play a vital role in understanding the intolerance that so many face.

Read more →

While the children enjoy the Kid-Friendly options, here is a cut dedicated to the adults and parents

The T-Bone is the two in one combo found in the dreams of meat lovers all around the world. The tender Tenderloin (eye fillet) and the flavorsome Strip Loin (porterhouse) are connected by a bone shaped like a T, hence the name of the steak. A T-bone steak becomes a porterhouse steak when it comes from the back of the short loin, where the tenderloin section is larger. The bone in the steak will conduct heat through the meat making for an even cook while at the same time preventing the steak from shrinking and drying out during the cooking. This cut contains marbling, which are the white streaks of fat throughout the meat. When cooked the marbling melts and makes for a divine amount of juiciness and deliciousness.

Read more →

Kid-Friendly Foods and how to get them to eat them

As many of us will know children can be cheeky and stubborn, especially when it comes to food. Many of us are guilty of hiding or tricking our kids into eating something that they don't like. Being creative with food like making food faces (even poorly made ones like above) has seen eating time a more playful dining experience. Jono has two young kids, that like most children can be picky about the foods they eat. He recently came across an article that the Huffington Post has featured. The article is about a womans experience after she found Ellyn Satters book, Child of Mine: Feeding With Love and Good Sense. Satter is registered dietitian nutritionist and family therapist and in her book explores the relationship between parents, food and children.

Read more →

What is less romantic than getting to the restaurant that you booked 3 weeks in advance . . .

Is getting there and having to wait 45 minutes to be seated and when you do, you end up having to split a table with another couple, who are undoubtedly in what they call is "luuuuve'. The other couple's public display of affection gets you wondering 'Why they are more in love with you?' Before you know its a competition, that gets too far out of hand and leaves you kicked out of the only half decent restaurant, on the night of the year that is booked out months in advance.

Read more →

Understated, underrated and easy on the wallet

The answer is the Flank steak which hails from the muscle under the loin in the abdominal region. It is a thicker, wider cut than its look-alike the Skirt steak but like the Skirt it too is lean, has lots of tough fibres and really delivers a deep beefy flavour. It is easy to handle and to cook. Plus, its versatile cut. Marinades and Flank Steak have a great working relationship. The marinade will help to loosen the tough fibres, meaning less chewing on your part. We recommend marinading the Flank steak for about an hour or two but if you like to marinade it longer, knock yourself out, but it is best if you don't let it sit for longer than 24 hours.

Read more →

Go Barking mad with our Pet food range!

We are currently working with Vets and industry professionals to get the best quality Organic and nutrient dense pet food into Sunshine Coast homes! Unfortunately, pets aren't covered under Medicare and no vet is available to bulk bill, so keeping them in tip-top shape will help to save a lot of headaches and empty wallet pains. With our selection of pet meats, you'll be feeding your pets Free-Range and Organic Meats that are processed just like we process our normal meats and its handle in a way that it would be fit for human consumption. In our meats you'll find, no fillers, no chemicals and no nasty bits.

Read more →

Cracking into the world of eggs

Eggs have been for many generations a household staple. Eggs are protean as they have the ability to change shape and consistency. From a light and fluffy to a dense, binding, the uses for eggs are endless. Eggs provide body, structure, substance and nutritious goodies to a range of things from soups, breads, pastas, sauces, mayonnaise and cakes. But eggs can also hold their own as an omelette for example. Eggs don't just provide a helping hand in the kitchen they are also packed with all 8 essential amino acids as well as B12, linoleic acid, most vitamins, and the antioxidants, lutein and zeaxanthin.

Read more →