Blog

Hump day has a whole new meaning

Did someone say Hump Day? Australia has enormous numbers of wild camels and it is a meat eaten worldwide for centuries. Yeah, who knew right? Well, we did that's why our delicious camel rump(found in the freezer section on the back wall of the shop) comes from a local Queensland supplier, who are known for their stellar reputation in sourcing the finest Australian meat.

Read more →

Doctors Orders

Doctors Orders

Take it from the doctor himself. In an interview with the SBS, Dr Michael Mosley said I do think the dangers of red meat have been seriously overstated. If you have the grass-fed stuff I think it's fine. Dr Mosley went on to explain that red meat and beef, in particular, is, in particular, a source of protein, iron and B12 all of which support the blood cell health and brain function.

Read more →

Why washing meat is such a no no

Some people swear by it and others swear they never will, is washing your raw meat really that bad? By washing raw meat under running water in the kitchen, it's getting rid of all the harmful bacteria, right? Well, actually studies show that is can do more harm than good. Yikes not only does it not make the product safer it could actually do the opposite and increase your risk of becoming sick from cross contamination. The raw meat when washed can cause splashes and droplets of water to fall in and around your sink. The bacteria that you were hoping to wash away is in fact now spread to your sink and its surroundings, where the bacteria could be picked by something that comes in contact with the area.

Read more →

Somewhere over the rainbow of dyedeggs

Wanting to dye some eggs to make a colourful breakfast spread Easter morning? Or are you wanting to bring a little arts and crafts vibe to your Easter holiday? Then check out our easy step by step guide to dyeing eggs.

Read more →

I am kinda rough, but plenty of good honest fun. What am I?

Switzerland, the home of cheese and chocolate is also home to a tradition that is loved by so many especially in the capital city of Bern. It is called Eierttschet, which means Egg bashing. Yes, you heard right. Egg bashing, egg tapping, whatever you want to call it, has been around for so many years and is played by many cultures. Heres how it works: Around 9 am on Easter Sunday people from all over will come spilling to the streets and the Kornhausplatz (a square in the city of Bern) becomes a battlefield, where the young and old and every generation in between goes head to head (quite literally) with strangers in a feat to find out who has the strongest boiled egg.

Read more →

Lets get Crafty with Blown Eggs

Lets get Crafty with Blown Eggs

The age-old tradition of blowing eggs and painting them is set to make an appearance this year. It's a great way to entertain children, grandchildren and adults alike. If the term Blown Egg is new to you, don't sweat it. It is an egg that has had the gooey insides removed and all you are left with is a perfectly intact shell that with a lick of paint and a dash of creativity you paint and they become awesome ornaments and keepsakes.

Read more →

Cooking Oil guide

Surely weve all be told at one point that cooking with such and such an oil is bad for you and this oil is has a better smoke thresh hold. But whos right? Well, lets start with what all the talk is about. All oils used for cooking are a blend and combination of different types of fats. Studies and research have found that heating up oils (using them to cook things in) can see the oil turn rancid or release high levels of aldehydes, a chemical that is said to be connected with conditions such asheart disease and dementia.

Read more →

Eggs, the three in one combo!

Its three in one deal really. But most people don't see it like that. They only use the insides and throw the rest out. We are here to tell you that you can save money, be more environmentally friendly and reuse eggshells and cartons in ways that can really benefit you! You've paid for all three so why not use them to the fullest? If you throw your eggshells into the compost, we applaud you. Awesome work, but did you know that this is more you can do with them? Just keep reading.

Read more →

Wet Rubs theyre sticky, glossy and get us hungry just thinking about them.

Wet rubs are well you guessed it, dry rub mixed with a liquid to create a wet rub. Really complicated stuff. The seasonings that go into wet rubs are quite the same that show up in dry rubs, but it, of course, it has a liquid component such a soil. The liquid gives the rub a bit of texture and becomes a paste-like consistency. This is what helps keep the rub on the meat. As dry rubs don't always stick well to vegetables, the wet rub steps up and provides flavouring and texture. Meats like ribs, chops and chicken, all draw moisture from the outside and when . . .

Read more →

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 →