Holly COW!!

Don’t forget to organise your Christmas menu and drop down to the shop to place your order..


Italian Mozzarella & Pork Meatballs with Napoli Sauce

Serves 6, Prep Time: 15 minutes, Cook Time: 20 minutes
  • 600g pork mince
  • 100g salami, finely chopped
  • ½ cup continental parsley, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup bread crumbs
  • 1 egg
  • Salt & pepper to taste
  • 200g Mozzarella cheese, cubed
  • 1 tablespoon olive oil
  • 500ml tomato based pasta sauce
  • 1 cup chicken stock
  1. In a large bowl, combine the pork mince, salami, parsley, garlic, bread crumbs, egg, salt & pepper. Mix well.
  2. Using wet hands, form the mixture into golf ball sized balls.
  3. Make an indentation with your thumb in the centre of each ball and place a piece of mozzarella into the centre of each meatball and re-roll.
  4. Heat oil in a non stick pan over a medium heat and brown meatballs well on each side.
  5. Pour over the combined pasta sauce and chicken stock over the meatballs and reduce heat to simmer 15 minutes. Stirring occasionally.
  6. Serve meatballs hot with fresh crusty bread and olives.


Mozzarella cheese may be replaced with baby bocconcini, halved. Meatballs can be served over freshly cooked pasta, garnished with Parmesan cheese.

Serve with crusty bread and olives on the side.

Braised Sausages With Tomato and Fennel


Serves 4, Prep Time: 10 Minutes, Cook Time: 1 Hour

8 Breakfast Sausage
1 Onion, sliced
2 Cloves Garlic, crushed
1 large Fennel bulb, sliced
750ml Tomato Passata
1/2 cup dry White Wine
2 tsp dried Oregano or 1/4 cup fresh
1/4 cup Fresh Parsley
1 tsp dried Chilli Flakes
Salt and Cracked Pepper to taste
1 tbsp Olive Oil

Heat half the oil over medium/high heat in a large heavy biased pot. Add sausages and cook until browned. Remove from pot and set aside in a warm place.

Add remaining oil and cook onions for 2 minutes, then add fennel and garlic and cook for a further 3 minutes.

Add white wine and reduce slightly before adding pasta, salt, pepper, oregano and chilli and cook for 30 minutes until thickened. Return sausages and simmer for 15 minutes until cooked through. Stir through fresh parsley before serving.

Serve with mashed potato and steamed vegetables.


Did you know that the store has a range of ‘ENTICE’ magazines from BeefandLamb.com.au? In these magazines there are some awesome recipes and ideas for dinner, lunch and entertaining. You can also find these recipes on the site.

Click Here, to go to BeefandLamb.com.au

So …. Click on the link or pop into the shop to visit Baz and Archie and pick up your copy to take home.

Archie’s Camp Kitchen

Archie, our fabulous apprentice, has recently been camping. On one night he tried a recipe out of the ‘Australian Butcher’s Guild’s pamphlet “Autumn Family Favourites”. The recipe was for Braised Sausages with Tomato and Fennel.

Archie decided to try cooking it in his cast iron camp oven and it turned out brilliantly. He totally recommends anyone to try the recipe, which is now on the ‘Recipe’ page of this site, or, you can come down to the shop and grab the pamphlet when you buy some breakfast sausages for the recipe!!

Please, let us know how you go!!!!