Drunkentrout | Product/service

Drunkentrout

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24.01.2022 Wow! It’s been a while since #trout like this came through!!! This calls for some #rainbowtrout #gravlax and #drunkentrout ... just in time for #tastetamworth ! #nundlensw #tamworthnsw #floutthetrout #trythetrout

20.01.2022 Making a debut we will be there. (Regret adults only)

19.01.2022 Spring has sprung!

16.01.2022 We're excited after opening our package from Forager Foods and already have some new gravlax flavours curing....

16.01.2022 We're excited for lots of reasons. We commissioned Fiona Little from Nundle, New South Wales to draw our logo and theme our trout. This is what she came up with.....

13.01.2022 First production run on our new flavours... watch this space. Cure stage 1. 18 hours......

10.01.2022 #perfection every step of the way! #sliced #rainbowtrout #fillet #coldcured with #beetroot and #spicedrum #gravlax #swibo

09.01.2022 Select the best. Cure stage 1 complete... final pack with flavour and a bit of top shelf liquor and we have a winner.

08.01.2022 New pack labels have arrived... first packaging run in the morning... 6 flavours on their way...

06.01.2022 5 medals from 5 products! Royal Hobart Fine Food Awards. 2 Silver 3 Bronze!

06.01.2022 Hand picked trout chilled quickly, hand picked spirits..... that's where we start to make our gin cured gravlax.

05.01.2022 #Repost @valley_to_coast_festival Passionate food, wine, beer & music lovers will descend on the Entertainment Grounds this September Long Weekend (Saturday, 29th September 2018) for the first Valley To Coast Festival. How passionate are we talking? Well, let’s just say any festival that lures some of the best local chefs, culinary stars & celebrated winemakers & brewmasters means serious gastronomic pleasure is in order.

04.01.2022 We're being creative with our Trout Gravlax with new flavours for the Festive Season