Nath's Meat Truck in Brisbane City | Speciality food shop

Nath's Meat Truck

Locality: Brisbane City

Phone: +61 433 819 667

Address: Brisbane Square, Queen Street 4000 Brisbane City, QLD, Australia

Website: http://www.nundahmarkets.com.au

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• Food service distributor
• Butchers shop
• Speciality food shop

24.01.2022 WEEKLY SPECIALS FOR THE 31/10 TO 06/11 Lamb Rump Roast with rosemary and shiraz $15.99/kg Sliced Prime Rib Fillet steaks $16.99/kg 1kg tray boneless skinless chicken breast $10.99/kg... WHILE STOCKS LAST See more

23.01.2022 2 hot specials in the city today, Both are certified organic, Keep your conscience at bay, Rump or ribs they both taste terrific.... Aged Rump Steaks $13.99/kg Spare Ribs $10.49/kg

22.01.2022 WEEKLY SPECIALS FOR THE 21/11 TO 27/11 Certified Organic Rib Fillet Steaks $16.99/kg avg 600gm/pack New England Gold Boneless Lamb Leg $9.99/kg avg/2kg leg Teys Brothers Whole Grass fed Rib Fillet $14.99/kg avg/1.8kg rib... Whole organic chickens $7.49/kg avg/1.9kg bird Wagyu roast portion $10.99/kg avg/1.6kg portion LIMITED STOCK AVAILABLE See more

20.01.2022 WEEKLY SPECIALS FOR THE 4TH-10TH Gourmet Beef Mince $9.99/kg 2kg min Teys Eye Fillet $16.99/kg Sliced Prime Rib Fillet $15.99/kg... UNTIL STOCKS LAST See more

16.01.2022 Ingredients Method 2kg of rib fillet 2kg of shallots 4 cloves garlic Pepper & Salt... Red Wine Jus 1 packet Masterfoods Caramelised Onion and Red Wine Sauce 1 splash of red wine 1-2 cloves of garlic, crushed 1 cup of mushrooms, thinly sliced Any juice from roasting pan Salt and pepper to taste Sweet Potato Mash 2 x Sweet Potato 1 x small jar cream Shallot & garlic from roasting bag Steamed Asparagus 200g Asparagus Method 1. Pre heat oven to 200 C 2. Coat meat in olive oil, salt & pepper 3. Cut shallots and 2 whole cloves of garlic & place in cooking bag with meat 4. Roast in oven for 1 hour 5. Remove bag and roast for a further 30 mins 6. Remove from oven and allow meat to rest for 15 minutes Red Wine Jus: 1. Pan fry garlic, mushrooms in a pan on low heat 2. Add packet of sauce, red wine and any juice from roast 3. Reduce until thick 4. Add salt and pepper to taste Sweet Potato Mash: 1. Peel Sweet Potato and boil for 30 mins in salted water 2. Mash with a little full cream until smooth 3. Add shallots and garlic from roasting tray and mash through Steamed Asparagus: 1. Steam Asparagus until just cooked, approximately 5 minutes 2. Remove and drain 3. Lightly salt asparagus To serve: 1. Slice rib in five portions, lay on top of bed of mash sweet potato, drizzle over Red Wine Jus and serve with lightly salted Asparagus

15.01.2022 Congratulations to Kain Booth Molly Flannigan Viditue Verbylatie Daniel Scoble... and Chris McCallum first to respond to this post will receive the Four Burner Hooded Gas BBQ prize. All names also need to bring photo I.D. to claim main prize and consulation prizes at their next trip to their local market thanks to everyone who supports the page and don't forget the next giveaway the 32litre portable Waeco eski drawn at Nundah Farmers Market 22 December 11am. 1 entry for every multiple of $50.00 spent in one days purchases. Good Luck folks 28 entries so far. See more

15.01.2022 The perfect salad to compliment a succulent organic roast chicken. Ingredients jap pumpkin, seeded, peeled, cut into 2cm pieces 2 tablespoons olive oil 1 red capsicum, seeded, cut into 2cm pieces... 150g baby spinach leaves 1 avocado, peeled, seeded, sliced cup toasted pine nuts 100g feta, crumbled Dressing: cup olive oil cup red-wine vinegar 2 tablespoons maple syrup 2 teaspoons wholegrain mustard Preparation method 1.Preheat oven to hot, 200C. 2.Toss pumpkin with oil in a large baking dish. Bake for 15-20 minutes, until just tender. Gently toss capsicum through while still warm. Cover and cool until required. 3.Dressing: In a small jug, whisk all ingredients together. Season to taste. 4.In a large bowl, combine spinach, avocado, pumpkin mixture and pine nuts. Season to taste. Drizzle with dressing, tossing well. Serve topped with

14.01.2022 To all our lucky customers who bagged the New England Gold Lamb Rump special last week, particularly the young lass yesterday here is a basic but delicious suggestion to prepare. Bon appetite. Ingredients 2 tablespoons olive oil... 2 teaspoons chopped thyme teaspoon ground black pepper 2 lamb rump (200g each) 500g small waxy potatoes, washed 2 tablespoons extra virgin olive oil 1 tablespoon verjuice 2 tablespoons roughly chopped parsley 1 tablespoon capers sea salt and freshly ground black pepper 2 tablespoons butter 1 clove garlic, crushed 250g green beans, trimmed and steamed sea salt and pepper squeeze of lemon juice Preparation method Place lamb in a bowl with the olive oil, thyme and ground black pepper to marinate. Set aside. Boil the potatoes until tender, then drain. Break in half and return to the pan with the 2 tablespoons of extra virgin olive oil. Toss until colouring slightly. Add the verjuice and reduce for 1 minute. Add the parsley, capers and seasoning. Toss well. Heat a pan over a high heat. Season lamb and cook for 3- 5 minutes on each side depending on how you like it cooked. (3 minutes for rare or 5 minutes for medium well). Cover with foil and set aside to rest for 5 minutes. Heat a small frying pan over a medium high heat. Add the butter and garlic, then toss in the beans. Season and squeeze in lemon juice. To serve slice the lamb and serve on a bed of the potatoes with the garlic scented beans.

14.01.2022 Some simple accompaniments for our rib fillet special Ingredients For deep-frying: vegetable oil 2 onions, thinly sliced into rings on a mandolin... 4 Scotch fillets (about 200gm each), trimmed, at room temperature 60 ml ( cup) olive oil Beetroot purée 2 beetroot, trimmed 60 ml ( cup) olive oil 3 garlic cloves, finely chopped 1 tbsp aged red wine vinegar, or to taste 2 tsp ground cumin Horseradish cream 125 ml ( cup) pouring cream 1 tsp Dijon mustard, or to taste 1 tbsp freshly grated horseradish tbsp lemon juice, or to taste Preparation method Serves 4 Prep time 15 mins, cook 1 hr 20 mins (plus cooling, resting) For beetroot purée, preheat oven to 180C. Wrap beetroot in foil and roast until tender (50 minutes-1 hour). Cool, then peel, coarsely chop and process in a food processor until finely chopped. Meanwhile, heat olive oil in a frying pan over low-medium heat, add garlic and sauté until fragrant (20-30 seconds). Add to purée with vinegar and cumin, process until smooth, season to taste, set aside. Just before serving, warm in a saucepan over low heat. Preheat vegetable oil to 130C in a large deep-sided saucepan or deep-fryer. Rinse onion rings in a colander under cold running water, drain well on absorbent paper and pat dry. Deep-fry in batches, stirring occasionally, until crisp (4-5 minutes; be careful as hot oil may spit), drain on absorbent paper, set aside. Meanwhile, heat a char-grill pan over high heat, brush steaks with olive oil, season to taste and grill, turning once, until cooked to your liking (2-3 minutes each side for rare). Cover loosely with foil, set aside to rest (3-5 minutes). Meanwhile, for horseradish cream, whisk cream and mustard in a bowl to soft peaks. Stir through horseradish and lemon juice, season to taste. Serve with thickly sliced Scotch fillet, beetroot purée and crisp fried onions.

11.01.2022 Specials to Thursday 12 December This is it folks 2 weeks til Christmas. Come down this week to your local market and stock up for the hordes of friends and rellies we love to catch up with over the holidays. Sliced grass fed Rib Fillet $16.99/kg Organic Chooks $7.49/kg Bbq plum glazed pork ribs $15.99/kg... Limited Christmas Hams left get in and secure the hero at the dinner table. Ask about our holiday delivery service. Nath

10.01.2022 XMAS HAMS AVAILABLE FOR ORDER NOW Special early bird offer DOUBLE WOOD SMOKED HAM ON THE BONE HALVES for $9.99/kg save up to $10 for full leg THIS WEEK ONLY FOLKS... so catch up with Nath at your local community/farmers market and secure your order for just $20.00, Organic turkey prices available soon. See more

10.01.2022 Welcome to our new audience at the Big Mushroom here are your exclusive specials for today and Thursday Certified organic eye fillet $19.50/kg Tey's prime sliced rib fillet $16.99/kg As well as our current Nova and New England Gold Lamb special Boneless rolled and netted lamb legs $9.99/kg... For those of you not familiar with the big mushroom check out Emily and Costas at www.facebook.com/thebigmushroomfruitbarn See more

08.01.2022 WEEKLY SPECIALS FOR THE 11TH - 17TH Angus MSA poterhouse steaks $16.99/kg Certified Organic eye fillet $19.50/kg Juicy pork rack roast $16.99/kg... UNTIL STOCKS LAST See more

08.01.2022 You can bag one of our weekly specials posted every Thursday at the Jan Powers Market top of Queen Street in the city every Wednesday http://www.janpowersfarmersmarkets.com.au/?p=29 the Gold Coast Farmers Market at Burleigh Heads State School every Saturday http://goldcoastfarmersmarkets.com.au/about-the-markets the Nundah Fresh Farmers Market at Nundah Train station every Sunday http://www.nundahmarkets.com.au/ and finally Northside Lifestyle Markets at Eatons Hill Hotel every Sundaty https://www.facebook.com/NorthsideLifestyleMarkets

08.01.2022 Another favourite simple recipe for our steak special this week. Ingredients 4 x 200g porterhouse steaks 4 large flat mushrooms, stems removed... 1 tablespoon olive oil cup (60ml) balsamic vinegar 40g butter, diced 50g baby rocket mashed potato, to serve Preparation method Heat a chargrill or barbecue on high. Cook steaks for 3 minutes each side for medium, or until cooked to your liking. Rest for 5 minutes. Meanwhile, heat a large frying pan on high. Add mushrooms, rounded-side down, then drizzle with olive oil and 1 tablespoon of balsamic vinegar. Reduce heat to medium and cook for 3 minutes each side, until tender. Remove mushrooms from pan and keep warm. Increase heat to high. Deglaze pan with remaining balsamic and cup water, stirring to scrape up any cooked pieces from base of pan. Boil for 2 minutes to reduce slightly. Add butter, one piece at a time, stirring until sauce thickens slightly and is glossy. Top each steak with rocket and a mushroom. Drizzle with sauce, season and serve with mashed potato

07.01.2022 WEEKLY SPECIALS FOR THE 08/11 TO 14/11 Grass fed 4 pack of porterhouse steak $15.65/kg Whole organic chickens $6.49/kg Fully denuded(trimmed of fat) lamb rump 4 packs $19.50/kg... LIMITED STOCK AVAILABLE See more

07.01.2022 5 organic eye left to grab on your lunch break The angus has sold out but please suppress your moans Because we marked down our wagyu steak And the 4 pack lamb T-bones

06.01.2022 Brisbane Square Exclusive Specials Wagyu Steak 2 pack $23.85/kg save $7.65/kg Lamb T bones $18.00/kg WHILE STOCKS LAST

01.01.2022 WEEKLY SPECIALS FOR THE 25/10 TO 30/10 Whole Organic Chickens $6.99/kg Angus MSA Sirloin Steaks $15.99/kg BBQ Beef Sausages $5.99/kg... WHILE STOCKS LAST SORRY for the missed post last week folks technical dramas to be completely rectified today You can bag one of our weekly specials posted every Thursday at the Jan Powers Market top of Queen Street in the city every Wednesday http://www.janpowersfarmersmarkets.com.au/?p=29 the Gold Coast Farmers Market at Burleigh Heads State School every Saturday http://goldcoastfarmersmarkets.com.au/about-the-markets the Nundah Fresh Farmers Market at Nundah Train station every Sunday http://www.nundahmarkets.com.au/ and finally Northside Lifestyle Markets at Eatons Hill Hotel every Sundaty https://www.facebook.com/NorthsideLifestyleMarkets