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25.01.2022 If the dad in your life is a mad keen chef, I.O. Shen Mastergrade Knives would make an unforgettable Fathers Day present. We have a wide range of presentation sets like this trio (at $386) as well as single knives and accessories. If you want the best, we've got it! I.O.Shen knives are designed in the UK by expert knife designer and owner, Natalie Clifton, or theyre collaborations with some of the UKs best chefs and then manufactured in Japan. Recognised for their excellence, I.O.Shen knives are perfect for professional chefs and home cooks whod like top-of-the-range, professional quality knives.

25.01.2022 "Thanks Dad" I cant think of a better way to thank him than a standing rib roast, theyre the best! Serves 4... Cooking time, about 1 hour 40 minutes plus 30 minutes resting time 1 (about 2kg) beef standing rib roast 2 tablespoons wholegrain mustard 1 tablespoon chopped parsley 1 tablespoon chopped chives 1 tablespoon chopped thyme 2 red onions, cut into quarters 2 heads of garlic, halved width-ways 1 tablespoon olive oil 1/4 cup (40g) plain flour 1/2 cup (125ml) port 2 cups Beef Stock Step 1 Preheat oven to 230C. Season beef with salt and pepper. Spread fatty side with the mustard. Combine parsley, chives and thyme in a bowl. Sprinkle herb mixture over mustard. Place in a roasting pan. Step 2 Arrange onion and garlic around beef. Drizzle with oil. Cook for 20 minutes in oven. Reduce temperature to 180C, and cook for a further 1 hour 15 minutes for medium (or until cooked to your liking). Step 3 Remove from oven and transfer beef to a platter. Cover with foil and set aside for 30 minutes to rest. Transfer onion and garlic to a plate and set aside. Step 4 Meanwhile, to make the gravy, place the roasting pan over medium heat. Add the flour and cook, stirring with a flat-sided spoon to lift any baked-on pan juices, for 2 minutes or until bubbling. Add the port and bring to the boil. Add the stock and bring to the boil. Cook, stirring, for 5 minutes or until gravy boils and thickens. Remove from heat. Strain though a sieve into a serving jug. Step 5 Arrange onions and garlic around beef. Serve immediately with the port gravy.

25.01.2022 After some South American awesomeness with pork yesterday, today we are using the rest of the meat from these beautiful chops as we go to the other side of the world for the crunchy joy that is Tonkatsu pork. (Essentially pork chop schnitzel or pork breaded and fried with Panko breadcrumbs, available in pretty much any supermarket.) Traditionally, pork tonkatsu is served alongside a generous portion of finely shredded cabbage which is eaten it. Often, tonkatsu sauce is drizzl...ed on the cabbage as well. Because this dish is so simple, theres not much to it, but there are a few key points to remember. First I like to season the cutlet with some salt and pepper because the sauce only seasons the breading. Next, a thin dusting of flour goes on to the surface of the pork, which together with the egg it gets dipped in, creates a glue that helps the panko adhere to the meat. Ingredients 4 pork chops (boneless) Salt (to taste) Freshly ground black pepper (to taste) 1 cup all-purpose flour (for breading) 1 large egg (beaten) 1/2 to 1 cup panko breadcrumbs 1 cup canola oil (for frying) Garnish: 1/4 head cabbage Garnish: tonkatsu sauce (bottled) Method: Set up a breading station with three shallow dishes. Place flour in the first dish, lightly beaten eggs in the second dish, and panko breadcrumbs in the third dish. Coat each pork chop generously with flour, shaking any excess off. Dip the pork into the beaten egg. Coat the pork with panko breadcrumbs and set aside on a platter. In a deep pan, heat canola oil for frying, deep-fry the breaded pork for 5 to 6 minutes. Turn the pork over and fry about 5 more minutes or until cooked through and browned. Cut each tonkatsu into small, lengthwise pieces and serve on plates with a side of the shredded cabbage. Drizzle some of the tonkatsu sauce over before eating. Enjoy!

25.01.2022 Congratulations Christine Skewes! Please call into the shop to receive your fantastic prize!

25.01.2022 If you're looking for something a little bit different, Spanish flavors are awesome with the slow-roast pork loin try stuffing it into some warm pittas. Ingredients 2 kg loin of pork , skin on sea salt freshly ground black pepper... 5 teaspoons smoked paprika 1 lemon , juice of olive oil 3 red onions , finely sliced 6-8 fresh green chillies 120 g chorizo sausages , thickly sliced 6 bay leaves 2 sprigs fresh rosemary , finely chopped 3 x 400 g good-quality tinned plum tomatoes , roughly chopped 2 handfuls fresh ripe tomatoes , halved 4 x 410 g tinned black-eyed beans , drained 5 cloves garlic , peeled and finely chopped 1 handful fresh flat-leaf parsley , chopped red wine vinegar sour cream, to serve Method Preheat your oven to 240C. First, score the skin of the pork, trying not to cut into the meat itself. Mix a little salt with a teaspoon of paprika, the lemon juice and a little olive oil, then rub this over the meat and into the score lines. Put the meat in a high-sided roasting tray and cook in the preheated oven for 30 minutes to start the skin crisping up. Remove the meat from the oven, turning the heat down to 180C. Take the pork out of the tray and put it to one side, then spoon out half the fat and discard it. Place the tray on the hob, add the onions, chillies, chorizo, bay leaves and rosemary with the remaining paprika, and fry gently until the onions are soft. Add all the tomatoes, the beans, garlic, parsley and a wineglass of water to the tray, stirring and scraping up all the lovely sticky bits from the bottom. Place the pork on top, return to the oven and cook for another hour or until the skin is crispy and the meat is meltingly tender, remove the pork from the tray and allow to rest. Taste the sauce and season with salt, pepper and a few swigs of red wine vinegar to give it a twang. Then remove the chillies and control the heat by chopping up as much chilli as you like and stirring it back into the sauce. Lovely served with soured cream. See more

25.01.2022 Russell's sausages are famous and rightfully so. With a whole swag of awards behind them you know you're getting the best ingredients, the best flavor, the best quality for the best result on the plate.

25.01.2022 Russells prime lamb loin chops are delight to cook with, and they are even better on the plate. With quality this high you just know that they are going to be juicy, succulent and flavorsome. Chops, mash and ratatouille, It doesnt get much simpler to create a beautiful family meal than this. ... The secret to cooking really great chops is simplicity, season generously with salt and pepper, pre heat your pan, turn when you see juice being forced up through the chops, (it will start to appear near the bone), when the juice re-appears and both sides have a nice sear, dont forget to use tongs and sear the fat, it makes such a difference, if you havent done it before you will kick yourself! For the ratatouille: About 5 minutes prep, ready in 45 minutes. Ratatouille is basically a French vegetable stew, there are probably as many variations on the recipe as there are Chefs in France, and likely most will claim to be the original or best. The reality is that its a seasonal dish and its best with what is local and fresh, so feel free to substitute to your hearts content. I like to use eggplant, zucchini, onions, peppers, garlic and tomatoes cooked in olive oil with a little balsamic vinegar, basil, oregano, salt and pepper. I prefer to roast them as a veggie medley rather than stew them, its easier, faster and theres less washing up, win, win, win! Other ingredients that work beautifully include fennel, olives, mushrooms, celery, carrots, basically any veggie that tastes good alongside tomato! Roughly chop and mix together, pop into a preheated oven at 160c and it will be ready in 30-40 minutes.

24.01.2022 Take the rich flavor of rib-eye steakcross it with melt-in-your-mouth beef tenderloin, and what do you get? Hanger steak, a tasty cut of beef that hangs from the diaphragm of the cow along the plate, or lower belly. Because this muscle does very little work, it’s extremely tender and packed with beef flavor. We have stock of this fabulous cut, ask us today! Tips Hanger steak tastes best medium-rare or medium. Because of the coarse texture and amount of grain, hanger steak be...comes tough and chewy when overcooked. Ideally, use a meat thermometer and cook the meat to approximately 60-65C. Because these steaks are quite thin, they require high heat in order to develop a nice char/sear without overcooking. See more

24.01.2022 Congratulations Carina, thank you for shopping with us and enjoy your new barbeque!

23.01.2022 With new season lamb this good all you really need to do is treat it simply and let it's quality shine brightly. This classic roast is simple and easy and a sure fire hit for dinner. Recipe... 1 leg of lamb 2-3 kg's 2 or 3 garlic cloves Fresh rosemary Oil, salt and pepper Preparation time 10 minutes, cooking time 1.5 - 2 hours Method Remove lamb from fridge an hour before starting so that it warms towards room temperature. Pre-heat oven to 200c Prick lamb all over with a paring knife and slide slices of garlic into the holes. Rub with oil and then place sprigs of rosemary in with the garlic Season well with salt and pepper. Place lamb in pan and roast loosely covered in foil for 15 minutes, reduce oven temperature to 160c. Uncover and roast for approximately 1.5 hours, checking and basting with pan juices every 20 minutes. When cooked to your liking, remove from oven and rest for at least 10 minutes before carving. Serve with your choice of roast and steamed veggies.

23.01.2022 This is exactly what to look for in a piece of pork belly, dry firm skin (best for crunchy crackling) and a perfect balance between the fat and the meat (so that you get juicy, succulent and tender without swimming in rendered fat). All of our pork is locally sourced and ethically raised in the best conditions for quality and flavor and it shows. The cut is one of my favorites, this piece was so nice it absolutely had to come home with me, stay tuned for my special lemon and fennel roast!

23.01.2022 Pork spare ribs are awesome, but it doesn't matter what your favorite recipe or cooking method is, they will only ever be as good as the starting cut. Russell only displays the best, perfectly balanced ratio of meat and fat, and firm dry rind - none of that nasty, slimy, wet vac-packed type of product will ever get near his displays!

22.01.2022 With all of his experience, it's fair to say that Russell knows a thing or two about what makes a quality knife. That he wholeheartedly recommends the incredible I.O. Shen knife range tells you everything you need to know about them! Brilliant quality, perfect balance and superbly sharp, they make slicing, dicing and chopping an absolute pleasure.

22.01.2022 Check out this gorgeous rib eye, what a fabulous cut of meat! This is using the same cooking process and timing as the recipe posted on Friday, with a lightly spicy alternative seasoning. The Mustard, Horseradish and herb seasoning (1 teaspoon each of wholegrain mustard, prepared horseradish sauce, parsley, thyme and 1/2 a teaspoon each of freshly ground salt and pepper mixed with a tablespoon of oil) is made and applied to the scored beef straight out the fridge and left for... about 2 hours to bring it all up towards room temperature. (It's fine to use dried herbs as the time warming allows the flavors to infuse deeply into the beef). Top Tip for presentation: wrapping the exposed bone ends in foil during cooking will keep them pale like in the pictures.

21.01.2022 How's this for a great way to treat Dad on Fathers Day? Russell's multi-award winning sausages for brekkie and the best prime rib for roast dinner. If trying to decide between the awesome Farmers Bratwurst or Italian Pork is too hard, get both! Forget a hardware voucher, I'm going to have to start dropping hint's ...

21.01.2022 Russell's marinated pork rib eye steaks are a super easy answer to the midweek "what's for dinner" dilemma. Choose between plum and barbeque and simply roast, grill, bbq or fry and serve with your favorite veggies for a quick and meal guaranteed to have the family asking for more.

20.01.2022 Russell's dry aged steaks are out of this world, if you want to treat yourself, these are as good as it gets. Wonderfully tender with succulent texture and incredible flavor, they make any special occasion that little more memorable. Conveniently vac-packed in individual portions to keep them in perfect condition in your fridge. This snippet of an article provides a little insight as to why they are so good:... "We all know that if you want a really spectacular steak (as opposed to the same ho-hum one that youll find at your local supermarket), then you need to go to a steakhouse and get one thats been dry-aged, preferably for at least a few weeks. Eat a steak thats been properly dry-aged and theres really no competition: It has a richer, beefier flavor, a more tender, more buttery texture, and a minerally, slightly funky scent. Dry-aged beef puts all other steaks to shame. But why does letting meat sit in a climate-controlled room for a month improve it so much? Needless to say, the exact reasons are pretty complex. But well help put it in laymans terms. Two major things happen when you allow a slab of beef to dry-age. First, naturally-present enzymes in the meat break down some of the collagen, which holds muscle fibers together and causes steaks to toughen while cooking. With collagen out of the way, the end result is much more tender. Second, beef loses about 15 percent of its total weight during the aging process due to water evaporation, so the flavor will be much more concentrated and intense."

20.01.2022 Russells salt and pepper lamb racks are the bomb! For the easiest and simplest gourmet dinner, Russell has done all of the heavy lifting for you. Simply pop into a pre-heated oven, 180c for about 55 minutes, 5 minutes resting before serving and they are magical.... To make it even easier, you can serve them with sides of roasted veggies (try beetroot, pumpkin and broccoli) for the ultimate low effort weeknight meal.

20.01.2022 "Thanks' Dad" I can't think of a better way to thank him than a standing rib roast, they're the best! Serves 4... Cooking time, about 1 hour 40 minutes plus 30 minutes resting time 1 (about 2kg) beef standing rib roast 2 tablespoons wholegrain mustard 1 tablespoon chopped parsley 1 tablespoon chopped chives 1 tablespoon chopped thyme 2 red onions, cut into quarters 2 heads of garlic, halved width-ways 1 tablespoon olive oil 1/4 cup (40g) plain flour 1/2 cup (125ml) port 2 cups Beef Stock Step 1 Preheat oven to 230C. Season beef with salt and pepper. Spread fatty side with the mustard. Combine parsley, chives and thyme in a bowl. Sprinkle herb mixture over mustard. Place in a roasting pan. Step 2 Arrange onion and garlic around beef. Drizzle with oil. Cook for 20 minutes in oven. Reduce temperature to 180C, and cook for a further 1 hour 15 minutes for medium (or until cooked to your liking). Step 3 Remove from oven and transfer beef to a platter. Cover with foil and set aside for 30 minutes to rest. Transfer onion and garlic to a plate and set aside. Step 4 Meanwhile, to make the gravy, place the roasting pan over medium heat. Add the flour and cook, stirring with a flat-sided spoon to lift any baked-on pan juices, for 2 minutes or until bubbling. Add the port and bring to the boil. Add the stock and bring to the boil. Cook, stirring, for 5 minutes or until gravy boils and thickens. Remove from heat. Strain though a sieve into a serving jug. Step 5 Arrange onions and garlic around beef. Serve immediately with the port gravy.

20.01.2022 Midweek meals often suffer from the fallout of our busy lives. Whether its working late, rushing the kids to clubs or sports, it can mean making time to prepare and cook gets all to hard. In stock now, the deservedly famous Timbertown pies are the perfect answer for a fast, easy and delicious family dinner. A huge range of Gourmet Pies, baked, wrapped and ready-to-eat. With recipes inspired by the great culinary cultures of the world coming together in the iconic Australia ...product The Pie. Timbertown Pies has been enjoyed by generations over many years. The family is still actively involved with hands-on management and is passionate about baking and innovation. We have built a reputation for top quality products and genuine country service. Our unique range of products is a testament to our innovative culture where we are not content with the status quo and are constantly researching new technology and pushing the boundaries of creativity. This desire to produce great tasting, consistent quality and innovative products is why Timbertown Pies will be a market leader in the baking industry for years to come. See more

19.01.2022 Friday night steak night, we love it, and when the steaks are this good you can see exactly why.

18.01.2022 Friday night steak night with rib eye's like these is a sure fire winner. These wonderfully marbled steaks are a great example of what to look for when choosing one. With steak's this good it is hard to go wrong, simply seasoned with a generous twist of freshly ground salt and pepper, there is no need for fancy techniques or complicated recipes for a mouthwatering meal. If you want to take them to the next level, a pat of my special garlic butter will make them unforgettable.... For the garlic butter I use this recipe 65 grams unsalted butter, at room temperature 1/4 cup chopped fresh parsley leaves 3 cloves garlic, minced Zest of 1 lemon 1 teaspoon thyme, chopped 1 teaspoon rosemary, chopped 1 teaspoon basil, chopped 1/2 teaspoon ground salt salt 1/4 teaspoon ground black pepper Pinch of cayenne pepper To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 3cm in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.

18.01.2022 Our new signage is in place, we are proud to be able to supply "The Best Of Crowe Farms" Black Standard beef. Hand raised on organic pasture. 120 day organic grain assisted. Everything about this beef, from paddock to plate has been in the pursuit of the highest possible quality.... Come in and see what all the fuss is about... (Fair warning, it's in hot demand and supply is strictly limited to keep the quality where both Russell's want it to be.)

18.01.2022 Slow cooked lamb is so tender and delicious, it literally melts in your mouth when cooked properly. This slow cooker recipe is wonderful for busy days, pop everything in the cooker and set the timer! Ingredients 12 (2kg) lamb forequarter chops... 2 tablespoon plain (all-purpose) flour 2 tablespoon olive oil 80 gram packaged french onion soup mix 2 medium leeks (700g), sliced thinly 3 stalks celery (450g),trimmed, chopped coarsely 2 cup (500ml) salt-reduced chicken stock 1/4 cup fresh flat-leaf parsley, coarsely chopped Method 1 Toss lamb in flour to coat, shake off excess. Heat oil in a large frying pan, cook lamb, in batches, until browned. 2 Place 4 lamb chops into a 4.5-litre (18-cup) slow cooker. Sprinkle one-third of the soup mix then one-third of the leek and celery over the chops. Repeat layering with remaining lamb, soup mix, leek and celery. Pour stock into cooker. Cook, covered, on low, 6 hours. 3 Remove lamb from cooker, cover to keep warm. Skim fat from surface of sauce, season to taste. Serve lamb and sauce sprinkled with parsley. See more

17.01.2022 A little bit of fancy, without the effort, awesome! Our chicken breast filo parcels come in four flavours so you can ring the changes and suit everyone's taste easily. Available with these divine fillings, you'll have your friends and family begging for more:... Sweet potato, spinach, onion and feta. Cheese, mushroom, garlic and shallots. Cheese, spinach, mushrooms, feta and almonds. Camembert and cranberry. (My favourite, they're fantastic!)

17.01.2022 WIN ME! For your chance to win this fabulous limited edition I.O. Shen 10'th Anniversary Gift Set (valued at a cool $129!) simply leave a comment replying to this post, like and share it. Russell will draw names out of a hat at the end of the month and we will let the very lucky winner know! ... Whether you fancy the set for yourself (who wouldn't?) or you have a special someone in mind that would appreciate a magnificent gift, you've got to be in it to win it!

16.01.2022 Italian meatballs are a surefire winner in my house, everybody loves them and this recipe is as simple as it gets. I'm totally sure there are many secret Nonna recipes out there that will leave mine in the dust for flavor, but if they are as simple and easy to make, you have to let me know, at least a hint! As Russell always says "If you can't see it, please ask because you the customer are our business." this is a great example, we don't keep pork mince in the displays as th...ere is not enough demand for it to be up to his standards in the amounts we need to make, but we do keep it in vac-pac frozen 1/2 kilo portions. Serves 4 Prep 15 minutes cooking time 15-20 minutes 250g lean finely ground beef mince 500g pork mince 1 cup breadcrumbs 1 cup fresh parsley 150g grated parmesan 2 eggs (For ease of use I use pre-grated cheese, and use up old offcuts of bread from the freezer for the breadcrumb in my food processor, this has the added advantage of letting me chop the parsley at the same time.) Serve with 500ml tomato pasta sauce of your choice Method Mix all ingredients until well mixed and you get a smooth sticky paste. Roll into golf ball sized meatballs, wet hands make this much easier. Pre heat your oven to 160c, add the meatballs and a little olive oil to a hot oven proof pan or skillet and cook at medium heat on the stove until they have a nice brown caramelized crust on one side, about 5 minutes. Flip them over and cover your preferred sauce (it's a good idea to heat this up or the next step takes ages.) Bake in the oven for about 15 minutes until done and serve with pasta and a sprinkle of grated cheese, (if you are not sure if they are cooked, cut one in half to check).

16.01.2022 Made by us, especially for you. Exclusive to Russell's Prime Quality Meats, these gorgeous hand made macadamia crusted chicken schnitzels will have your family demanding more! With all the preparation done, there's no mess or fuss, simply cook and serve, how that for convenience? Try them with a creamy mushroom sauce and steamed veggies and potato wedges, the plates will be cleaned!

16.01.2022 Theres no question the Standing Rib Roast is the crème de la crème of roasts. Also known as Prime Rib, this is THE roast beef with superior flavor, texture and juiciness above all other cuts of beef. This recipe will have the lucky people at the table begging for more. Herb and garlic roast standing rib. 2.5 kg standing rib roast 1 onion , unpeeled, quartered (brown, yellow, white)... 1 head of garlic , unpeeled, halved horizontally 5 sprigs thyme 3 sprigs rosemary Roasting a standing rib on a bed of onion, garlic and herbs encourages even cooking, stops the juices from burning, adds flavor to the juices for the best gravy. For the best result and accurate roasting, a meat thermometer is a must, they are not expensive and will improve your results in almost all aspects of cooking. GARLIC HERB BUTTER: 150 g unsalted butter , softened 5 garlic cloves , minced 2 tsp finely chopped fresh rosemary (or 1 tsp dried) 2 tsp finely chopped fresh thyme (or 1 tsp dried) 2 tsp salt 1 tsp black pepper Key tip: take out of fridge 2 hours prior to encourage even cooking. Preheat oven to 240C (220C fan/convection). Place onion, garlic and herbs in a heavy based roasting pan Spread a thin layer of butter on the underside of the beef, place beef on onion etc, butter side down. Spread most of the rest of the butter on the top and sides (reserve a bit for 1 baste). Roast 20 minutes. Remove, spread over remaining butter. Turn oven down to 120C (100C fan/convection). Slow roast: Roast for a further 1.5 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 48C in the center. Start checking the internal temp early. Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 - 30 minutes. Rare is 49C. Remove from oven when it is 46C. Medium rare is 51.7C. Remove from oven when it is 48C . Medium is 55C. Remove from oven at 51C. Medium well done is 57C. Remove from oven at 53.

16.01.2022 Using an I.O. Shen Knives is like working with a piece of art. What distinguishes I.O.Shen knives from other Japanese knives (apart from the Triplex Steel Technology) is that the handles have more of a Western influence. Most, if not all, Japanese knives are very light and have metal, bamboo or wooden handles. I.O.Shen handles are heavier and have the weight of a traditional German knife with the added benefit of Japanese steel which has been honed to a 15 angle.... The handles also have a very distinctive Tai Tang pattern in the handle, making them a stylish knife choice. Chef Felice Tocchini says that using I.O.Shen knives is like working with a piece of art. All knives are graded for hardness. The harder the steel in the blade, the longer the knife stays sharp for and the more exquisite the cutting edge feels. In contrast, the softer the steel, the quicker it blunts and it doesn’t ‘feel’ as sharp, even when it’s brand new out of the box. For many years, knife manufacturers have been trying to use increasingly harder steel in order to achieve the ultimate cutting edge. The hardness of stainless steel is measured on a scale called Rockwell; Rockwell 62 (also known as HRC62) being the highest grade commercially available. However, the brittleness of such hard steel has always been a limiting factor therefore knife manufacturers have had to stop short of what is considered ‘the ultimate steel hardness for a knife’. I.O.Shen Mastergrade knives have overcome this problem by using a layer of extremely hard Japanese steel (Rockwell 62), which is sandwiched between two layers of softer stainless steel (Rockwell 10), to produce the ultimate cutting edge. The softer layers add a protective shock absorbing element to the blade, whilst the HRC62 steel which runs through the middle is exposed at the edge of the blade to ensure that your knife is the sharpest blade that can possibly be manufactured.

16.01.2022 Boneless butterflied lamb legs, fully prepared and ready to cook to save you valuable time and effort. Available plain or marinated so that you can ring the changes. Plain, classic rosemary & mint or port wine & garlic, what's your favorite?

15.01.2022 Made by us, especially for you. Exclusive to Russells Prime Quality Meats, these gorgeous hand made macadamia crusted chicken schnitzels will have your family demanding more! With all the preparation done, theres no mess or fuss, simply cook and serve, how that for convenience? Try them with a creamy mushroom sauce and steamed veggies and potato wedges, the plates will be cleaned!

15.01.2022 We'll be finding out who the lucky winner is on Saturday, if you haven't entered you don't have long left, scroll up to the post pinned to the top of the page!

13.01.2022 Pork chop's don't get much better than Russell's, just look at these beauties! They are absolutely perfect for this divine one pot roast, ready in under an hour and serves four, spot on for weeknight dinning. Ingredients... 2 potatoes , cut into 8 wedges 1 fennel bulb , cut into 8 wedges 1 red pepper , halved, deseeded and cut into 8 wedges 4 thyme sprigs 4 garlic cloves , unpeeled 1 tbsp sundried tomato paste 300ml hot chicken stock 4 bone-in pork loin chops Method STEP 1 Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7. STEP 2 Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

13.01.2022 "Nick Herbert recommends Russells Prime Quality Meats. Best ever lamb snag I have tasted. Absolutely the best!" With comments like this, you can see why Russell takes so much pride in his sausages! (And why they have won so many awards!)

13.01.2022 My family love roast pork belly, heres my favorite way of cooking it. As with all of the recipes that I really adore, it is very easy to prepare (Russell will have done the harder prep. for you) and easy to cook. To get a fantastic result all you need are quality ingredients and a bit of timekeeping. Serves 4... Prep time 15 minutes Cooking time approximately 2 hours. Ingredients 1 piece of pork belly 1.5 - 2 kilos 1 bulb of Fennel, use the fronds for the seasoning rub 1-2 carrots 1/2 onion 2-3 garlic cloves Seasoning rub ingredients Zest of 1 lemon, finely chopped fennel fronds, 1 teaspoon of salt and freshly cracked pepper, 2 tablespoons of oil, optional 1/2 teaspoon of chili flakes Method Pre-heat your oven to as hot as it will go. Roughly chop the fennel, carrots and onion, crush the garlic to break the paper (no need to skin or chop) and place all into a heavy based roasting dish. Finely chop the feathery green fennel fronds for use with the seasoning rub. Mix all of the seasoning ingredients into a paste and massage into the rind of the pork, make sure that it gets into the scored lines. (Notice the scoring is even and only cuts through the rind, no meat is exposed, this is the sort of attention to detail you want for perfect crackling.) Add boiling water to cover the veggies (or use cold and bring to a simmer on the stove) and place the roast on top of them. The water should be touching the meat but not the rind. It is important to have the water hot or the next step will take a lot longer. Place in the oven and roast on max temperature for about 20-30 minutes until bubbles of crackling start to form. (Depending on your oven this may take a little longer.) Reduce to 160c and roast for approximately 1.5 hours, checking every 30 minutes. Keep an eye on the water level, if it stops covering the vegetables, top up. When the rind has turned to crisp crackling remove from the oven and allow to rest for about 10 minutes, you will be able to peel of the crackling to make carving easier - look how tender the pork is, pull apart gorgeous! carve and serve with your favorite sides, enjoy!

13.01.2022 Pork spare ribs are awesome, but it doesnt matter what your favorite recipe or cooking method is, they will only ever be as good as the starting cut. Russell only displays the best, perfectly balanced ratio of meat and fat, and firm dry rind - none of that nasty, slimy, wet vac-packed type of product will ever get near his displays!

12.01.2022 Goodbye to winter and hello to bright fresh flavors and salads, Russell has taken away all of the hard work with these gorgeous boneless Portuguese chickens. Marinated and ready to cook they make mid-week dining a breeze meaning that you have plenty of time to relax and enjoy your evening.

12.01.2022 Just in time for Christmas, our new signage looks the business, don't forget to get your orders in for your celebratory dinner!

12.01.2022 The humble pork chop is a culinary rock, steady, stable and ready to build an epicures mansion on. I thought I would have a little fun with these awesome chops and make two recipes showing different ways that you can use this stock standard ingredient to produce something a bit special. Today Im using the rind and fatty meat to make a ridiculously good finger food, the other parts will be put to use in tomorrows recipe. These are an amazing guilty pleasure, Dominican pork ...crackling or (Chicharrn de Cerdo). Believe you me, there is absolutely nothing that comes even close to these as drinking snacks. These are perfect for greeting your friends with. As you can see, I boned the chops and kept the loin and fillet parts for tomorrow. Prep, 5 minutes Cooking time, about 1.5 hours, (1 poaching, 15 minutes frying, 15 minutes cooling) Ingredients: Rind of 4 large pork loin chops 1 teaspoon of salt 1 teaspoon of oregano 1 teaspoon of cracked pepper Rind of 1/2 an orange Optional, a touch of chili pepper flakes Method Put the rind pieces in a large heavy bottomed casserole dish with a lid, add about 2-3 liters of cold water (enough to fully cover them) and add the salt and spices. Bring to the boil and then reduce to a steady simmer for about 1 hour. Remove from the pot and allow to air dry and cool on a wire rack. Heat the oil in a large pot with a lid and CAREFULLY add the meat, use tongs or a skimmer. Fry until crisp, stirring occasionally. ***Be extra careful as they love to pop and spit, dont try this without a lid or splatter guard, I would also wear a mitt on your stirring hand.*** Serve with a squeeze of lime, a generous shake of salt, good friends and a cold beer.

11.01.2022 Rump steaks like this beauty are made to share, you'll get the best result on the plate with a big juicy slice. When cut thick (about 5cm) they have enough time to cook properly while staying juicy, don't compromise on the awesome eating, buy big, carve and share. With Russell's awesome giveaway carving set up for grabs in this months competition there's no excuses! (Don't forget to enter, it's pinned to the top of the page.)

11.01.2022 With a this much choice of multi award winning sausages, the hardest part of having Russells sausages for dinner is deciding which delicious flavor you want this time! Whats your choice, let us know! With these beauties (and some seasonal specials) your taste-buds are going to love you. Traditional Italian Pork Gourmet Chicken... Aussie Pork Beef Worcestershire & Cracked Black Pepper Continental Bratwurst Beef Caramelised Onion & Herb Lamb Mint and Rosemary See more

10.01.2022 getting ready to pick the lucky winner for our I.O.Shen competition

10.01.2022 Competition Time! To celebrate that spring has sprung and BBQ weather is back, Russell is putting this awesome prize up for grabs. A wonderful Baccarat carving set, knife, fork and steel in a handsome protective case and Kim Terakes' fantastic cookbook "The Great Aussie Barbie" so that you have all the inspiration and the tools you need to pair up with our lovely products and treat your family and friends to gorgeous meals.... To win, all you have to do is comment, like and share this post! Good luck to all of our lovely customers, this is a cracking prize, you've got to be in it to win it.

10.01.2022 Russell's bone in leg ham is simply the best that you can buy. The ONLY shop to win three consecutive gold medals in the Sydney Royal show. 2014,2015,2016, #simplythebest This year, treat your family to the best and tastiest ham ever, Happy Christmas!

10.01.2022 With a this much choice of multi award winning sausages, the hardest part of having Russell's sausages for dinner is deciding which delicious flavor you want this time! What's your choice, let us know! With these beauties (and some seasonal specials) your taste-buds are going to love you. Traditional Italian Pork Gourmet Chicken... Aussie Pork Beef Worcestershire & Cracked Black Pepper Continental Bratwurst Beef Caramelised Onion & Herb Lamb Mint and Rosemary See more

09.01.2022 Congratulations to Gaby Wills! Congratulations from all of us at Russell's Prime Quality Meats, you are the winner our September Prize Draw of Baccarat carving set and BBQ recipe book! Please call into the store to collect your prize

09.01.2022 Friday night steak night with rib eyes like these is a sure fire winner. These wonderfully marbled steaks are a great example of what to look for when choosing one. With steaks this good it is hard to go wrong, simply seasoned with a generous twist of freshly ground salt and pepper, there is no need for fancy techniques or complicated recipes for a mouthwatering meal. If you want to take them to the next level, a pat of my special garlic butter will make them unforgettable.... For the garlic butter I use this recipe 65 grams unsalted butter, at room temperature 1/4 cup chopped fresh parsley leaves 3 cloves garlic, minced Zest of 1 lemon 1 teaspoon thyme, chopped 1 teaspoon rosemary, chopped 1 teaspoon basil, chopped 1/2 teaspoon ground salt salt 1/4 teaspoon ground black pepper Pinch of cayenne pepper To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 3cm in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.

08.01.2022 Just the ticket for Dad this Sunday, start the day with a wonderful present like an I.O. Shen knife and follow it up with an incredible steak for dinner!

08.01.2022 This is what we like to see, a shop full of happy (and socially distancing) customers, thank you guys!

08.01.2022 What can we say other than, thats wonderful to hear, Thank You!

07.01.2022 When it comes to steak, those who value flavor above all else tend to choose rump. As the name suggests, its a cut that comes from the backside of a cow, an area which works hard. So even though rump steak wont be quite as tender as sirloin, it will more than make up for it with a deep, mineral savouriness. Buy a well-aged piece of meat and cook it medium or medium-rare rather than full-on rare, which can be a little chewy. Use a heavy-based pan or griddle, preferably cas...t iron . Use a tiny splash of vegetable or groundnut oil , the oil should almost be at smoking point in order to get a delicious brown crust to contrast with the juicy pink interior. Cook for three minutes on each side then transfer to a baking tray and finish in a hot oven for 1015 minutes. Resting is the final, crucial step for perfection. Give it ten minutes. Which is plenty of time to set the table, open a bottle and make a quick pan sauce. Once the steak is rested, slice and serve with a drizzle of sauce. Ingredients 1 rump steak, 500g or more, measuring 5cm in thickness vegetable oil, or groundnut oil flaky sea salt black pepper SHOPPING LIST 1 Remove the steaks from the fridge and allow them to come to room temperature at least an hour before you begin 2 Preheat the oven to 180C 3 Place a heavy-based frying pan or griddle pan over a high heat and add a splash of vegetable or peanut oil. Pat the steak dry with a paper towel and sprinkle both sides generously with flaky sea salt 4 When the pan is very hot, with the oil almost at smoking point, add the steak and cook for 3 minutes on each side 5 If there is a thick layer of fat on the outside, hold the steak with tongs, fat-side down, so it can brown for a minute or so 6 Transfer the steak to a roasting tin and put it into the oven for 1015 minutes 7 Remove the steak from the oven, season with pepper and rest on a warm plate, covered loosely with foil, for a further 10 minutes 8 Slice and serve with your choice of accompaniments

07.01.2022 Everybody loves wings, there's just something about summertime BBQ finger-food that you can't go past. Russell's freshly made wings mean that you don't have the fuss and mess of marinating your own and they'll be ready to eat in no time at all. Buffalo or Honey Soy? When you've decided don't forget to enter our ripper little BBQ season competition at the top of the page!

07.01.2022 Great for an easy meal for two, Russell's mini lamb leg roasts are prepared, boneless and ready to go. With no waste or fuss they make a brilliant weeknight dinner, ready in no time and guaranteed tender and tasty.

07.01.2022 WIN ME! For your chance to win this fabulous limited edition I.O. Shen 10th Anniversary Gift Set (valued at a cool $129!) simply leave a comment replying to this post, like and share it. Russell will draw names out of a hat at the end of the month and we will let the very lucky winner know! ... Whether you fancy the set for yourself (who wouldnt?) or you have a special someone in mind that would appreciate a magnificent gift, youve got to be in it to win it!

07.01.2022 Great for an easy meal for two, Russells mini lamb leg roasts are prepared, boneless and ready to go. With no waste or fuss they make a brilliant weeknight dinner, ready in no time and guaranteed tender and tasty.

06.01.2022 Theres no question the Standing Rib Roast is the crme de la crme of roasts. Also known as Prime Rib, this is THE roast beef with superior flavor, texture and juiciness above all other cuts of beef. This recipe will have the lucky people at the table begging for more. Herb and garlic roast standing rib. 2.5 kg standing rib roast 1 onion , unpeeled, quartered (brown, yellow, white)... 1 head of garlic , unpeeled, halved horizontally 5 sprigs thyme 3 sprigs rosemary Roasting a standing rib on a bed of onion, garlic and herbs encourages even cooking, stops the juices from burning, adds flavor to the juices for the best gravy. For the best result and accurate roasting, a meat thermometer is a must, they are not expensive and will improve your results in almost all aspects of cooking. GARLIC HERB BUTTER: 150 g unsalted butter , softened 5 garlic cloves , minced 2 tsp finely chopped fresh rosemary (or 1 tsp dried) 2 tsp finely chopped fresh thyme (or 1 tsp dried) 2 tsp salt 1 tsp black pepper Key tip: take out of fridge 2 hours prior to encourage even cooking. Preheat oven to 240C (220C fan/convection). Place onion, garlic and herbs in a heavy based roasting pan Spread a thin layer of butter on the underside of the beef, place beef on onion etc, butter side down. Spread most of the rest of the butter on the top and sides (reserve a bit for 1 baste). Roast 20 minutes. Remove, spread over remaining butter. Turn oven down to 120C (100C fan/convection). Slow roast: Roast for a further 1.5 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 48C in the center. Start checking the internal temp early. Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 - 30 minutes. Rare is 49C. Remove from oven when it is 46C. Medium rare is 51.7C. Remove from oven when it is 48C . Medium is 55C. Remove from oven at 51C. Medium well done is 57C. Remove from oven at 53.

06.01.2022 Russells sausages are famous and rightfully so. With a whole swag of awards behind them you know youre getting the best ingredients, the best flavor, the best quality for the best result on the plate.

05.01.2022 What can we say other than, that's wonderful to hear, Thank You!

05.01.2022 My family love roast pork belly, here's my favorite way of cooking it. As with all of the recipes that I really adore, it is very easy to prepare (Russell will have done the harder prep. for you) and easy to cook. To get a fantastic result all you need are quality ingredients and a bit of timekeeping. Serves 4... Prep time 15 minutes Cooking time approximately 2 hours. Ingredients 1 piece of pork belly 1.5 - 2 kilos 1 bulb of Fennel, use the 'fronds' for the seasoning rub 1-2 carrots 1/2 onion 2-3 garlic cloves Seasoning rub ingredients Zest of 1 lemon, finely chopped fennel fronds, 1 teaspoon of salt and freshly cracked pepper, 2 tablespoons of oil, optional 1/2 teaspoon of chili flakes Method Pre-heat your oven to as hot as it will go. Roughly chop the fennel, carrots and onion, crush the garlic to break the paper (no need to skin or chop) and place all into a heavy based roasting dish. Finely chop the feathery green fennel fronds for use with the seasoning rub. Mix all of the seasoning ingredients into a paste and massage into the rind of the pork, make sure that it gets into the scored lines. (Notice the scoring is even and only cuts through the rind, no meat is exposed, this is the sort of attention to detail you want for perfect crackling.) Add boiling water to cover the veggies (or use cold and bring to a simmer on the stove) and place the roast on top of them. The water should be touching the meat but not the rind. It is important to have the water hot or the next step will take a lot longer. Place in the oven and roast on max temperature for about 20-30 minutes until bubbles of crackling start to form. (Depending on your oven this may take a little longer.) Reduce to 160c and roast for approximately 1.5 hours, checking every 30 minutes. Keep an eye on the water level, if it stops covering the vegetables, top up. When the rind has turned to crisp crackling remove from the oven and allow to rest for about 10 minutes, you will be able to peel of the crackling to make carving easier - look how tender the pork is, pull apart gorgeous! carve and serve with your favorite sides, enjoy!

05.01.2022 Congratulations Christine Skewes, drop into the shop to claim your awesome prize!

05.01.2022 Russell's salt and pepper lamb racks are the bomb! For the easiest and simplest gourmet dinner, Russell has done all of the heavy lifting for you. Simply pop into a pre-heated oven, 180c for about 55 minutes, 5 minutes resting before serving and they are magical.... To make it even easier, you can serve them with sides of roasted veggies (try beetroot, pumpkin and broccoli) for the ultimate low effort weeknight meal.

04.01.2022 Russell's sausages are multiple award winners and rightfully so, they are awesome! Here is a fun way to serve them that you may not have tasted, or even heard of, an classic English dish, Toad In The Hole. Dishes like this appear in print way back as far as 1762, and in common with many of these very old recipes it was originally a way to stretch the household budget. These days, it has evolved into this culinary treat, a-grade sausages baked in batter and served with gravy.... Ingredients Serves: 4 8 sausages (pork is traditionally used but they don't have to be.) 1 tablespoon vegetable oil 2 cups (250g) plain flour 4 eggs 1 cup (250ml) milk salt and pepper to taste Preparation:10min Cook:35min Ready in:45min Preheat the oven to 200 degrees C. Pour the oil into the bottom of a baking dish, and arrange the sausages on top in a single layer. Bake for 10 minutes in the preheated oven. Meanwhile, in a medium bowl, add the flour, make a well in the centre and add the eggs and half the milk. Whisk together until smooth. Gradually mix in the remaining milk until the batter is smooth. Season well with salt and pepper. Remove the sausages from the oven and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the centre is risen and browned. Don't worry if the underside seems slightly soft, as this is normal.

04.01.2022 Midweek meals often suffer from the fallout of our busy lives. Whether it's working late, rushing the kids to clubs or sports, it can mean making time to prepare and cook get's all to hard. In stock now, the deservedly famous Timbertown pies are the perfect answer for a fast, easy and delicious family dinner. A huge range of Gourmet Pies, baked, wrapped and ready-to-eat. With recipes inspired by the great culinary cultures of the world coming together in the iconic Australia ...product The Pie. Timbertown Pies has been enjoyed by generations over many years. The family is still actively involved with hands-on management and is passionate about baking and innovation. We have built a reputation for top quality products and genuine country service. Our unique range of products is a testament to our innovative culture where we are not content with the status quo and are constantly researching new technology and pushing the boundaries of creativity. This desire to produce great tasting, consistent quality and innovative products is why Timbertown Pies will be a market leader in the baking industry for years to come. See more

04.01.2022 If you have made the investment and have a quality knife or two, make the most of it and keep them sharp! Our awesome Nirey sharpeners make maintaining your cutting edge simple, fast and very easy. The Nirey system is a totally new concept in professional knife sharpening featuring a patented cushion contact system, which not only produces edges sharper than when the knife was new, but also creates a polished finish eliminating the need for honing.... There are 2 closed-cell rubber covered wheels, each carrying endless abrasive belts. The left wheel sharpens the left side of the blade and the right wheel, the right side. The cushion contact system produces a razor sharp smooth cutting edge which does not require honing steel. During sharpening, the knife is supported at the correct angle by the central guide. Cleaning and replacing the abrasives is simple, taking less than 1 minute. Other than this, there is no maintenance required.

04.01.2022 Anyone for sticky pork spare ribs? I thought so! This recipe is simple, easy and a real crowd pleaser, serve with rice and steamed veg. Serves 4, 5 mins prep, 2 hours cooking.... CUP (125ML) HOISIN SAUCE CUP (90G) BROWN SUGAR CUP (125ML) OYSTER SAUCE 8 CLOVES GARLIC, CRUSHED 1 TABLESPOON FINELY GRATED GINGER 1 CUP (250ML) WATER 16 PORK SPARE RIBS (ABOUT 2KG) Preheat oven to 180C (355F). Place the hoisin, sugar, oyster sauce, garlic, ginger and water in a bowl and mix to combine. Place pork in a large baking dish and pour over hoisin mixture. Cover with aluminium foil and cook for 1 hour 15 minutes. Remove the foil and cook for 25 minutes. Increase the heat to 200C (390F) and cook for a further 20 minutes.

04.01.2022 Russell's prime lamb loin chops are delight to cook with, and they are even better on the plate. With quality this high you just know that they are going to be juicy, succulent and flavorsome. Chops, mash and ratatouille, It doesn't get much simpler to create a beautiful family meal than this. ... The secret to cooking really great chops is simplicity, season generously with salt and pepper, pre heat your pan, turn when you see juice being forced up through the chops, (it will start to appear near the bone), when the juice re-appears and both sides have a nice sear, don't forget to use tongs and sear the fat, it makes such a difference, if you haven't done it before you will kick yourself! For the ratatouille: About 5 minutes prep, ready in 45 minutes. Ratatouille is basically a French vegetable stew, there are probably as many variations on the recipe as there are Chefs in France, and likely most will claim to be the original or best. The reality is that it's a seasonal dish and it's best with what is local and fresh, so feel free to substitute to your hearts content. I like to use eggplant, zucchini, onions, peppers, garlic and tomatoes cooked in olive oil with a little balsamic vinegar, basil, oregano, salt and pepper. I prefer to roast them as a veggie medley rather than stew them, it's easier, faster and there's less washing up, win, win, win! Other ingredients that work beautifully include fennel, olives, mushrooms, celery, carrots, basically any veggie that tastes good alongside tomato! Roughly chop and mix together, pop into a preheated oven at 160c and it will be ready in 30-40 minutes.

03.01.2022 Hows this for a great way to treat Dad on Fathers Day? Russells multi-award winning sausages for brekkie and the best prime rib for roast dinner. If trying to decide between the awesome Farmers Bratwurst or Italian Pork is too hard, get both! Forget a hardware voucher, Im going to have to start dropping hints ...

02.01.2022 Russells sausages are multiple award winners and rightfully so, they are awesome! Here is a fun way to serve them that you may not have tasted, or even heard of, an classic English dish, Toad In The Hole. Dishes like this appear in print way back as far as 1762, and in common with many of these very old recipes it was originally a way to stretch the household budget. These days, it has evolved into this culinary treat, a-grade sausages baked in batter and served with gravy.... Ingredients Serves: 4 8 sausages (pork is traditionally used but they dont have to be.) 1 tablespoon vegetable oil 2 cups (250g) plain flour 4 eggs 1 cup (250ml) milk salt and pepper to taste Preparation:10min Cook:35min Ready in:45min Preheat the oven to 200 degrees C. Pour the oil into the bottom of a baking dish, and arrange the sausages on top in a single layer. Bake for 10 minutes in the preheated oven. Meanwhile, in a medium bowl, add the flour, make a well in the centre and add the eggs and half the milk. Whisk together until smooth. Gradually mix in the remaining milk until the batter is smooth. Season well with salt and pepper. Remove the sausages from the oven and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the centre is risen and browned. Dont worry if the underside seems slightly soft, as this is normal.

02.01.2022 "A hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavor. This cut is taken from the plate, which is the upper belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. " Because Russell is too nice to keep them just for himself, we have limited stocks of Hanger Steak now available, just ask!

01.01.2022 Russells dry aged steaks are out of this world, if you want to treat yourself, these are as good as it gets. Wonderfully tender with succulent texture and incredible flavor, they make any special occasion that little more memorable. Conveniently vac-packed in individual portions to keep them in perfect condition in your fridge. This snippet of an article provides a little insight as to why they are so good:... "We all know that if you want a really spectacular steak (as opposed to the same ho-hum one that youll find at your local supermarket), then you need to go to a steakhouse and get one thats been dry-aged, preferably for at least a few weeks. Eat a steak thats been properly dry-aged and theres really no competition: It has a richer, beefier flavor, a more tender, more buttery texture, and a minerally, slightly funky scent. Dry-aged beef puts all other steaks to shame. But why does letting meat sit in a climate-controlled room for a month improve it so much? Needless to say, the exact reasons are pretty complex. But well help put it in laymans terms. Two major things happen when you allow a slab of beef to dry-age. First, naturally-present enzymes in the meat break down some of the collagen, which holds muscle fibers together and causes steaks to toughen while cooking. With collagen out of the way, the end result is much more tender. Second, beef loses about 15 percent of its total weight during the aging process due to water evaporation, so the flavor will be much more concentrated and intense."

01.01.2022 With only five days left to Fathers day, you might be feeling the pressure to find the perfect present or meal for him... We think any Dad lucky enough to receive a set of I.O. Shen knives would be over the moon! If he likes a steak, these Crowe Farm Black Standard Beef New York steaks will make him a very happy man.

01.01.2022 Introducing the Maximus. In many peoples opinion a bone-in rib eye is absolutely the best , tenderest and most flavorsome steak cut. This is a Black Standard Beef bone-in rib eye, it is a legend in the making, pretty much this the best of the best, from Crowe Farms of our own Nana Glen... Hand raised on organic pastures, 120 day organic grain fed, everything about how these cattle are raised is done with the highest standards of care and ethics, I was fortunate enough to see the film Russell (Crowe) made talking about his passion and commitment to this way of farming. (Ask Russell to show you when you're in the shop.) There are many different names used to refer to this sublime cut, cote du boef, Viking wing, tomahawk steak/chop, cowboy steak etc. Russell and Russell discussed potential names for this outstanding steak, sadly due to copywrite nonsense it can't be called a "Gladiator" steak and so we thought that a cheeky reference to the character that Russell played in the iconic film might be in order... The Maximus. I think it fit's wonderfully, maximum attention to detail in all stages of the journey from paddock to plate for the maximum quality. It is truly a steak fit for Maximus Decimus Meridius. After all would you like a small, medium, large or MAXIMUS steak of this quality? I know my answer! Ask for the Maximus (you may well have to order and wait your turn by the way, strictly limited quantities are available.)

01.01.2022 Pork chops dont get much better than Russells, just look at these beauties! They are absolutely perfect for this divine one pot roast, ready in under an hour and serves four, spot on for weeknight dinning. Ingredients... 2 potatoes , cut into 8 wedges 1 fennel bulb , cut into 8 wedges 1 red pepper , halved, deseeded and cut into 8 wedges 4 thyme sprigs 4 garlic cloves , unpeeled 1 tbsp sundried tomato paste 300ml hot chicken stock 4 bone-in pork loin chops Method STEP 1 Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7. STEP 2 Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.