Posted by GameFarm at 11:15 am, April 18th, 2013
Autumn is here once more, and for many people it’s the last chance to take advantage of the weather for outdoor entertaining before the colder months set in.
Of course, the fact that Australia is situated within several different climatic zones means not everyone has to worry about winter!
It also means that a guide to Australian seasonal produce will include a wide variety of fruits and vegetables – thanks to our diverse growing regions throughout the country.
With all this wonderful produce available, now’s the time to check out our recipes. You’ll find a great selection of entertaining ideas below – try them today!
Grilled butterflied quail with red grapes and rocket, feta and almond salad
BBQ hoi in butterfly quail, vietnamese coleslaw and soy vinaigrette
Game Farm BBQ spatchcock with anchovy, autumn herbs
Posted by GameFarm at 2:04 pm, April 15th, 2013
Ready Steady Cook – Episode 27 from 9/4/13 saw Chefs Jacqui Gowan from The Burlington, in North Sydney, and Darren Robertson from Three Blue Ducks, in Bronte, compete against one another in RSC 20 minute cooking challenge.
Ingredients included lamb backstrap, goats cheese, mixed tomatoes, enlgish spinash & pomoegrante for the Red Team and Game Farm Spatchcock, ricotto, eggplant, mixed mushrooms and passionfruit for the Green Team.
Jacqui Gowans amazing Panfried Spatchcock with Mushroom Ragu was triumphent on the day, winning the audience vote.
To watch the full episode or download the recipe visit http://readysteadycook.ten.com.au/8596.htm
Posted by GameFarm at 1:41 pm, February 26th, 2013
Steps 1–4
Using cotton twine tie the drumsticks together. Once you have done this run the twine under the parson’s nose and pull this up towards the drumsticks.
Step 5
Run the twine along the joint between the breast and the leg quarter down to the base of the wing.
Steps 6–8
Run the twine from the base of the wing across the back of the bird then over the wing on the opposite side. Keep running the twine over the breast and over the top of the wing the twine first went under and across the back again.
Steps 9–10
Then run the twine along the joint between the breast and the leg quarter opposite to the one in step 5.
Steps 11–14
Tie the twine off at the drumsticks.
Download our Trussing Poultry Brochure here.
