4 Game Farm Quails
2 litres chicken stock
4 thyme sprigs each of sage,
rosemary and thyme
zest of 2 limes, sliced into strips
olive oil
sea salt and freshly ground black pepper
Dressing
1 tbsp dijon mustard
3 tbsp honey
2 tsp soy sauce
2 tsp sesame oil
juice of 1/2 lime
to make the dressing:
whisk all ingredients together
Place the chicken stock in a large pot and bring to the boil. Add the quails, return to a simmer, and cook for 2 minutes. Drain, reserving the stock for another use.
Stuff the sage, thyme, rosemary and lime zest into the cavity of each quail.
Brush with olive oil and lightly season.
Heat a grill pan to medium- high and cook the quails for five to seven minutes, turning, until they are golden brown.
Transfer to a warm serving dish and pour over the dressing. Rest for five minutes before serving.
Serve with baby potatoes and a bitter green salad
", tip:"", img:"images/pic_recipe_2.jpg"}, {id:3 ,group:"Whole Quail", name:"Marsala Braised Quail", serve:"4", ingredients:"3 tbsp olive oil
juice of 1/2 lemon
1bsp chopped fresh flat-leaf parsley
4 fresh sage leaves
1/2 cup marsala
2 cloves garlic, minced
sea salt and freshly ground black pepper
4 Game Farm Quails
4 slices of prosciutto
Preheat the oven to 220ºC. Combine the oil, lemon juice, parsley, marsala, garlic and salt and pepper. Put the quails into this mixture and leave them to marinate for about 30 minutes, rubbing the mix all over the birds.
Lay a sage leaf on the breast of each quail and then wrap each bird neatly
with a slice of prosciutto, and place them in a baking dish. Pour the remaining marinade over the quail and place in the oven to roast for 20 minutes.
Serve the quails and their juices with slices of crispy grilled polenta and steamed green beans.
", tip:"", img:"images/pic_recipe_3.jpg"}, {id:4 ,group:"Whole Quail", name:"Quail Braised with Leeks and Dates", serve:"4", ingredients:"4 Game Farm Quail
2 tbsp. olive oil
4 sprigs thyme
4 sprigs flat leaf parsley
1 bay leaf
2 medium leeks, whites and pale greens only, cleaned and diced
1/2 cup pitted and chopped fresh dates (about 6 dates)
1 cup apple cider
1 cup chicken stock
2 tbsp chopped, flat leaf parsley
Sea salt and freshly ground black pepper
Heat the olive oil, in a flame proof casserole over medium high heat.
Season the quail and add to the pan, brown on each breast side,
about 2 minutes per side, and then brown the backs.
Remove the quail from the pot and set aside. Tie the herbs and bay leaf together with kitchen twine to make a bouquet garnish. Using the same pot, lower heat
to medium; add the leeks, and cook until the leeks begin to soften, stirring, about 5 minutes.
Add the chopped dates, the bouquet garni, and the cider. Cook for a further
3 minutes, and add the chicken stock and the quail.
Bring the liquid almost to a boil, cover, and turn the heat down so the cooking liquid is barely simmering, poaching the quail for about 15 minutes. Remove quail and keep warm. Reduce cooking liquid until slightly thickened, about 5 minutes.
Serve the quail with the leeks and pan juices, dusted with fresh parsley.
", tip:"", img:"images/pic_recipe_4.jpg"}, {id:5 ,group:"Whole Quail", name:"Quail with Herb Butter", serve:"4", ingredients:"4 Game Farm Quail
1/2 lemon, cut into 4 pieces
4 garlic cloves, peeled, bruised
4 sprigs thyme
1 tbsp butter
1/2 cup chicken stock
1/4 cup dry white wine
Salt & ground black pepper, to taste
Herb butter
2 tbsp butter, at room temperature
1 tbsp fresh oregano leaves, finely chopped
1 large garlic clove, crushed
Salt & ground black pepper, to taste
Preheat oven to 200°C.
To make the herb butter, place the butter, oregano, garlic, salt and pepper
in a small bowl and mix well to combine.
Use your fingers to carefully loosen the skin over the quail breasts.
Spread herb butter over the breasts and then re-cover with the skin.
Divide the lemon, butter, garlic and thyme into 4 and place into the cavities
of the quail. Tie the legs together with kitchen twine.
Place the quail in a large roasting pan. Roast in preheated oven for 25 minutes.
Remove the quail from the roasting pan cover loosely with foil and set aside
in a warm place.
Meanwhile, place roasting pan over medium high heat. Add the stock and
white wine and cook for 1 minute, scraping with a wooden spoon to dislodge
any residue left on the base of the pan. Bring to the boil and simmer, uncovered, for 5 minutes or until reduced by 1/2. Taste and season with salt and pepper.
Serve the quail with the sauce, steamed baby potatoes and green beans.
", tip:"", img:"images/pic_recipe_5.jpg"}, {id:6 ,group:"Whole Quail", name:"Sticky Soy and Ginger Quail", serve:"4", ingredients:"4 garlic cloves, crushed
3 tsp freshly grated ginger
2 tbsp peanut oil
11/2 tsp ground cayenne
1 small lemon, juiced
3 tablespoons light soy sauce
6 tsp grainy mustard
1/2 tsp sea salt
4 Game Farm Quail
Preheat the oven to 200˚C. Mix the garlic, ginger, oil, cayenne, lemon juice, soy, salt and mustard together. Place the quail in a small roasting tin - they should not touch. Pour over the basting mixture so that the birds are soaked in it and some of it drizzles into the pan.
Roast the quail for twenty minutes. Serve the quail with brown rice and stir fried sugar snap peas and any extra pan glaze drizzled over.
", tip:"", img:"images/pic_recipe_6.jpg"}, {id:7 ,group:"Whole Quail", name:"Stuffed Quail with Cranberry Compote", serve:"4", ingredients:"4 Game Farm Quail
3 tbsp olive oil
1 onion, peeled and diced
1 apple, peeled and diced
2 slices bread, crusts removed and diced
2 tbsp fresh parsley, chopped
2 tsp fresh thyme leaves
I/2 cup dried cranberries
1 cup freshly squeezed orange juice
Preheat oven to 200˚C.
Over medium heat, sauté the onion and apple in 2 tablespoons of the olive oil until softened. Add the diced bread and herbs and cook for a further 5 mins. Remove from heat and allow to cool.
Stuff quail and truss. Heat the remaining olive oil in a ovenproof frying pan to high. Sear quail all over, until golden. Transfer to oven and bake for 20 mins.
Meanwhile, prepare the cranberry compote.
Place cranberries and orange juice into small saucepan and bring to a simmer over medium heat. Simmer gently for 15 mins, or until cranberries are soft and juice has reduced to a few tablespoons
Serve with steamed broccolini and baby potatoes.
", tip:"", img:"images/pic_recipe_7.jpg"}, {id:8 ,group:"Whole Quail", name:"Egg Tagliatelle with Quail Ragu", serve:"4", ingredients:"6 medium quails
1.3kg peeled tomatoes
1 carrot chopped finely
1 stick celery finely chopped
1 red onion finely chopped
2 cloves garlic finely chopped
50ml extra virgin olive oil
100ml white wine
to taste sea salt
to taste Pepper
bouquet thyme, rosemary,
bay leaf, basil & oregano
500g fresh or dry egg tagliatelle
Wash and clean the quails throughly paying particular attention to the inside. Dry and season with salt and pepper.
Heat the oil in a pot and fry the quails ensuring all sides are browned.
Add the vegetables allow to cook then add the white wine and let it reduce.
Add the peeled tomatoes and some water if required. Add the bouquet of herbs, salt and pepper. Allow to simmer for 1 hour.
Then remove the quail from the pot and leave aside to cool. use gloves to remove all the meat against the bones. Place all the meat back into the pot, taste for seasoning and cook all together for another 15 minutes.
Bring a large pot of lightly salted water to the boil and cook fresh pasta for a few minutes. Drain then toss through the argue. Keep any left over sauce in the fridge or freeze.
Sprinkle with parmesan cheese and serve.
This recipe is kindly provided by Laboratorio DiSanto, artisan pasta
& quality prepared meals.
1 tablespoon ground black pepper
2 teaspoons ground turmeric
2 teaspoons chilli powder
1 tablespoon ground cumin
1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons salt
3 clove garlic, minced
1/2 cup vegetable oil
4 whole Game Farm Quail
1 lebanese cucumber, grated
1 teaspoon salt
1 cup natural yoghurt
1 long green chilli, chopped
1 bunch fresh coriander,
washed and chopped
Juice 1 limes
steamed basmati rice to serve
Preheat oven 200˚C / 180˚C (fan forced).
Combine spices with garlic and oil and mix well to form a paste. Rub liberally over Game Farm Quail and marinate overnight or minimum of 4 hours.
Roast 15-20 minutes.
Meanwhile, combine cucumber with salt and stand 5 minutes. Wash and drain well, pushing down to squeeze out excess liquid. Stir through yoghurt with chilli, coriander and lime juice.
To serve, spoon steamed rice onto plates and top with Game Farm Quail
and a dollop of herb yoghurt.
4 Game Farm whole quail, butterflied
4 tbsp Bitton Rosemary Thyme and
Vanilla Oil*
4 small sprigs fresh rosemary
1 clove garlic, peeled and thinly sliced
Sea salt and freshly ground black pepper
4 desiree potatoes
½ Spanish onion,
finely sliced
2 long green shallots, green part
only, finely sliced
4 rashes of bacon, diced
½ cup fresh parsley, roughly chopped
For the mayonnaise:
1 free range egg yolk
1 free range egg
250ml vegetable oil
3 tsp vinegar
1 tbsp Dijon mustard
Pinch sea salt
Pinch white pepper
To prepare the quail, place a rosemary sprig and a slice of garlic under the skin of each quail. Brush liberally with the Bitton Rosemary Thyme and Vanilla Oil and season. Set aside.
For the mayonnaise, whisk the egg yolk, egg, vinegar and mustard in a bowl. Whisk continuously while very gradually adding the oil in a slow trickle. Continue to whisk until the mayonnaise thickens and all the oil is incorporated (it will take up to 10 minutes). Alternately, place egg yolk, egg, and vinegar into the bowl of a food processesor and process until combined. With the blade running, gradually add oil in a thin stream. Season and store in an air tight container in the fridge.
To prepare the salad, bring a large pot of water to the boil. Reduce to a simmer place your potatoes into the water and cook for 10-15 mins or until just soft but not falling apart. Drain, cut into chunks and set aside.
Cook the bacon until crispy. Allow to cool. Preheat the barbeque.
Place the potatoes and bacon into a large ceramic bowl. Add the Spanish onion, shallots, parsley and 5 tablespoons of the mayonnaise and mix gently until well combined. Season to taste and set aside until required.
Place each quail onto the grill of the BBQ and cook for about 2 minutes. Turn, baste with any oil remaining and cook for a further 2 minutes. Remove from the heat, allow to rest for 5 minutes.
Serve immediately with the potato salad.
Recipe by David Bitton
For the peas:
50 g butter
125 g bacon, finely sliced
½ brown onion, finely sliced
1 iceberg lettuce, outer leaves removed, washed and finely shredded
4 spring onions, white part only, finely chopped
700g fresh green peas, shelled (or use 350g frozen peas)
50 ml chicken stock
1 tsp sugar
1 bouquet garni
sea salt and white pepper, to season
4 whole quail
1 tbs olive oil
2 golden eschallots, peeled and finely diced
2 tablespoons whiskey
200 ml white wine
Preheat oven to 250°C.
To prepare the peas, place a large saucepan over low heat and melt the butter. Add the bacon and onion and sauté until the onion is soft and the bacon has released its fat. Add the lettuce and spring onion, cover and cook slowly for 5 minutes, occasionally stirring the vegetables. Add the peas with the chicken stock, bouquet garni and sugar. Season to taste with salt and pepper. Cook for another 10 minutes over low heat until the liquid is reduced by half.
To prepare the quail, place a large, ovenproof frypan over medium heat and add the oil. Brown the quail all over – work on 2 minutes breast, underside and the sides of the quail. Add the golden shallots and sauté for a few minutes.
Add the whiskey and wine in small saucepan over low heat until just simmering. Light with a log-handled match or lighter and pour over the quail. Cover and transfer to the oven and cook for about 8 to 10 minutes.
To serve tip the pea and lettuce mixture into casserole dish and rearrange the quail to sit on top.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_17.jpg"}, {id:45 ,group:"Whole Quail", name:"Roasted Five Spice Quail", serve:"4 - 6", ingredients:"6 jumbo quail
marinade
4 teaspoons chinese five spice
2 teaspoons sea salt
4 teaspoons brown sugar
2 cloves garlic, crushed
2 teaspoons fresh ginger, finely chopped
100ml olive oil
9 baby bok choy (about 3 bunches)
500ml chicken stock
Combine all the marinade ingredients in a shallow bowl and coat the quail
well in the mixture. Cover and refrigerate for at least 6 hours.
Pre-heat oven to 200°C. Place quail in a baking dish with marinade and roast
for 15–20 minutes.
Meanwhile, braise the bok choy in the chicken stock. Slice the bok choy into thirds lengthwise and place a pile on each serving plate, drizzling with a little
of the stock. Arrange a quail on top and serve immediately.
4 Game Farm whole butterflied quail
4 tbsp Bitton Gourmet Chilli Garlic Masala
4 vine ripened tomatoes, halved
2 bunches fresh asparagus,
woody ends removed
4 large field mushrooms, peeled
4 brown onions, peeled and sliced thinly
1 tbsp butter
4 tbsp olive oil
To prepare the quail, place the birds into a large ceramic dish, rub the Bitton Chilli Garlic Masala to cover all surfaces. Cover and refrigerate.
Preheat the barbeque.
Brush the tomatoes, mushrooms and asparagus with some olive oil and season with sea salt and freshly ground black pepper. Set aside.
For the onions, place the butter and 2 tablepoons olive oil onto the hot plate of the BBQ and cook, stirring occasionally until caramelised and just starting to crisp on the edges. This will take about the same time as the cooking of the vegetables and quail.
Place all the vegetables on the grill and cook until just soft, basting and turning as you need to.
Half way through cooking the vegetables, place your quail onto the BBQ grill and cook for 3 to 4 minutes, turn, baste and cook for a further 2 minutes. Remove, cut in half and allow to rest.
Meanwhile, remove the vegetables from the BBQ and divide out evenly onto four plates. Top each plate with some quail and some of the onions. Serve immediately with a green salad.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_52.jpg"}, {id:77 ,group:"Whole Quail", name:"Quail wrapped in Proscuitto with Caramelised Golden Shallots and Thyme Jus", serve:"4", ingredients:"4 whole quail
8 sliced prosciutto
4 tbsp olive oil
4 sprigs thyme
2 sprigs rosemary
4 garlic cloves, roughly chopped pepper
12 golden shallots, peeled
1/2 cup brown chicken stock
1/4 cup white wine
30g unsalted butter
Salt and pepper
Pre heat the oven to 180 degrees C.
Wrap each quail around its middle with 2 slices of prosciutto – ensuring the ends are on the underside of the bird. Season with pepper and set aside until required.
Place a large saucepan over a medium high heat and add 2 tbsp olive oil. Meanwhile, line a large baking tray with baking paper and set aside until required. When the oil in the saucepan is hot, add each bird one at a time and seal on all sides for a total of 2 minutes. Remove each bird from the pan and place them into the prepared baking tray. Add the peeled shallots to the hot oil and brown lightly. Remove the saucepan from the heat and reserve for cooking later.
Place the shallotts into the baking tray and drizzle the remaining 2 tablespoons of olive oil, thyme, rosemary and garlic over them and the quails. Place in the pre heated oven and cook 20 mins or until just cooked.
Remove the quail from the oven and set aside to rest.
Meanwhile, place the same saucepan you cooked the quail in, over a medium high heat. Add any left-over juices from the baking tray making sure to skim off any excess fat first. Add the white wine and stock and bring to the boil. Reduce to a simmer until reduced by a third. Strain through a fine sieve, add the butter, stir through and the remove from the heat.
To serve, place one quail on each plate and some shallots. Drizzle over some of the sauce and serve immediately with some steamed green beans.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_77.jpg"}, {id:78 ,group:"Whole Quail", name:"Caramelised Quail with Gratin of Potato, Pear and Blue Cheese served with Wild Rocket Salad", serve:"4", ingredients:"4 Game Farm Quail, cut in half down the backbone
4 tbsp Bitton Gourmet Orange Jelly
2 tbs olive oil
Salt and pepper
For the gratin
1 small pear, peeled and finely sliced (do this at the last minute)
1 desiree potato, peeled and finely sliced
2 tbsp butter, softened
1 garlic clove
1 small brown onion, finely sliced
50g blue cheese (we recommend Stilton or Milawa Blue)
1/2 cup pouring cream
1 garlic clove, minced
pinch cayenne pepper
60g gruyere cheese
Salt and pepper
A little extra butter for brushing
Bunch wild rocket
3 tbsp Bitton Gourmet Lemon Dressing (or other good quality salad dressing)
Pre-heat the oven to 180 degrees C. Brush the inside of four individual ramekins with butter, then rub over the inside surface with a cut piece of raw garlic. Set aside until required.
To construct the gratin: Begin with a small dollop of butter, then a layer of potato, followed by a layer of pear, season lightly, add a few slices of onion, then some small pieces of the blue cheese. Continue to layer in this order, finishing with whatever layer you happen to reach the top of the ramekin with.
Place a small saucepan over a medium high heat and add the pouring cream, garlic and cayenne pepper. Bring to the boil, then top each gratin with 2 tablespoons of the cream mixture before covering the top with gruyere cheese. Place the ramekins onto a flat baking tray and into the pre-heated oven for 30 minutes. Meanwhile, prepare the quail.
To prepare quail: Place the quail into a large ceramic bowl and drizzle with the Bitton Orange Jelly. Line a flat baking tray and set aside until required.
Place a large heavy-based pan over a medium high heat and add the olive oil. When the oil is hot, place the quail halves in batches, skin-side down, into the pan and cook for 2 minutes. Turn and cook for 1 minute then place them onto the prepared oven tray, skin-side up. Repeat with the rest of the quail.
Once all the quail are sealed, place the baking tray into the pre-heated oven and cook for 8 minutes or until just cooked.
To serve: Place two quail halves on each plate and serve with a ramekin of gratin and the wild rocket salad.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_78.jpg"}, {id:79 ,group:"Whole Quail", name:"Whole Roasted Quail with Lentils", serve:"4", ingredients:"For the quail
4 x whole Game Farm Quail
Salt and pepper
For the lentils
340g puy lentils, rinsed well
1 tbsp olive oil
50g good quality bacon, finely diced
Few sprigs thyme, leaves only
2 golden shallots, chopped finely
2 cloves garlic, finely chopped
1 bay leaf
1 large carrot, peeled and finely diced
850ml chicken stock
2 tbsp good quality olive oil
Preheat the oven to 180 degrees C.
For the lentils: Place a heavy-based pot over a medium high heat and add the olive oil and bacon. Cook until just starting to brown then add the onion and garlic. Cook for 2 minutes, stirring occasionally then add the carrots and thyme. Cook for a further 2 minutes then add the lentils and bay leaf and stir the mixture to combine. Add the stock, place a lid on the saucepan and bring to the boil. Place the pot into the pre-heated oven and cook for 1 hour, stirring occasionally until the lentils are tender and most of the stock is absorbed.
Remove from the heat, stir through 2 tablespoons of your best olive oil and set aside in a warm place until required.
For the quail: Season each one well and set aside. Place a large heavy-based pan over a medium high heat and add the olive oil. Seal each bird on all sides until brown and then place into a roasting pan. Place the birds into the pre-heated oven and cook for 20 minutes until tender.
Set aside to rest in a warm place.
To serve: Place some lentils onto four plates and top with the quail. Drizzle with a little good quality olive oil and serve with a simple rocket salad.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_79.jpg"}, {id:80 ,group:"Whole Quail", name:"Porcini Quail with Sultanas", serve:"4", ingredients:"30g dried Porcini mushrooms
2 tbsp olive oil
1 small onion, chopped finely
2 cloves garlic, crushed
150g Arborio rice
1 tsp ground cumin
1/3 tsp cinnamon
3 tbsp white wine
750ml hot chicken stock
8 Game Farm Quails, necks trimmed
120g sultanas
80 ml dry sherry
2 bay leaves
Pre heat the oven to 180 degrees C.
Pour enough boiling water over the porcini to just cover.
Heat oil in a saucepan over medium heat. Add onion and garlic and cook, for 3 mins. Add rice and spices and stir. Add wine, stirring for 1 minute and then add 300 ml hot chicken stock, porcini and soaking liquid. Bring to the boil and cook for 10 mins until liquid is absorbed and rice is partially cooked. Season to taste with sea salt and freshly ground pepper. Set aside to cool.
Season quails and then stuff with the cooled rice. Tie the legs together to keep the stuffing in (or secure with a toothpick).
Heat 2 tbsp olive oil in a large non stick pan over medium heat. Brown the quails for 3 mins each side until golden . Season again and place them in a ovenproof dish with a lid and add remaining stock, sultanas, sherry and bay leaves.
Bring to a simmer over medium heat and, then cover with the lid and place in the oven for 30 mins.
Remove lid and cook for a further 15 mins to brown quails. Serve with the juices and a simple salad of bitter greens.
", tip:"", img:"images/pic_recipe_80.jpg"}, {id:81 ,group:"Whole Quail", name:"Whole Roasted Quail stuffed with Pear, Coriander, Ginger and Cashew Nuts", serve:"4", ingredients:"4 Game farm quail
2 bunches bok choy or similar Asian style green, washed well and trimmed
2 tbsp sesame oil
For the stuffing:
1 cup homemade white bread crumbs
1/2 pear, grated at the last minute
1/2 cup fresh coriander, roughly chopped
1 cm piece fresh ginger, peeled and grated
75 g raw cashews, roughly chopped
2 green onions, finely chopped, green part only
1 free range egg, lightly whisked
Salt and pepper
Pre heat the oven to 200 degrees C.
For the stuffing, place all the ingredients except the egg into a bowl and mix well. Add the egg, season and stir until the mixture is well combined.
Place the stuffing mixture evenly into the cavity of each bird and close off using a toothpick.
Season the birds well with salt and pepper and place them into a large baking tray and into the pre heated oven for 20-25 minutes or until just cooked. Remove the baking tray from the oven and allow the birds to rest for 10 minutes.
Meanwhile, place a wok over a medium high heat and add the sesame oil. Add the bok choy and stir fry for 2 to 3 minutes or until just wilted.
To serve, divide the stir fried greens onto 4 plates and place a bird on top of each one. Pour over any juices left in the bottom of the baking tray. Serve immediately.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_81.jpg"}, {id:82 ,group:"Whole Quail", name:"Roast Quail with Brioche and Chorizo Stuffing", serve:"4", ingredients:"3 1/2 cups cube brioche,
3 to 4 tablespoons extra-virgin olive oil
250g Spanish-style chorizo sausage, finely diced
2 sticks celery, thinly sliced
2 cloves garlic, finely chopped
1 medium onion, chopped
6 to 8 fresh sage leaves, finely chopped
3 dried apricots, chopped
1 large egg, lightly beaten
1 1/2 teaspoons sea salt
Freshly ground black pepper
1 cup chicken stock
8 whole quail
Sauce
1 shallot, sliced
1/4 cup red wine
1 cup demi-glace or reduced chicken stock
6 dried apricots, coarsely chopped
2 tablespoons currants
2 tablespoons cold unsalted butter
Pre heat the oven to 200 degrees C.
For the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a frypan over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly.
Add the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss.
Season the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish.
Bake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in fry pan over high heat. Add half the quail and cook, turning , until quail are a golden brown ,about 8 minutes in all.
Transfer to a roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the cooking juices from the pan.
Put the quail in the oven and roast 20 minutes.
For the Sauce: Add the shallots to the reserved juices in the pan over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm.
Transfer the quail to a plate and cover loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.)
Serve quail with stuffing and wilted greens.
", tip:"", img:"images/pic_recipe_82.jpg"}, // QUAIL RECIPES {id:87 ,group:"Quail Breast Fillets", name:"Caramelised Quail with Orange and Fennel Salad", serve:"4", ingredients:"20 quail breast fillets, skin on
2 tbsp olive oil
2 tbsp Bitton Orange Jelly (or honey mixed with some orange zest and juice)
2 cups shaved fennel bulb
1 orange, skin and pith removed, segmented and diced
1/2 bunch fresh chives, finely sliced
Juice of half a lemon
2 tbsp olive oil
Sea salt and white pepper
Place a large heavy based, frying pan over a medium high heat and add the olive oil. When the oil is hot, add the quail breasts, skin side down and cook for 2 to 3 minutes. Turn and cook the other side 2-3 mins or until cooked. Remove and set aside
Meanwhile, place all the salad ingredients into a ceramic bowl and mice well. Season to taste.
To serve, slice the quail into thin slices. Place a row of Chinese spoons onto a long platter and add a spoonful of the salad onto each one. Top with a slice of the quail and serve as a canape.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_87.jpg"}, {id:88 ,group:"Quail Breast Fillets", name:"Mini Croque Madame with Quails Egg", serve:"4", ingredients:"50 g butter
12 thick slices good quality white bread
6 slices ham
200 g gruyere cheese, grated
1 tablespoon butter
12 Quail Eggs (1 pack)
For the Mornay Sauce:
500 mls milk
50 g clarified butter
50 g plain flour
Pinch of freshly grated nutmeg
50g gruyere cheese, grated
1 egg yolk
To make the mornay sauce, place the milk in a large heavy-based saucepan over medium heat. Bring to boil, reduce heat and simmer.
In a small saucepan placed over medium heat, melt the butter, then whisk in the flour, stirring continuously for 5 minutes. Add the butter mixture to the hot milk, continue to whisk until the sauce thickens and coats the back of a spoon. Add nutmeg. Stir through the grated cheese and the egg yolk. Set aside and cool slightly before using.
For the croque madame, lay out all the bread slices on a board in rows of four.
Butter the bread slices right to the edges. Place the ham and grated cheese on top of 1st slice.
Place the second piece of bread on top, buttered side up. Cut crusts off all four sides and then pan fray in oil or butter, until golden and brown on top and bottom.
Remove from pan and top with mornay sauce and grated gruyere cheese, place on a baking tray and place under hot grill until golden brown.
In a large non-stick frying pan, melt the butter/oil and fry the quail eggs. Set aside and keep warm.
To serve, cut each croque madame into 2 triangles and top with a fried quail egg, place onto a serving platter and season salt and pepper.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_88.jpg"}, {id:89 ,group:"Quail Breast Fillets", name:"Poached Quails Eggs on a Potato Cake with Smoked Salmon and Hollandaise", serve:"4", ingredients:"12 Game Farm quails eggs
6 sliced Tasmanian smoked Salmon
For the potato cake
250g desiree potatoes, peeled
1 1/2 tbsp plain flour
2 eggs
2 egg whites
Vegetable Oil for frying
1 tsp salt
For the hollandaise
4 egg yolks
1 tablespoon white wine vinegar
1 tablespoon cold water (approx.), measure out by ladling in the water in 3 half eggshells
100 ml clarified butter, melted, cooled slightly
1 tablespoon lemon juice
Sea salt and white pepper, to season
For the hollandaise, place the egg yolks in a very clean and dry stainless steel bowl. Keeping the bowl clean and dry preserves the integrity of the sauce, keeping the flavour of the sauce untainted. Suspend the bowl over a saucepan of cold water. The base of the bowl should not touch the water. Add the vinegar and the water. Place the pan over a moderate heat, whisk this mixture until the water comes to a boil, then reduce the heat to a steady simmer.
Whisk until the mixture becomes thick and foamy. Remove the bowl from the heat. Set aside for 1 or 2 minutes. Add the clarified butter in a slow, steady stream. Continue whisking until all the butter is incorporated and the sauce is smooth and glossy. Stir through the lemon juice. Season to taste with salt and white pepper. Remove from heat and keep warm.
For the potato cakes, place a large heavy based saucepan over a high heat, fill it with salted water and bring to the boil. Add the potatoes and cook for 15 minutes or until just soft. Drain, mash with milk, place into a large mixing bowl and allow to cool.
When cool, sift flour into the bowl with the potato mix, mix gently then add the eggs one at a time mixing well after each addition. Whip the egg whites to soft peeks form and gently fold into the potato mix. To cook the pancakes, heat some oil in a large non-stick saucepan over a medium heat and add some clarified butter. When the butter is very hot, add small spoonfuls of the batter allow them to brown then turn and cook on the other towel. Remove onto a plate covered with paper towel and continue to cook in batches until all the batter has been used. Set aside in a warm place until required. Boil the quail eggs for 2 minutes, peel, cut in 1/2 and set aside.
To serve, place some pancakes onto a nice platter and top with some rolled smoked salmon. Place 1/2 a quail egg on top of the salmon and finish with a small dollop of the hollandaise sauce. Serve as a canape.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_89.jpg"}, {id:90 ,group:"Quail Breast Fillets", name:"Savoury Crepe with Quail, Spinach and Onion Jam", serve:"4", ingredients:"16 quail breasts
2 tbsp olive oil
200 g plain flour
2 free-range or organic eggs, lightly beaten
400 ml milk
100 g butter, melted
extra butter to grease pan
1 large bunche English spinach, stems removed,
leaves blanched, well drained
Sea salt and white pepper, to season
1 jar store bought Onion Jam
For the quail, place a large saucepan over a medium high heat and add the olive oil. When the oil is hot, add the quail breasts and cook for 3 minutes. Turn the quail over and cook for a further 3 to 4 minutes or until cooked to your liking. Remove from the heat and allow to cool. Slice thinly and set aside until required.
To make the crêpes, sift the flour into a bowl, make a well in the centre,add the beaten egg and milk. Mix well with a wooden spoon or whisk until well combined and the mixture is smooth. Slowly drizzle in melted butter, stirring to incorporate.
Place a non-stick frypan over medium heat and add a little butter. Pour 1/4 of a cup of the crepe mixture into the hot pan, swirling the mixture to completely coat the base of the pan. When the edges start to brown, carefully flip the crepe over to brown the other side. Slide onto a plate and continue with the rest of the crepe mixture.
To serve, place the crepes on a clean, dry surface, such as a large chopping board, spread with a tablespoon of the onion jam, the blanched spinach leaves, and then the quail.
Season to taste and roll up . Wrap the roll firmly in plastic wrap and leave to set in the refrigerator for 2 hours. Slice into bite size pieces to serve.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_90.jpg"}, {id:55 ,group:"Quail Breast Fillets", name:"Barbecued Quail with Monkey Nut Chutney Mango, Fresh Herb and Couscous Salad", serve:"4", ingredients:"400g Quail Breast Fillets
4 tbsp Bitton Monkey Nut Chutney
2 tbsp olive oil
2 large ripe mangoes
1 cup couscous
1 cup boiling water
1/4 cup chives, cut into 2cm lengths
1/2 cup flat leaf parsley, leaves only
1/2 cup basil, leaves only, torn in half
1/2 cup coriander, leaves only
1/4 cup mint, leaves only, torn in half
3 tbsp Bitton Gourmet Lemon Dressing
Sea salt and freshly ground black pepper
For the quail:
Place the Quail Breast Fillets into a large ceramic bowl and add the Bitton Gourmet Monkey Nut Chutney and 2 tbsp of olive oil. Mix well to coat all the meat. Marinate for 30 minutes.
Meanwhile, remove the cheeks from the mangoes and carefully tear away the skin (you can use the rim of a wine glass to do this perfectly every time). Set aside.
To prepare the salad:
Place the couscous into a large bowl and pour boiling water over; cover with plastic wrap and leave for 5 mins. Remove wrap, fork through the grains to separate and allow to cool. When cool, add the chives, parsley, basil, coriander, mint and dressing, tossing gently to combine. Season to taste.
Pre-heat the barbecue, then place the Quail Breast Fillets and mango cheeks onto barbecue grill and cook for about 5 minutes. Turn and cook for a further 3 minutes.
To serve, place a Quail Breast Fillet on each plate with a cheek of mango and some couscous salad. Serve immediately.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_55.jpg"}, {id:40 ,group:"Quail Breast Fillets", name:"Quail and Feta Pizza", serve:"6", ingredients:"2 red capsicums
2 red chillies, seeds removed
& coarsely chopped
2 tablespoons olive oil
salt and pepper to taste
400g Quail Breast Fillets, halved
1 clove garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
2 x 30cm thin pizza bases
2 tablespoons pine nuts
2 roma tomatoes, quartered
1 lemon, cut into 8 wedges
150g feta cheese, crumbled
baby spinach leaves, to serve
Pre-heat oven 200˚C. Place capsicum onto a baking tray and roast for
20 minutes or until blackened. Remove and place inside a plastic bag or cover with a tea towel. Allow to cool. Remove skin and seeds and coarsely chop.
Place capsicum, chilli and oil into the bowl of a food processor and process
until smooth. Season to taste.
Place quail into a medium bowl, add garlic, spices and salt and pepper.
Mix well to coat.
Spread capsicum mixture evenly over the 2 pizza bases, top each pizza with marinated quail, pine nuts and tomato. Place in oven along with lemon wedges and cook for 15–20 minutes.
Top hot pizza with feta and spinach; slice and serve immediately.
Squeeze roasted lemon wedges over each pizza slice.
Use marinated feta or labna. Labna is a soft cheese made from yoghurt. It has a creamy sour flavour.
For a shortcut, just use pizza sauce.
", img:"images/pic_recipe_40.jpg"}, {id:41 ,group:"Quail Breast Fillets", name:"Mini Quail Meatballs on Crostini", serve:"(makes 30)", ingredients:"1 onion, finely chopped
2 cloves garlic, chopped
1 tablespoon chopped thyme sprigs
400g Quail Breast Fillets, diced
1 cup fresh breadcrumbs
salt and pepper to taste
2 tablespoons olive oil
1 large baguette
extra olive oil for brushing
4 tablespoons tomato jam or chutney
baby rocket sprigs to garnish
Place onions and garlic into the bowl of a food processor and process until
finely chopped.
Add quail and pulse until meat is minced.
Add breadcrumbs, a good pinch of salt and some black pepper then pulse 2
or 3 times until well combined. Using clean hands, form meat into small patties. Cover and refrigerate for 30 minutes.
Meanwhile, make the crostini. Pre-heat oven to 180°C. Slice the baguette into
30 slices and brush or spray with olive oil. Bake for 10–12 minutes or until lightly golden. Set aside to cool.
Heat 2 tablespoons olive oil in a fry pan and cook quail for 3 minutes each side
or cook to your liking.
Top each crostini with a quail meatball and half a teaspoon of tomato jam
or chutney and a tiny sprig of baby rocket.
These are delicious with the
‘Tomato Jam’ recipe.
Refer to Crispy Crumbed Quail Baguette with Roasted Tomato
Chilli Jam.
1/3 cup plain flour
pinch salt
1 1/2 cups (125g) fresh breadcrumbs
1 cup (90g) grated parmesan
1 tablespoon chopped fresh rosemary
400g Quail Breast Fillets
2 eggs, beaten
oil for shallow frying
salt and pepper to taste
4 long rolls, split lengthways
1 lebanese cucumber, sliced
baby lettuce leaves
roasted tomato and chilli jam
600g ripe tomatoes, halved
4 long red chillies, halved & seeds removed
2 cloves garlic, left in their skins
1 tablespoon olive oil
2 teaspoons grated fresh ginger
1/2 cup white wine vinegar
1/3 cup brown sugar
2 tablespoons fish sauce
Pre-heat oven 200˚C and line a flat baking tray with baking paper.
Place tomatoes, cut side up, chillies and garlic onto tray and drizzle with oil. Roast for 20 minutes; remove and cool slightly. Chop tomato and chilli
coarsely and peel roasted garlic.
Transfer tomato and chilli mixture to a large saucepan and add
remaining ingredients.
Stir over medium heat until sugar dissolves; bring to the boil.
Reduce heat and simmer, uncovered for 25–30 minutes or until thick with
a jam like consistency.
Meanwhile, combine flour and salt and place onto a flat plate. Mix breadcrumbs, parmesan and rosemary together and place onto a second flat plate or tray.
Dust Quail Breast Fillets with flour, shaking off excess. Dip into beaten egg, and then into breadcrumb mixture. Repeat with remaining quail and crumbing mix.
Heat oil in a frying pan over medium high heat; cook quail in batches for
3 minutes each side or until crispy and golden; drain on absorbent paper.
To serve; place a layer of salad leaves onto the base of the roll and top with
the cucumber and crispy quail. Spoon over cooled tomato jam.
Pour hot jam into a sterilised jar
and allow to cool. Seal with a lid
and refrigerate until ready to use.
This will keep for several weeks
in the refrigerator.
Try using a soft roll that is easy to bite. Try a large baguette and cut into four.
Alternatively, use a tortilla or pitta to wrap the food in.
Rosemary can be omitted from breadcrumb mixture, if you find
it too overpowering.
800g Quail Breast Fillets
2 tablespoons portuguese chicken
seasoning or piri piri seasoning*
salad
200g baby spinach leaves
1 medium red onion, thinly sliced
2 lebanese cucumbers, thinly sliced
2 firm mangos, peeled and sliced
1/4 cup olive oil
2 tablespoons lemon juice
salt and pepper to taste
Coat the Quail Breast Fillets with the seasoning and cook on a pre-heated barbecue or grill over medium heat for 3 minutes each side or cook to your liking. Set aside in a warm place while you make the salad.
Combine the salad ingredients in a bowl, toss with oil and lemon juice and divide amongst 4 plates. Slice the warm quail and arrange on top of salad.
", tip:"Green apple can be substituted
for the mango.
Try adding sliced snow peas
or lightly steamed asparagus
to the salad.
*Portuguese chicken seasoning and Piri Piri seasoning can be found in the spice section of a supermarket.
Piri Piri seasoning is hotter than Portuguese seasoning, for those
who like their food spicy.
600g small kipfler potatoes, washed
and halved lengthways
5 whole garlic cloves, with skin on
1 sprig fresh rosemary
2 tablespoons olive oil
salt and pepper to taste
150g baby green beans, trimmed
1 tablespoon olive oil
4 rashers bacon, cut into batons
400g Quail Breast Fillets
75g mixed salad leaves, washed
1/2 red onion, thinly sliced
dressing
2 tablespoons red wine vinegar
1 tablespoon wholegrain mustard
1 teaspoon sugar
1/4 cup olive oil
Pre-heat oven 180°C and place potatoes and garlic into a roasting dish. Scatter over rosemary and drizzle over oil; season with salt and pepper and toss to coat evenly. Roast for 45 minutes or until potatoes are cooked and have a crispy skin.
Meanwhile blanch green beans in boiling water for 2 minutes; drain and refresh with cold water. Drain again and set aside.
Heat oil in a frying pan and cook bacon until crisp and golden. Remove and drain on absorbent paper. Add quail to the same pan and cook for 3 minutes each side or cook to your liking, remove and keep warm.
Place salad leaves onto a platter and scatter over the red onion, green beans, bacon and roasted potatoes.
Whisk dressing ingredients together and season with salt and pepper; drizzle over the salad and toss to mix well.
Top salad with quail and serve immediately.
", tip:"Use baby chats potatoes if
you can’t get small kipflers.
1 cup couscous
1 cup boiling water
1 lebanese cucumber, seeds removed
and diced
2 roma tomatoes, diced
1/2 small red onion, diced
1 x 400g can chickpeas, rinsed and drained
1/2 cup chopped coriander leaves
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste
coriander salt
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 tablespoon sea salt
400g Quail Breast Fillets
oil for brushing
garlic sauce
1 egg yolk
5 cloves garlic, crushed
pinch salt
1 tablespoon lemon juice
100ml vegetable oil
To make the coriander salt; place spices into a dry frying pan and heat over a low heat, shaking pan, until just fragrant. Add salt and heat a further 1–2 minutes. Transfer to a plate and cool completely. Grind to a fine powder in a mortar and pestle or spice grinder. Rub into quail to cover evenly and refrigerate uncovered for 1 hour or until time permits.
To make the garlic sauce; place egg yolk, garlic, salt and lemon juice into a food processor and pulse. With the food processor running, add oil in a slow steady stream until a mayonnaise forms. Set aside.
Place couscous into a bowl and pour over boiling water; stand for 5 minutes. Fluff couscous with a fork to separate the grains. Stir through chopped vegetables, chickpeas and herbs and mix well. Whisk lemon juice, oil and preserved lemon together and season with salt and pepper.
Stir through salad.
Heat a char-grill or barbecue plate over medium high heat; brush quail skin
with oil and cook Breast Fillets for 3 minutes each side or cook to your liking.
To serve, spoon couscous salad onto plates, top with quail and a dollop
of the garlic sauce.
To shorten recipe, just buy a good quality mayonnaise and stir through crushed garlic and lemon juice or buy an aioli.
Use any vegetable in season.
", img:"images/pic_recipe_46.jpg"}, {id:47 ,group:"Quail Breast Fillets", name:"Stir-fry Quail with Ginger, Snow-peas and Tamarind", serve:"4", ingredients:"2 tablespoons peanut oil
400g Quail Breast Fillets, halved
1 large onion, sliced
2 cloves garlic, chopped
5cm knob ginger, cut into thin strips
1/4 cup tamarind concentrate
2 tablespoons fish sauce
2 tablespoons grated palm sugar
or brown sugar
2/3 cup chicken stock or water
200g snowpeas, trimmed and halved lengthways
2 teaspoons cornflour
1 tablespoon water
Heat half the oil in a wok over high heat and cook quail in small batches
for 3 minutes or until golden. Remove and set aside.
Heat remaining oil in the same wok and stir-fry onion, garlic and ginger
for 1–2 minutes or until softened. Add snowpeas and cook a further 1 minute.
Mix tamarind, fish sauce and sugar together in a jug. Pour into wok and bring
to the boil. Return quail to wok and simmer a further 3 minutes or until heated through.
Mix cornflour and water together to form a paste; stir into stir-fry and simmer until sauce has thickened; serve immediately with steamed rice.
", tip:"Use broccoli or broccolini instead of snowpeas or even asparagus when in season.
Tamarind puree concentrate, fish sauce and palm sugar is available from leading supermarkets. Tamarind is the sour component of Thai cooking. This is balanced by the sweetness of the palm sugar or brown sugar and the salty flavour of fish sauce.
", img:"images/pic_recipe_47.jpg"}, {id:48 ,group:"Quail Breast Fillets", name:"Moroccan Quail with Minted Tomato and Olive Salad", serve:"6", ingredients:"1 teaspoon ground cumin
6 jumbo quail
100ml olive oil
juice of half a lemon
1/2 teaspoon freshly ground black pepper
1/3 cup chermoula
6 ripe tomatoes, sliced
1 small red onion, diced finely
18 pitted kalamata olives
1 cup spearmint leaves, shredded
chermoula
1/2 teaspoon cumin seeds
1 large dried chilli
25ml lemon juice
1 small red onion, finely chopped
1 teaspoon crushed garlic
1/2 teaspoon ground paprika
1/4 teaspoon cinnamon
1/2 cup coriander leaves, finely chopped
1/2 cup flat-leaf parsley, finely chopped
70 ml olive oil
salt and pepper to taste
Cut away the backbones of the quail and flatten them out, then trim wing tips back to first joint. Mix oil, lemon juice, pepper and ground cumin and pour over birds. Set aside for at least 1 hour.
Start to prepare the chermoula.
Heat the cumin and chilli in a small pan, over gentle heat until fragrant. Cool and grind to a powder. Combine with the rest of the ingredients, mixing well.
Heat a char grill or barbecue to medium, then cook quail skin-side to the grill for about 7 minutes, basting with the oil mix as they cook. Turn and cook for 5 minutes on the other side or cook to your liking. Remove and keep warm.
Slice olives and toss with tomato, onion and mint. Arrange on serving plates. Place the quail on top, and spoon over chermoula. Serve immediately.
", tip:"Use a sharp knife or poultry shears/scissors to cut the quail.
", img:"images/pic_recipe_48.jpg"}, {id:49 ,group:"Quail Breast Fillets", name:"Classic Quail Pasta Prima Vera", serve:"4", ingredients:"1 bunch asparagus, trimmed
and cut into 1cm pieces
1 cup broad beans
375g farfalle (bow ties)
2 tablespoons olive oil
400g Quail Breast Fillets
2 cloves garlic, chopped
pinch chilli flakes (optional)
5 slices proscuitto, chopped
1 cup frozen peas
1/2 cup chopped chervil or basil
olive oil to drizzle
grated parmesan cheese to serve
Bring a large pot of water to the boil and add asparagus, peas and broad beans; cook for 3 minutes and drain. Peel broad beans and set aside with asparagus and peas. Meanwhile cook pasta according to packet directions.
Heat oil in a large pan over medium high heat and cook quail for 3 minutes each side or cook to your liking, remove and set aside.
Add garlic and chilli to the same pan and heat gently until fragrant.
Add proscuitto and cook until crisp. Stir in reserved quail, asparagus, broad beans and peas.
Toss through hot pasta, herbs and a good splash of olive oil to coat the pasta. Divide amongst four large pasta bowls and top with freshlygrated parmesan.
", tip:"If broad beans are unavailable, try adding some sautéed zucchini instead.
", img:"images/pic_recipe_49.jpg"}, {id:50 ,group:"Quail Breast Fillets", name:"Quail Salad with Fresh Mint and Lime", serve:"4", ingredients:"400g Quail Breast Fillets
marinade
1 tablespoon peanut oil
1 tablespoon fish sauce
1 tablespoon freshly grated ginger
2 tablespoons lemon or lime juice
salad
1 cup firmly packed coriander leaves
1 cup firmly packed mint leaves
1/2 cup firmly packed vietnamese mint leaves (available summer months)
1/2 cup firmly packed thai basil leaves
1 lebanese cucumber, thinly sliced
125g bean sprouts
1/3 cup fried shallots (available from
the asian section of your supermarket)
dressing
1/4 cup lemon or lime juice
2 tablespoons peanut oil
2 cloves garlic, finely chopped
1 red birds eye chilli, finely chopped
3 teaspoons castor sugar
2 teaspoons fish sauce
1/2 teaspoon white pepper
Combine marinade ingredients, brush over quail and set aside for 30 minutes.
Barbecue or char grill quail, skin side down for 3 minutes each side or cook
to your liking.
Whisk together all the dressing ingredients.
Place all salad ingredients in a large bowl, except for shallots,
and toss with the dressing.
Serve salad on plates topped with quail.
Sprinkle with fried shallots.
", tip:"If Vietnamese mint leaves are unavailable, increase ordinary
mint component by 1/2 cup.
800g Quail Breast Fillets, halved
2 teaspoons dried mint
2 teaspoons crushed black pepper
3 cloves garlic, crushed
1 large lemon, peeled and flesh
finely chopped
2 tablespoons olive oil
salt and pepper to taste
1 red capsicum, cut into 2cm dice
1 red onion, cut into a large dice
250g haloumi, cut into 12 pieces
12 medium fresh bay leaves
feta sauce
300g danish feta, crumbled
1 clove garlic, crushed
1/4 cup chopped basil
2 tablespoons lemon juice
3 tablespoons olive oil
greek pitta bread
olive oil for brushing
Combine quail with mint, garlic and lemon flesh. Add oil and mix well;
season with salt and pepper. Marinate for 1 hour, if time permits.
Thread 2 Quail Breast Fillet pieces onto a skewer, followed by a piece of capsicum,
and then with another 2 pieces of quail. Thread a piece of onion and haloumi
and finish with another 2 pieces of Quail Breast Fillets and a bay leaf.
Brush skewers with any left over marinade and set aside.
To make the feta sauce; place feta, garlic, basil and lemon juice into the bowl
of a food processor and process until smooth. Add oil and mix until sauce is smooth and runny.
Heat a char-grill or barbecue plate over medium high heat. Cook kebabs for
3 minutes each side or cook to your liking. During the last 5 minutes of cooking, brush pitta bread with oil and cook on barbecue for 1 minute each side or
until warm.
Serve kebabs drizzled with feta sauce and warm pitta bread to mop up the juices.
", tip:"You will need 12 x 20cm bamboo skewers, soaked in cold water
for 30 minutes
2 dozen Quail Eggs, hard boiled
and shelled
2 eggs yolks
3 garlic cloves, chopped
4 anchovy fillets
juice of 1 lemon
1 cup light olive oil
185g tin italian style tuna in olive oil, drained
10˚Capers
sliced baguette to serve
Place egg yolks, garlic, anchovies and lemon juice in a food processor
and process.
With the food processor still running, add the oil in a thin steady stream.
Add the tuna and capers.
Process until thick and smooth. Season with freshly ground black pepper.
Store in refrigerator for a few hours to allow flavours to develop.
Serve on a platter with the Quail Eggs and some baguette slices.
", tip:"This sauce can be made up to
48 hours in advance.
Place Quail Eggs into a saucepan
of boiling water and cook for
2 minutes for soft boiled eggs and
3 minutes for hard boiled eggs. Rinse immediately under cold water to stop the cooking process.
bavette or spaghettini
250g bavette or spaghettini
dressing
40ml balsamic vinegar
120ml olive oil
2 teaspoons sun dried tomato paste or pesto
quail
800g Quail Breast Fillets
olive oil
3 teaspoons freshly ground black pepper
3 tablespoons semi dried tomatoes,
sliced into strips
2 tablespoons finely diced red onion
18 thin slices pancetta
1 cup finely shredded radicchio
2 handfuls rocket leaves
Bring a large saucepan of salted water to the boil and add the spaghettini.
Cook as per packet directions. Drain and refresh under cold water.
Toss in some olive oil to prevent sticking and set aside.
To make the dressing, combine all of the ingredients, whisking well.
Brush the quail with some olive oil and generously sprinkle with the
black pepper.
Mix together the spaghettini, basil, semi dried tomatoes and red onion.
Add the dressing, toss well and set aside.
Heat a grill plate or non stick fry pan and cook the quail, skin side down first
for 3 minutes each side or cook to your liking. Rest for 5 minutes and slice.
Meanwhile cook pancetta in pan over high heat until crispy. Add to the noodles along with the sliced quail, radicchio and rocket leaves and toss well.
Serve immediately.
400g Game Farm Quail Breast Fillets
12 Game Farm Quail Eggs
2 baby cos lettuce
80g croutons
3/4 cup caesar dressing
60g parmesan shavings
2 tbsp vegetable oil
salt and pepper to taste
caesar dressing
1 cup mayonnaise (real or whole egg is best)
1 tbsp lemon juice
1 tsp worchester sauce
1 clove of garlic (crushed)
2 - 3 anchovy fillets
1/2 cup parmesan cheese (grated)
salt and pepper to taste
Cook Game Farm Quail Eggs in boiling water for 2 minutes, rinse under cold water, peel and cut in half.
Heat up barbecue or pan, season Game Farm Quail Breast Fillets with salt and pepper and a light coating of vegetable oil, cook to your liking, set aside then cut in half.
Seperate cos lettuce leaves (cut large leaves and keep small leaves whole, wash and dry). Place lettuce into a mixing bowl, add dressing and toss gently, transfer onto individual plates or into a serving bowl.
Add barbecued Game Farm Quail Breast Fillets, Game Farm Quail Eggs, croutons and parmesan.
Caesar Dressing
Place anchovy fillets into a mixing bowl and with the back of a spoon puree until they become a smooth paste.
Add all other ingredients, mix well and check seasoning.
", tip:"If the dressing is too thick add a little water; however, don't make it too thin as the dressing needs to coat the lettuce nicely.
", img:"images/pic_recipe_11.jpg"}, {id:12 ,group:"Quail Breast Fillets", name:"Barbequed Quail Medallion Kebabs", serve:"4", ingredients:"6 juniper berries
1/2 teaspoon black peppercorns
2 cloves garlic, crushed
1 teaspoon sea salt
3 tablespoons olive oil
48 Game Farm Quail Breast Fillets
24 fresh bay leaves
Place juniper berries and black peppercorns into a mortar and pound until coarsely crushed. Add garlic and salt and pound until it forms a paste; stir in oil and rub evenly over quail.
Thread 2 Breast Fillets onto a skewer, followed by a fresh bay leaf. Repeat 2 more times so that there will be six Breast Fillets and 3 bay leaves on each skewer.
Heat a char-grill pan over medium high heat; cook skewers 1 minute each side, brushing with any left over oil. Remove and serve with a cracked wheat pilaf.
", tip:"", img:"images/pic_recipe_12.jpg"}, {id:13 ,group:"Quail Breast Fillets", name:"Quail Breast Fillets in Paprika Cream Sauce with Garlic and Mushrooms", serve:"4 - 6", ingredients:"400g Game Farm Quail Breast Fillets
240g mushrooms, sliced
2 cloves of garlic, roughly chopped
1 medium sized brown onion, diced
4 tsp paprika (season to taste)
400ml cream
40ml vegetable oil
40g butter
salt and pepper to taste
4 serves of blanched green beans
Heat oil in a fry pan.
Season Game Farm Quail Breast Fillets with salt and pepper, place into the pan and cook gently until just cooked, take out and set aside.
Add butter to the pan, once butter is melted add onions and garlic, cook for one minute before adding mushrooms. Cook for a further three minutes and then add paprika and cream.
Simmer until sauce thickens, add Game Farm Quail Breast Fillets, heat and serve.
Variation: Serve on a bed of green beans or with fresh salad, rice or soft polenta. Variation: Try using half sweet paprika and half smoked paprika.
", tip:"", img:"images/pic_recipe_13.jpg"}, {id:14 ,group:"Quail Breast Fillets", name:"Quail Breast Fillets with Pasta, Chilli, Fresh Herbs and Olive Oil", serve:"4 - 6", ingredients:"400g Game Farm Quail Breast Fillets
(cut in half lengthways)
350g fine fettuccine or thin spaghetti
80ml olive oil
2 cloves of fresh garlic, roughly chopped
2 small red chillies, washed,
deseeded and roughly chopped
1/2 bunch parsley
1/2 bunch corriander
60g pecorino cheese grated (or parmesan)
salt and pepper to taste
Cook pasta.
In a fry pan heat up the olive oil on a low heat, add chilli and garlic and cook gently to infuse the flavour into the oil.
Season Game Farm Quail Breast Fillets with salt and pepper and place into the oil, cook gently to your liking.
Add pasta, cheese and herbs, toss, check seasoning and serve.
", tip:"Be aware of the degree of heat
and adjust chillies accordingly.
400g Game Farm Quail Breast Fillets
80g baby rocket, washed
8 cherry tomatoes, washed and cut in half
100g goats fetta
100g olives
4 tbsp extra virgin olive oil
4 tbsp balsamic glaze
2 tbsp vegetable oil
salt and pepper to taste
Pour vegetable oil into a fry pan and heat.
Season Game Farm Quail Breast Fillets with salt and pepper, cook to your liking then set aside.
Place rocket, fetta, olives and cherry tomatoes onto a plate and sprinkle with salt and pepper
Place Game Farm Quail Breast Fillets on top, drizzle with olive oil and decorate plate with balsamic glaze.
Variation: Use shaved parmesan or Persian fetta instead of goats fetta.
", tip:"", img:"images/pic_recipe_15.jpg"}, {id:53 ,group:"Quail Breast Fillets", name:"Glazed Quail with Stir Fry Apple & Ginger with asian dressing", serve:"4", ingredients:"400g Quail Breast Fillets
50 ml Bitton Asian Dressing*
50ml Bitton Chilli Oil**
4 green apples
pulp of 3 passionfruit
½ bunch coriander, roughly chopped
50ml olive oil
1 tbsp ginger, finely chopped or grated
mustard cress to garnish
Place the Game Farm Quail and the Asian
Dressing into a bowl and combine well.
Set aside for 30 minutes or longer.
Peel, core and thinly slice the apples.
Place them into a bowl and cover with water
and a squeeze of lemon juice to prevent them
from turning brown.
Place a large fry pan over a high heat
and add the chilli oil. Place the apples into
the pan and cook, stirring for 30 seconds.
Add the passionfruit pulp, coriander, salt
and pepper and cook for a further 30 seconds.
Remove from the heat and set aside.
For the Game Farm Quail place a fry pan
over a medium to high heat. Add the olive oil
and ginger, sauté for 30 seconds.
Add the Game Farm Quail and cook for 3 minutes
on each side. To serve, divide the apple mixture in
the middle of four large plates.
Arrange Game Farm Quail Breasts on top of each
and drizzle over a little of the jus left in the pan.
Garnish with mustard cress and serve with
a green salad dressed with Lemon Dressing.
Recipe by David Bitton
", tip:"* Alternatively, substitute this for a Sweet Soy Sauce or Kecap Manis.
** Chilli oil can also be replaced by a combination of freshly chopped chilli and peanut oil.
400g Game Farm Quail Breasts
4 tbsp Bitton Orange jelly
1 punnet cherry tomatoes, halved
10 sprigs fresh asparagus, trimmed, blanched and cut into 2cm pieces
1/2 telegraph cucumber, sliced in half lengthways then cut into 1 cm pieces
1/2 Spanish onion, finely sliced
100g fetta cheese, crumbled
1/2 bunch fresh parsley, whole leaves only
2 tbsp Bitton Lemon Dressing
Sea salt and freshly cracked black pepper
Place the Game Farm Quail Breasts in a large ceramic bowl and drizzle over the Bitton Orange Jelly, making sure you cover all breasts especially on the skin. Cover and set aside.
Preheat the barbecue.
Meanwhile, for the salad, place all the ingredients except the fetta cheese and the Bitton Lemon Dressing into a bowl and gently toss. Place each Quail Breast Fillet skin-side down onto the hot plate of your preheated barbecue. Cook for 2 to 3 minutes, until the skin is crispy and caramelised, then turn and cook for a further 2 minutes, basting with the Bitton Orange Jelly as you go. Allow to rest for 5 minutes then slice into halves.
To serve: add the crumbled fetta, quail and dressing to the salad and toss gently. Place a generous amount of the salad onto each plate making sure everyone gets a bit of everything! Serve immediately with a nice crusty Italian style bread.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_62.jpg"}, {id:64 ,group:"Quail Breast Fillets", name:"Asparagus, Quail Egg and Witloof Salad", serve:"4", ingredients:"12 quail eggs
2 bunches asparagus
2 tablespoons white-wine vinegar
2 teaspoons whole-grain mustard
1 teaspoon Dijon mustard
1/3 cup safflower or grape seed oil
2 eschallotts, finely chopped
4 teaspoons chopped fresh tarragon
2 witloof, (Belgian endive) leaves separated
Cover eggs with cold water in a small saucepan. Bring to a simmer and cook, covered, 5 minutes. Rinse eggs under cold running water to stop cooking, then peel and halve.
Cut asparagus on a sharp diagonal into 5cm pieces.
Arrange asparagus on a steamer rack and sprinkle with a little sea salt. Steam, covered, over boiling water until just tender, 2 to 3 minutes, and then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
Whisk together vinegar and mustards. Add oil in a slow stream, whisking. Stir in shallot, 3 teaspoons tarragon, and salt and pepper to taste.
Toss asparagus and witloof leaves with half of vinaigrette and mound on 4 plates. Tuck quail eggs decoratively into salads. Drizzle salads and plates with remaining vinaigrette and sprinkle with remaining teaspoon tarragon.
", tip:"", img:"images/pic_recipe_64.jpg"}, {id:65 ,group:"Quail Breast Fillets", name:"Fried Quail Eggs with Chorizo", serve:"4", ingredients:"12 slices baguette
1 dozen quail eggs
12 Slices of Spanish chorizo
Spanish virgin olive oil for frying
Brush the baguette slices with some olive oil and grill lightly on a grill pan.
In a medium-sized frying pan, pour 2 tablespoons of olive oil and heat on medium. When hot, fry quail eggs 2 at a time. Be careful not to over-heat the pan because the eggs will burn easily. As you remove each egg, place onto the grilled baguette slices.
In the same pan, lightly fry the chorizo slices on medium heat. Remove the slices and place on top of the baguette along with the egg. Season to taste.
", tip:"Note: The egg shells are harder than the shells of chicken eggs. If you attempt to crack them open using your thumbs, you will probably end up with both your thumbs in a broken yolk. We recommend you crack them open by giving them a quick, sharp tap with the blade of a small knife.
", img:"images/pic_recipe_65.jpg"}, {id:92 ,group:"Quail Breast Fillets", name:"Tartlett of Quail Breast with Onion Jam and Salsa Verde (New)", serve:"4", ingredients:"1 pack Game Farm Gourmet Quail Breast Fillets (allow 2-3 per pastry shell)
2 tbsp olive oil
4 readymade savoury pastry shells of approx 12cm (or your own pre-cooked shells using savoury shortcrust pastry and blind baking first)
3 brown onions, peeled and sliced thinly
40g butter
1 tbsp oil
2 sprigs thyme (leaves only)
2 cloves garlic, crushed
100ml port
40ml balsamic vinegar
Sea salt and white pepper
Mustard cress to serve
For the salsa verde
2 cups flat leafed parsley (leaves only)
1 cup fresh basil (leaves only)
1 garlic clove
2 tsp capers
1/2 cup extra virgin olive oil
1 tablespoon lemon juice
Sea salt
For the salsa verde: Place the parsley, basil, garlic and capers in a food processor and process until finely chopped. Add the lemon juice and oil and, with the motor still running, mix until well combined. Place the salsa into a ceramic bowl and season to taste. Allow to stand for at least 10 minutes before serving.
For the onion jam: Place a large heavy-based saucepan over a medium high heat and add the butter and oil. Add the onions and cook, stirring occasionally for 5 minutes or until translucent. Add the thyme and garlic and stir through sugar to dissolve, then add balsamic vinegar and port and allow to reduce for approximately 20 minutes or until the mixture has a jam consistency. Remove the jam from the pan and allow to cool to room temperature.
For the quail: Place the same saucepan used for the onion jam over a medium-high heat and add 2 tablespoons of olive oil. Place the Game Farm Quail Breast Fillets into the pan and cook for 2 to 3 minutes, then turn over and cook for a further 2 to 3 minutes or until cooked to your liking. Remove from the heat and allow to rest. Slice thinly.
To serve: Place a pastry shell in the middle of each plate and add 1 1/2 tablespoons of the onion jam. Top with 2-3 slices of the Game Farm Quail Breast. Drizzle with salsa verde and garnish with mustard cress.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_92.jpg"}, {id:93 ,group:"Quail Breast Fillets", name:"Mille Feuille of Quail and Potato with Wild Rocket and Aioli (New)", serve:"4", ingredients:"1 pack Game Farm Quail Breast Fillets (2 quail breasts per person or 8 Breasts to serve 4)
4 tbsp olive oil
3 sprigs lemon thyme (leaves only)
2 sprig rosemary (leaves only)
Sea salt and pepper
50ml clarified butter
3 large Desiree potatoes, peeled
50g wild rocket
Extra virgin olive oil to serve
For the aioli
2 egg yolks
4 cloves garlic, crushed
250ml extra virgin olive oil
2 tsp lemon juice
Sea salt and white pepper to taste
For the aioli: Place the eggs into a large ceramic bowl or bowl of a blender and whisk. Add the garlic and whisk through. Then add the olive oil in a continuous steady stream until a light, creamy consistency is reached and all the oil is used up. Season to taste. Stir in the lemon juice and store in an airtight container in the fridge (can be stored for up to 4 months).
Preheat the oven to 200 degrees C.
For the quail: Place the Game Farm Quail Breast Fillets with olive oil, lemon thyme and rosemary into a ceramic bowl and mix well. Season, cover and allow to marinate while you prepare the potato.
For the potatoes: Slice very thinly using a mandolin and pat dry. Line a flat baking tray with baking paper and drizzle with a little clarified butter. Place a single layer of potato on top and drizzle some more clarified butter over. Place the tray into the preheated oven and cook for 10 - 15 minutes or until the potato is crispy. Remove from the oven, season with salt and allow to cool. Repeat using the rest of the potato.
Place a large saucepan over a medium-high heat and add a little olive oil. When the oil is hot, place the quail into the saucepan and cook for about 2 to 3 minutes minutes. Turn and cook for a further 2 to 3 minutes or until the quail is cooked to your liking. Remove from the heat and allow to rest. Slice thinly.
To serve: Place a little aioli in the middle of a plate and 2 potato slices side by side on the plate (tip – add a little aioli between the two potato slices to secure). Top with aioli, sliced quail and rocket. Repeat twice, ending with potato and serve immediately.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_93.jpg"}, // SPATCHCOCK RECIPES {id:96 ,group:"Spatchcock", name:"Chilli Garlic Spatchcock with Barbequed Lime and Roasted Vegetable Salad (New)", serve:"4", ingredients:"2 Game Farm spatchcock, butterflied
2 tbsp Bitton Chilli Garlic Masala (or sambal olek with some fresh garlic stirred through)
2 tbsp olive oil
1 whole limes, halved
For the vegetables:
Note: try to cut all vegetables into similar size pieces so they cook at the same rate
2 large baby carrots
2 zucchinis
1/2 eggplant, cut into large chunks
1 sweet potato, peeled
2 parsnip, peeled
1 whole bulb of garlic, cloves separated, skins left on
4 sprigs thyme
1 cup olive oil
sea salt and pepper
1/2 cup flat leafed parsley, roughly chopped to serve
Preheat the oven to 180ºC and the barbeque or chargrillto a medium high heat.
To prepare the spatchcock, place the butterflied birds into a large bowl and spoon over the chilli paste and olive oil. Mix well making sure that all the spitchcock is coated. Cover and set aside until required.
For the vegetables, place all the ingredients into a large mixing bowl and mix well until they are all coated with the oil and seasoning. Pour them out into a large baking tray lined with baking paper and place into the preheated oven. Cook for 45 minutes to an hour, turning occasionally or until the vegetables are caramelised.
Place the spatchcock onto the preheated barbeque or chargrill and cook for 10 to 15 minutes. Turn and cook for a further 10 minutes or until cooked through. At the same time as turning the birds, place the limes, flesh side down onto the barbeque.
To serve, place a butterflied spatchcock and a half lime onto each plate and serve with the vegetables on a separate platter. Garnish with some freshly chopped parsley.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_96.jpg"}, {id:91 ,group:"Spatchcock", name:"Grilled Spatchcock with a Salad of Beetroot, Orange, Watercress and Baby Herbs", serve:"4", ingredients:"2 Game Farm Spatchcock, butterflied
4 tbsp olive oil
Sea salt and pepper
2 bunches whole baby beetroot, stems removed, peeled and washed
2 whole oranges, skins and white pith removed, sliced into thin disks
100g watercress, washed and thick stalks removed
1/2 cup mixed baby herbs
2 spring onions, green part only, thinly sliced
Juice of 1/2 an orange
1/4 cup olive oil
Sea salt and pepper
Preheat the oven to 180 degrees C.
For the spatchcock, cut each butterflied bird in half down the middle and brush well with 2 tablespoons of olive oil. Season and set aside until required.
For the beetroot, place the prepared beetroot into aluminium foil and drizzle over 2 tablespoons of olive oil and season lightly. Seal the foil making a 'pouch' and place into the preheated oven for 30 to 35 minutes or until the beetroot are just soft. Remove from the heat, unwrap, place into a large ceramic bowl and allow to cool.
Meanwhile, preheat your BBQ or chargrill. When hot, baste the spatchcock again with the oil and seasoning and place them onto the BBQ. Cook for 8 to 10 minutes, baste again and then turn and cook for a further 8 to 10 minutes on the other side or until cooked to your liking. Set aside in a warm place until required.
For the salad, place the oranges, watercress, baby herbs and spring onion into the bowl with the beetroots. Drizzle over the orange juice and olive oil, season lightly and then mix gently to combine.
To serve, place some of the beetroot and orange salad into the middle of four plates and top with half a spatchcock. Drizzle over a little of the dressing and serve immediately.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_91.jpg"}, {id:94 ,group:"Spatchcock", name:"Roasted Spatchcock with Sauce Marie Rose and a Salad of Asparagus, Pine Nuts and Parmesan", serve:"4", ingredients:"4 Game Farm whole spatchcock
1/2 cup olive oil
Sea salt and pepper
2 bunches asparagus, trimmed of woody ends
1/2 cup pine nuts, lightly roasted
50g butter, melted
50g parmesan, shaved
Juice and zest of half a lemon
4 heaped tbsp. Bitton Marie Rose Sauce (or your favourite mayonnaise)
Preheat the oven to 220 degrees C.
To prepare the spatchcock, brush each bird well with olive oil and then season.
Place the birds into a baking tray and into the preheated oven and cook for 35 minutes or until cooked through. Remove from the oven and allow to rest for 10 minutes before cutting each bird into 4 pieces.
Meanwhile, place a large saucepan filled with salted water over a high heat and bring to the boil. Add the asparagus and cook for 5 minutes. Remove the asparagus with a slotted spoon and plunge into iced water to retain the colour and stop the cooking.
Arrange the asparagus onto a large platter, sprinkle with the pine nuts, shaved parmesan and then drizzle over the melted butter, lemon juice and zest.
To serve, place a couple of pieces of the spatchcock onto each plate with some of the Sauce Marie Rose on the side. Serve immediately with the asparagus salad.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_94.jpg"}, {id:71 ,group:"Spatchcock", name:"Greek Lemon Spatchcock with Beans and Feta", serve:"4", ingredients:"4 Game Farm Spatchcocks
2 lemons, rind finely grated, juiced
1/4 cup chopped fresh oregano
3/4 tsp sea salt
2 tbsp olive oil
2 garlic cloves
Beans and Feta
2 tbsp olive oil
1 tbsp honey
2 tbsp lemon juice
500g green beans, trimmed
125 g feta cheese, crumbled
Use kitchen scissors to cut spatchcocks in half lengthways.
Combine lemon rind, juice, oregano, oil and garlic in a small bowl. Pour over spatchcocks and leave to marinate for 1 hour.
Preheat grill on high. Remove spatchcock from marinade and place halves on grill tray, skin side down.
Cook under preheated grill for 10 minutes, basting occasionally with marinade.
Turn spatchcocks over and cook for a further 10 minutes until cooked through and skin is golden.
Serve with the beans and feta.
Beans and Feta
Bring a large pot of water to a boil. Combine the oil, honey and lemon juice in a large bowl. Cook the until just tender, about 2 to 3 minutes. Drain the beans well, and then add them, along with the cheese to the bowl. Toss to combine and season to taste.
1/2 cup bottled pomegranate juice
1/2 cup sugar
4 Game Farm Spatchcocks
1 tsp sea salt
1 tsp ground cumin
1/4 tsp ground turmeric
1/2 tsp freshly ground black pepper
1/8 teaspoon crumbled saffron threads
2 tablespoons olive oil
Beans and Feta
4 floury potatoes, peeled and coarsely grated
1 tablespoon fresh rosemary, chopped
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
In small saucepan over moderately high heat, whisk together 1/2 cup water, pomegranate juice, and sugar. Bring to boil and cook, uncovered, until thick and syrupy, about 15 minutes.
Preheat oven to 200C
In small bowl, whisk together salt, cumin, turmeric, pepper, and saffron. Sprinkle spatchcocks with spice mixture; press to adhere.
Heat some of the olive oil in a non stick pan and brown each spatchcock (about 5 minutes).
Transfer to a baking pan and pour pomegranate syrup over. Roast 30 minutes, basting occasionally. While spatchcocks are roasting, make rosti
In large bowl, stir together grated potato, rosemary, salt, and pepper.
Heat 2 tbsp oil in a heavy 22cm nonstick skillet over moderate heat, heat 2 tablespoons oil until hot but not smoking
Pour in 1/2 potato batter and lightly press to form even layer that completely fills pan. Cook, without moving, until underside is browned, about 12 minutes. Invert large plate over skillet and flip pancake onto plate. Add 1 tablespoon oil to skillet, then slide pancake back, uncooked side down, into skillet. Cook until underside is golden brown, about 5 minutes. Remove from heat and keep warm, then repeat process with remaining oil and potato to make second pancake.
Cut into wedges and serve with spatchcock.
", tip:"", img:"images/pic_recipe_72.jpg"}, {id:61 ,group:"Spatchcock", name:"Whole Roasted Spatchcock stuffed with sourdough breadcrumbs coriander pesto and served on lemon risotto", serve:"4", ingredients:"for the spatchcock
2 whole Game Farm spatchcock
2 tablespoons Bitton Moroccan Spice
3 tablespoon olive oil
sea salt
for the risotto
3 tablespoons olive oil
1 brown onion, finely chopped
fresh garlic, to taste
200g Arborio rice
1 litre hot (4 cups) vegetable stock
1/4 preserved lemon, very finely diced
for the stuffing
1 cup fresh sourdough breadcrumbs
1 tablespoon butter
1/4 Spanish onion, finely diced
1 tablespoon Bitton Coriander Pesto
sea salt and freshly ground black pepper
freshly chopped parsley, to serve
Preheat oven to 240 C. To make the stuffing place the butter into a small saucepan over a medium heat and add the onions. Cook for 2 to 3 minutes or until soft. Remove onions from the pan and place in a bowl with the breadcrumbs and coriander pesto.
Mix well, season to taste and set aside. For the spatchcock, rub one tablespoon of the Bitton Moroccan Spice over the skin of each bird. Season with a little salt. Place half of the breadcrumb mixture into the cavity of each bird and set aside.
Place a large heavy based saucepan over a high heat and add 2 tablespoons of olive oil. When the pan is hot, seal each spatchcock on all sides until nice and brown. Transfer the birds over to a baking tray and place in the oven for approximately 25 minutes. Remove from oven, cover with foil and leave to rest in a warm place.
Meanwhile, prepare the risotto: ring the vegetable stock to a simmer over medium/low heat. Place 3 tablespoons of the olive oil into a large saucepan over a medium heat. Add finely diced brown onion, fresh garlic and preserved lemon and saute for 2 minutes. Then add the Arborio rice and stir to ensure all grains are coated. Add the hot vegetable stock to the rice, one ladle at a time, stirring constantly and ensuring the stock is fully absorbed before repeating this step with the remainder of the stock. Cook for approximately 15 minutes until the rice has a creamy consistency.
To serve, cut each bird in half and serve on top of a generous spoonful of the risotto. Garnish with freshly chopped flat leaf parsley.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_61.jpg"}, {id:66 ,group:"Spatchcock", name:"Grilled Spatchcock with Wasabi Mustard Butter", serve:"4", ingredients:"for the spatchcocks
4 Game Farm Spatchcock
2 tablespoons dijon mustard
2 cloves garlic, crushed
for the wasabi mustard butter
250g soft butter
2 teaspoons chopped thyme leaves
1 tablespoon chopped coriander
1 tablespoon chopped dill
1 tablespoon chopped chives
1 clove garlic, crushed
1 teaspoon wasabi powder or wasabi paste
(found in the asian section of your supermarket)
2 teaspoons dijon mustard
2 teaspoons soy sauce
Cut down either side of the backbone of the spatchcock and remove. Flatten the bird slightly by pressing down on it and spread with the combined garlic and mustard. Set aside.
To make the butter: Mix all ingredients together and process in a food processor. Shape into a cylinder and wrap in foil.
Heat barbecue or griller and cook poussin for about 20 minutes until skin is brown and crisp.
Test by piercing the thigh with a sharp knife - the juices should run clear.
Serve with wilted spinach, kipfler potatoes and a generous slice of the butter.
", tip:"", img:"images/pic_recipe_66.jpg"}, {id:35 ,group:"Spatchcock", name:"Spatchcock with White Wine, Lemon and Rosemary", serve:"2", ingredients:"2 Spatchcock
2 tablespoons olive oil
2 cloves garlic, crushed
2 sprigs fresh rosemary
125ml white wine
juice of half a lemon
salt and pepper to taste
Cut Spatchcock into quarters. Heat the olive oil in a fry pan over medium heat and add the Spatchcock.
Sauté gently until lightly golden (about 5 minutes). Remove from pan.
Add garlic and rosemary leaves and cook gently until garlic softens, about
1 minute (do not allow garlic to burn or it will become bitter). Add white wine and lemon juice and bring to a simmer.
Add Spatchcock pieces to pan and turn heat to very low. Cover with lid and cook gently for about 15 minutes or until just cooked.
Remove Spatchcock and keep warm. Turn heat up and bring pan juices to a boil. Reduce until jus thickens (you may need to add another splash of white wine) and pour over Spatchcock.
Serve with pan roasted baby potatoes and green beans.
", tip:"This dish can also be increased to serve 4 or more. Simply adjust the recipe quantities and proceed as follows: Pan fry the Spatchcock pieces until golden, then place in a baking dish along with the rest of the ingredients. Cover with foil and bake in a pre-heated 180°C oven for 15–20 minutes.
When Spatchcock is cooked, pour
the pan juices into a saucepan and reduce as above. Add sauce to Spatchcock.
Use a sharp knife or poultry shears/scissors to cut the Spatchcock.
", img:"images/pic_recipe_35.jpg"}, {id:33 ,group:"Spatchcock", name:"Spiced spatchcock with Citrus Couscous", serve:"4", ingredients:"spice mix
1/2 red onion, roughly chopped
1 clove garlic, crushed
1 teaspoon turmeric
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon each cayenne, sea salt
and freshly ground pepper
1 tablespoon fresh coriander leaves
2 tablespoons parsley leaves
2 tablespoons olive oil
4 spatchcock, backbone removed and halved
salad
1 cup instant couscous
1 cup boiling water
2 tablespoons extra virgin olive oil
1 small red capsicum, diced
2 tablespoons orange juice
2 tablespoons lemon juicespatchcock
1 tablespoon preserved lemon rind,
finely chopped
1/2 teaspoon each cinnamon and nutmeg
2 tablespoons shredded mint
to serve
greek yoghurt and extra coriander (optional)
To make the spice mix, pound all ingredients in a mortar and pestle or process until well blended.
Coat the spatchcock with spice mix and refrigerate for a few hours so that the flavours can develop.
Heat the barbecue to medium and oil the bars to prevent the spatchcock from sticking. Place the spatchcocks on the grill skin side down and cook until brown on both sides. (About 10 minutes per side.) Test by piercing the thigh with a sharp knife - the juices should run clear. Remove, cover with foil and let rest for a few minutes.
For the couscous; place couscous in a large bowl, pour over boiling water, cover with plastic film and set aside for 5 minutes. Fluff up the grains with a fork then set aside for a further 5 minutes.
Fluff again to break up any lumps. Stir together olive oil, capsicum, juices, preserved lemon, mint, cinnamon and nutmeg and pour over the couscous.
Toss to combine.
To serve: pile couscous onto plates or platter, top with spatchcock, serve with Greek yoghurt. Garnish with extra coriander (optional).
", tip:"Use a sharp knife or poultry shears/scissors to cut the spatchcock.
", img:"images/pic_recipe_32.jpg"}, {id:32 ,group:"Spatchcock", name:"Roasted Garlic and Sage Spatchcock with Crispy Potato and Proscuitto", serve:"4", ingredients:"10 cloves garlic, coarsely chopped
3-4 large sage leaves, chopped
1 teaspoon chilli flakes
pinch salt
100g softened butter
3 tablespoons olive oil
4 x 500g Game Farm Spatchcock
800g cooked coliban potatoes, sliced thinly
salt and pepper
4 slices prosciutto, torn
Preheat a char-grill or barbecue plate on medium high heat.
Combine garlic, sage, chilli and salt into a small food processor or mortar and process until broken down and smooth. Add softened butter and oil and mix well; set aside.
Place the bird breast side down on the cutting surface. With a sharp pair of poultry shears, cut along one side of the bird's backbone, and then the other. Lift out the backbone, and throw out, or save for the stockpot. Spread the bird open and locate the breast bone. Loosen and lift it out with your thumbs. Using large metal skewers, push two skewers through the thickest part of the bird and brush liberally with 3/4 of the garlic butter mixture and season with salt and pepper.
Grill, skin side down 10 minutes, turn over and cook a further 10 minutes. Remove and place onto a tray and cook in a moderate oven for a further
15 minutes.
Meanwhile, place the remaining garlic butter mixture into a large deep frying pan and add potato slices and prosciutto. Cook, turning potatoes over until golden and prosciutto is crisp. Season with salt and freshly ground black pepper.
Remove skewers from spatchcock and cut in half; served with potato
and proscuitto.
2 Game Farm Spatchcocks, butterflied
Portuguese style (bones left in)
4 tbsp Bitton Chilli Garlic Marsala
2 tbsp olive oil
2 bunches baby beetroot, leaves and stalks trimmed
120g frisee lettuce
1 small Spanish onion, finely sliced
3 tbsp Bitton Dressing
50g flaked almonds, lightly toasted
Sea salt, to season
Place the Game Farm Spatchcocks into a large ceramic bowl with the Bitton Chilli Garlic Marsala, olive oil and a pinch of sea salt.
Cover and refrigerate for 2 hours or overnight.
Bring a large saucepan of water to the boil. Reduce to a simmer, place the beetroot into the water and cook for approximately 10-15 minutes or until just soft. Drain, allow to cool and peel. Halve the beetroot and set aside until required.
Meanwhile, preheat your barbecue and remove the spatchcock from the fridge. When ready to eat, cook the spatchcock on the barbecue for approximately 5-7 minutes per side, or until just pink in the middle. Remove, allow to rest for 5 minutes then cut into pieces. Alternatively you can grill the spatchcock under a hot oven grill.
Place the frisee into a large bowl with the Spanish onion and almonds and lightly toss with the Bitton Dressing. Serve immediately on four large plates with the pieces of spatchcock and some finger bowls.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_63.jpg"}, // CORNFED CHICKEN RECIPES {id:83 ,group:"Cornfed Chicken", name:"Cornfed Chilli Chicken Pies with Spicy Tomato Sauce", serve:"4", ingredients:"750g Game Farm Cornfed chicken thigh fillet, trimmed and diced
3 tbsp Bitton Chilli Oil (or some freshly chopped chilli and olive oil)
1 large brown onion, finely chopped
300g fresh spinach, washed and stems trimmed
3 tbsp plain flour
1/2 cup cream
1 cup chicken stock
4 sheets good quality bought puff pastry
a little milk for basting
Preheat oven to 180 degrees C.
Place the chilli oil into a large frying pan over a medium to high heat. Add the onions and cook for 2 to 3 minutes until soft. Add the chicken and cook until the meat is sealed (this should take no longer than 1 minute) . Sprinkle the flour over the chicken and stir until well coated. Add the stock and cream and bring to the boil for 2 to 3 minutes or until the mixture thickens. Stir through the spinach. Set aside, season and allow to cool slightly.
Meanwhile, butter 4 individual pie dishes or ramekins. Fill each dish with the chicken mixture leaving about 1/2 cm at the top for the mixture to expand while cooking. Place a sheet of the puff pastry on top of the dish and press to seal around the edges. Make a few holes in the pastry lid and brush with milk.
Place the pies onto a flat baking tray and into the oven for 25-30 minutes or until cooked and golden.
Remove from the heat and serve with your favourite tomato sauce or relish.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_83.jpg"}, {id:84 ,group:"Cornfed Chicken", name:"Club Sandwich with Cornfed Chicken, Bacon, Tomato, Avocado and Mayonnaise", serve:"4", ingredients:"4 rashers bacon, rind removed
1 Game Farm Cornfed chicken breast, cooked and sliced into
1 cm slices
2 roma tomatoes, sliced
1 avocado, sliced
150 g salad greens, picked, washed and dried well
4 tablespoons Bitton Lemon Dressing or a simple vinaigrette
12 slices sourdough bread, toasted
For the home made mayonnaise:
5 egg yolks
1 tablespoon white wine vinegar
2 tablespoons Dijon mustard
Pinch each of sea salt and white pepper
500 ml vegetable or olive oil
To make the mayonnaise, whisk together the egg yolks, vinegar and mustard. Add salt and white pepper. Continue whisking while adding the oil, drop by drop into the egg mixture, slowly increasing to a very slow stream, until incorporated and the mayonnaise is thick. Check seasoning before using the mayonnaise. This could take up to 10 minutes. Store in an airtight container in the fridge for up to 4 months.
Place a large non-stick frying pan over medium heat. Add the bacon rashers and cook until crispy. Remove and drain on paper towels, set aside.
Spread mayonnaise on all slices of the toasted sourdough.
Place a rasher of bacon and an egg on four slices of toast.
Top with a another slice of toast, then place chicken, tomato, some avocado slices and green salad dressed with Bitton Lemon Dressing or vinaigrette on top. Place another slice of toast on top and cut in half to serve.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_84.jpg"}, {id:85 ,group:"Cornfed Chicken", name:"Masala Cornfed Chicken Curry", serve:"4", ingredients:"4 Game Farm cornfed chicken thigh fillets
4 Game Farm cornfed chicken drumsticks
1 brown onion, finely sliced
2 tbsp Bitton Chilli Garlic Masala (or your choice of curry paste)
1cm piece fresh ginger, grated
1/2 bunch coriander, washed well and leaves and stems roughly chopped
4 Roma tomatoes, diced
4 tbsp olive oil
1 cup water
For the raita:
1 cup Greek style natural yoghurt
2 Lebanese cucumbers, finely diced
2 tbsp mint leaves, finely chopped
Rice and pappadums to serve
Mango Chutney to serve (optional)
Freshly chopped coriander to serve
Place a large deep saucepan with a lid over a medium high heat and add the olive oil. When the oil is hot, add the onions and sauté for 2 to 3 minutes or until translucent. Add the Chilli Garlic Masala or fresh garlic and sambal oelek. Stir to release the fragrances. Put a lid on the saucepan then add the ginger and cook for a further 30 seconds.
Add the chicken and cook for 3 to 4 minutes or until the chicken is braised well. Add the tomato and 1 a cup of water and bring to the boil. Allow to simmer for about 25 minutes or until the chicken is cooked through.
Remove the saucepan from the heat and allow to rest for 10 minutes. Season to taste.
Meanwhile, to make the raita, place all the ingredients into a ceramic bowl and mix until well combined. Set aside until required.
When ready to serve, bring the curry back up to the boil and add the coriander. Serve immediately with rice and pappadums and raita and mango chutney on the side.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_85.jpg"}, {id:86 ,group:"Cornfed Chicken", name:"Moroccan Spiced Cornfed Chicken Skewers with Natural Yoghurt", serve:"4", ingredients:"750g Game Farm cornfed chicken thigh fillets
2 tbsp Bitton Moroccan Spice (or other good quality Moroccan spice blend)
Olive oil for brushing
Sea salt and pepper
Half a lemon
1/2 cup natural Greek style yoghurt
Soak 8 bamboo skewers overnight if you do not have any metal ones.
For the chicken, cut the thigh fillets into 2cm cubes and place into a large ceramic bowl. Add the Bitton Moroccan Spice and stir to coat all the pieces of chicken. Season and then evenly place the chicken onto 8 skewers and set aside until required.
When you are ready to eat, heat a chargrill pan or BBQ on a medium heat. Brush each skewer with a little olive oil and place onto the grill of the BBQ or chargrill pan. Allow to cook for about 5 minutes, baste and then turn and cook for a further 5 minutes or until the chicken is just cooked through. Squeeze over the lemon juice and remove the skewers from the heat.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_86.jpg"}, {id:73 ,group:"Cornfed Chicken", name:"Cornfed Chicken and Barley Soup", serve:"4", ingredients:"8 cups chicken stock
1x 500g pack Game Farm Cornfed
chicken drumsticks
1 medium onion, quartered
8 garlic cloves, peeled
2 bay leaves
6 sprigs fresh thyme
12 sprigs fresh flat-leaf parsley, plus 2 tbsp coarsely chopped
1/2 teaspoon whole black peppercorns
1 cup pearl barley
1 tbs olive oil
1 leek, sliced
1 medium carrot, diced
1 celery stalk, diced
Combine stock, Game Farm Cornfed Chicken Drumsticks, onion, garlic cloves, bay leaves, thyme and parsley sprigs and peppercorns in a pot and bring to the boil, skimming foam from surface as necessary. Reduce heat and gently simmer for 1 hour. Let cool, then skim any fat from the surface.
Meanwhile, cook barley according to pack instructions. Strain stock, reserving Game Farm Cornfed Chicken Drumsticks and discarding all other solids. Remove meat from the bones and shred into pieces.
Heat oil in a large saucepan and saute leek, carrot and celery for five minutes, stirring occasionally. Add stock to pot, bring to the boil and simmer for 15 minutes. Add barley and shredded chicken to the pot and simmer for another 5 minutes.
Ladle into bowls and sprinkle with chopped parsley to serve.
", tip:"", img:"images/pic_recipe_73.jpg"}, {id:74 ,group:"Cornfed Chicken", name:"Cornfed Chicken and Coriander Pie", serve:"4-6", ingredients:"3 sheets puff pastry
1 kg Game Farm Cornfed Chicken Thigh Fillets, trimmed and diced
3 heaped tbsp Bitton Gourmet Coriander Pesto
300g oyster mushrooms, sliced
1 large brown onion, finely chopped
2 tbsp plain flour
1/4 cup cream
1/2 cup chicken stock
1 tbsp olive oil
a little milk for basting
Preheat oven to 180 degrees C. Place 1 tablespoon of olive oil into a large frying pan over a medium to high heat. Add the onions and cook for 2 to 3 minutes until soft. Add the mushrooms and cook for a further 5 minutes. Turn the heat up to high, add the Game Farm Cornfed Chicken and cook until the meat is sealed (this should take no longer than 3 minutes). Sprinkle the flour over the chicken and stir until well coated. Quickly add the Bitton Gourmet Coriander Pesto, stock and cream and bring to the boil for 2 to 3 minutes or until the mixture thickens. Set aside, season and allow to cool slightly.
Meanwhile, butter and line a 20cm pie dish. Place one sheet of puff pastry into the dish and cut another sheet to place so it comes up and over the sides. Spoon the chicken mixture into the pastry shell. Place another sheet of puff pastry over the top and seal around the edges of the pie dish. Make a few holes in the pastry lid and brush with milk. Place pie into the oven for 35-40 minutes or until cooked and golden.
Serve with some steamed greens or salad and mashed sweet potato to soak up all the delicious juices!
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_74.jpg"}, {id:75 ,group:"Cornfed Chicken", name:"Cornfed Chicken Fettucini with Creamy Pesto Sauce", serve:"4", ingredients:"500g Game Farm Corn fed Chicken Breasts
Sea salt and ground pepper
1 tablespoon olive oil
500g fettuccine
1/2 cup purchased Rocket or Basil pesto
Grated zest of 1 lemon
2/3 cup cream
Place cornfed chicken breasts between two pieces of plastic wrap. With a meat mallet or rolling pin pound cornfed chicken to an even 1cm thickness. Season with salt and pepper.
Heat the oil in a large nonstick pan and cook the cornfed chicken over medium heat until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover and set aside to keep warm.
Meanwhile, cook pasta according to package instructions. Reserving 1/4 cup cooking water, drain the pasta and return to pot.
In a small saucepan, heat pesto and grated lemon zest over low heat with cream.
Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.
", tip:"", img:"images/pic_recipe_75.jpg"}, {id:76 ,group:"Cornfed Chicken", name:"Country Cornfed Chicken Pot Pies", serve:"4", ingredients:"2 tbs olive oil 30g butter
500g Game Farm Cornfed chicken thigh fillets, cut into 2cm chunks
1 cup sliced mushrooms
1 leek, white part only, finely sliced
1 tbs flour
1/3 cup white wine or water
1 tsp seeded mustard
1 cup chicken stock
1/2 cup thick cream
1 carrot, peeled, cooked, diced
1 cup frozen peas, cooked
1 tbs chopped fresh or 1/2 tsp dried tarragon
2 sheets puff pastry, thawed
1 egg yolk
Heat the olive oil and the butter in a frypan over medium heat, add the cornfed chicken and cook until lightly browned and almost cooked through. Remove cornfed chicken and set aside. Add the mushrooms and cook for 5 mins. Remove and set aside. Add the leek to the pan and cook over low heat for 2-3 minutes or until softened. Stir in the flour and cook for 1 minute. Whisk in wine and mustard and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat.
Return cornfed chicken to pan with cooked vegetables and tarragon and season well and allow to cool a little. Preheat the oven to 200°C.
Using ramekins as a guide, cut out 4 rounds of pastry from sheet of puff pastry. Lightly grease 4 x 1 1/4 cup oven proof ramekin dishes. Divide cornfed chicken mixture evenly between dishes. Place pastry discs on top of cornfed chicken mixture. Pierce a small hole in the centre of each pastry lid. Brush each pie with egg wash made from mixing egg yolk with 1 tablespoon of water.
Place ramekins on a baking tray and bake in pre heated oven for 10 minutes or until golden and puffed.
", tip:"", img:"images/pic_recipe_76.jpg"}, {id:56 ,group:"Cornfed Chicken", name:"Cornfed Chicken Breast, Pear Chutney and Gruyere Cheese Open Sandwich on Sourdough Bread", serve:"4", ingredients:"2 Game Farm Cornfed Chicken Breasts
Four thick slices of woodfired sourdough batard
2 tbsp good quality olive oil
Sea salt and freshly ground black pepper
8 slices gruyere cheese
Freshly chopped chives to garnish
For the chutney:
1.2kg pears (ripe but firm), peeled, cored and diced
1 cup caster sugar
Juice of 1 lemon
200ml apple juice
1 cinnamon stick
2 star anise
4 cloves
1 vanilla bean
To make the chutney:
Place the sugar, lemon juice and apple juice into a large heavy-based saucepan over a high heat. Bring to the boil then reduce to a simmer. Once the sugar has dissolved, add all other ingredients. Simmer over a low heat for 1.5 - 2 hours or until a thick chutney consistency has developed. Store in sterilised jars.
Preheat your barbecue.
For the Cornfed Chicken breast: season each side with salt and pepper and brush with a little olive oil. Place onto the barbecue and cook until cooked through. Allow to rest for 5 minutes and then slice thinly. Set aside.
Meanwhile, toast the sourdough on both sides over the barbecue grill. In a small bowl mix the olive oil and salt and pepper and brush one side of the toast.
Place the slices of toast on a large flat baking tray, top with slices of the Cornfed Chicken breast, then some of the pear chutney and finely a couple of slices of gruyere cheese. Place under a hot grill and gratinate.
Serve immediately topped with some freshly chopped chives and a rocket salad on the side.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_56.jpg"}, {id:39 ,group:"Cornfed Chicken", name:"Tandoori Cornfed Chicken Skewers", serve:"4", ingredients:"1 tray Game Farm cornfed chicken
thigh fillets
cut cornfed chicken into 3cm pieces
2 tablespoons tandoori paste
3 tablespoons natural yoghurt
1 teaspoon ground cumin
baby pappadums
mango chutney
lime wedges
mint
Combine the cornfed chicken, tandoori paste, yoghurt and cumin in a bowl. Thread onto skewers. Cover with plastic wrap and place in the fridge for 4 hours to marinate.
Brush a char-grill pan or barbecue with oil to lightly grease and preheat to medium high. Add the cornfed chicken skewers and cook, turning occasionally, for 5-7 minutes or until browned and cooked through.
Serve with baby pappadums, minted yoghurt, limes and mango chutney.
", tip:"", img:"images/pic_recipe_39.jpg"}, {id:36 ,group:"Cornfed Chicken", name:"Cornfed Chicken Breast, Leek Couscous and Chilli Jam", serve:"4", ingredients:"500g pack Game Farm cornfed
chicken breasts
2 tablespoons olive oil
1 large red capsicum, grilled,
peeled and cut into strips
1 cup boiling water
200g couscous
1/2 teaspoon cinnamon
1 cup chicken stock
2 tablespoons unsalted butter
2 medium leeks, thinly sliced
4 teaspoons chilli jam
2 tablespoons chopped fresh parsley
Preheat the oven to 180°C.
Sauté the cornfed chicken breasts in the olive oil until lightly golden on both sides. Finish cooking in oven for a further 5-7 minutes or until cooked through. Keep warm.
Pour the boiling water over the couscous and let it swell. Heat the chicken stock.
Melt the butter in a large frypan and sauté the leeks until they soften. Add the couscous and cinnamon and cook over a medium high heat for 5 minutes until it starts to colour. Stir in the parsley. Season to taste.
Serve the cornfed chicken breasts on top of the couscous. Top with some red capsicum strips and chilli jam and pour some chicken stock around the edge of the dish.
", tip:"", img:"images/pic_recipe_36.jpg"}, {id:37 ,group:"Cornfed Chicken", name:"Roast Lemon Herbed Cornfed Chicken", serve:"4", ingredients:"1.6kg Game Farm cornfed chicken
100g softened butter
1 tablespoon lemon zest juice of half
a lemon (reserve lemon halves to stuff cornfed chicken)
2 cloves finely chopped garlic
2 teaspoons chopped fresh thyme
2 tablespoons chopped parsley
freshly ground black pepper
12 baby potatoes
8 whole garlic cloves
extra thyme sprigs
Preheat oven to 200°C (180°C fan forced).
Wash the chicken and pat dry. Remove excess fat from the cavity.
Combine butter, lemon zest, juice, thyme, parsley, garlic and a generous amount of pepper. Mix to combine.
Carefully ease your fingers between the breast and skin of the cornfed chicken. Spread the flavoured butter mix under skin covering breast. Spread any excess over the legs and thighs. Secure the skin over the cavity with a skewer.
Put the reserved lemon halves in the cavity of the cornfed chicken and tie
legs together.
Season with salt and pepper and place the chicken, potatoes, garlic and some thyme sprigs in a roasting dish. Roast chicken on its side for 20-25 minutes.
After 20-25 minutes, turn the chicken onto the other side for a further
20-25 minutes.
To test if the cornfed chicken is done, insert a knife between the leg and the body of the bird: - if the juices run clear and not pink, the chicken is cooked.
Take cornfed chicken from oven, cover loosely with foil and rest for 10 minutes.
Carve and serve with potatoes, garlic and green beans. Drizzle with pan juices.
", tip:"", img:"images/pic_recipe_37.jpg"}, {id:38 ,group:"Cornfed Chicken", name:"Sticky Chinese Cornfed Chicken Drumsticks", serve:"4", ingredients:"1 tray Game Farm cornfed
chicken drumsticks
2 teaspoons grated fresh ginger
2 cloves garlic, finely chopped
1 strip orange rind
2 star anise
1 pinch chinese five spice powder
2 teaspoons brown sugar
1/3 cup soy sauce
2/3 cup chicken stock
1/4 cup oyster sauce 2 spring onions,
finely sliced, to serve
Preheat oven to 200°C (180°C fan forced).
Whisk together all of the ingredients until well combined.
Put the cornfed chicken into an oven proof dish, cover and cook for 15 minutes. Remove cover, baste and cook for a further 15 minutes or until cooked through.
Garnish with green onions and serve with steamed rice.
", tip:"", img:"images/pic_recipe_38.jpg"}, // DUCK RECIPES {id:68 ,group:"Duck", name:"Duck Confit", serve:"4", ingredients:"4 Game Farm Duck Marylands
2 tbsp thyme leaves
2 bay leaves
700g canned duck fat
Combine salt, bay leaves and thyme in a bowl.
Place duck in a single layer in a non-reactive dish, scatter salt mixture over and rub well all over duck. Cover with a clean tea towel and refrigerate for 12 hours.
Rinse salt mixture from duck, pat dry with absorbent paper and place in a single layer in a deep roasting pan.
Preheat oven to 100C. Heat duck fat in a saucepan until just melted, then pour over duck legs until completely submerged. Bake until very tender (1 1/2 hours).
Scatter a little salt in the base of an earthenware dish. Remove duck from fat, place in a single layer in dish and strain over duck fat to cover.
Cover and refrigerate until required.
To serve duck, remove legs from fat and cook in a heavy based fry pan over medium high heat for 3 minutes each side until crisp and golden and heated through.
Serve with crispy potatoes roasted in duck fat and steamed green beans.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_68.jpg"}, {id:67 ,group:"Duck", name:"Canard a l’Orange", serve:"4", ingredients:"1 x 2kg Game Farm Duck
Salt and pepper
1 tbsp flour
1 cup chicken stock
1/2 cup dry white wine
2 oranges
2 tbsp sugar
2 tbsp water
1 cup fresh orange juice
Preheat the oven to 230 degrees C.
To prepare the duck, tie the legs together using kitchen string and place it into a large baking tray and rub salt and pepper all over the skin. Place it into the preheated oven and cook for 20 minutes, turning the duck occasionally to brown on all sides.
Reduce the oven to 180 degrees C.
Remove the duck from the oven and from the pan. Place the pan, containing the duck juices and fat, over a medium high heat .Add the flour and stir until a light brown roux is formed. Add the stock, wine and a pinch of salt. Allow to cook, continuously stirring until the sauce has thickened.
Add the duck to the roasting pan with the sauce and place into the oven. Cook for 1 hour or until the duck is tender.
Meanwhile, to prepare the oranges, peel them carefully making sure you leave the bitter white pith. Slice the peel very thinly and set aside until required. Carefully cut off white pith from the oranges and discard. Slice the oranges and set aside until required.
Place a small saucepan half filled with water over a medium high heat and bring to the boil. Place the peel into the boiling water and allow to cook for 3-4 minutes. Drain and set aside.
Remove the roasting pan from the oven and transfer the duck onto a warm platter, cover loosely with foil and keep warm.
Skim the excess fat from the juices in the pan.
In a small saucepan, bring the water to the boil and add the sugar. Cook until the syrup is a light brown caramel and add the orange juice (careful – as it will sputter) bring to the boil and add the skimmed pan juices.
Cook over a high heat until reduced by a third. Stir in the orange zest and orange slices to warm through. Season if required.
To serve, cut the duck into four pieces and divide onto 4 plates. Spoon some sauce over each and garnish with the orange slices.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_67.jpg"}, {id:69 ,group:"Duck", name:"Roast Duck with Rhubarb Ginger Relish", serve:"4", ingredients:"2 kg Game Farm duck, excess skin and fat trimmed
sea salt and freshly ground black pepper
2 large brown onions, skin on, cut into rounds
Plum, ginger and rhubarb relish
250g plums, stoned and quartered
1 red chilli, halved and seeded
200g rhubarb, sliced into 3cm lengths
2 cinnamon sticks
1 star anise
100ml red wine vinegar
8 cm piece ginger, grated
180 g brown sugar
Preheat the oven to 200°C.
Season the duck with salt and pepper inside and out and bring to room temperature. Place the onion rounds in a baking dish, sit the duck on top and roast for 11/2 hours. Remove and set aside for 30 minutes.
Meanwhile, make the relish.
Place the plums and chilli in a saucepan and add the cinnamon, star anise, vinegar and half the sugar. Stir well, bring to a gentle simmer and cook for 25 mins; stirring occasionally. Set aside and leave to cool. While the plums are cooking, combine the rhubarb, sugar and ginger place into a small baking dish and bake in the oven for 40 mins, or until rhubarb is tender.
Remove from oven and combine with the plums.
(Once cooled, place it in the fridge if not using immediately, then bring it back to room temperature before serving.)
Carve the duck by cutting out the two breasts and the two legs with a sharp knife.
Serve with the relish, some crispy roast potatoes and green beans.
", tip:"Duck reheats really well so cook it ahead of time or the day before, joint it when it is cold and then reheat the portions skin side up in a hot oven or under a hot grill (15 – 20 mins)
", img:"images/pic_recipe_69.jpg"}, {id:70 ,group:"Duck", name:"Roast Duck with Red Wine, Pears and Parsnip Puree", serve:"4", ingredients:"1x 2kg Game Farm duck
2 large pears, peeled
500ml red wine
250ml water
60ml (1/4 cup) creme de cassis (optional)
2 tbs caster sugar
1 cinnamon stick
125ml chicken stock
1 tbs balsamic vinegar
Pre heat oven to 200C.
Dry duck with paper towel for a crispier skin. (if possible leave duck uncovered in refrigerator to dry skin out.)
Place duck on a rack in a roasting tray.
Season with sea salt and freshly ground pepper.
Roast for 45mins per kg until golden brown then remove duck from oven and leave to rest for 20 mins.
While the duck is cooking , make the pears.
Use a small knife to remove the base of each pear so they sit upright.
Combine the wine, water, cassis, sugar and cinnamon in a saucepan over medium heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Add pears and cook, turning occasionally, for 20 minutes or until tender.
Use a slotted spoon to transfer the pears to a bowl, reserving 250ml of the poaching liquid. Add the stock, and vinegar to the reserved poaching liquid. Bring to the boil over high heat. Boil for 8 minutes or until reduced by half. Cut the pears in half lengthwiseand add to the reduced liquid. Cook over low heat for 5 minutes or until heated through.
Gently cut out the 2 breasts and the 2 legs of the duck with a sharp knife.
Serve the duck with the pears and sauce, parsnip puree and steamed asparagus
", tip:"You can prepare this recipe up to 1 day ahead.
Duck reheats really well so cook it ahead of time or the day before, joint it when it is cool and then reheat the portions skin side up in a hot oven or under a hot grill. (about 15-20 mins)
1.9kg duck
5 slices orange rind
3 star anise
1 cinnamon stick
2cm piece fresh ginger, sliced
Glaze
3 tablespoons soy sauce
½ cup water
1 tablespoon honey
2 tablespoons Chinese cooking wine or dry sherry
3 teaspoons brown sugar
1/2 teaspoon Chinese five-spice powder
Pancakes
220 ml milk
1 egg
2 tsp light soy sauce
110g rice flour
2 green onions , thinly sliced
Sliced, seeded telegraph cucumber
Green onions, shredded
Hoisin sauce
Wash the duck and remove any excess fat from inside the cavity. Pat dry with paper towel and prick all over. Place in a large saucepan of boiling water for 30 seconds, then transfer to a wire rack in a baking tray and refrigerate for 2 hours to dry the skin.
Place the glaze ingredients in a small saucepan over medium–high heat and simmer for 1 minute, or until the sugar is dissolved. Set aside.
Preheat oven to 200ºC. Place the orange rind, star anise, cinnamon and ginger inside the duck and secure the cavity with a metal skewer. Brush the duck with the glaze and place, breast-side down, on an oiled rack in a baking tray. Roast for 45 minutes, brushing frequently with the glaze. Turn the duck and brush with glaze. Reduce the oven temperature to 180c Cook for a further 45 minutes, brushing frequently with the glaze. Remove duck from oven, cover loosely with foil and set aside. Keep oven turned on to 200c.
For pancakes, whisk milk, egg and soy sauce together in a bowl, gradually add flour, whisking until smooth, and then add green onion. Heat ½ tsp peanut oil in a 15cm-diameter frying pan over medium-high heat, add 2 tbsp pancake batter, tip pan to evenly distribute and cook until air bubbles form .Turn and cook until golden and cooked through Repeat with remaining batter and oil. Wrap pancakes in foil and set aside.
Remove meat and skin from duck. Thinly slice meat, place on an oven tray and place skin on top. Warm duck and foil wrapped pancakes in oven until skin is crisp. Slice skin and combine with meat. Serve with warm pancakes, cucumber, green onions and hoisin sauce.
", tip:"", img:"images/pic_recipe_57.jpg"}, {id:58 ,group:"Duck", name:"Duck and Shitake fresh Spring Rolls", serve:"4", ingredients:"2 Game Farm duck breast fillets
1 teaspoon Chinese five-spice powder
Sea salt and cracked black pepper
1 teasp. sesame oil
150g fresh shitake mushrooms, sliced
1/4 cup plum sauce
1 teaspoon rice wine vinegar
1 teaspoon finely grated ginger
50g dried rice vermicelli noodles
10 x 16cm diameter rice paper rounds
1/2 cup coriander leaves
10 garlic chives cut into thirds
garlic chives, extra, for tying
Preheat the oven to 180°C. Sprinkle the duck skin with the five-spice, salt and pepper. Heat a medium non-stick frying pan over high heat. Add the duck skin-side down and cook for 3–4 minutes each side or until browned. Transfer to the oven and cook for a further 5–8 minutes or until cooked through. Allow to rest for 5 minutes before slicing. Sauté the mushrooms in the same pan with the sesame oil for 3 minutes or until cooked.
Combine the plum sauce, vinegar and ginger in a small bowl and set aside. Place the noodles in a bowl and cover with boiling water. Allow to stand for 6–8 minutes or until soft. Drain and set aside.
Soften a rice paper round in warm water for 30 seconds. Place on a dry, clean cloth. Top with coriander, chives, mushrooms, duck and noodles and spoon over some of the plum sauce mix. Fold over each end and then roll to enclose filling. Repeat with remaining ingredients. Tie each roll with a garlic chive and serve immediately. Makes 10.
", tip:"", img:"images/pic_recipe_58.jpg"}, {id:59 ,group:"Duck", name:"Duck with Spiced Citrus Sauce", serve:"4", ingredients:"2 Game Farm Duck breasts
1/2 tsp sea salt
1 tsp ground Sichuan peppercorns
Citrus sauce
1/2 cup water
1/2 cup brown sugar
1 teasp. grated fresh ginger
2 tbsp. fish sauce
3 star anise
1 cinnamon quill
3 tablespoons fresh lime juice(about 2 small limes)
1 orange, skin removed and cut into fillets
Preheat oven to 200C.
Using a small, sharp knife score the skin of the duck breasts soak into the breasts and spread the salt and pepper over each duck breast.
Heat a non-stick oven-proof frying pan over medium heat. Add the duck, skin-side down, and cook for 3-4 minute. Turn the breasts over and place the pan in the oven for a further 7-10 minutes. Remove from the oven, cover with foil and set aside for 5 minutes to rest.
Meanwhile, make the sauce. Combine the water, sugar and ginger in a small saucepan and bring to the boil. Reduce heat and allow to simmer, stirring occasionally for about 7 minutes to reduce slightly. Add fish sauce and spices and simmer for a further 2 minutes. Stir through lime juice and orange and remove from heat.
Slice the duck, place onto heated serving plates and pour sauce over.
Serve with steamed asparagus.
", tip:"", img:"images/pic_recipe_59.jpg"}, {id:60 ,group:"Duck", name:"Marinated Duck with Persian flavours", serve:"4", ingredients:"1 Game Farm Duck
4 cloves garlic
2 teasp. ground cinnamon
1 small lemon, juiced
1 teasp freshly cracked black pepper
1 teasp sea salt
6 sprigs thyme, leaves removed
4 tbsp olive oil
1 1/2 tbsp rosewater
Mint and watercress sprigs, to serve
Dressing
2 small red chillies, finely sliced
4 tbsp pomegranate molasses
1/2 teasp. ground cinnamon
1 clove garlic, finely chopped
1 1/2 tbsp rosewater
6 tbsp olive oil
11/2 teasp castor sugar
Cut off the duck’s neck and the wings at the second joint.
Starting at the neck end, cut away the backbone on either side of the bone, cutting through the rib bones. Prick skin of duck halves with a fork.
Place garlic, cinnamon, lemon juice, thyme leaves, salt and pepper into a mortar and pestle and crush to a paste (alternatively, use a food processor) Add olive oil and rosewater and mix well. Massage marinade into duck halves and place in fridge for 2 hours (duck can be marinated up to 6 hours)
Pre-heat oven to 200c
Sear duck halves in a non stick pan over high heat, skin side down for 3 minutes.
Transfer to oven and roast for 45 mins or until cooked.
For dressing, combine all ingredients in a bowl and stir to combine.
To serve, pour dressing over hot duck and scatter with mint and watercress sprigs.
Serve duck with a mixed leaf salad
", tip:"", img:"images/pic_recipe_60.jpg"}, {id:18 ,group:"Duck", name:"Duck Risoto with Radicchio & Red Wine", serve:"4", ingredients:"2 duck breasts
2 litres chicken stock
350g vialone nano rice
half a bunch radicchio
(treviso) roughly chopped
1 red onion finely chopped
1 clove garlic finely chopped
1 carrot diced
1 stick celery diced
1 cup red wine
70g parmesan cheese grated
40g butter
120ml extra virgin olive oil
to taste seat salt
to taste pepper
Cut the duck breast into small pieces. In a pot, heat 100ml of the EVO Oil and add half of the onion. Add all the celery, carrot and garlic and lightly fry. Place the duck breast and fry until well browned, add the radicchio, salt & pepper and allow to cook. Pour in 3/4 cup of the red wine and allow to reduce. Add a little of the hot chicken stock just enough to cover the ingredients, place the lid on the pot and simmer for approx 40 minutes.
In the meantime, in a heavy bottom medium sized pot, heat 20g butter & 20ml EVO oil, add the rest of the onion and cook until the onion is translucent.
Add the hot chicken stock, ladle at a time allowing the rice to absorb the liquid. After several minutes add the duck and sauce, continue to stir and ladle the chicken stock until the risotto has cooked.
Add 20g butter and the parmesan cheese mix in well. If it needs a little more
of the stock you can add it in.
It needs to be a creamy, smooth and lava like consistency. Turn off heat and let it rest for a couple of minutes. Serve with a drizzle of aged balsamic.
This recipe is kindly provided by Laboratorio DiSanto, artisan pasta & quality prepared meals.
", tip:"", img:"images/pic_recipe_18.jpg"}, {id:19 ,group:"Duck", name:"Egg Pappardelle with Duck Ragu", serve:"4", ingredients:"1 whole duck 1.8kg cut into quarters
2kg peeled tomatoes
100ml red wine
50ml extra virgin olive oil
1 carrot cut in small cubes
1 stick celery cut in small cubes
1 red onion cut in small cubes
2 cloves garlic finely chopped
bouquet of thyme, rosemary,
bay leaf, basil & oregano
500g fresh or dry egg pappardelle
Wash and dry the duck and remove any remaining feathers.
Dry and season with salt and pepper.
Heat a touch of oil in a pot and place the duck pieces skin down.
Fry well ensure all sides are browned. Remove the duck and leave aside.
Discard of the cooked oil, wash and dry pot. Add the rest of the oil to the pot, heat and add the vegetables allow to cook for approx 5 minutes. Add the duck then red wine and let it reduce. Add the tomatoes and some water if required.
Add the bouquet of herbs, all the meat against the bones. Place all the meat back into the pot without the skin. Taste for seasoning and cook all together for another 30 minutes. Bring a large pot of lightly salted water to the boil and cook fresh pasta for a few minutes.
Drain then toss through the argue. Keep any left over sauce in the fridge
or freezer.
Sprinkle with parmesan cheese and serve.
This recipe is kindly provided by Laboratorio DiSanto, artisan pasta & quality prepared meals.
", tip:"", img:"images/pic_recipe_19.jpg"}, // TURKEY RECIPES {id:97 ,group:"Turkey", name:"Barbequed Turkey Breast with a Salad of White Beans and Pancetta, Spiced Mango Chutney (New)", serve:"4", ingredients:"1 Game Farm Turkey Breast with skin on 1.6-1.9kg
1/4 cup olive oil
Sea salt and pepper
For the salad:
400g borlotti beans (or other white beans)
6 slices pancetta
1/2 cup flat leafed parsley, roughly chopped
2 green shallots, finely sliced, green part only
Juice and zest of half a lemon
1/4 cup olive oil
Sea salt and pepper
For the chutney:
2 tbsps olive oil
2 fresh mangos, skins removed, flesh cut away
from the stone and diced
2 tbsp mustard seeds
1/ cm piece ginger, finely grated
1/4 onion, finely diced
2 cloves garlic, finely chopped
1 birdseye chilli (seeds removed if you do not want it too hot) finely chopped
1/2 cup fresh coriander, finely chopped
Preheat the oven to 200 degrees C and the barbeque on a low setting.
Place the pancetta onto a flat baking tray lined with baking paper. Place the tray into the pre heated oven and cook for 6 to 8 minutes or until crispy. Remove, allow to cool, break into pieces using your hands and set aside until required.
For the turkey breast, brush breast with olive oil and season well all over. Place onto your pre heated barbeque and cook gently with the cover on to create an 'oven'. Continue to baste occasionally with the oil while the breast is cooking. They will take 35-45 minutes depending on the size of the breast and the heat of your barbeque. ( Alternatively, place in a preheated 200 decrees C oven and roast for 40 – 45 mins or until cooked through) When just cooked through, remove from the heat and allow to rest.
To prepare the chutney, place a small saucepan over a medium heat and add 2 tablespoons of olive oil. Add the mustard seeds and cook for 1 minute, add the garlic, ginger, chilli, onion and cook for a further 2 minutes stirring occasionally. Remove from the heat and allow to cool in a bowl.
Meanwhile, for the salad rinse the beans in a sieve until the water runs clear and no bubbles are forming. Place the beans with all the other salad ingredients into a bowl, mix gently, season to taste and set aside until required.
For the salsa, add the mangos, chilli and coriander to the cooked onion mixture and stir until combined. To serve, divide the salad evenly onto 4 plates. Top with some slices of turkey breast and serve immediately with lots of mango chutney on the side.
Recipe by David Bitton
", tip:"", img:"images/pic_recipe_97.jpg"}, {id:54 ,group:"Turkey", name:"Roast Brined Turkey with lemon and fig stuffing", serve:"8", ingredients:"For the turkey:
1 Game Farm Turkey (4kg)
150g soft butter
2 cups dry white wine
Brine:
2 cups sugar
2 cups sea salt
1 bunch each of thyme and sage
1/4 cup coarsely crushed black peppercorns
Stuffing:
200g fresh white breadcrumbs
2 eggs, beaten
1/2 cup finely chopped sage leaves
100g dried figs, chopped
2 tbsp grated lemon rind
2 garlic cloves, crushed
Salt and black pepper to season
To make brine:
Combine ingredients and 8 litres of water in a large stockpot, bring to the boil and simmer for 10 minutes over medium heat. Strain and cool. Completely submerge turkey in the brine and weigh down with a plate. Refrigerate for at least 24 hours and up to 2 days. Four to five hours before cooking, remove turkey from brine and rinse under cold running water. Pat dry with absorbent paper.
To make turkey stuffing:
Combine ingredients, season to taste , then mix to combine with your hands. Spoon stuffing into cavity, truss legs with kitchen twine and tuck wing tips
under backbone.
Preheat oven to 180°C. Place turkey in a roasting pan and rub all over with butter, putting half of it under the skin of the breast. Season with sea salt and freshly ground black pepper.
Place a piece of foil over breasts, add wine, and roast, removing foil and basting frequently, for 1 hour 30 minutes. Add water to pan if necessary to prevent scorching. Remove foil and cook for a further 30 minutes, basting frequently, until golden brown and juices run clear when thigh is pierced with a skewer and internal temperature of thigh reads 80°C when tested with a meat thermometer.
Remove from oven, cover turkey loosely with foil and rest for 10 minutes. Carve and serve drizzled with pan juices.
", tip:"Start this recipe a day in advance!
", img:"images/pic_recipe_54.jpg"}, {id:34 ,group:"Turkey", name:"Roast Turkey with Fig and Apricot Stuffing", serve:"4", ingredients:"turkey
1 x 6kg Game Farm Turkey
40g butter
1 large brown onion, chopped
6 cups fresh white breadcrumbs
(made from day old Italian-style bread)
1 orange, zested and 1/3 cup juice
1/3 cup large dried apricots,
coarsely chopped
1/3 cup coarsley chopped dried figs
1/2 cup pistachio nuts, coarsley chopped
1/2 cup chpped fresh continental parsley
1 1/2 teaspoons ground cinnamon
2 eggs, beaten
salt and freshly ground black pepper
melted butter for basting
gravy
2 tbs plain flour
225ml red wine
600ml chicken or turkey stock
3 tbs redcurrant jelly
salt and cracked black pepper to season
Melt butter in a large non stick frying pan over medium heat. Add onion
and cook for 3 minutes or until soft. Remove from heat. Cool.
Combine onion, breadcrumbs, orange rind, orange juice, apricots, figs, pistachios, parsley, cinnamon, eggs, salt and pepper in a large bowl.
Pre-heat oven to 180˚C.
Remove excess fat, giblets and neck from the turkey cavity. Wipe inside
and out with paper towel and fill with the stuffing. Tie the legs together with kitchen string.
Add 1 cup of water to a large roasting pan. Place turkey, breast side up on a wire rack in the pan. Baste with butter.
Loosely cover turkey with a large sheet of greased aluminium foil. Place pan in lowest shelf in oven. Roast for 3 hours 30 minutes, basting with butter every 30 minutes. Add more water to the pan if necessary. Remove foil and roast for a further 30-40 mins, or until turkey is golden and cooked through when tested with a skewer. (When pierced with a skewer in the thickest part of the thigh, juices should run clear).
Transfer to a carving tray, cover with foil and rest for 15 mins before carving.
Serve with crunchy roast potatoes, steamed green beans sauteed with almonds, glazed baby carrots and gravy.
Gravy
Place a pan with the reserved pan juices from the turkey over low heat. Add the plain flour and cook, stirring, until golden. Add red wine and chicken or turkey stock and bring to the boil, whisking until thick. Reduce heat to low and simmer for 2-3 minutes.
Whisk in the redcurrant jelly, season well with salt and cracked black pepper.
", tip:"", img:""}, {id:95 ,group:"Turkey", name:"Oven Roasted Turkey Breast with Walnut and Cranberry Stuffing", serve:"4", ingredients:"1 Turkey breast 1.6 – 1.9 kg skin onPre heat oven to 200˚C.
Melt butter in a frypan and cook onion until translucent.In a large bowl, combine remaining ingredients except stock.
Add cooled onion mix to bowl and gently combine. Add stock slowly, mixing between additions until moist. Place mixture down the centre of the breast and roll up to enclose stuffing.
Tie with kitchen string to secure. Baste turkey with some of the melted butter and place in a roasting pan and roast for 45 mins to 1 hour, basting twice with pan drippings.
Remove from oven when golden and tested with a skewer and juices run clear. Cover with foil and rest for at least 10 mins prior to serving.
", tip:"", img:"images/pic_recipe_95.jpg"} //{id: ,group:"", name:"", serve:"", ingredients:"", method:"", tip:"", img:""} ]; //FOOD SERVICES var food = [ {group:"Game Birds", name:"Quail", url:"fs_Quail_txt.html"}, {group:"Game Birds", name:"Spatchcock", url:"fs_Spatchcock_txt.html"}, {group:"Game Birds", name:"Chicken", url:"fs_Chicken_txt.html"}, {group:"Game Birds", name:"Cornfed Chicken", url:"fs_CornfedChicken_txt.html"}, {group:"Game Birds", name:"Organic Chicken", url:"fs_OrganicPoultry_txt.html"}, {group:"Game Birds", name:"Black Chicken (Silkies)", url:"fs_BlackChicken_txt.html"}, {group:"Game Birds", name:"Duck", url:"fs_Duck_txt.html"}, {group:"Game Birds", name:"Guinea Fowl", url:"fs_GuineaFowl_txt.html"}, {group:"Game Birds", name:"Pheasant", url:"fs_Pheasant_txt.html"}, {group:"Game Birds", name:"Turkey", url:"fs_Turkey_txt.html"}, {group:"Game Birds", name:"Squab", url:"fs_Squab_txt.html"}, //{group:"Game Birds", name:"Emu", url:"fs_Emu_txt.html"}, //{group:"Game Birds", name:"Ostrich", url:"fs_Ostrich_txt.html"}, {group:"Game Meats", name:"Venison", url:"fs_Venison_txt.html"}, {group:"Game Meats", name:"Kangaroo", url:"fs_Kangaroo_txt.html"}, {group:"Game Meats", name:"Crocodile", url:"fs_Crocodile_txt.html"}, {group:"Game Meats", name:"Rabbit", url:"fs_Rabbit_txt.html"}, //{group:"Game Meats", name:"Boar", url:"fs_Boar_txt.html"}, //{group:"Other Premium", name:"Pasture Fed Beef", url:"fs_PastureBeef_txt.html"}, //{group:"Other Premium", name:"Grain Fed Beef", url:"fs_GrainBeef_txt.html"}, //{group:"Other Premium", name:"Veal", url:"fs_Veal_txt.html"}, //{group:"Other Premium", name:"Lamb", url:"fs_Lamb_txt.html"}, //{group:"Other Premium", name:"Pre-cooked products", url:"fs_PreCook_txt.html"} {group:"Other Premium", name:"Beef", url:"fs_Beef_txt.html"}, {group:"Other Premium", name:"Pork", url:"fs_Pork_txt.html"}, ]; //RETAILERS //STORES var stores = [ {name:"A C Butchery- HO", state:"NSW", suburb:"LEICHHARDT", pcode:"2040", address:"174 Marion Street", phone:"02 9560 5278", fax:"", email:"", map:""}, {name:"A. C. Gourmet Poultry", state:"NSW", suburb:"LEICHHARDT", pcode:"2040", address:"55 Norton Street", phone:"02 9550 0600", fax:"", email:"", map:""}, {name:"A Cut Above - Beecroft", state:"NSW", suburb:"BEECROFT", pcode:"2119", address:"Shop 3, 5 Wongala Cres", phone:"02 9980 8822", fax:"", email:"", map:""}, {name:"Advanced Poultry", state:"NSW", suburb:"CANTERBURY", pcode:"2193", address:"327 Canterbury rd", phone:"02 9789 1000", fax:"", email:"", map:""}, {name:"Aladdin Butchery", state:"NSW", suburb:"GREENACRE", pcode:"2190", address:"136 Waterloo Road", phone:"02 9759 5581", fax:"", email:"", map:""}, {name:"Aldo's Meat", state:"NSW", suburb:"LEICHHARDT", pcode:"2040", address:"375 Parramatta Road", phone:"02 9569 4239", fax:"", email:"", map:""}, {name:"Alhouda Halal Butchery", state:"NSW", suburb:"ROCKDALE", pcode:"2216", address:"10 Walz Street", phone:"02 9567 5019", fax:"", email:"", map:""}, {name:"Ariana Halal Meats-Lakemba", state:"NSW", suburb:"LAKEMBA", pcode:"2195", address:"Shop 4, 168-176 Haldon Street", phone:"02 9759 4003", fax:"", email:"", map:""}, {name:"Arncliffe Halal Chickens", state:"NSW", suburb:"ARNCLIFFE", pcode:"2205", address:"102 Wollongong Road", phone:"02 9556 1354", fax:"", email:"", map:""}, {name:"Artarmon Butchery", state:"NSW", suburb:"ARTARMON", pcode:"2064", address:"102 Hampden Road", phone:"02 9412 1746", fax:"", email:"", map:""}, {name:"Ashfield Best Meats", state:"NSW", suburb:"ASHFIELD", pcode:"2131", address:"Shop 17, Ashfield Mall", phone:"02 9798 6010", fax:"", email:"", map:""}, {name:"Asquith Family Butcher", state:"NSW", suburb:"HORNSBY", pcode:"2077", address:"412 Pacific Highway", phone:"02 9476 3597", fax:"", email:"", map:""}, {name:"Auburn Meadow Meats #2- 694 Ne", state:"NSW", suburb:"ROSE BAY", pcode:"2029", address:"694 New South Head Road", phone:"02 9371 7071", fax:"", email:"", map:""}, {name:"Australian Gourmet M -Waverley", state:"NSW", suburb:"BOTANY", pcode:"2031", address:"11b Hale Street", phone:"02 9386 4470", fax:"", email:"", map:""}, {name:"Harris Farm Markets - Pennant", state:"NSW", suburb:"PENNANT HILLS", pcode:"2120", address:"Shop 15, Pennant Hills Market Place, 410 Hillcrest Road", phone:"02 9481 8559", fax:"", email:"", map:""}, {name:"Balgowlah Heights Butchery", state:"NSW", suburb:"BALGOWLAH", pcode:"2093", address:"71A New Street", phone:"02 9948 1342", fax:"", email:"", map:""}, {name:"Balmain BBQ Chicken", state:"NSW", suburb:"BALMAIN", pcode:"2041", address:"279 Darling Street", phone:"02 9818 2059", fax:"", email:"", map:""}, {name:"Banana Joes Fruit Market", state:"NSW", suburb:"MARRICKVILLE", pcode:"2204", address:"256 – 258 Illawarra Road", phone:"02 9559 7064", fax:"", email:"", map:""}, {name:"Barry Collins Butchery", state:"NSW", suburb:"CREMORNE", pcode:"2090", address:"37 Spofforth Street", phone:"02 9953 1193", fax:"", email:"", map:""}, {name:"Barry's Quality Meats", state:"NSW", suburb:"PADSTOW", pcode:"2211", address:"19 Padstow Pde", phone:"02 9773 8012", fax:"", email:"", map:""}, {name:"Barry's Tender Meats", state:"NSW", suburb:"CARLINGFORD", pcode:"2118", address:"Shop 8, Carman Drive", phone:"02 9871 7164", fax:"", email:"", map:""}, {name:"Bayside Meats Co Pty Ltd", state:"NSW", suburb:"BATEMANS BAY", pcode:"2536", address:"Stockland Shopping Centre, 1 Perry St", phone:"02 4472 2000", fax:"", email:"", map:""}, {name:"Beecroft Select Meats", state:"NSW", suburb:"BEECROFT", pcode:"2119", address:"Shop 1, 16 – 24 Hannah Street", phone:"02 9481 9269", fax:"", email:"", map:""}, {name:"Belrose Quality Meats", state:"NSW", suburb:"BELROSE", pcode:"2085", address:"SHOP6 GLENROSE GLENROSE SHOPPING CENTRE", phone:"02 9452 5075", fax:"", email:"", map:""}, {name:"Betts Butchery", state:"NSW", suburb:"NORTH BALGOWLAH", pcode:"2093", address:"Shop 8, 44 Woodbine Street", phone:"02 9948 6569", fax:"", email:"", map:""}, {name:"Birds Galore", state:"NSW", suburb:"VAUCLUSE", pcode:"2030", address:"4 Old South Head Road", phone:"02 9337 6237", fax:"", email:"", map:""}, {name:"Bismillah Groceries", state:"NSW", suburb:"BANK LAKEMBA", pcode:"2195", address:"107 Haldon St", phone:"02 9750 6777", fax:"", email:"", map:""}, {name:"Blackbull Butchery", state:"NSW", suburb:"POTTS POINT", pcode:"2011", address:"Shop 4, 50-56 Macleay Street", phone:"02 9331 3533", fax:"", email:"", map:""}, {name:"Blacktown Halal Meats", state:"NSW", suburb:"BLACKTOWN", pcode:"2148", address:"2/8 Sunnyholt Rd", phone:"02 9671 1295", fax:"", email:"", map:""}, {name:"Blumes Gourmet Meats", state:"NSW", suburb:"BEROWRA HEIGHTS", pcode:"2088", address:"Shop 12 Berowra Village, Turner Road", phone:"02 9456 2343", fax:"", email:"", map:""}, {name:"Bob the Butcher", state:"NSW", suburb:"GUILDFORD", pcode:"2161", address:"Shop 4, 282 - 284 Guildford Road", phone:"02 9892 1122", fax:"", email:"", map:""}, {name:"Braidwood Butchery (Micher Pty", state:"NSW", suburb:"BRAIDWOOD", pcode:"2622", address:"137 Wallace Street", phone:"02 4842 2472", fax:"", email:"", map:""}, {name:"Bresnahan's Fine Foods", state:"NSW", suburb:"MORTDALE", pcode:"2223", address:"42 Morts Road", phone:"02 9570 8188", fax:"", email:"", map:""}, {name:"Broadway Fresh Foods", state:"NSW", suburb:"BROADWAY", pcode:"2007", address:"Shop G3-4 Broadway Shopping Centre", phone:"02 9211 7908", fax:"", email:"", map:""}, {name:"Brothers Halal Meats", state:"NSW", suburb:"EASTLAKES", pcode:"2018", address:"Shop 22B off Gordnens Road, Eastlakes Shopping Ctr", phone:"02 8338 1400", fax:"", email:"", map:""}, {name:"Bundy's Gourmet Meats", state:"NSW", suburb:"MOSMAN", pcode:"2088", address:"Shop 2 Bridgeoint, 1-3 Brady Street", phone:"02 9968 1377", fax:"", email:"", map:""}, {name:"Bungendore Country Butchery", state:"NSW", suburb:"BUNGENDORE", pcode:"2621", address:"17 Gibraltar Street", phone:"02 6238 1240", fax:"", email:"", map:""}, {name:"Bungaree Butchery", state:"NSW", suburb:"TOONGABBIE", pcode:"2146", address:"22 Bungaree Road", phone:"02 9631 0721", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats- Bankstown", state:"NSW", suburb:"BANKSTOWN", pcode:"2200", address:"T210 Bankstown Shopping Square, Richard Road", phone:"02 9709 2812", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats Bondi", state:"NSW", suburb:"BONDI JUNCTION", pcode:"2022", address:"Shop 3072, Westfield Shopping Town, Grafton Street", phone:"02 9389 5064", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats -Campbellto", state:"NSW", suburb:"CAMPBELLTOWN", pcode:"2560", address:"Shop L28, Macarthur Square Shopping Centre, Gilchrist Avenue", phone:"02 4626 3875", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats - Castle Hill", state:"NSW", suburb:"CASTLE HILL", pcode:"2154", address:"Shop 202, Castle Towers S/C, Old Castle Hill Road", phone:"02 9634 2237", fax:"", email:"", map:""}, {name:"Bush Fresh Meats -Dapto", state:"NSW", suburb:"DAPTO", pcode:"2530", address:"Crnr Princess Hwy & Moombara Street", phone:"02 4261 2633", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats Figtree", state:"NSW", suburb:"FIGTREE", pcode:"2525", address:"Shop 67, Westfield Shoppingtown, Princess Highway", phone:"02 4229 8636", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats- Gladesvill", state:"NSW", suburb:"GLADESVILLE", pcode:"2111", address:"Shop 19, Gladesville Shopping Vlge, 1-7 Flagstaff Street", phone:"02 9816 1180", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats - Gordon", state:"NSW", suburb:"GORDON", pcode:"2072", address:"Gordons Centre Meats - Shop 5 Gordon Ctr, Pacific Highway", phone:"02 9499 4014", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats- Hurstville", state:"NSW", suburb:"HURSTVILLE", pcode:"2220", address:"Dock 6, Shop 105 Westfield Shoppingtown", phone:"02 9579 1083", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats- Macarthur", state:"NSW", suburb:"CAMPBELLTOWN", pcode:"2560", address:"Shop L28 Macarthur Square, Gilcrist Avenue", phone:"02 4261 2633", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats - Macquarie", state:"NSW", suburb:"NORTH RYDE", pcode:"2113", address:"Shop 161 Macquarie Shopping Centre", phone:"02 9887 3845", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats Miranda Fai", state:"NSW", suburb:"MIRANDA", pcode:"2228", address:"Shop 2083 Westfield Shoppingtown, Miranda Fair", phone:"02 9525 6382", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats- Norwest", state:"NSW", suburb:"BAULKHAM HILLS", pcode:"2153", address:"Shop 29 Norwest Marketown, Norwest Boulevard", phone:"02 9659 6817", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats Roselands", state:"NSW", suburb:"ROSELANDS", pcode:"2196", address:"L69 Roselands Shopping Centre", phone:"02 9759 0650", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats-ROUSE HILL", state:"NSW", suburb:"ROUSE HILL", pcode:"2155", address:"Shop GR004 ROUSE HILL Town Center, Windsor Road", phone:"02 9836 4564", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats Shellharbou", state:"NSW", suburb:"SHELLHARBOUR", pcode:"2529", address:"Shop 17 Shellharbour Square, Shellharbour Road", phone:"02 4296 9955", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats-Stocklands", state:"NSW", suburb:"WETHERILL PARK", pcode:"2164", address:"Shop 67 Stockland Town Centre, Polding Street", phone:"02 9609 7290", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats-Wagga Wagga", state:"NSW", suburb:"WAGGA WAGGA", pcode:"2650", address:"Shop T29 Baylis Street, Wagga Wagga Marketplace", phone:"02 6931 7106", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats- Warrawong", state:"NSW", suburb:"WARRAWONG", pcode:"2502", address:"Shop 46 Westfield Shoppingtown, Cowper Street", phone:"02 4274 0262", fax:"", email:"", map:""}, {name:"Bush's Fresh Meats - Warilla", state:"NSW", suburb:"ROCKDALE", pcode:"2528", address:"Waines Crescent", phone:"02 4296 7909", fax:"", email:"", map:""}, {name:"Butchers Delight", state:"NSW", suburb:"EAST LINDFIELD", pcode:"2070", address:"11 Hughes Place", phone:"02 9416 3742", fax:"", email:"", map:""}, {name:"Butcher No 1", state:"NSW", suburb:"HURSTVILLE", pcode:"2220", address:"274 Forest Road", phone:"02 9570 9908", fax:"", email:"", map:""}, {name:"Butcher 2 U", state:"NSW", suburb:"CASTLE HILL", pcode:"2154", address:"4 Lincoln Place", phone:"02 8850 0100", fax:"", email:"", map:""}, {name:"By The Bay Meats", state:"NSW", suburb:"SANS SOUCI", pcode:"2219", address:"189 Ramsgate Road, Ramsgate Beach Plaza", phone:"02 9529 5585", fax:"", email:"", map:""}, {name:"Caminiti Butchery", state:"NSW", suburb:"FIVE DOCK", pcode:"2046", address:"185 Great Northern Road", phone:"02 9713 7027", fax:"", email:"", map:""}, {name:"Campbell's Superior Meats - West Pymle", state:"NSW", suburb:"WEST PYMBLE", pcode:"2073", address:"Shop 4 - Phillip Mall, Kendal Street", phone:"02 9498 5238", fax:"", email:"", map:""}, {name:"Campbell's Superior Meats - Westleigh", state:"NSW", suburb:"WESTLEIGH", pcode:"2120", address:"Shop 4 - Westleigh S/C, Eucalyptus Drive", phone:"02 9481 9350", fax:"", email:"", map:""}, {name:"Carss Park Butchery", state:"NSW", suburb:"BLAKEHURST", pcode:"2221", address:"12 Carwar Avenue", phone:"02 9546 3138", fax:"", email:"", map:""}, {name:"Castle Cove Butchery", state:"NSW", suburb:"CASTLE COVE", pcode:"2069", address:"14A Deepwater Road", phone:"02 9417 3275", fax:"", email:"", map:""}, {name:"Castlecrag Meats", state:"NSW", suburb:"CASTLECRAG", pcode:"2068", address:"93 Edinburgh Road", phone:"02 9958 4274", fax:"", email:"", map:""}, {name:"Cave Road Butchery", state:"NSW", suburb:"SOUTH STRATHFIELD", pcode:"2136", address:"1 Cave Road", phone:"02 9642 0308", fax:"", email:"", map:""}, {name:"Charcoal Chicken Rose Bay", state:"NSW", suburb:"ROSE BAY", pcode:"2029", address:"732 New South Head Road", phone:"02 9371 0045", fax:"", email:"", map:""}, {name:"Cherrybrook Gourmet Chicken (L", state:"NSW", suburb:"CHERRYBROOK", pcode:"2126", address:"Shop 26 Cherrybrook Village, Shepherds Drive", phone:"02 9875 3141", fax:"", email:"", map:""}, {name:"Chesters Gourmet Meats", state:"NSW", suburb:"HARBORD", pcode:"2096", address:"Shop 6, 3 Moore Road", phone:"02 9938 2040", fax:"", email:"", map:""}, {name:"Chicken Chop Pty Ltd", state:"NSW", suburb:"CARLINGFORD", pcode:"2118", address:"Shop 123 Carlingford Court, 801-809 Pennant Hills Road", phone:"02 9872 3133", fax:"", email:"", map:""}, {name:"Chicken Village", state:"NSW", suburb:"MIRANDA", pcode:"2228", address:"Shop 2087 Westfield Shoppingtown, Urunga Parade off Kiora Rd", phone:"02 9524 1204", fax:"", email:"", map:""}, {name:"City Quality Meats", state:"NSW", suburb:"WATERLOO", pcode:"2017", address:"Shop 12, 1 Crystal Street", phone:"02 9699 3837", fax:"", email:"", map:""}, {name:"Col's (Avalon) Gourmet Meats", state:"NSW", suburb:"AVALON", pcode:"2107", address:"30 Avalon Parade", phone:"02 9918 3282", fax:"", email:"", map:""}, {name:"Continental Gourmet Deli", state:"NSW", suburb:"BASS HILL", pcode:"2197", address:"Shop 2 Bass Hill Plaza, Hume Highway", phone:"02 9728 2715", fax:"", email:"", map:""}, {name:"Coogee Village Butchery", state:"NSW", suburb:"COOGEE", pcode:"2034", address:"180˚Coogee Bay Road", phone:"02 9665 5603", fax:"", email:"", map:""}, {name:"Craigs Galston Butchery", state:"NSW", suburb:"GALSTON", pcode:"2159", address:"356 Galston Road", phone:"02 9653 1183", fax:"", email:"", map:""}, {name:"Craig's Butchery", state:"NSW", suburb:"WEST GORDON", pcode:"2072", address:"7 Duneba Ave", phone:"02 9498 3532", fax:"", email:"", map:""}, {name:'Coles Balgowlah ',state:'NSW',suburb:'BALGOWLAH',pcode:'2093',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Bateau Bay ',state:'NSW',suburb:'BATEAU BAY',pcode:'2261',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Bathurst ',state:'NSW',suburb:'BATHURST',pcode:'2795',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Belconnen ',state:'NSW',suburb:'BELCONNEN',pcode:'',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Birkenhead ',state:'NSW',suburb:'BIRKENHEAD ',pcode:'',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Blacktown ',state:'NSW',suburb:'BLACKTOWN',pcode:'2148',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Bondi Juction (Westfield)',state:'NSW',suburb:'BONDI JUCTION (WESTFIELD)',pcode:'2022',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Bondi Junction ',state:'NSW',suburb:'BONDI JUNCTION',pcode:'2022',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Brighton Le Sands',state:'NSW',suburb:'BRIGHTON LE SANDS',pcode:'',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Broadway ',state:'NSW',suburb:'BROADWAY ',pcode:'2581',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Burwood',state:'NSW',suburb:'BURWOOD',pcode:'2134',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Cambridge Gardens ',state:'NSW',suburb:'CAMBRIDGE GARDENS',pcode:'2747',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Campbelltown 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Kincumber ',state:'NSW',suburb:'KINCUMBER',pcode:'2251',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Lane Cove ',state:'NSW',suburb:'LANE COVE ',pcode:'2066',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Leichhardt ',state:'NSW',suburb:'LEICHHARDT',pcode:'2040',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Lindfield ',state:'NSW',suburb:'LINDFIELD',pcode:'2070',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Lisarow ',state:'NSW',suburb:'LISAROW',pcode:'2250',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Liverpool (Fklns) ',state:'NSW',suburb:'LIVERPOOL (FKLNS) ',pcode:'2170',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Macathur Square (Campbell) ',state:'NSW',suburb:'MACATHUR SQUARE (CAMPBELL) ',pcode:'2560',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Manly- The Pennisular ',state:'NSW',suburb:'MANLY- THE PENNISULAR ',pcode:'2095',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Manuka 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',pcode:'2151',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Nowra ',state:'NSW',suburb:'NOWRA ',pcode:'2541',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Oatley West ',state:'NSW',suburb:'OATLEY WEST ',pcode:'2223',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Orange ',state:'NSW',suburb:'ORANGE',pcode:'2800',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Picton ',state:'NSW',suburb:'PICTON',pcode:'2571',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Pyrmont ',state:'NSW',suburb:'PYRMONT',pcode:'2009',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Ramsgate ',state:'NSW',suburb:'RAMSGATE',pcode:'2217',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Randwick ',state:'NSW',suburb:'RANDWICK',pcode:'2031',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Rhodes ',state:'NSW',suburb:'RHODES',pcode:'2138',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Richmond',state:'NSW',suburb:'RICHMOND',pcode:'2753',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Rose Bay ',state:'NSW',suburb:'ROSE BAY ',pcode:'2029',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Roselands ',state:'NSW',suburb:'ROSELANDS',pcode:'2196',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Salamander Bay ',state:'NSW',suburb:'SALAMANDER BAY ',pcode:'2317',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles San Remo ',state:'NSW',suburb:'SAN REMO ',pcode:'2262',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Shellharbour ',state:'NSW',suburb:'SHELLHARBOUR ',pcode:'2529',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Stanhope Gardens ',state:'NSW',suburb:'STANHOPE GARDENS',pcode:'2768',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Sylvania ',state:'NSW',suburb:'SYLVANIA',pcode:'2224',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Tea Gardens ',state:'NSW',suburb:'TEA GARDENS',pcode:'2324',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles The Junction (Newcastle) ',state:'NSW',suburb:'THE JUNCTION (NEWCASTLE) ',pcode:'2300',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Thornton ',state:'NSW',suburb:'THORNTON',pcode:'2322',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Toronto ',state:'NSW',suburb:'TORONTO',pcode:'2283',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Tuggerah (Fklns) ',state:'NSW',suburb:'TUGGERAH (FKLNS)',pcode:'2259',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Turramurra ',state:'NSW',suburb:'TURRAMURRA ',pcode:'2074',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Wallsend ',state:'NSW',suburb:'WALLSEND ',pcode:'2287',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Warners Bay ',state:'NSW',suburb:'WARNERS BAY',pcode:'2282',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Waterloo (Moore Park) ',state:'NSW',suburb:'WATERLOO (MOORE PARK) ',pcode:'2021',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Windsor ',state:'NSW',suburb:'WINDSOR',pcode:'2756',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Woden ',state:'NSW',suburb:'WODEN',pcode:'',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles World Square (City) ',state:'NSW',suburb:'WORLD SQUARE (CITY)',pcode:'',address:'',phone:'',fax:'',email:'',map:''}, {name:'Coles Wyoming ',state:'NSW',suburb:'WYOMING',pcode:'2250',address:'',phone:'',fax:'',email:'',map:''}, {name:"Dadoun Butcher", state:"NSW", suburb:"GRANVILLE", pcode:"2142", address:"293 Clyde Street", phone:"02 9637 8845", fax:"", email:"", map:""}, {name:"Darley's Oakhill Meats", state:"NSW", suburb:"CASTLE HILL", pcode:"2154", address:"83 Davids Road", phone:"02 9634 3530", fax:"", email:"", map:""}, {name:"Darwiche Butcher", state:"NSW", suburb:"LAKEMBA", pcode:"2195", address:"77 Haldon Street", phone:"02 9759 2603", fax:"", email:"", map:""}, {name:"Dawson's Wholesale Smallgoods", state:"NSW", suburb:"TAREE", pcode:"2430", address:"Lot 111, Railway Parade", phone:"02 6551 2004", fax:"", email:"", map:""}, {name:"Dee Why Fresh Butchery", state:"NSW", suburb:"DEE WHY", pcode:"2099", address:"Shop 7, 27 Oaks Avenue", phone:"02 9981 2666", fax:"", email:"", map:""}, {name:"Dee Why Plaza Meats", state:"NSW", suburb:"DEE WHY", pcode:"2099", address:"Shop 11 Dee Why Plaza", phone:"02 9971 6890", fax:"", email:"", map:""}, {name:"Dependable Butchery", state:"NSW", suburb:"NEWPORT BEACH", pcode:"2106", address:"353 Barrenjoey Road", phone:"02 9999 1102", fax:"", email:"", map:""}, {name:"Devitt Wholesale Meats Pty Ltd", state:"NSW", suburb:"NARRABEEN", pcode:"2101", address:"2 Devitt Street", phone:"02 9913 2624", fax:"", email:"", map:""}, {name:"D'Fine Prime Cuts", state:"NSW", suburb:"BELLA VISTA", pcode:"2153", address:"Shop 26, 1 Circa Boulevard", phone:"02 8882 9700", fax:"", email:"", map:""}, {name:"Dong Nai Butchers", state:"NSW", suburb:"BANKSTOWN", pcode:"2200", address:"329 Chapel Road", phone:"02 9790 1008", fax:"", email:"", map:""}, {name:"Doueihi Butcher", state:"NSW", suburb:"BANKSTOWN", pcode:"2200", address:"169 Wattle St", phone:"02 9796 8121", fax:"", email:"", map:""}, {name:"Duc Ky Quality Butcher", state:"NSW", suburb:"BONNYRIGG", pcode:"2177", address:"Shop 5, 57-59 Brown Rd", phone:"02 9823 1055", fax:"", email:"", map:""}, {name:"Duffy Brothers Country Fresh", state:"NSW", suburb:"DARLINGHURST", pcode:"2129", address:"55 Oxford Street", phone:"02 9283 2699", fax:"", email:"", map:""}, {name:"Eastern Rd Quality Butcher", state:"NSW", suburb:"TURRAMURRA", pcode:"2074", address:"101 Eastern Road", phone:"02 9489 4345", fax:"", email:"", map:""}, {name:"Eastern Suburbs HALAL", state:"NSW", suburb:"KINGSFORD", pcode:"2032", address:"Del after 9.30, 3/161 Bunnerong Rd", phone:"02 9349 1009", fax:"", email:"", map:""}, {name:"Exclusive Meats North Turramur", state:"NSW", suburb:"TURRAMURRA", pcode:"2074", address:"288 Bobbin Head Road", phone:"02 9144 5523", fax:"", email:"", map:""}, {name:"Fairlight Gourmet Meat", state:"NSW", suburb:"FAIRLIGHT", pcode:"2094", address:"154 Sydney Road", phone:"02 9949 2460", fax:"", email:"", map:""}, {name:"Family Butcher - Bankstown", state:"NSW", suburb:"BANKSTOWN", pcode:"2020", address:"Shop 30 - Compass Centre, Appian Way", phone:"02 9790 3436", fax:"", email:"", map:""}, {name:"Fare Game", state:"NSW", suburb:"ST IVES", pcode:"2075", address:"Shop 104 St Ives Village Shopping Centre", phone:"02 9144 2024", fax:"", email:"", map:""}, {name:"Fitzgerald Fine Meats", state:"NSW", suburb:"WARRIEWOOD", pcode:"2102", address:"SHOP 1, Centro S/C Jackson Road", phone:"02 9913 1551", fax:"", email:"", map:""}, {name:"Five Dock Meat Markets", state:"NSW", suburb:"FIVE DOCK", pcode:"2046", address:"203 Great North Road", phone:"02 9713 7232", fax:"", email:"", map:""}, {name:"Five Dock's Best Meats", state:"NSW", suburb:"FIVE DOCK", pcode:"2046", address:"87 Great Northern Road", phone:"02 9713 6953", fax:"", email:"", map:""}, {name:"Franklins 119 - Macquarie Ryde", state:"NSW", suburb:"NORTH RYDE", pcode:"2113", address:"Cnr Herring Road & Talavera Rd", phone:"02 9878 6530", fax:"", email:"", map:""}, {name:"Franklins 2504 - South Hurstville", state:"NSW", suburb:"SOUTH HURSTVILLE", pcode:"2221", address:"3/8 Greenacre Road", phone:"02 9546 6242", fax:"", email:"", map:""}, {name:"Franklins 106 - St Ives", state:"NSW", suburb:"ST IVES", pcode:"2075", address:"Shop 40 St Ives S/C, Mona Vale Rd", phone:"02 9488 7344", fax:"", email:"", map:""}, {name:"Franklins 2040 - Taren Point", state:"NSW", suburb:"TAREN POINT", pcode:"2229", address:"123 Parraweena Road", phone:"02 9525 8122", fax:"", email:"", map:""}, {name:"Four Seasons Quality Meats", state:"NSW", suburb:"CONDELL PARK", pcode:"2200", address:"Shop 3, Condell Park Shopping Centre, Simmat Street", phone:"02 9796 7936", fax:"", email:"", map:""}, {name:"Freshwater Gourmet Butchery", state:"NSW", suburb:"HARBORD", pcode:"2096", address:"18 Lawrence Street", phone:"02 9905 3225", fax:"", email:"", map:""}, {name:"F & T Viola Butchery & Smallgo", state:"NSW", suburb:"BELMORE", pcode:"2192", address:"96 Kingsgrove Road", phone:"02 9787 3096", fax:"", email:"", map:""}, {name:"Giglio's Fresh Chickens (Baben", state:"NSW", suburb:"BONNYRIGG", pcode:"2177", address:"629 - 635 Elizabeth Drive", phone:"02 9610 4557", fax:"", email:"", map:""}, {name:"Glebe Quality Meats", state:"NSW", suburb:"GLEBE", pcode:"2037", address:"329 Glebe Point Road", phone:"02 9660 1036", fax:"", email:"", map:""}, {name:"Glenorie Butchery", state:"NSW", suburb:"GLENORIE", pcode:"2157", address:"Shop 1 Post Office Road", phone:"02 9652 1105", fax:"", email:"", map:""}, {name:"Golden Horn Halal Butcher", state:"NSW", suburb:"MARRICKVILLE", pcode:"2204", address:"11 Addison Road", phone:"02 9557 3525", fax:"", email:"", map:""}, {name:"Gourmet Joint The", state:"NSW", suburb:"VAUCLUSE", pcode:"2030", address:"12 Old South Head Road", phone:"02 9337 4113", fax:"", email:"", map:""}, {name:"Granville Butchery (dan dan)", state:"NSW", suburb:"SOUTH GRANVILLE", pcode:"2142", address:"170˚Clyde Street", phone:"02 9637 3228", fax:"", email:"", map:""}, {name:"Granville Family Butchery", state:"NSW", suburb:"GRANVILLE", pcode:"2142", address:"Shop 1, 47 South Street", phone:"02 9637 5443", fax:"", email:"", map:""}, {name:"Greenacre Butchery", state:"NSW", suburb:"GREENACRE", pcode:"2190", address:"140 Waterloo Road", phone:"02 9759 3201", fax:"", email:"", map:""}, {name:"Guildford Tasty Meats", state:"NSW", suburb:"GUILDFORD", pcode:"2161", address:"306 Guildford Road", phone:"02 9632 6960", fax:"", email:"", map:""}, {name:"G & W Butcher", state:"NSW", suburb:"ROCKDALE", pcode:"2216", address:"Shop 1, 466 Princess Hwy", phone:"02 9567 1585", fax:"", email:"", map:""}, {name:"Hannans Quality Meats", state:"NSW", suburb:"NORTH BONDI", pcode:"2026", address:"50 Blair Street", phone:"02 91302874", fax:"", email:"", map:""}, {name:"Harbord Road Butchers", state:"NSW", suburb:"HARBORD", pcode:"2096", address:"119 Harbord Road", phone:"02 9905 2042", fax:"", email:"", map:""}, {name:"Harris Farm Markets - Bathurst", state:"NSW", suburb:"BATHURST", pcode:"2795", address:"210 Huwlick Street", phone:"02 6338 2999", fax:"", email:"", map:""}, {name:"Harris Farm Markets - Baulkham", state:"NSW", suburb:"BAULKHAM HILLS", pcode:"2153", address:"Shop 102 Stockland Mall, Olive St + Old Northern Road", phone:"02 8852 8999", fax:"", email:"", map:""}, {name:"Harris Farm Markets - Bowral", state:"NSW", suburb:"BOWRAL", pcode:"2576", address:"Bowral Steet", phone:"02 4862 7999", fax:"", email:"", map:""}, {name:"Harris Farm Markets - Bondi", state:"NSW", suburb:"BONDI JUNCTION", pcode:"2022", address:"Eastgate Shopping Centre, Ebley St", phone:"02 9387 2933", fax:"", email:"", map:""}, {name:"Harris Farm Markets - Broadway", state:"NSW", suburb:"BROADWAY", pcode:"2007", address:"Lower Ground-Broadway S/Centre, Bay Street", phone:"02 9212 6768", fax:"", email:"", map:""}, {name:"Harris Farm Markets - Cammeray", state:"NSW", suburb:"CAMMERAY", pcode:"2062", address:"S 1 - Stockland S/Centre, 450 Miller Street", phone:"02 9950 4111", fax:"", email:"", map:""}, {name:"Harris Farm Markets - Dee Why", state:"NSW", suburb:"DEE WHY", pcode:"2099", address:"Shop MM1 Dee Why Grand, 834 Pittwater Road", phone:"02 9394 3231", fax:"", email:"", map:""}, {name:"Harris Farm Markets - Manly", state:"NSW", suburb:"MANLY", pcode:"2095", address:"259 Pittwater Road", phone:"02 9977 5777", fax:"", email:"", map:""}, {name:"Harris Farm Markets - Merrylands", state:"NSW", suburb:"MERRYLANDS", pcode:"2160", address:"Merrylands Tower S/C, Shop A 249 - 259 Merrylands Road", phone:"02 9637 9448", fax:"", email:"", map:""}, {name:"Harris Farm Markets - Mona Vale", state:"NSW", suburb:"MONA VALE", pcode:"2103", address:"Pitterwater Place Shopping Centre, 10 Park Street", phone:"02 9998 4111", fax:"", email:"", map:""}, {name:"Harris Farm Markets - Orange", state:"NSW", suburb:"ORANGE", pcode:"2800", address:"Shop 3 150 Summer Street", phone:"02 6361 0999", fax:"", email:"", map:""}, {name:"Harris Farm Markets - Pennant Hills", state:"NSW", suburb:"PENNANT HILLS", pcode:"2120", address:"Shop 15 Pennant Hills Market Place, 4 - 10 Hillcrest Road", phone:"02 9481 8559", fax:"", email:"", map:""}, {name:"Harris Farm Markets - Potts Point", state:"NSW", suburb:"POTTS POINT", pcode:"2011", address:"24 - 30 Springfield Ave", phone:"02 9356 8158", fax:"", email:"", map:""}, {name:"Harris Farm Markets- Willoughby", state:"NSW", suburb:"WILLOUGHBY", pcode:"2068", address:"201 - 207 High Street", phone:"02 9958 5520", fax:"", email:"", map:""}, {name:"Healeys Butchery", state:"NSW", suburb:"TELOPEA", pcode:"2117", address:"Shop 6, Benard Place", phone:"02 9638 2304", fax:"", email:"", map:""}, {name:"Hiep Loi", state:"NSW", suburb:"CAMPSIE", pcode:"2194", address:"240 Beamish Street", phone:"02 9718 0844", fax:"", email:"", map:""}, {name:"High Country Meats", state:"ACT", suburb:"FYSHWICK", pcode:"2609", address:"Unit 6, 83 Gladstone Street", phone:"02 6239 2104", fax:"", email:"", map:""}, {name:"High Quality Meats", state:"NSW", suburb:"CASTLE HILL", pcode:"2154", address:"Shop 3 Knightsbridge Shopping Centre", phone:"02 9899 3813", fax:"", email:"", map:""}, {name:"Hoa Hung", state:"NSW", suburb:"CABRAMATTA", pcode:"2166", address:"Shop 7 95 - 99 John street", phone:"02 9724 5504", fax:"", email:"", map:""}, {name:"Hourani Halal Meat", state:"NSW", suburb:"ARNCLIFFE", pcode:"2205", address:"19 Belmore Street", phone:"02 9556 2124", fax:"", email:"", map:""}, {name:"Hudson Meats - Lane Cove", state:"NSW", suburb:"LANE COVE", pcode:"2066", address:"24 - 28 Burns Bay Road", phone:"02 9427 9000", fax:"", email:"", map:""}, {name:"Hudson Meats - Surry Hills", state:"NSW", suburb:"SURRY HILLS", pcode:"2010", address:"Unit 1, 410˚Crown Street", phone:"02 9332 4454", fax:"", email:"", map:""}, {name:"Hudson Meats - Cammeray", state:"NSW", suburb:"CAMMERAY", pcode:"2062", address:"450 - 476 Miller Streeet", phone:"02 9954 5900", fax:"", email:"", map:""}, {name:"Hughes Village Butcher", state:"NSW", suburb:"STH MAROUBRA", pcode:"2035", address:"Shop 1, Sth Maroubra Shopping Centre, 3 Meagher Ave", phone:"02 9311 1374", fax:"", email:"", map:""}, {name:"Hummerston Gourmet Meats Pty L", state:"NSW", suburb:"LANE COVE", pcode:"2066", address:"225 Burns Bay Road", phone:"02 9427 1983", fax:"", email:"", map:""}, {name:"IGA Everyday - Glebe", state:"NSW", suburb:"GLEBE", pcode:"2037", address:"195 Glebe Point Road", phone:"02 9660 4224", fax:"", email:"", map:""}, {name:"Atherton Supa IGA", state:"QLD", suburb:"ATHERTON", pcode:"4883", address:"16A Shop 5 Silo Central S/C, Silo Road", phone:"07 4030 5160", fax:"", email:"", map:""}, {name:"IGA - Berry S/No 664139", state:"NSW", suburb:"BERRY", pcode:"2166", address:"123 Queen Street", phone:"02 4464 1239", fax:"", email:"", map:""}, {name:"IGA Blaxland - S/No 169317", state:"NSW", suburb:"BLAXLAND", pcode:"2774", address:"152 Great Western Hwy", phone:"02 4739 5713", fax:"", email:"", map:""}, {name:"IGA Cremorne (Karella's Invest", state:"NSW", suburb:"CREMORNE", pcode:"2090", address:"287 - 305 Military Road", phone:"02 9953 2977", fax:"", email:"", map:""}, {name:"Ritchies IGA - Carindale", state:"QLD", suburb:"CARINDALE", pcode:"4152", address:"1151 Creek Road", phone:"07 3843 1023", fax:"", email:"", map:""}, {name:"Ritchies IGA - Cavill Ave", state:"QLD", suburb:"SURFERS PARADISE", pcode:"4217", address:"Shop 55 Cavill + Fermy Ave", phone:"07 5504 5455", fax:"", email:"", map:""}, {name:"IGA Super Rainbow - Doonside", state:"NSW", suburb:"DOONSIDE", pcode:"2767", address:"52 Rosenthal Street", phone:"02 9831 6776", fax:"", email:"", map:""}, {name:"Super IGA Eastrow- 182056(Canb", state:"ACT", suburb:"CANBERRA", pcode:"2128", address:"22/58 EASTROW (CANBERRA CITY)", phone:"02 6247 9133", fax:"", email:"", map:""}, {name:"Garners IGA Supermatket - Glou", state:"NSW", suburb:"GLOUCESTER", pcode:"2166", address:"25 Church Street", phone:"02 6558 1853", fax:"", email:"", map:""}, {name:"Morgan's Supa I.G.A. - Gisborn", state:"VIC", suburb:"GISBORNE", pcode:"3337", address:"Cnr Robertson + Brantome Streets", phone:"03 5428 3200", fax:"", email:"", map:""}, {name:"IGA Riteway Kearns", state:"NSW", suburb:"KEARNS", pcode:"2558", address:"Shop 10, Kearns Ave", phone:"02 9824 8844", fax:"", email:"", map:""}, {name:"Pyrmont Super IGA", state:"NSW", suburb:"PYRMONT", pcode:"2090", address:"63 Miller Street", phone:"02 9571 5199", fax:"", email:"", map:""}, {name:"Spanos Supa IGA - STAFFORD", state:"QLD", suburb:"STAFFORD", pcode:"4214", address:"Shop 1, 96 Stafford City Shopping Centre", phone:"07 33563613", fax:"", email:"", map:""}, {name:"IGA - Strathpine", state:"QLD", suburb:"STRATHPINE", pcode:"4500", address:"Shop 16 - 328 Gympie Road", phone:"07 3881 0566", fax:"", email:"", map:""}, {name:"Jannali Quality Meats", state:"NSW", suburb:"JANNALI", pcode:"2226", address:"78 Railway Crescent", phone:"02 9528 0375", fax:"", email:"", map:""}, {name:"J & M Quality Meats", state:"NSW", suburb:"ELANORA HEIGHTS", pcode:"2101", address:"52 Kalang Road", phone:"02 9913 8488", fax:"", email:"", map:""}, {name:"Joe's Meat Market (Bondi)", state:"NSW", suburb:"BONDI", pcode:"2026", address:"Shop 11-14 Eastgate Shopping Centre", phone:"02 9387 6437", fax:"", email:"", map:""}, {name:"Joe's Meat Market-(Bondi Westf", state:"NSW", suburb:"BONDI", pcode:"2026", address:"Shop 1036 Westfield Plaza, 500 Oxford Street", phone:"02 9386 5486", fax:"", email:"", map:""}, {name:"Joe's Meat Market (Chatswood)", state:"NSW", suburb:"CHATSWOOD", pcode:"2067", address:"Shop 207/208 Westfield Shoppingtown", phone:"02 9411 8579", fax:"", email:"", map:""}, {name:"Joe's Meat Market (Eastgardens", state:"NSW", suburb:"PAGEWOOD 2035", pcode:"2035", address:"Level 3. Shop 248, Eastgarden Shopping Centre, Bunnerong Road", phone:"02 9314 3571", fax:"", email:"", map:""}, {name:"Joe's Meat Market (Hurstville)", state:"NSW", suburb:"HURSTVILLE", pcode:"2220", address:"Shop 103A Westfield S/C", phone:"02 9570 6429", fax:"", email:"", map:""}, {name:"Joe's Meat Market (Miranda)", state:"NSW", suburb:"MIRANDA", pcode:"2228", address:"Shop 2080 Westfield Shpngtown, Kingsway", phone:"02 9525 6650", fax:"", email:"", map:""}, {name:"Joe Papandrea Wholesale Qualit", state:"NSW", suburb:"BOSSLEY PARK", pcode:"2176", address:"Shop 2 & 3, 57 Mimosa Road", phone:"02 9610 0099", fax:"", email:"", map:""}, {name:"Joe's Meat Market- Warringah M", state:"NSW", suburb:"BROOKVALE", pcode:"2100", address:"Shop 417 East Side, Warringah Mall Shopping Centre", phone:"02 9905 2733", fax:"", email:"", map:""}, {name:"John Hee Fine Meats", state:"NSW", suburb:"HORNSBY", pcode:"2077", address:"2B Florence Street", phone:"02 9987 1869", fax:"", email:"", map:""}, {name:"Kassem Butcher # 2", state:"NSW", suburb:"GRANVILLE", pcode:"2142", address:"Shop 30, Cnr Wellington + Clyde Roads", phone:"02 9632 7621", fax:"", email:"", map:""}, {name:"K.B. Chickens - North Rocks", state:"NSW", suburb:"NORTH ROCKS", pcode:"2151", address:"Shop 79 - Westfields Shopping Centre", phone:"02 9872 4232", fax:"", email:"", map:""}, {name:"Kenthurst Butchery", state:"NSW", suburb:"KENTHURST", pcode:"2156", address:"Shop 8, Nelson Street", phone:"02 9654 1557", fax:"", email:"", map:""}, {name:"Killara Select Meats", state:"NSW", suburb:"EASAT KILLARA", pcode:"2071", address:"Shop 4, 50 Koola Avenue", phone:"02 9498 4063", fax:"", email:"", map:""}, {name:"Kirby's Gourmet Meats", state:"NSW", suburb:"CROWS NEST", pcode:"2065", address:"Rear - Zig Zag Lane, Off Atchison Street", phone:"02 9439 5266", fax:"", email:"", map:""}, {name:"Kissing Point Gourmet", state:"NSW", suburb:"TURRAMURRA", pcode:"2074", address:"217 Kissing Point Road", phone:"02 9144 7148", fax:"", email:"", map:""}, {name:"Knights Meats Wholesale", state:"NSW", suburb:"WAGGA WAGGA", pcode:"2650", address:"187 Fitzmaurice St", phone:"02 6921 3725", fax:"", email:"", map:""}, {name:"Kogarah Best Meats", state:"NSW", suburb:"KOGARAH", pcode:"2217", address:"132 Railway Parade", phone:"02 9587 8656", fax:"", email:"", map:""}, {name:"Lamonica's IGA Supermarket (Ha", state:"NSW", suburb:"HABERFIELD", pcode:"2128", address:"155 Ramsey St", phone:"02 9798 4105", fax:"", email:"", map:""}, {name:"Prime Quality Meats - Northbridge", state:"NSW", suburb:"NORTHBRIDGE", pcode:"2063", address:"Shop 10 Northbridge Shopping Plaza", phone:"02 9958 2186", fax:"", email:"", map:""}, {name:"Lidcombe Meat Market", state:"NSW", suburb:"LIDCOMBE", pcode:"2141", address:"8 Joseph Street", phone:"02 9749 4112", fax:"", email:"", map:""}, {name:"Lindfield Village Poultry", state:"NSW", suburb:"LINDFIELD", pcode:"2070", address:"Shop 7, 27 Lindfield Avenue", phone:"02 9416 6458", fax:"", email:"", map:""}, {name:"Lenard's (Caringbah)", state:"NSW", suburb:"CARINGBAH", pcode:"2229", address:"Shop 58 Caringbah Shopping Vlge, 58 President Avenue", phone:"02 9524 5433", fax:"", email:"", map:""}, {name:"Lenard's (Castle Hill)", state:"NSW", suburb:"CASTLE HILL", pcode:"2154", address:"Shop 218 Castle Towers Shopping Centre", phone:"02 9899 4799", fax:"", email:"", map:""}, {name:"Lucky Butchery", state:"NSW", suburb:"CABRAMATTA", pcode:"2166", address:"61 John Street", phone:"02 9724 1677", fax:"", email:"", map:""}, {name:"Lucky Meats", state:"NSW", suburb:"MARRICKVILLE", pcode:"2204", address:"275 Illlawarra Road", phone:"02 9558 3118", fax:"", email:"", map:""}, {name:"Macquaire Chicken Shop", state:"NSW", suburb:"NORTH RYDE", pcode:"2113", address:"162 Macquarie Center", phone:"02 9887-2669", fax:"", email:"", map:""}, {name:"Manly Village Butchery", state:"NSW", suburb:"MANLY", pcode:"2095", address:"Shop 2, 8 Darley Road", phone:"02 9977 1566", fax:"", email:"", map:""}, {name:"Mc Donagh's Quality Meats", state:"NSW", suburb:"RYDE", pcode:"2112", address:"119B North Road, Midway Shopping Centre", phone:"02 9878 3533", fax:"", email:"", map:""}, {name:"McFarland Gourmet Meats", state:"NSW", suburb:"WAHROONGA", pcode:"2076", address:"14 Railway Ave", phone:"02 9489 3281", fax:"", email:"", map:""}, {name:"Meat Box - Earlwood", state:"NSW", suburb:"EARLWOOD", pcode:"2112", address:"12 Clarke Street", phone:"02 9559 8608", fax:"", email:"", map:""}, {name:"Meat Box - Marrickville", state:"NSW", suburb:"MARRICKVILLE", pcode:"212", address:"256 - 258 Illawarra Road", phone:"02 9559 8608", fax:"", email:"", map:""}, {name:"Meat Keeper The", state:"NSW", suburb:"BELLEVUE HILL", pcode:"2023", address:"27A Bellevue Road", phone:"02 9389 6912", fax:"", email:"", map:""}, {name:"Metro Meat Market", state:"NSW", suburb:"WATERLOO", pcode:"1440", address:"134 Raglan Street", phone:"02 8394 9333", fax:"", email:"", map:""}, {name:"Michael & Grace Butchery", state:"NSW", suburb:"DRUMMOYNE", pcode:"2047", address:"Cnr Victoria & Lyons Roads", phone:"02 9181 5261", fax:"", email:"", map:""}, {name:"Michael's Meats", state:"NSW", suburb:"REFREN", pcode:"2016", address:"Shop 5 Surry Hills Shopping Centre, Cnr Cleveland & Baptist Streets", phone:"02 9698 8195", fax:"", email:"", map:""}, {name:"Michael & Grace Butchery", state:"NSW", suburb:"HUNTERS HILL", pcode:"2110", address:"63 Gladesville Road", phone:"02 9817 2038", fax:"", email:"", map:""}, {name:"Michael & Grace Butchery", state:"NSW", suburb:"LANE COVE", pcode:"2066", address:"Shop 5, 56 - 60 Burns Bay Road", phone:"02 9427 5218", fax:"", email:"", map:""}, {name:"Micks Meathouse", state:"NSW", suburb:"TAMWORTH", pcode:"2340", address:"Shop 9, Northgate Plaza", phone:"02 6766 4110", fax:"", email:"", map:""}, {name:"Miranda Chicken Shop", state:"NSW", suburb:"MIRANDA", pcode:"2228", address:"Shop K 222 Westfield S.C., 600 The Kingsway", phone:"02 9531 7988", fax:"", email:"", map:""}, {name:"MMM Butchery", state:"NSW", suburb:"MOOREBANK", pcode:"2170", address:"228 Newbridge Road", phone:"02 9602 5858", fax:"", email:"", map:""}, {name:"Mona Vale Quality Butchery", state:"NSW", suburb:"MONA VALE", pcode:"2103", address:"18 Bungan Street", phone:"02 9997 1581", fax:"", email:"", map:""}, {name:"Moore's Gourmet Butchery", state:"NSW", suburb:"NORTH EPPING", pcode:"2121", address:"Shop 8, 288 Malton Road", phone:"02 9876 6302", fax:"", email:"", map:""}, {name:"More Than Meat", state:"NSW", suburb:"MIRANDA", pcode:"2228", address:"130 Wyralla Road", phone:"02 9524 5474", fax:"", email:"", map:""}, {name:"Mosman Superior Meats", state:"NSW", suburb:"MOSMAN", pcode:"2088", address:"900 Military Road", phone:"02 9969 6850", fax:"", email:"", map:""}, {name:"Mountain Valley Meats", state:"NSW", suburb:"CARINGBAH", pcode:"2229", address:"182 Burraneer Bay Roadm, Cnr Burraneer Bay & Gannons Rds", phone:"02 9523 3628", fax:"", email:"", map:""}, {name:"Mr Gordon - Selected Fine Food", state:"NSW", suburb:"NEUTRAL BAY", pcode:"2089", address:"Shop 1, 206-212 Military Road, Grosvener Lane", phone:"02 9953 0854", fax:"", email:"", map:""}, {name:"M X Butcher Shop", state:"NSW", suburb:"HAYMARKET", pcode:"2000", address:"Del: Shop TG5, 8 Quay Street", phone:"02 9281 2484", fax:"", email:"", map:""}, {name:"Narellan Select Meats", state:"NSW", suburb:"NARELLAN", pcode:"2567", address:"4/4 George Hunter Drive, Cnr Camden Valley Way", phone:"02 4647 5844", fax:"", email:"", map:""}, {name:"Orange'o Grocery + Halal Butch", state:"NSW", suburb:"DULWICH HILL", pcode:"2203", address:"394 New Canterbury Road", phone:"02 9568 6001", fax:"", email:"", map:""}, {name:"The Organic Meat & Poultry S", state:"NSW", suburb:"RANDWICK", pcode:"2031", address:"Shop 15 Randwick Plaza, 130 Belmore Road", phone:"02 9399 7555", fax:"", email:"", map:""}, {name:"Papandrea Quality Meat", state:"NSW", suburb:"SMITHFIELD", pcode:"2164", address:"3/66 Dublin Street", phone:"02 9604 5584", fax:"", email:"", map:""}, {name:"Parramatta Meat Market", state:"NSW", suburb:"PARRAMATTA", pcode:"2150", address:"Shop 3, 115 - 125 Church Street", phone:"02 9687 2483", fax:"", email:"", map:""}, {name:"Pasa Butchery", state:"NSW", suburb:"AUBURN", pcode:"2144", address:"75 Rawson Street", phone:"02 9649 7686", fax:"", email:"", map:""}, {name:"Penny's Butchery- Mosman", state:"NSW", suburb:"MOSMAN", pcode:"2088", address:"880 Military Road", phone:"02 9969 3372", fax:"", email:"", map:""}, {name:"Penshurst Quality Meat", state:"NSW", suburb:"PENSHURST", pcode:"2222", address:"36 Penshurst Street", phone:"02 9580 1129", fax:"", email:"", map:""}, {name:"Pennant Village Butcher", state:"NSW", suburb:"PENNANT HILLS", pcode:"2120", address:"Shop 12, 5 Hillcrest Road", phone:"02 9484 7048", fax:"", email:"", map:""}, {name:"Peters Meats (Ashfield)", state:"NSW", suburb:"ASHFIELD", pcode:"2131", address:"Shop 27 Ashfield Mall, Liverpool Road", phone:"02 9798 5314", fax:"", email:"", map:""}, {name:"Peters Meats - Bateau Bay", state:"NSW", suburb:"BATEAU BAY", pcode:"2261", address:"Shop 54 Bay Village 9 - deliver to Hornsby, 12 Bay Village Road", phone:"02 4333 6205", fax:"", email:"", map:""}, {name:"Peters Meats (Campbelltown)", state:"NSW", suburb:"CAMPBELLTOWN", pcode:"2560", address:"SHOP LG 88, Queen Street", phone:"02 4627 2883", fax:"", email:"", map:""}, {name:"Peters Meats (Chatswood)", state:"NSW", suburb:"CHATSWOOD", pcode:"2067", address:"Shop 10 Lower Ground Floor, Chatswood Chase", phone:"02 9411 2216", fax:"", email:"", map:""}, {name:"Peters Meats (Edgecliff)", state:"NSW", suburb:"EDGECLIFF", pcode:"2027", address:"Shop 20 Eastpoint Centre", phone:"02 9327 7762", fax:"", email:"", map:""}, {name:"Peters Meats (Erina)", state:"NSW", suburb:"ERINA", pcode:"2250", address:"Shop T05 Erina Fair", phone:"02 4365 6855", fax:"", email:"", map:""}, {name:"Peters Meats- Erina Corner", state:"NSW", suburb:"TERRIGAL", pcode:"2027", address:"Shop 326, The Corner Erina Fair, 620 Terrigal Drive", phone:"02 4365 6081", fax:"", email:"", map:""}, {name:"Peters Meats - Macarthur Squar", state:"NSW", suburb:"AMBAVALE", pcode:"2027", address:"Shop L090, Gilcrest Drive", phone:"02 4620 7500", fax:"", email:"", map:""}, {name:"Peters Meats (Hornsby)", state:"NSW", suburb:"HORNSBY", pcode:"2077", address:"1039-1040 Westfield Shopping Centre", phone:"02 9477 6937", fax:"", email:"", map:""}, {name:"Peters Meats (Maroubra)", state:"NSW", suburb:"MAROUBRA", pcode:"2035", address:"Shop 10 PACIFIC SQUARE, Anzac Parade", phone:"02 9344 5403", fax:"", email:"", map:""}, {name:"Peters Meats (Marrickville)", state:"NSW", suburb:"MARRICKVILLE", pcode:"2204", address:"41 Marrickville Metro Shoping Centre, Smidmore Street", phone:"02 9516 2705", fax:"", email:"", map:""}, {name:"Peters Meats (Merrylands)", state:"NSW", suburb:"MERRYLANDS", pcode:"2027", address:"Shop B9 Stockland Mall, McFarlane Street", phone:"02 9637 7174", fax:"", email:"", map:""}, {name:"Peters Meats (Plumpton)", state:"NSW", suburb:"PLUMPTON", pcode:"2761", address:"Shop T05 Plumpton Markettown, Cnr Hyatts & Jersey Roads", phone:"02 9832 7688", fax:"", email:"", map:""}, {name:"Peters Meats (Penrith)", state:"NSW", suburb:"PENRITH", pcode:"2750", address:"2 Nepean Square, Cnr Woodriff & Station Roads", phone:"02 4731 2013", fax:"", email:"", map:""}, {name:"Peters Meats ( Penrith Plaza)", state:"NSW", suburb:"PENRITH", pcode:"2750", address:"Shop 16, Penrith Plaza", phone:"02 4721 8629", fax:"", email:"", map:""}, {name:"Peters Meats- Revesby", state:"NSW", suburb:"REVESBY", pcode:"2212", address:"36 Marco Avenue", phone:"02 9773 7814", fax:"", email:"", map:""}, {name:"Peters Meats Roselands", state:"NSW", suburb:"ROSELANDS", pcode:"2196", address:"Shop L52, Roselands Shopping Centre, King Georges Road", phone:"02 9750 2549", fax:"", email:"", map:""}, {name:"Peters Meats - ROUSE HILL", state:"NSW", suburb:"ROUSE HILL", pcode:"2155", address:"Shop 63- Coles Dock, ROUSE HILL Market Place", phone:"02 9836 4499", fax:"", email:"", map:""}, {name:"Peters Meats (St Ives)", state:"NSW", suburb:"ST IVES", pcode:"2075", address:"2 St Ives Vlge Shopping Centre", phone:"02 9144 6912", fax:"", email:"", map:""}, {name:"Peters Meats (Thornleigh)", state:"NSW", suburb:"THORNLEIGH", pcode:"2120", address:"1 Parkway Plaza", phone:"02 9484 4430", fax:"", email:"", map:""}, {name:"Pino's Meats", state:"NSW", suburb:"KOGARAH", pcode:"2217", address:"45 President Avenue", phone:"02 9587 4818", fax:"", email:"", map:""}, {name:"Portuguese Butchery Pty Ltd", state:"NSW", suburb:"PETERSHAM", pcode:"2049", address:"95 New Canterbury Road", phone:"02 9569 5552", fax:"", email:"", map:""}, {name:"Prime Quality - Balgowlah", state:"NSW", suburb:"BALGOWLAH", pcode:"2093", address:"Shop 32/33, 197 - 215 Condamine Street", phone:"02 9949 2955", fax:"", email:"", map:""}, {name:"Prime Quality-Birkenhead", state:"NSW", suburb:"DRUMMOYNE", pcode:"2047", address:"Shop 113 A Roseby Street, Birkenhead Point", phone:"02 9719 8933", fax:"", email:"", map:""}, {name:"Prime Quality Meats - Bondi", state:"NSW", suburb:"BONDI JUNCTION", pcode:"2022", address:"David Jones - Grafton St", phone:"02 9619 1106", fax:"", email:"", map:""}, {name:"Prime Q. Meats-Greenwood Plaza", state:"NSW", suburb:"NORTH SYDNEY", pcode:"2055", address:"Shop M 05 Greenwood Plaza, 36 Blue Street", phone:"02 9929 9698", fax:"", email:"", map:""}, {name:"Prime Q. Poultry - Greenwood P", state:"NSW", suburb:"NORTH SYDNEY", pcode:"2055", address:"M 11/12 Greenwood Plaza, 36 Blue Street", phone:"02 9959 4508", fax:"", email:"", map:""}, {name:"Prime Quality Meats-Marrickvil", state:"NSW", suburb:"MARRICKVILLE", pcode:"2204", address:"Shop 63/64 Marrickville Metro S/C, 34 Victoria Road", phone:"02 9516 3814", fax:"", email:"", map:""}, {name:"Prime Quality Meats-Market St", state:"NSW", suburb:"CITY", pcode:"2000", address:"David Jones - Market Street Sydney", phone:"02 9266 6064", fax:"", email:"", map:""}, {name:"Prime Quality Meats - St Ives", state:"NSW", suburb:"ST IVES", pcode:"2075", address:"Shop 111, St Ives Shopping Centre, 166 Monavale Road", phone:"02 9440 2533", fax:"", email:"", map:""}, {name:"Prime Quality Meat(Rhodes) Pty", state:"NSW", suburb:"RHODES", pcode:"2138", address:"Shop 30 Dock 2 Open 5AM, Off Oulton Street", phone:"02 8765 1547", fax:"", email:"", map:""}, {name:"Pryde Meats", state:"NSW", suburb:"TOP RYDE", pcode:"2112", address:"Shop 1027 Top Ryde Shopping Centre", phone:"02 98077388", fax:"", email:"", map:""}, {name:"Quants Quality Meat", state:"NSW", suburb:"LINDFIELD", pcode:"2070", address:"17 Lindfield Avenue", phone:"02 9416 1401", fax:"", email:"", map:""}, {name:"Randwick Daily Fresh Butchery", state:"NSW", suburb:"RANDWICK", pcode:"2031", address:"60 Belmore Road", phone:"02 9398 8431", fax:"", email:"", map:""}, {name:"Ray The Butcher", state:"NSW", suburb:"MILSONS POINT", pcode:"2061", address:"31 Broughton St", phone:"02 9955 4319", fax:"", email:"", map:""}, {name:"Rea's Family Butchery", state:"NSW", suburb:"LANE COVE", pcode:"2066", address:"42 Burns Bay Road", phone:"02 9428 3743", fax:"", email:"", map:""}, {name:"Richards Quality Meats", state:"NSW", suburb:"REVESBY", pcode:"2212", address:"16 Selems Parade", phone:"02 9773 7386", fax:"", email:"", map:""}, {name:"Riverview Gourmet Meats", state:"NSW", suburb:"LANE COVE", pcode:"2066", address:"55 Tambourine Bay Road", phone:"02 9427 2108", fax:"", email:"", map:""}, {name:"R J & P Chilcott", state:"NSW", suburb:"CONCORD", pcode:"2137", address:"91 Majors Bay Road", phone:"02 9743 2096", fax:"", email:"", map:""}, {name:"Rochester Meats Pty Ltd", state:"NSW", suburb:"HOMEBUSH", pcode:"2140", address:"25 Rochester Street", phone:"02 9746 7603", fax:"", email:"", map:""}, {name:"Rockdale Halal Meats(Must coll", state:"NSW", suburb:"ROCKDALE", pcode:"2216", address:"18 Frederick St", phone:"02 9567 4241", fax:"", email:"", map:""}, {name:"Rogers Meats", state:"NSW", suburb:"BURWOOD", pcode:"2134", address:"Shop 21 - Burwood Plaza, Railway Parade", phone:"02 9745 1313", fax:"", email:"", map:""}, {name:"Roselands Chicken Shop", state:"NSW", suburb:"ROSELANDS", pcode:"2196", address:"Shop 58, Roselands Shopping Ctr", phone:"02 9759 0361", fax:"", email:"", map:""}, {name:'Safeway Airport West',state:'VIC',suburb:'AIRPORT WEST',pcode:'3042',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Ashwood ',state:'VIC',suburb:'ASHWOOD',pcode:'3147',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Balaclava ',state:'VIC',suburb:'BALACLAVA',pcode:'3183',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Balwyn ',state:'VIC',suburb:'BALWYN',pcode:'3103',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Bayswater ',state:'VIC',suburb:'BAYSWATER',pcode:'3153',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Belgrave ',state:'VIC',suburb:'BELGRAVE',pcode:'3106',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Bentleigh ',state:'VIC',suburb:'BENTLEIGH',pcode:'3204',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Berwick ',state:'VIC',suburb:'BERWICK',pcode:'3806',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Boronia ',state:'VIC',suburb:'BORONIA',pcode:'3155',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Box Hill ',state:'VIC',suburb:'BOX 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{name:'Safeway Craigieburn ',state:'VIC',suburb:'CRAIGIEBURN',pcode:'3064',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Dandenong ',state:'VIC',suburb:'DANDENONG ',pcode:'3175',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Deer Park ',state:'VIC',suburb:'DEER PARK ',pcode:'3023',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway East Burwood ',state:'VIC',suburb:'EAST BURWOOD ',pcode:'3151',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Eltham ',state:'VIC',suburb:'ELTHAM ',pcode:'3095',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Fitzroy ',state:'VIC',suburb:'FITZROY',pcode:'3065',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Fountain Gate ',state:'VIC',suburb:'FOUNTAIN GATE ',pcode:'3305',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Gladstone Park ',state:'VIC',suburb:'GLADSTONE PARK',pcode:'3043',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Golden Square 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Werribee',state:'VIC',suburb:'WERRIBEE',pcode:'3030',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Wheelers Hill ',state:'VIC',suburb:'WHEELERS HILL',pcode:'3150',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Williamstown ',state:'VIC',suburb:'WILLIAMSTOWN',pcode:'3016',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Yarra Junction ',state:'VIC',suburb:'YARRA JUNCTION ',pcode:'3797',address:'',phone:'',fax:'',email:'',map:''}, {name:'Safeway Yarrawonga ',state:'VIC',suburb:'YARRAWONGA',pcode:'3730',address:'',phone:'',fax:'',email:'',map:''}, {name:"Saddik Bros Butcher -Park Road", state:"NSW", suburb:"AUBURN", pcode:"2144", address:"100 Park Rd", phone:"02 9649 2220", fax:"", email:"", map:""}, {name:"Shane's Gourmet Cuts", state:"NSW", suburb:"ENGADINE", pcode:"2233", address:"Shop 7 Engadine Court, 101 Caldarra Avenue", phone:"02 9548 1627", fax:"", email:"", map:""}, {name:"Shelton Quality Meats", state:"NSW", suburb:"CASTLE HILL", pcode:"2154", address:"Castle Mall -Loading Dock 2, McDougall Lane", phone:"02 9634 1373", fax:"", email:"", map:""}, {name:"Sonny's Butchery", state:"NSW", suburb:"ROCKDALE", pcode:"2216", address:"Shop 41 Rockdale Plaza", phone:"02 9553 1351", fax:"", email:"", map:""}, {name:"Spanish-Portugese Butchery", state:"NSW", suburb:"PETERSHAM", pcode:"2049", address:"83 New Canterbury Road", phone:"02 9569 3573", fax:"", email:"", map:""}, {name:"Stangers Meats", state:"NSW", suburb:"BROADMEADOW", pcode:"2292", address:"Shop 1 / 7a Griffiths Road", phone:"02 4962 2235", fax:"", email:"", map:""}, {name:"Stedmans Quality Meats", state:"NSW", suburb:"ARNCLIFFE", pcode:"2205", address:"20 Firth Street", phone:"02 9567 7766", fax:"", email:"", map:""}, {name:"Steve's Select Meats", state:"NSW", suburb:"FIVE DOCK", pcode:"2046", address:"119 Great North Rd", phone:"02 9712 2732", fax:"", email:"", map:""}, {name:"Stockman Butchery", state:"NSW", suburb:"LIVERPOOL", pcode:"2170", address:"9 Strathis Arcade, Between Maquarie & George St", phone:"02 9602 7220", fax:"", email:"", map:""}, {name:"Summer Hill Village Quality Me", state:"NSW", suburb:"SUMMER HILL", pcode:"2130", address:"38 Lackey Street", phone:"02 9797 6752", fax:"", email:"", map:""}, {name:"Summer Hill Organic Fruit Mark", state:"NSW", suburb:"SUMMER HILL", pcode:"2287", address:"162 Old Canterbury Road", phone:"02 9799 3258", fax:"", email:"", map:""}, {name:"Sun Yiu Butchery", state:"NSW", suburb:"KINGSGROVE", pcode:"2208", address:"253 Kingsgrove Road", phone:"02 9150 9130", fax:"", email:"", map:""}, {name:"Sydney Butcher Boys", state:"NSW", suburb:"CASATLECRAG", pcode:"2068", address:"Shop 24 - 26 Quadrangle S/C, Edinburgh + Eastern Valley Way", phone:"02 9958 4499", fax:"", email:"", map:""}, {name:"Taweel Meats", state:"NSW", suburb:"LAKEMBA", pcode:"2195", address:"50 Railway Parade", phone:"02 9759 2618", fax:"", email:"", map:""}, {name:"Thomas Dux - Armadale - S/No 3", state:"VIC", suburb:"ARMADALE", pcode:"3143", address:"1068 High Street", phone:"03 9500 0889", fax:"", email:"", map:""}, {name:"Thomas Dux - Black Rock - S/No", state:"VIC", suburb:"BLACK ROCK", pcode:"3193", address:"40 Bluff Road", phone:"03 9589 1220", fax:"", email:"", map:""}, {name:"Thomas Dux - Crows Nest - S/No", state:"NSW", suburb:"CROWS NEST", pcode:"2065", address:"13 - 19 Willoughby Road", phone:"02 9436 2223", fax:"", email:"", map:""}, {name:"Thomas Dux - Glen Waverley - S", state:"VIC", suburb:"", pcode:"3150", address:"Shop 2.200˚Centro - The Glen S/C", phone:"03 9802 0884", fax:"", email:"", map:""}, {name:"Thomas Dux - Hornsby - Store N", state:"NSW", suburb:"HORNSBY", pcode:"2077", address:"Westfield S/Centre, Pacific Highway", phone:"02 9987 2250", fax:"", email:"", map:""}, {name:"Thomas Dux - Lane Cove - Store", state:"NSW", suburb:"LANE COVE", pcode:"2066", address:"62 Burns Bay Road", phone:"02 9420 4833", fax:"", email:"", map:""}, {name:"Thomas Dux - Mona Vale - Store", state:"NSW", suburb:"MONA VALE", pcode:"2103", address:"12 - 14 Park Street", phone:"02 9979 1515", fax:"", email:"", map:""}, {name:"Thomas Dux-Paddington-Store 14", state:"NSW", suburb:"PADDINGTON", pcode:"2021", address:"Store 1414, End of Cooper Street", phone:"02 9326 9130", fax:"", email:"", map:""}, {name:"Thomas Dux Port Melbourne Stor", state:"VIC", suburb:"PORT MELBOURNE", pcode:"3207", address:"Shop 1/ 120 Bay Street", phone:"03 9646 0050", fax:"", email:"", map:""}, {name:"Thomas Dux - Richmond S/No 344", state:"VIC", suburb:"RICHMOND", pcode:"3121", address:"153 Bridge Road", phone:"03 9427 7225", fax:"", email:"", map:""}, {name:"Thomas Dux - Surry Hills - S/N", state:"NSW", suburb:"SURRY HILLS", pcode:"2010", address:"Shop 1 285A Crown Street", phone:"02 8354 0388", fax:"", email:"", map:""}, {name:"Tender Value Meats", state:"NSW", suburb:"HORNSBY", pcode:"2077", address:"12 Florence Street", phone:"02 9987 4028", fax:"", email:"", map:""}, {name:"Terreyhills Meat Boutique", state:"NSW", suburb:"TERREY HILLS", pcode:"2084", address:"Shop 4, 2 Booralie Road", phone:"02 9450 1638", fax:"", email:"", map:""}, {name:"Terry Wright's Butchery", state:"NSW", suburb:"RANDWICK", pcode:"2031", address:"32", phone:"02 9398 1038", fax:"", email:"", map:""}, {name:"Thai Son Butchery", state:"NSW", suburb:"BANKSTOWN", pcode:"2200", address:"Shop 53, Old Town Centre Plaza", phone:"02 9790 3517", fax:"", email:"", map:""}, {name:"T. J. Halal Butchery (Muamulla", state:"NSW", suburb:"KENSINGTON", pcode:"2033", address:"105 Anzac Parade", phone:"02 9663 3389", fax:"", email:"", map:""}, {name:"TJ's Quality Meats", state:"NSW", suburb:"BALMAIN", pcode:"2041", address:"319 Darling Street", phone:"02 9810 2911", fax:"", email:"", map:""}, {name:"Tony's Butchery", state:"NSW", suburb:"ALEXANDRIA", pcode:"2015", address:"73 Burrows Road", phone:"02 9557 0255", fax:"", email:"", map:""}, {name:"Top Chook - Forrestville", state:"NSW", suburb:"FORRESTVILLE", pcode:"2087", address:"Shop 33 The Centre", phone:"02 9451 3913", fax:"", email:"", map:""}, {name:"Top Ryde Chicken Shop", state:"NSW", suburb:"TOP RYDE", pcode:"2112", address:"Top Ryde S/Center, Church Street", phone:"02 9808 5889", fax:"", email:"", map:""}, {name:"Total Meats Pty Ltd", state:"NSW", suburb:"WAVERLEY", pcode:"2024", address:"1 Short Street", phone:"02 9389 3686", fax:"", email:"", map:""}, {name:"T & R Gourmet Butchery", state:"NSW", suburb:"DOUBLE BAY", pcode:"2028", address:"Shop 14 Cosmopolitan Centre, Short Street", phone:"02 9327 6107", fax:"", email:"", map:""}, {name:"Turramurra Plaza Meats", state:"NSW", suburb:"TURRAMURRA", pcode:"2074", address:"1380 Pacific Highway", phone:"02 9449 3926", fax:"", email:"", map:""}, {name:"Wallerawang Village Meats", state:"NSW", suburb:"WALLERAWANG", pcode:"2845", address:"24 Main Street", phone:"02 6355 1330", fax:"", email:"", map:""}, {name:"Walker's Meats", state:"NSW", suburb:"NORTH RYDE", pcode:"2113", address:"Shop 7, 203 Cox's Road", phone:"02 9878 1915", fax:"", email:"", map:""}, {name:"Wareemba Meats", state:"NSW", suburb:"FIVE DOCK", pcode:"2046", address:"115 Great Northern Road", phone:"02 9713 7270", fax:"", email:"", map:""}, {name:"Webster's Gourmet Meat Kitchen", state:"NSW", suburb:"CARLINGFORD", pcode:"2118", address:"496 North Rocks Rd", phone:"02 9871 1157", fax:"", email:"", map:""}, {name:"Webster's Gourmet Meat Kitchen", state:"NSW", suburb:"WAHROONGA", pcode:"2076", address:"13 Redleaf Avenue", phone:"02 9489 2769", fax:"", email:"", map:""}, {name:"Wing Fat Meat Market", state:"NSW", suburb:"AUBURN", pcode:"2144", address:"84 South Parade", phone:"02 9749 1532", fax:"", email:"", map:""}, {name:"Wishbone Poultry", state:"NSW", suburb:"LIVERPOOL", pcode:"2170", address:"Shop 7, Flowerdale Shopping Centre, 72 - 78 Hoxton Park Road", phone:"02 9821 4325", fax:"", email:"", map:""}, {name:"Woods Meats (EA + MA Wood P/L", state:"NSW", suburb:"EAST TURRAMURRA", pcode:"2074", address:"10 Princess Street", phone:"02 9449 1827", fax:"", email:"", map:""}, {name:"Woodside Meat Service", state:"NSW", suburb:"BEECROFT", pcode:"2119", address:"Shop 11 Beecroft Arcade, 6-8 Hannah Street", phone:"02 9484 0293", fax:"", email:"", map:""}, {name:"Wooldridge Butchers", state:"NSW", suburb:"FORESTVILLE", pcode:"2087", address:"Shop 22 The Centre, Off Darley Street", phone:"02 9451 4213", fax:"", email:"", map:""}, {name:'Woolworths Albion Park 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(Pialba)',state:'QLD',suburb:'HERVEY BAY (PIALBA)',pcode:'4655',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Inala ',state:'QLD',suburb:'INALA',pcode:'4077',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Indooroopilly ',state:'QLD',suburb:'INDOOROOPILLY',pcode:'4068',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Karalee ',state:'QLD',suburb:'KARALEE',pcode:'4306',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Kawana Waters ',state:'QLD',suburb:'KAWANA WATERS',pcode:'',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Kin Kora (Gladstone) ',state:'QLD',suburb:'GLADSTONE',pcode:'4680',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Lismore Square ',state:'QLD',suburb:'LISMORE SQUARE',pcode:'',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Loganholme ',state:'QLD',suburb:'LOGANHOLME',pcode:'4129',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Maroochydore Big To ',state:'QLD',suburb:'MAROOCHYDORE',pcode:'4558',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Moorooka ',state:'QLD',suburb:'MOOROOKA',pcode:'4105',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Mt Ommaney ',state:'QLD',suburb:'MT OMMANEY',pcode:'',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Noosa ',state:'QLD',suburb:'NOOSA',pcode:'4567',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Northside Plaza (Ro) ',state:'QLD',suburb:'NORTHSIDE PLAZA (RO)',pcode:'',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Nundah ',state:'QLD',suburb:'NUNDAH',pcode:'4012',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Park Ridge ',state:'QLD',suburb:'PARK RIDGE',pcode:'4125',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Petrie ',state:'QLD',suburb:'PETRIE',pcode:'4502',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Redcliffe ',state:'QLD',suburb:'REDCLIFFE',pcode:'4020',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Runaway Bay ',state:'QLD',suburb:'RUNAWAY BAY',pcode:'4216',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Sandgate ',state:'QLD',suburb:'SANDGATE',pcode:'4017',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Southport Park ',state:'QLD',suburb:'SOUTHPORT PARK',pcode:'4215',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Springfield ',state:'QLD',suburb:'SPRINGFIELD',pcode:'',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Sunnybank Hills ',state:'QLD',suburb:'SUNNYBANK HILLS',pcode:'4109',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Tewantin ',state:'QLD',suburb:'TEWANTIN',pcode:'4565',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Underwood ',state:'QLD',suburb:'UNDERWOOD',pcode:'4119',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Urangan (Hervey Bay) ',state:'QLD',suburb:'URANGAN (HERVEY BAY)',pcode:'4655',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Victoria Point East ',state:'QLD',suburb:'VICTORIA POINT',pcode:'4165',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Victoria Point East ',state:'QLD',suburb:'VICTORIA POINT EAST',pcode:'',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Yamanto ',state:'QLD',suburb:'YAMANTO',pcode:'4305',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Yeppoon ',state:'QLD',suburb:'YEPPOON',pcode:'4703',address:'',phone:'',fax:'',email:'',map:''}, {name:'Woolworths Laurimar ',state:'VIC',suburb:'LAURIMAR',pcode:'',address:'',phone:'',fax:'',email:'',map:''}, //HARRIS FARM {name:'Harris Farm - Bathurst', state:'NSW ', suburb:'Bathurst', pcode:'2795', address:'Shop MM3 Shop 3 81 - 83 Bentinck Street', phone:'', fax:'', email:'', map:''}, {name:'Harris Farm - Bondi Junction', state:'NSW', suburb:'Bondi Junction', pcode:'2022', address:'Lower Level 2 Eastgate Shopping Centre Spring Street', phone:'', fax:'', email:'', map:''}, {name:'Harris Farm - Bowral', state:'NSW', suburb:'Bowral', pcode:'2576', address:'Cnr Station & Bowral Street', phone:'', fax:'', email:'', map:''}, {name:'Harris Farm - Broadway', state:'NSW', suburb:'Broadway', pcode:'2007', address:'Shop 6 Broadway Shopping Centre Bay Street', phone:'', fax:'', email:'', map:''}, {name:'Harris Farm - Cammeray', state:'NSW ', suburb:'Cammeray', pcode:'2062', address:'CG01 Stockland Cammeray 450 Miller Street', phone:'', fax:'', email:'', map:''}, {name:'Harris Farm - Manly', state:'NSW', suburb:'Manly', pcode:'2095', address:'259 Pittwater Rd', phone:'', fax:'', email:'', map:''}, {name:'Harris Farm - Merrylands', state:'NSW', suburb:'Merrylands', pcode:'2160 ', address:'Shop A Merrylands Tower Shopping Centre Cnr Merrylands Road & Treves Street', phone:'', fax:'', email:'', map:''}, {name:'Harris Farm - Mona Vale', state:'NSW ', suburb:'Mona Vale', pcode:'2103', address:'Pittwater Place Shopping Centre 10 Park St', phone:'', fax:'', email:'', map:''}, {name:'Harris Farm - Orange', state:'NSW', suburb:'Orange', pcode:'2800', address:'Shop 3 Orange Arcade 150 Summer Street', phone:'', fax:'', email:'', map:''}, {name:'Harris Farm - Penrith', state:'NSW', suburb:'Penrith', pcode:'2750 ', address:'Shop MM1 Ground Floor Westfield Shopping Centre Cnr Jane & Station Streets', phone:'', fax:'', email:'', map:''}, {name:'Harris Farm - Potts Point', state:'NSW', suburb:'Potts Point', pcode:'2011 ', address:'The Village Centre Lower Ground Level 24-30 Springfield Ave', phone:'', fax:'', email:'', map:''}, {name:'Harris Farm - St Ives', state:'NSW', suburb:'St Ives', pcode:'2075 ', address:'Shop 35-36 St Ives Shopping Village 166 Mona Vale Road', phone:'', fax:'', email:'', map:''}, {name:'Harris Farm - Willoughby', state:'NSW', suburb:'Willoughby', pcode:'2068', address:'Shop 10 201-207 High Street', phone:'', fax:'', email:'', map:''} ]; //PRODUCT RANGE var range = [ {id:1, group:"Quail", name:"Gourmet Quail 4 Pack", weight:"600 grams (min)", img:"images/range_1.jpg", ico:"yes", available:"no"}, {id:23, group:"Quail", name:"Gourmet Quail Breast Fillets", weight:"380 grams (ave)", img:"images/range_23.jpg", ico:"yes", available:"no"}, /* {id:3, group:"Quail", name:"Gourmet Quail Breast Fillets in Moroccan Marinade", weight:"380 grams", img:"images/range_3.jpg", ico:"yes"}, {id:4, group:"Quail", name:"Gourmet Quail Breast Fillets in Piri Piri Marinade", weight:"380 grams", img:"images/range_4.jpg", ico:"yes"}, {id:5, group:"Quail", name:"Gourmet Quail Breast Fillets in Soy, Ginger, Garlic, Lemon Juice & Grapeseed Oil", weight:"380 grams", img:"images/range_5.jpg", ico:"yes"}, */ {id:6, group:"Quail", name:"Portuguese Quail in Piri Piri Marinade 2 Pack", weight:"360 grams (min)", img:"images/range_6.jpg", ico:"yes", available:"Also Available in Moroccan Marinade"}, /* {id:7, group:"Quail", name:"Portuguese Quail in Moroccan Marinade 2 Pack", weight:"360 grams (min)", img:"images/range_7.jpg", ico:"yes"}, */ {id:8, group:"Quail", name:"Quail EggsYou can help change the lives of the children living at Baarn Tharn Namachai and Hands Across The Water orphanages by sponsoring a child and donating monthly.
Please help give these children basic life tools to teach them how to build a better tomorrow. Just log onto the sponsorship website to express your interest and Hands Across The Water will contact you directly.
In all its projects, both large and small, Hands Across The Water is absolutely committed to ensuring that every cent donated is used to enhance the lives of the children. Not one cent of donors money goes to the administration or fundraising of Hands Across the Water.
Its mission is to provide the children with a caring and educational environment -allowing them to learn and expand their opportunities, and empowering them to unite with the community.
www.handsacrossthewater.org.au
", img:"images/news_6.jpg"}, {id:1, date:"2010/07/29", header:"HANDS ACROSS THE WATERFor the past two years Game Farm has supported Hands Across The Water,
a charity created to enrich the lives of Thai children who lost their parents as a
result of the 2004 tsunami.
Within four years, Hands Across The Water has funded the construction of two orphanages, purchased a 14,000 tree rubber plantation and built a sports and recreation field for the children of Thailand. Currently it is working on the
construction of a million dollar medical and community centre for the Baan Nam Khem area.
Game Farm contributes towards the day to day running costs of the Hands Across
The Water orphanage at Phuket and encourages businesses and private individuals
to extend whatever support they can to this very worthy cause.
www.handsacrossthewater.com.au", img:"images/news_1_big.jpg"}, {id:2, date:"2010/07/28", header:"THE SPASTIC CENTRE NSW", thumb:"images/news_2.gif", text:"
Through the NSW Spastic Centre, Game Farm has been able to assist in improving
the quality of life for a young boy by donating money to cover the ongoing costs of special equipment to give him greater mobility.
The annual Springfest Parade and Fair is an important community event for Galston village, the NSW town which is home to Game Farm. We are pleased to be able to give something back to our community through the sponsorship of this event for the past three years.
A 'must-attend' event for local residents, the Springfest Parade and Fair is held
in August and includes fancy dress, floats, marching bands and community
group representation. Why not make plans to attend – it's a great day out for
the whole family!
www.hillsrural.com.au/springfest-events.html
", img:"images/news_3_big.jpg"}, {id:4, date:"2010/07/26", header:"NSW RURAL BUSH FIRE BRIGADE", thumb:"images/news_4.gif", text:"Game Farm supports local bush fire brigades at Dural, Galston and Glenorie, NSW, with particular attention paid during the difficult summer months when their resources are stretched to the limit.
", img:"images/news_4_big.jpg"}, {id:5, date:"2010/07/25", header:"HILLS RUGBY LEAGUE CLUB", thumb:"images/news_5.gif", text:"For the past four years Game Farm has sponsored a junior league team through the Hills Rugby League Club. Sponsorship commenced when the team was the under 10s and today they are the under 14s. In addition to the sponsorship we supply food for their end-of-year weekend trip and additional items including training shirts, jumpers and sports bags.
Game Farm is pleased to be able to make this longterm commitment to Hills
Rugby League Club which exemplifies the twin Aussie traditions of mateship and
good sportsmanship.