One chicken, Five Ways

In this last month of winter, appetites lean into comfort – towards food that’s rich, warming, and straightforward in its appeal. This week, we’re focusing on the whole chicken: humble, generous, and endlessly versatile.

1) Half chicken ballotine with chorizo verde

2) Chicken and green peppercorn paupiette

3) Chicken Kyiv

4) Chicken Broth

5) Crispy potato wings

In the video, we take a single bird and transform it into four dishes – and one moreish snack.

Lasagne

With comfort in mind in these last weeks of winter, we’re returning to a classic that’s been with us from the beginning: our housemade lasagne.

At its core: our Meatsmith Bolognese, a rich, slow-cooked ragu of beef and pork. It's layered with whipped ricotta – light, a little tangy, and naturally salty – and finished with freshly cracked black pepper and plenty of grated parmesan on top. The result is familiar but not too heavy.

Watch it come together layer by layer. It’s dinner sorted in 45 minutes. Just heat through and serve.

Cheese Kranskies - the people’s sausage

A glimpse into how we make our cheesiest sausage.

Beloved by young and old alike, kranskies are a style of smoked pork sausage originating in Eastern Europe. They're rich, full flavoured, and have that iconic snap.

Our kranskies are flavoured with a generous amount of cheddar, before being smoked over German beechwood in our Fitzroy store. This particular wood burns evenly, producing a clean, fragrant smoke that lets the flavours of the sausage shine.

You can boil, grill or hot-smoke a kransky on the barbecue. Serve them with braised cabbage and creamy mash, or stuff them into a toasted bun with plenty of hot mustard.

See how our cheese kranskies are made.