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While we finish up France Month this week, we couldn't help but offer you one final French recipe. Choucroute Garnie is perfect for this cool Winter weather we've been experiencing. An Alsation favourite, this is traditionally made with store cupboard ingredients packed with flavour. Flavourful cabbage is slowly cooked with Riesling and house smoked bacon, before being topped with a selection of our house made small goods. Serve with Meatsmith mustard and crusty buttered bread - move over spag bol, this is sure to become a family favourite in no time. 


1 tbsp extra virgin olive oil
1 tbsp butter
1 large onion, finely sliced on mandoline
Half a head of cabbage, finely sliced
1 bay leaf
2 sprigs of thyme
2 crushed juniper berries
2 crushed pieces of all spice 
600g sauerkraut, rinsed & drained
100g piece streaky bacon
150ml white wine
300ml chicken stock

To serve (per portion)
Smoked Cheese Kransky
½ Boudin Blanc sliced
½ Frankfurt





Preheat an oven to 150C. Bring a large ovenproof casserole dish to a medium heat. Add the olive oil, along with the butter. Once the butter has melted add the onion. Cook, stirring often, for 6 -8 minutes, until the onions are soft, but without colour. Add the sliced cabbage, along with the piece of bacon. Cook for a further 5 minutes, until the cabbage starts to soften. Next add the white wine & chicken stock, along with the sauerkraut, thyme, bay leaf, juniper & allspice. Mix the ingredients well to ensure everything is evenly distributed. 

Bring to a gentle simmer. Place a lid on the pot, transfer to the oven, and cook for 1 hour until the cabbage has softened. At this point, remove the lid from the pot. Place the kranskys, boudin blanc and frankfurts into the cabbage mixture, slightly pressing down to nestle them in the cabbage. 

Return to the oven, and cook for a further 20 minutes, until the sausages are hot, and the liquid has reduced. 

To serve, transfer the cabbage into a large serving bowl. Cut the piece of bacon into 4 slices, and place on top of the cabbage. Top with the sausages, and serve in the middle of the table to share along with mustard and a glass of riesling.