Recipes

Servings:2 Ingredients 1 jar Peter Watson’s Italian Puttanesca sauce from Hudson Meats 200g Rigatoncini Rustichella Pasta from Hudson Meats 1 tbsp garlic olive oil from Hudson Meats 100g swiss brown mushrooms ¼ cup chopped parsley   Garnish Olives from Hudson Meats Shaved Parmigiano Reggiano from Hudson Meats   Method Cook pasta in a large saucepan of boiling salted water until al dente. Reserve 2-3 tbsp pasta water and drain the pasta well. Slice mushrooms. Add olive oil to a pan on medium heat. Add mushrooms and sauté for 4-5 minutes. Lower the heat and pour in puttanesca sauce. Bring sauce...

Serving size:4 Ingredients 4 duck Marylands from Hudson Meats Homemade red curry paste (instructions below) or store bought 5 kaffir leaves 1 stalk lemongrass (left over top parts from red curry paste) 400ml coconut milk (can) 150ml chicken stock 2 tbsp fish sauce 1 tbsp brown sugar Squeeze of lime juice 1 bunch choy sum 1⁄4 cup fresh basil Red curry paste 2 finely chopped shallots 2 stalk lemongrass (bottom white part only) 2 tbsp chopped coriander root 2-3 thai red chilies 4 cloves garlic 1 inch ginger or galangal Juice and zest from 1 lime 1⁄4 cup tomato paste...

A veal rack with sage is a show stopper to serve at your next dinner party.  Your guests will keep coming back for more!

If you’re after a show-stopper of a pie this slow-cooked beef brisket, mushroom and pepper sauce number, wrapped in flaky undulating puff pastry might just be it.