Choose from 20 of our Varieties of tasty heirloom Tomatoes.
Amish Paste, Annanis Noir, Barries Crazy Curry, Black Krim, Black Russian, Brandy Wine, Cherry Cocktail, Graf Zepplin, Jaunne Flamme, Pink Bumble Bee, Red Russian, Rouge de Marmande, Oxheart, Roma, Super Sioux, Schmmieg, Stupice, Surprise, Tigeralla, Tommy Toe, Wapsipinicon Peach.
Premium-grade local Beef Mince. Perfect for your spaghetti bolognese or family taco night!
"The Cryvac Way"- Please note that all of our beef is cryvac-packed. This means that providing the seal is kept in-tact, you can store it in the fridge for up to 3 weeks past the packed-date (this is actually good for the ageing process). Prior to cooking, let the meat 'air out' by leaving it uncovered in the fridge for 30 minutes.
Prepare for the Unforgettable – Mottainai Lamb Low & Slow…
Innovate, Challenge Yourself and most of all Enjoy the experience of barbecuing the only lamb meat in the world having 10-times the marbling of traditional lamb. We know you won’t be able to wait so we have included a pack of burgers, 4 succulent Lamb T-Bone chops like you have never seen before, 2 * Lamb Bellies that are out of this world, then the pièce de résistance – Mottainai Lamb Banjo Shoulder that will come apart in handfuls of succulent sweet meat.
Lamb T Bones are a sight for sore eyes, just look at the marbling, talk about the 'wagyu' of lamb. Each loin chop is at least a 200g, 20-25mm thick with a 2" tail that will please even the most discerning lamb connoisseur. The fat cap is left on and will render beautifully in an oven, grill, BBQ or pan. I prefer to BBQ them for 3 minutes one side, 4 minutes on the fat edge then finish 3 minutes on the other. Keep the BBQ at 1/2 throttle and if you can, let the chops rest for 3 minutes before eating.
Note a few tails may not make it inside to the kitchen. They're my favourite part! Just work on your straight face.. and tell the kids they fell off!
100gms Pouch/ 50 Serves; Organic Loose Leaf Tea
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