Inside The Kitchen

Follow Matea & Alex as they walk you through the ingredients in each recipe and how they're crafted.

Episode 1 - Chookies

This recipe is made up of 70% barn-raised Steggles chicken breast, liver and hearts. 13% of the recipe is comprised of New Zealand green-lipped mussels and Australian free-range egg. The remaining 17% is locally sourced broccoli, carrots, apples and parsley.

  

Episode 2 - Roovie

This recipe is made up of 60% ethically sourced wild kangaroo from the Central Western Tablelands of NSW. 10% is our free-range beef liver from Northern NSW and the Hunter Region. 13% of the recipe is comprised of New Zealand green-lipped mussels and Australian free-range egg. The remaining 17% is locally sourced red apples, pumpkin, carrot and parsley.

 

Episode 3 - Beefin

COMING SOON

 

This recipe is made up of 68% beef trim and liver from 100% grass-fed cattle ethically farmed in Northern NSW and the Hunter Region. 12% of the recipe is comprised of New Zealand green-lipped mussels and Australian free-range egg. The remaining 20% is made up of locally sourced pumpkin, cauliflower, blueberries and kale.

 

Episode 4 - The Pesco

COMING SOON

This recipe is made up of 56% sustainably-farmed salmon from Tassel fisheries in Tasmania. 11% is our free-range beef liver from Northern NSW and the Hunter Region. 13% of the recipe is comprised of New Zealand green-lipped mussels and Australian free-range egg. The remaining 20% is locally sourced sweet potato, spinach and red apples.

 

Episode 5 - Gobbler

COMING SOON

This recipe is made up of 58% paddock-raised turkey from Tamworth NSW and 12% grass-fed beef liver sourced from Northern NSW and Hunter region cattle farms. 13% of the recipe is comprised of New Zealand green-lipped mussels and Australian free-range egg. The remaining 17% is locally sourced cranberries, cauliflower, sweet potato and spinach.