Gamekeepers – Meat & Game Specialists http://gamekeepersmeat.com.au Sun, 16 Jun 2013 22:58:59 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 Weekly meat specials http://gamekeepersmeat.com.au/weekly-meat-treats/ http://gamekeepersmeat.com.au/weekly-meat-treats/#comments Sat, 16 Jun 2012 19:41:52 +0000 admin http://gamekeepersmeat.com.au/?p=163 Screen Shot 2013-06-17 at 8.56.52 AM

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]]> http://gamekeepersmeat.com.au/weekly-meat-treats/feed/ 0 News http://gamekeepersmeat.com.au/january-gems/ http://gamekeepersmeat.com.au/january-gems/#comments Wed, 02 May 2012 19:01:57 +0000 admin http://gamekeepersmeat.com.au/?p=159 We are very proud to say that Gamekeepers is the meat supplier for the new series of MasterChef

MasterChef: The Professionals

And this is an example of what they cook with our meat… 

download recipe here

]]> We are very proud to say that Gamekeepers is the meat supplier for the new series of MasterChef

MasterChef: The Professionals

And this is an example of what they cook with our meat… 

download recipe here

]]> http://gamekeepersmeat.com.au/january-gems/feed/ 0 News & media http://gamekeepersmeat.com.au/media/ http://gamekeepersmeat.com.au/media/#comments Sun, 19 Dec 2010 02:46:00 +0000 Annabelle http://gamekeepersmeat.com.au/?p=28 What’s news at Gamekeepers?

Here’s what some of our clever clients are doing with our produce – dishes that are nearly as famous as their restaurants!

Earl Canteen – Pork-belly sandwich

“The pick is the Otway pork belly, slow-roasted for about 12 hours with the skin crisped separately. Juicy chunks of meat are generously placed corner-to-corner in a crusty Dench baguette so with each bite, you get a big wallop of succulent pork belly and a great crunch of crackling. A subtle fennel and apple slaw adds refreshing balance.” – The Age

… More

]]> What’s news at Gamekeepers?

Here’s what some of our clever clients are doing with our produce – dishes that are nearly as famous as their restaurants!

Earl Canteen – Pork-belly sandwich

“The pick is the Otway pork belly, slow-roasted for about 12 hours with the skin crisped separately. Juicy chunks of meat are generously placed corner-to-corner in a crusty Dench baguette so with each bite, you get a big wallop of succulent pork belly and a great crunch of crackling. A subtle fennel and apple slaw adds refreshing balance.” – The Age

Read the full review here

Pandora’s Box – Duck jamon

“His signature (chef Matthew Germanchis) is duck jamon ($20): a single, golden-skinned fat leg, brined and slow-roasted so the ham-pink meat collapses at the first sight of cutlery. Pickled and roasted quince plays support in a simple but totally convincing duet of two simpatico bandmates”. – The Age

Read the full review here

Comme – Rabbit with leeks and foie gras croquettes

“Anybody who’s eaten Southern’s food before will know that he has an affinity with rabbit, and the successful partnership continues at Comme. There’s loin, marinated and boned leg and confit shoulder that just pulls back from being too salty. The sweet and tender bunny comes with an étuvée of baby leeks (sliced and stewed quickly under a lid with butter and oil), rich little crumbed foie gras croquettes, toasted hazelnuts and a lovely, slightly sweet sauce made from the rabbit bones mixed with white wine and a little cream” – Gourmet Traveller

Read the full review here

Movida Aqui – slow-roasted baby goat

“Eating here carries the constant reminder not to underestimate sherry’s importance to the Iberian Peninsula. In a standout special of baby goat slow-roasted with thyme and garlic ($18), the lighter fino sharpens the flavours; the perfect match for the meat’s subtle taste.” – Epicure, The Age

Read the full review here
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