feast christmas catalogue 2015 web

Feast!ng‘TIS THE SEASON TO BE

COOKING TIPS AND RECIPES

ORDER FORM

CLEVER IDEAS FOR LEFTOVERS

FREE

CENTRAL MARKET NORWOOD UNLEY VICTOR HARBOR

Well, here it is again: Christmas! Every year it seems to come around faster, but we’re happy to tell you, we love Christmas, and our job is to make your’s easier. It is time for Feast!ng and who better to help than Feast! Fine Foods?

We have all your traditional Christmas fare like geese, free-range turkeys and hams, as well as the more unusual game meats, native products and items exclusive to Feast! stores. For example, did you know you can create your own customised ham? Select from a range of heritage breeds such as Berkshire or Tamworth, choose your spices and sweetening fl avours, then nominate which wood smoke appeals to you most. Just make sure you place your order before December 10, and be quick as numbers are limited.

Then there’s our own Pure Suffolk Lamb which is in season at Christmas time. We are very proud of this product and it has won a number of awards. This year it was also the only red meat served on Heston Blumenthal’s, The Fat Duck’s 17 course menu while it was open in Melbourne for six months, which was a real thrill.

Thanks to all our loyal customers for shopping with Feast! Fine Foods all year. Being a local, family business, we appreciate the support of your family and wish you a wonderful festive season. Whatever you have in mind for Christmas, whether it be family favourites or something more adventurous, we would love to help you with your Feast!ng. Fill in your order form, visit your local Feast! store and get excited about Christmas.

Photo: Matt Turner

Richard Gunner

SEASON’S GREETINGS .................................................................................. 4

TIPS AND TRICKS .............................................................................................5

AWARD-WINNING HAMS .............................................................................. 6

Recipe: Glazed Ham ............................................................................... 8Instructions: How to Carve a Ham ...................................................... 9

PORK ................................................................................................................ 10

TURKEY .............................................................................................................12

ORDER FORM ...............................................................................................14

CHICKEN & POUSSIN ...................................................................................16

DUCK .................................................................................................................17

GAME BIRDS ....................................................................................................18

TIPS FOR COOKING AND SELECTING GAME BIRDS ...........................19

LAMB .................................................................................................................20

BEEF ...................................................................................................................21

GAME MEATS .................................................................................................. 22

CONDIMENTS & SAUCES ........................................................................... 23

GIFT IDEAS .......................................................................................................21

LEFTOVERS ..................................................................................................... 22

Contents

Christmas is wonderful, but it can also be a very busy and stressful time. Here at Feast! we think more time should be enjoyed celebrating with family and friends than spent slaving over a hot stove. That’s why we endeavour to provide you with exceptional customer service, bringing you the best products from passionate producers and making Christmas planning as easy as possible. What sets us apart from others is our commitment to providing premium products grown with care.

Shop with us in store or online. Our staff members are knowledgeable and helpful and during the festive season, our product range extends to include all your favourite Christmas products.

Enclosed in this booklet you’ll fi nd our product range, great gift ideas, useful tips and clever tricks for making this year’s Christmas feast one to remember.

In the centre of the booklet you will also fi nd an order form. Fill it out prior to visiting the store and we will take care of the rest. Place your order and secure it with a deposit before December 7 and you’ll go into the draw to win one of two $150 gift vouchers. That should take care of any post-Christmas celebrations you may have planned!

We look forward to seeing you instore soon and helping you to arrange your Christmas feast!

Secure your order with a

deposit before December 7 to go into the draw to win one of two

$150 Feast!Gift Vouchers!

Season’s Greetings

4

To get the most delicious crackling on your roast pork with plenty of puff, rub coarse salt into the skin before cooking.

Place butter under the skin of turkey breasts to retain moisture in the driest part of the bird. You can fl avour the butter with herbs like thyme or orange zest.

Avoid the turkey skin shrivelling as it cools by basting the turkey as soon as it comes out of the oven.

Cook your turkey upside down for the fi rst half of cooking time and then turn it upright. This will ensure that it will be brown all over.

The cooked juices from the turkey roasting tray provide a great base for a delicious gravy.

Cook your potatoes in duck fat for extra crispy, delicious potatoes.

Pre-cook your vegetables until they are 3/4 done and then place them in iced water to keep them fresh overnight. Then on Christmas Day, cook them until heated through.

If storing your turkey in the fridge before Christmas, keep it in a plastic bag so that the juices don’t drip onto the rest of the food in your fridge.

If making your own stuffi ng mix, prepare it a week or two in advance, transfer to a freezer bag and store in the freezer. That’s one less thing to do on the big day.

Choose a variety of dishes that can be served at room temperature. This will allow you to prepare each dish in advance, which will give you more time to perfect the other dishes on Christmas day.

Sharpening your knives prior to Christmas Day will make cutting, peeling and carving so much easier and safer.

COOK

Christmas day is not a day to start a diet, so cater generously!

A frozen turkey can take up to two days to thaw completely.

Place your Christmas order as soon as possible, as some specialist stocks are limited.

When carving a turkey, remove the thighs and wings before slicing the breast. Go to http://ow.ly/pI5pu for video instruction on how to carve a Christmas turkey.

A jar of cranberry sauce can be jazzed up with a grating of orange zest and a splash of port.

Learn the tips to perfect ham carving. Go to http://ow.ly/pI5Vg for video instruction on how to carve a Christmas ham. You’ll fi nd more tips on Page 9 of this booklet.

ENJOY

Tips & TRICKS

ENJOY THE FEAST!NG

TIME

5

Nothing says Christmas

like a traditional ham.

FEAST! MAKE a wide range of

award-winning hams WHICH

ARE PERFECT festive season fare.

Look for the pink “Australian

Pork” logo on all our hams

guaranteeing you 100%

Australian grown pork.

HOW ABOUT DESIGNING YOUR

OWN HAM? SEE PAGE 6 FOR

MORE INFORMATION.6

Free-Range Heritage Breed

Ham on the BoneWe choose traditional breeds of pork such as Berkshire, Large Black, Hampshire and Tamworth which make for the ultimate ham. These animals are farmed in free-range systems and we use traditional curing and smoking methods to ensure our award winning heritage hams are a perfect addition to your Christmas feast. Weight: Available as half leg (3-4kg) or whole leg (6-8kg).

BRONZE - Royal Melbourne Fine Food Awards, 2015BRONZE - Sydney Royal Fine Foods Show, 20152ND - Australian Pork, Ham Awards for Excellence, 2014


Boneless HamUnlike some boneless hams, ours are not trim pieces pressed together, we simply remove the bone from a full leg of ham. It is the same great product as Ham on the Bone, just easier to carve. Weight: Available as half (2.5-3.5kg) or whole (4-6kg).

GOLD - Royal Melbourne Fine Food Awards, 20151ST - Australian Pork, Ham Awards for Excellence, 20143RD - Australian Pork Mark Best Boneless Ham SA, 2014


Champagne HamChampagne Ham retains the hock bone which enhances the presentation of your ham on the table without the hassle of carving a ham off the bone. Available as a glazed option for an extra $4.50kg. Supplied as a whole ham only. Weight: Approximately 5-7kg.

Free-Range Heritage Bone-in

Gammon HamOld style English ham. Ready to bake or boil, this ham has a beautiful fl avour which can be further enhanced by your own selection of spices during the cooking process. Available as a whole, full leg, on the bone ham only. Weight: Approximately 6-8kg.

Newbury & Watson FREE-RANGE

Ham on the BoneMade the old fashioned way, traditionally cured and smoked to ensure an unsurpassed beech fl avour. Available as half, whole or extra large whole ham options. Weight: Sizes range from half (4.5-5.5kg) to whole (8-11kg).

1ST - SA Ham Awards for Excellence, 2012


Boneless HamOne of our most popular lines. Feast! sell this as sliced ham all year round. Weight: Available as half (3-4kg) or full (6-8kg) hams.

SILVER - AMIC Smallgoods SA Awards, 2015BRONZE - Royal Melbourne Fine Food Awards, 2015


Piccolo HamA smaller sized ham made from a single whole muscle which is perfect for smaller gatherings. Weight: Approximately 1kg.

SILVER - AMIC Smallgoods SA Awards, 2014


Boneless KANGAROO ISLAND

Honey HamA traditionally smoked boneless leg ham cured with generous quantities of the unique honey from Kangaroo Island. Weight: Half (3-4kg) or Whole (6-8kg).

Selection & Handling

Sadly, the vast majority of boneless ham sold each Christmas is made from imported pork and labelled “Made in Australia”. True blue hams are labelled “Product of Australia” and display the licensed pink “Australian Pork” logo. There are some wonderful pork producers in Australia. Some, like ours, are selecting heritage breeds and growing their pigs in free-range systems. Why not support Australian producers?

To keep your ham fresh, store it in a ham bag or pillowcase, rinsed in cold water and a little vinegar, and wrung out. Repeat every few days. This will help keep the ham tasting its best.

Ham stores better as a whole piece rather than sliced. Only slice the what you need as you need it.

Should you decide to cook your own ham, fi rst remove the rind up to 15cm from the shank end of the ham along with any excess fat. A ham on the bone is a cooked ready-to-eat product, so when glazing a ham to serve hot you are only reheating the product to “glaze” the ham with a sugar and spice based mix. Try our glaze recipe overleaf. Delicious!

Award-Winning Hams

7

LIMITED EDITION

Create something very special for your family feast this Christmas, with your own custom ham. Choose any combination from the options below and our genius smallgoods maker Jimmy will create it just for you. There is a limited number of custom hams we can make, and you must order before December 10, unless sold out beforehand. Each full leg ham will weigh approximately between 5-7kg depending on the breed selected. Boneless ham costs an extra $3/kg. Visit feastfi nefoods.com.au for a Custom Ham order form or drop into your nearest Feast! store.

AT FEAST! WE ALSO have limited

edition ham products available

for Christmas including Suckling

Pig Leg Hams (50 ONLY). Enjoy the

spectacle of a whole Bone-in

Ham at a smaller size. Order

now to avoid disappointment!

heritage breeds

berkshire / tamworth / hampshire / large black

cure

maple / honey / treacle / raw sugar

spices

cinnamon & sage / bayleaf & juniper

wood

apple / hickory / red gum / cherry

Ingredients

1 cooked leg ham

Half cup pure maple syrup

Half cup brown sugar

Half cup apple juice

1 heaped teaspoon Dijon mustard

Pinch of cinnamon and ginger, or allspice (optional)

Cloves for studding (optional)

Method

Pre-heat oven to 180°C.

Carefully remove the rind from the leg of ham, leaving behind the fat. Gently score the fat in a crisscross diamond pattern.

If using cloves for decoration, press one into the centre of each diamond shape.

To make the glaze, combine maple syrup, sugar, apple juice and mustard in a small saucepan. Bring to the boil and allow to bubble for two minutes, stirring to dissolve the sugar and create a syrup.

Place the ham, fat side up, in a foil-lined baking dish.

Brush about half the glaze over the ham before placing into the oven.

Bake for approximately 40 minutes. Baste with remaining glaze once or twice during the cooking process, until your ham develops a dark, shiny surface.

There are many recipe variations for ham glaze, but most contain something sweet (sugar, honey, maple syrup) which helps give your ham the glazed or burnished appearance, something sour (citrus juice and/or zest, vinegar, wine, cider) and spices for fl avour and balance.

WEIGHT GUIDE

Bone-in HAM 200 - 250g per person

Boneless HAM150 - 200g per person

RECIPE

design your own cUSTOM HAMSlimited number available

NEED INSPIRATION

FOR YOUR CUSTOM HAM?

A popular combination

won gold at THIS YEAR’S

aUSTRALIAN MEAT INDUSTRY

COUNCIL sa smallgoods awards.

IT WAS berkshire, maple-cured, spiced with cinnamon

and sage and smoked

in apple wood. AMAZING! Glazed Ham

8

STEP 1

Place ham skin side up. Then run a small sharp knife under the rind around the bottom (opposite end to hock) and each side of the ham to about halfway up. Peel the rind back.

STEP 2

Run the tip of the knife around the bone, on the underside of the ham. Begin to slice on a slight angle down to the bone.

STEP 3

Run your knife lengthways along the bone to remove slices. Continue to slice towards the hock.

STEP 4

Continue slicing down to the bone, working your way around the ham until you reach about a third of the way up. Remove the bone by making a few short cuts at the joint.

STEP 5

To keep your ham fresh, rinse a ham bag, pillowcase or tea towel in vinegar and water then wring out; then fold ham rind back over exposed surface and wrap or place ham in dampened cloth and store in the fridge.

9

When it comes to juiciness and fl avour Berkshire Pork is the “King” of pork. At Feast! we source our pork from a network of growers in South Australia.

Free-Range Berkshire Rolled

Pork Loin

A loin of boneless pork, with plenty of crackling to go around. Also available with your choice of stuffi ng. SchuAm Pork available for $1/kg extra. Weight: 1-4kg (cut to size).

Free-Range Berkshire Pork Rack

A rack of pork is an ideal roasting product for small families. There are 10 chops per rack (approx 1.5-2.5kg) with plenty of crackle. SchuAm Pork available for $1/kg extra.

Free-Range Berkshire Pork

Roasting Leg

Try cooking one of these slowly in a Weber Kettle BBQ. Finely scored and cut to order. SchuAm Pork available for $1/kg extra. Minimum Weight: 3kg.

Free-Range Berkshire Pickled

Pork Loin

Our pickled pork is brined and cured on the premises. May be served hot or cold. SchuAm Pork available for $1/kg extra. Weight: 1-5kg. Orders recommended.

Murray Valley Rolled Pork Loin

A delicious Murray Valley moisture infused rolled pork loin is a great product when you are looking for pork that is extra juicy. Weight: 1-4kg (cut to size)

BORROWDALE FREE-RANGE

Pork Rack

Borrowdale raise pigs in a free-range, stress-free environment and produce a fantastic product. These racks can be served as individual chops or as a larger roasting piece. Cook in a Weber Kettle BBQ for extra special crackling. Weight: 2.5-3kg.

WEIGHT GUIDE

Bone-in roast ALLOW 250g per person

Boneless roast ALLOW 200g per person

it iS perfectly

safe to serve PORK

MEDIUM-RARE and

is probably at its MOST

succulent, juicy and

delicious best when

served medium.

Overcooking pork

WILL ONLY result

in dry meat AND LOSS

OF FLAVOUR.Pork

10

PERFECT CRACKLING

- Preheat the oven to 220OC.

- REMOVE ANY PLASTIC WRAPPING AND PAT THE RIND DRY WITH PAPER TOWEL. PLACE UNCOVERED ON A PLATE IN THE FRIDGE FOR A FEW HOURS PRIOR TO ROASTING TO FURTHER DRY OUT THE RIND.

- Score your poRk rind (this can be done at the store) and rub WITH Salt.

- roast for 20 minutes. Reduce the heat to 180OC for remainder of cook.

PERFECT MEAT

- FOR rack, loin or leg of pork, allow 30 minutes COOKING TIME per 500g. If you use stuffing in any of these joints, the weight is taken after stuffing.

- WITHOUT a cooking thermometer, the best test for doneness is when the juices run clear when the meat is pierced with a fine skewer.

- Rest your pork roast for at least 15 minutes before carving. When resting, do not cover the pork as it will spoil the crackling.

- Before making a pan gravy, pour off excess fat. Store this fat in the fridge. It can be used to make delicious roast potatoes.

COOKING TIPS

What is Cryovacing?Cryovacing is the process of vacuum sealing meat into a plastic bag. This process allows meat products to be kept fresher for longer in a refrigerator. As all oxygen is removed, this can temporarily cause something called ‘confi nement odour’ when the bag is fi rst opened. This odour will subside within 20 minutes dependent on the product that is being stored. This process is commonly used with ham and turkey products. If you are in any doubt, a Feast! staff member can assist with your enquiries.

What is Brining?Brining is a terrifi c way to keep meat moist and to boost fl avour. It involves soaking the meat in a mix of salted water and spices. Our brine mix uses cranberry juice and a secret blend of spices

CRYOVACING & BRINING

11

Almond Grove ‘Humane Choice

Certified’ Free-Range Turkey

Almond Grove turkeys are grown by John Holland on his ‘Humane Choice Certifi ed’ farm near Murray Bridge. These premium birds are available either fresh or frozen, depending on demand. Weight: 5 - 8kg.

Pooginagoric Free-Range Turkey

Grown near Bordertown by John and Robyn Watson, these exceptional birds are available thawed or frozen in a range of sizes, from approximately 3kg up to 7kg.

Saskia Beer Barossa

Free-Range Turkey

Barossa-bred, premium quality free-range, corn fed turkey from Saskia Beer, daughter of food legend Maggie Beer. Weight: 4.5 - 6kg.

mandani free-range turkey

Mandani turkeys are free range turkeys grown on the Fleurieu Peninsula. Weight: 4kg - 8kg.

Free-Range Boneless Whole

Turkey Roll - Plain or Seasoned

Soaked overnight in our own secret, lightly seasoned brine to give the juiciest and most fl avoursome turkey ever. Boned and rolled free-range turkey is also available with your choice of stuffi ng. ‘Humane Choice Certifi ed’ turkey available for $3/kg extra. Weight: 4.5 - 7kg.

Free-Range Boneless Turkey

Breast Roll - Plain or Seasoned

The fi nest South Australian free-range turkey, but this time 100% lean turkey breast meat. Also available with your choice of stuffi ng. ‘Humane Choice Certifi ed’ turkey available for $3/kg extra. Weight: 1.5 - 3kg.

Red Gum Smoked Turkey

Breast Roll

Cured and slowly roasted with red gum smoke. Can be served either hot or cold. ‘Humane Choice Certifi ed’ turkey available for $3/kg extra. Weight: 2kg.

COOKING TIPSPreparation & Storage

Fresh turkey should be stored at or below 3ºC. If your fridge is opened constantly, consider collecting your turkey as close to Christmas Day as possible.

Frozen birds of approximately 5kg, need 2-3 days to defrost in the fridge.

Remove the meat from the bones before storing leftover poultry such as turkey, chicken, goose or duck.

To ensure moist, well fl avoured breast meat, consider a fl avoured butter to add between the meat and skin. Try this simple recipe or make up your own:

250g of unsalted butter

75g finely chopped dried

cranberries

zest of an orange

FINELY chopped thyme, rosemary

and sage

Mix softened butter together with

all ingredients and insert gently

under the breast skin. This can be

done ahead of time.

OTHER TERRIFIC COMBINATIONS

INCLUDE LEMON ZEST AND BASIL OR

FRESH THYME AND TARRAGON

All of Feast!’s turkey products are free-range, delivering you a traditional and tasty option for your Christmas meal.

Turkey

12

If feeding an army of people you will

get a better, tastier result with two 5kg

birds rather than ONE 10kg bird. The smaller birds WILL cook MORE QUICKLY AND EVENLY

than the larger bird.

whole Turkey

- for a whole bird, ALLOW 35 minutes per kg at 180oC plus 15 minutes extra.

- Ovens vary, as do the thickness of joints, so THE tIMES LISTED are guides only. the use of a meat thermometer will remove the guess work for you.

- A TURKEY IS cooked When the internal thigh temperature is 75oC.

- rest THE BIRD FOR approximately 30 minutes AFTER COOKING TO allow the juices to settle AND moisten the flesh.

- Stuffing the cavity with aromatics and using a flavoured butter under the skin introduces flavour and helps keep the meat moist. Being Christmas, don’t hesitate in using up to 500g of butter on a 5 - 7kg bird!

Turkey BREAST ROLL

- WHEN ROASTING a TURKEY breast roll ALLOW 30 minutes per kg at 170oC. The perfect internal temperature when cooked is 72oc.

- The old test of piercing of the thickest part of your roast and checking the colour of the juices which run out is also a good guide. Juices should run clear. Pink or red indicates under-done,

- Rest for approximately 20 minutes loosely covered before carving.

WEIGHT GUIDE

whole turkey on the boneallow 400g per person

turkey buffet (breast-on-bone) allow 300g per person

boneless turkeyallow 250g per person

13

CHRISTMAS ORDER FORM 2015

ITEMS PRICE QTY SIZE NOTES/STUFFING

Almond Grove Humane Choice Certifi ed Free-Range Turkey $18.99 / kg

Pooginagoric Free-Range Whole Turkey (Thawed or Frozen) $14.99 / kg

Free-Range Boneless Turkey Breast Roll $28.99 / kg (H/C - Add $3/kg)

Free-Range Boneless Whole Turkey Roll $25.99 / kg (H/C - Add $3/kg)

Red Gum Smoked Turkey Breast Roll $28.99 / kg (H/C - Add $3/kg)

Saskia Beer Barossa Free-Range Turkey (Thawed or Frozen) $24.99 / kg

Free-Range Heritage Breed Ham on the Bone $18.99 / kg

Free-Range Heritage Breed Boneless Ham $24.99 / kg

Free-Range Heritage Breed Champagne Ham $23.99 / kg (Glazed - Add $4.50/kg)

Free-Range Heritage Bone-in Gammon Ham $18.99 / kg

Newbury and Watson Free-Range Ham on the Bone $14.49 / kg

Newbury and Watson Free-Range Boneless Ham $18.99 / kg

Newbury and Watson Free-Range Piccolo Ham $24.99 / kg

Newbury and Watson Free-Range Boneless KI Honey Ham $20.99 / kg

Newbury and Watson Limited Edition Heritage Customised Ham $34.99 / kg WHOLE B C S W

Red Gum Smoked Ham on the Bone $12.99 / kg

Suckling Pig Heritage Leg Ham $44.99 / kg

Pheasant (Enquire in store) $49.99 / kg

Poussin $8.00 / ea

Quail (6 Pack)Bone in $24.00 / pkDeboned $33.00 / pk


Duck Breast $48.99 / kg

Duck Marylands $26.99 / kg

Free-Range Roasting Duck $22.99 / kg

Newbury and Watson Roast Duck with Cherry Stuffi ng $34.99 / kg

Greenslades Free-Range Whole Chicken $12.99 / kg

Saskia Beer Barossa Farm Produce Free-Range Chicken $15.99 / kg

Free-Range Roasting Goose $34.99 / kg

Free-Range Berkshire Rolled Pork Loin $26.99 / kg (S/P- Add $1/kg)

Free-Range Berkshire Pork Rack $25.99 / kg (S/P - Add $1/kg)

Free-Range Berkshire Pickled Pork Loin $18.99 / kg (S/P - Add $1/kg)

Free-Range Berkshire Pork Roasting Leg $15.99 / kg (S/P - Add $1/kg)

Murray Valley Rolled Pork Loin $25.99 / kg

Borrowdale Pork Rack $24.99 / kg

Coorong Angus Roasting Rib Eye (Maximum of 6 ribs) $45.99 / kg

Coorong Angus Beef Whole Rump $25.99 / kg

Coorong Angus Wing Rib Roast (3 ribs) $35.99 / kg

CAAB Whole Beef Fillet $62.99 / kg

Pure Suffolk Easy Carve Leg $24.99 / kg

Pure Suffolk Butterfl ied Lamb Leg $24.99 / kg

Pure Suffolk Lamb Rack (8 pin) $49.99 / kg

Hay Valley Lamb Backstrap $49.99 / kgLegend: S/P = SchuAm Pork. H/C = Humane Choice Certifi ed Turkey supplied by Almond Grove.

feastfinefoods.com.au

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__BRING your order IN TO STORE by December 7 to go

into the draw to win one of two $150 vouchers!

CUSTOMER COPY

Order:

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Total: ____________________________________________________

Deposit Paid: _____________________________________________

Balance Due: _____________________________________________

Feast Store: ______________________________________________

Date of Collection: ________________________________________

STORE COPY


Certifi ed Suffolk Milk Fed Easy Carve Leg $22.99 / kg

Butterfl ied Leg of Saltbush Lamb $24.99 / kg

Easy Carve Saltbush Lamb Leg $25.99 / kg

Paroo Kangaroo Loin Fillet $28.99 / kg

Wild Boar Racks $32.99 / kg

Wild Rabbit $21.99 / kg

Condiments, Sauces & Other

YP Lands Quandong Syrup $9.99 each

Beerenberg Cranberry Sauce $5.99 each

Maggie Beer Quince Glaze $9.99 each

Maggie Beer Cabernet BBQ Sauce $9.99 each

Luv-A-Duck Duck Fat $7.99 each

Smoking Brothers Maple BBQ Sauce 500ml $24.99 each

Ham Bags $2.50 each

Extra Christmas Stuffi ng

Stuffings(included with each product where applicable

or may be purchased separately)

1) FEAST! Christmas Stuffing (CS) 2) Cranberry & Chestnut (C+C)

3) Apricot & Macadamia (A+M) 4) Apple, Sage & ROSEMARY (ASR)

Please include THE abbreviation (EG (ASR))

next to your selectION.

Secure your order with a deposit before December 7 to go

into the draw to win one of two $150 Feast! Gift Vouchers!

feastfinefoods.com.au

A DELICIOUS, PERFECTLY COOKED

CHICKEN IS A CROWD

PLEASER ANY DAY OF THE

YEAR. ALWAYS A GOOD

GO-TO MEAL ON THE LONG

SUMMER DAYS AFTER

CHRISTMAS TOO.

TRY SPLITTING ONE

DOWN THE CENTRE

AND POPPING IT ON

THE BBQ.

There are so many ways to cook chicken, from roasting, frying and poaching to barbecuing, and so many fl avours that work with chicken, it really is versatile and always welcome on a menu.

Saskia Beer Barossa Farm Produce

Free-Range Chicken

Barossa Farm Produce chickens from Saskia Beer are raised on a vegetarian, corn based diet which delivers a wonderful fl avour. Very different from your average bird. Weight: 1.6 - 2.5kg

BAROSSA BIRDS FREE-RANGE CHICKEN

Pasture raised chickens, with their own mobile homes. Produced in the Barossa and extremely high quality. Weight: 5 - 6.5kg

GREENSLADES FREE-RANGE WHOLE CHICKEN

These free-range chickens grown by Matthew Greenslade at Riverton in South Australia pack a punch in fl avour and deliver a mouth-watering eating experience. Weight: 1.8 - 3kg

POUSSIN

Poussin is a much younger chicken, delivering a more delicate fl avour. They are similar to quail and are easy to cook. Weight: 500g

Chicken & Poussin

16

Duck fat IS perfect

for making crispy

roast potatoes. Drain

the fat from your

roasting tray and use

it immediately or store

in the fridge for

future use.

Free-Range Roasting Duck

We source our free-range ducks from South Australia’s leading growers. Like the goose, these are a smaller bird that can take the place of the traditional turkey. Sizes: Muscovy Duck (2.5kg+) or Peking Cross (Approx 1.5 - 2kg - orders recommended.)

Newbury & Watson Roast Duck with

Cherry Stuffing

Delicious, fully cooked whole boneless duck stuffed with dark Morello cherries. Serve hot or cold. Approx weight: 1kg

Duck Breast

A perfectly modern way to change up a Christmas lunch is to serve a seared duck breast with your choice of salad. Approx weight: 180g - 250g each.

Duck Maryland

Perfectly suited to roasting, duck Marylands are quicker to prepare and to cook, meaning less time spent in the kitchen by the host. Approx weight: 180 - 250g each.

THE PERFECT DUCK

- For crispy skin, store the duck uncovered in the fridge overnight. Bring it to room temperature and pat dry. Prick the skin all over taking care not to PIERCE the meat. Rub with salt and pepper.

- Place duck on a rack in a roasting tray. Allow 40 minutes per kg at 190OC. Duck is ready when brown all over and juices run clear.

- Avoid over stuffing to allow ventilation through the duck.

- Rest 20 minutes before carving.

CO

OKIN

G T

IPS

Duck

17

Quail cook

BEAUTIFULLY on a

slow barbecue.

Brush with extra virgin

olive oil and season as

desired. Because they

are small they cook

QUICKLY AND easily

WITH GLORIOUS

CARAMELISED SKIN.

From pheasant to quail, goose and beyond, Feast! can source products to make your Christmas dining unforgettable. Ask in store about the availability of other ‘unusual’ products.

Free-Range Roasting Goose

The Christmas goose is making a comeback and with good reason. Goose is a more suitable size for smaller family gatherings. It is also a succulent, juicy and tender bird, ideal for roasting. Sourced from artisan South Australian growers. Approx weight: 2.5-4kg.

Pheasant

According to Maggie Beer who is renowned for her knowledge of this bird, “Pheasant is a sweet, moist and delicious meat which is not as strongly fl avoured as duck or pigeon”. Sourced from South Australia, with limited availability, in fact; very limited availability. Please enquire in store. Approx weight: 900g.

Quail (6 Pack)

Quail has a delicate texture and a sweet nutty fl avour. They are quick and easy to cook and suit a wide range of accompanying fl avours. Supplied in a pack of six. Available bone-in or boneless. Approx total weight: 1kg.

Game Birds

18

GOOSE SELECTION

Always purchase goose from a reputable retailer that has knowledge of how the product was raised. As with all meat products, free-range generally delivers a more fl avoursome product. When cooking a goose, make sure that you use a deep pan and a roasting rack as there will be a lot of fat that will render off the bird.

COOKING Goose

- Preheat your oven to 240°C. Season bird with salt and pepper.

- Place goose in the oven breast side up for 15 minutes then reduce heat to 180°C, allowing about 15 minutes per 500g.

- In European cultures more often than not, geese are stuffed. Typical stuffi ngs are apple, chestnut and red cabbage or apple, sage and pork sausage.

- A cooked goose will have an internal temperature at the thigh of 75°C.

- Rest 20 minutes before carving.

COOKING PHEASANT

- Pheasant doesn’t have as much fat as other meats which means that it is more likely to dry out if cooked incorrectly. To compensate, add extra fats such as butter under the skin and in the cavity to keep the fl esh moist. Sealing and then cooking in a bag is another method for moist fl esh.

- Preheat your oven to 180°C. Season bird with salt and pepper.

- Allow about 30 minutes cooking time for an average bird

- To check the pheasant is correctly cooked, you can use a meat thermometer – the breast temperature should reach 63ºC and the leg temperature should reach 80-82ºC. When cooked, set the pheasant aside in a warm place, loosely covered, to rest for 20 minutes.

DUCK SELECTION

- In general poultry should have a clean overall appearance, free from blemishes or bruises.

- When selecting a duck the fl esh should be plump and fi rm.

- The skin should be unbroken and free of scarring or feathers.

COOKING DUCK

- To help get crispy skin, store the duck uncovered in the fridge overnight. Bring the duck to room temperature and pat it dry then prick the skin all over, taking care not to hit the meat.

- Place the duck on a rack in a roasting tray so that the fat can drain freely. Pre-heat your oven and cook for 40 minutes per kg at 190°c.

- For extra fl avour, add aromats such as thyme and parsley into the cavity. Avoid over stuffi ng to allow ventilation through the duck. Season with salt and pepper and rub into skin.

- Tuck the wing tips of the duck underneath when cooking to prevent them burning.

- The duck is ready when it is brown all over and juices run clear.

- To retain the moisture and allow the juices to settle, let the duck rest for 20 minutes in a warm place before carving.

- Duck fat is perfect for making crispy roast potatoes. Drain the fat from your roasting tray and use immediately or store in the fridge for future use.

Tips for Game Bird Cooking & Selection

19

OUR FAMILY-GROWN, pure suffolk lamb

was a finalist in the

2015 delicious produce

awards AND WAS THE ONLY

RED MEAT INCLUDED

ON HESTON BLUMANTHAL’S

FAT DUCK MENU

IN MELBOURNE.

Pure Suffolk Easy

Carve Leg of Lamb

Pure Suffolk Lamb, grown on the Gunner family farm, is newly back in season and what better way to celebrate the return of this great product than to serve it on the Christmas table. Approx weight: 1.5kg - 2.5kg.

Pure Suffolk

Butterflied Leg of

Lamb

A boned and fl attened leg of Pure Suffolk Lamb. Easily roasted or placed on the BBQ for something a bit different this Christmas. Approx weight: 1.5kg - 2.5kg

Pure Suffolk Lamb Rack

A truly spectacular restaurant quality lamb rack which provides the ultimate eating experience. A full eight pin Pure Suffolk Lamb rack is at its peak when roasted. Limited availability, orders recommended.

Hay Valley Lamb

Backstrap

Lamb backstrap is a versatile cut of meat. Perfect for a warm lamb salad. Average weight: 200g each.

Certified Suffolk Milk

Fed Easy-Carve Leg

Milk fed easy-carve leg of Certifi ed Suffolk Lamb has a delicate fl avour and texture. Approx weight: 1.2kg - 1.5kg.

Butterflied Leg of

Saltbush Lamb

These butterfl ied legs of lamb from outback Australia have a beautiful distinctive fl avour. Approx weight: 1.5 - 2.5kg

Easy Carve Saltbush

Lamb Leg

Perfect to roast, an easy carve leg of saltbush lamb is full of fl avour and is easy to prepare.Approx weight: 1.5 - 2.5kg

The quality of Feast!’s award-winning lamb is recognised around Australia and is served in some of the best restaurants in the country. Add one of our Pure Suffolk, Certifi ed Suffolk, Saltbush or Hay Valley Lamb varieties to your table this Christmas.

Lamb

20

Coorong Angus Rib

Eye Roast (Bone-in)

An outstanding, impressive roast, offering tenderness and unbelievable fl avour. A great centrepiece for any Christmas function. Weight: Up to a maximum of 6 ribs.

Coorong Angus Beef

Whole Rump

The rump is the most fl avoursome of all the traditional grilling cuts. When roasted as a whole piece, this popular cut comes into its own. See our website for Richard’s recipe for Weber rump roast and you will see why we think this is one of our best. Approx Weight: 4 - 6kg

Coorong Angus Beef

Asado (Cross Cut) Ribs

A staple of the Argentinian barbecue, used more as a braising cut in Australia, these ribs are fabulous on a charcoal BBQ. Even Maggie Beer agrees! A delicious, hands-on feast the whole family will love.

LIMESTONE FREE-RANGE

Wing Rib Roast

Equal to the rib eye but slightly smaller with just three ribs. This traditional English-style roast will stand proud at the table.

Whole Beef Fillet

A premium branded young beef fi llet that is incredibly tender and has been grain fed for a minimum of 70 days. A great addition to your Christmas feast. Weight: 1.8kg+

In Summer, it’s hard to beat a tender, juicy steak cooked on the barbecue.

PREPARE RIBS

TRADITIONALLY WITH

JUST SALT AND PEPPER, THEN COOK SLOWLY FOR

A COUPLE OF HOURS OVER

CHARCOAL. SERVE WITH

LEMON WEDGES, SALSA

VERDE AND GREEN

SALAD. IRRESISTIBLE!

DRY AGED BEEF

AT FEAST! WE DRY AGE BEEF IN OUR DRY AGING ROOM LINED WITH HIMALAYAN SALT TO DELIVER THE BEST BEEF YOU’VE EVER TASTED. CONSIDER OUR OWN COORONG ANGUS BEEF, LIMESTONE BEEF OR THE EXCLUSIVE WILLOCK PARK ENGLISH LONGHORN (IN VERY LIMITED SUPPLY). SPEAK TO OUR FRIENDLY STAFF TO RESERVE YOUR DRY AGED PRODUCT.

Beef

21

KANGAROO LOIN IS VERY LEAN AND VERY

TASTY. BEST COOKED QUICKLY ON A BARBECUE

AND SERVED RARE. PAIR WITH THE FLAVOURS

OF JUNIPER BERRY, QUANDONG AND PLUM.

Why not try something adventurous this Christmas? Open range game meats provide an exciting choice of fl avours and you can fi nd an increased range of products in Feast! stores. If we don’t have what you are looking for in stock, we will source it for you.

Paroo Premium Kangaroo Loin Fillet

Paroo Premium Kangaroo source only the fi nest wild game kangaroos from selected regions in Australia. The perfect portion size for individual servings. Approx Weight: 500g per pack.

Wild Rabbit

A whole wild rabbit marinated with oil, garlic and classic herbs such as oregano and thyme is sure to be a fl avour sensation. Cook over charcoal for another level of fl avour. Approx Weight: 800g - 1kg

Wild Boar Racks

The distinctive fl avour of a wild boar rack is perfect for something a little different this Christmas. Each eight point rack weighs approximately 300g.

SERVE YOUR ROASTED WILD BOAR RACKS WITH

DELICIOUS WHISKY APPLES. TO MAKE THEM, CUT

4 PEELED AND CORED APPLES INTO THICK

SLICES. HEAT A SAUT� PAN ON HIGH AND ADD

1/3 CUP OF BROWN SUGAR. WHEN CARAMELISED

ADD 3 TABLESPOONS OF SALTED BUTTER AND

THE APPLE SLICES. COAT IN CARAMEL BEFORE

ADDING 1/4 CUP WHISKY. COOK OFF THE

ALCOHOL FOR 3 MINUTES BEFORE SERVING

WARM WITH THE BOAR. WOW!

REC

IPE

Game Meats

22

Maggie Beer

Cabernet BBQ

Sauce 250ml

A rich jelly made of cabernet grapes. Enhances smoked and roasted meats.

Maggie Beer

Quince Glaze

285g

Great brushed over ham or used on a leg of lamb.

Luv-a-Duck

Duck Fat 200g

Pure rendered duck fat is a must-have for perfect roast potatoes.

YP Lands

Quandong

Syrup 250ml

Quandongs are known as the native peach. Perfect for ham glaze.

Q

BEERENBERG

CRANBERRY

SAUCE 280G

Whole cranberries in jam - a lovely accompaniment to Christmas turkey.

SMOKING

BROTHERS MAPLE

BBQ SAUCE 500ml

A Southern American style BBQ sauce. Great for basting, marinating and as a fi nishing sauce.

When placing your order, ask our

staff about a stuffing for your

meats. WE CAN PREPARE THIS FOR YOU.

Select from:

Feast! Christmas Stuffing

(our own secret recipe)

Cranberry and Chestnut

Apple, Sage and Rosemary

Apricot and Macadamia

Pork Sausage Mince (750g Packet)

STUFFINGS

AFTER CHRISTMASWhen the Christmas rush is oveR, often the entertaining goes on.

At Feast! we have a wide range

of restaurant quality products

including Coorong Angus Beef, Limestone Free Range beef, Hay

Valley and Pure Suffolk lamb, Berkshire Pork, Free Range

chicken and much more.

SMOKING

Condiments & Sauces

23

Cow HidesOur hides are strikingly coloured with one-of-a-kind patterns that would be a great addition to any home. We have Belted Galloway and Texas Longhorn hides in stock.

Mitchell KNIVESThese knives are made to the highest possible standard to ensure the highest quality and longevity. Each blade is made from high carbon stainless steel. The perfect tool to add to your knife collection.

Himalayan Salt Seasoning DishOur beautiful translucent pink salt platters from the Himalayas. Lovely for serving cured meats or sashimi. Please visit feastfi nefoods.com.au for further information.

Suffolk Cross Sheep SkinsAvailable in various sizes, our sheep skins have some of the softest wool available and the natural colour variations make these a truly unique product. Perfect for babies, toddlers or a pampered pet.

gift ideas

24

Looking for the perfect gift for someone special or a way to expand your food knowledge? The team at Feast! have a wide range of Butchery and Cooking classes available including:

Sausage Making

HOME Butchery

Ham & Bacon Making

Mastering the Grill

Christmas Cooking

Corporate Classes

BUTCHERY & COOKING CLASSES

Butchery/Cooking

Class VouchersA voucher to our Feast! classes gives the recipient the opportunity to learn new skills and use the fi nest local produce during our classes held in the Central Market Kitchen. They are also great fun. Ideal for those hard-to-buy for family members.

FOR MORE INFORMATION

AND TO REGISTER YOUR

INTEREST GO TO:

FEASTFINEFOODS.COM.AU

Feast! Store Gift VouchersAvailable in either $25 or $50 denominations, a Feast! Fine Foods store gift voucher is a great gift to treat someone to a selection of our award winning products.

25

Ham

Ham is popular with almost everyone and can be utilised for quick snacks from ham and cheese toasties to ham and goat’s cheese souffl és.

Ham makes a delicious and lean alternative to bacon for breakfast when you have time for eggs and ham or omelettes.

Make an old fashioned, delicious baked macaroni and cheese with leftover ham.

How about ham and egg pies or an open cheese, ham and cherry tomato tart? Make the fi lling with sour cream, feta, grated cheddar, ham and dot with sliced cherry tomatoes.

Get the kids involved and pop some ham on a home made pizza. Using pita bread as a base makes for a light and easy meal in the days after Christmas when you can’t be bothered cooking.

Freeze your ham bones ready to make stock in the cooler weather.

Pork

Try pork fajitas. All you need are tortilla/fajita wraps and leftovers. Just make a fresh salsa to bring it all together.

Make your own dumplings. Either from scratch or with pre-made casings. Just dice leftover pork with mixed vegetables and spices.

Add to home made fried rice. The kids love this quick meal that utilises all your leftovers.

Make your own Banh Mi rolls. Fill Vietnamese bread rolls with roast pork, fresh cucumber, daikon radish, grated carrot, coriander and chilli. Top with a little mayonnaise and soy sauce.

Serve a platter of

ham sandwiches with

sides of horseradish, pickled onion, tomato, mustards, cheese and

chutneys and let your

guests mix and match

Often the best thing about Christmas Feast!ng is using the leftovers. We have put together some delicious ideas so you can make sure nothing goes to waste.

Leftovers

26

Turkey and Chicken

How about a turkey, bacon and BBQ sauce pizza?

Too hot to cook? Make Vietnamese rice paper rolls using leftover turkey or chicken. Just make sure you have rice paper sheets and vermicelli noodles in the pantry before Christmas arrives.

Use left over roast poultry bones to make a stock for simple soups. Add some leftover shredded meat and seasonal vegetables.

Cooked turkey and chicken make a tasty addition to risotto. All you need is Arborio rice and Parmesan cheese. Make a simple stock with the bones, some fresh vegetables and herbs.

Spicy empanadas are a brilliant way to use leftover chicken or turkey. They take a little effort but are so worth it!

Product Storage

The only product you should keep on the bone when storing is your Christmas ham. This results in less of the ham surface being exposed which helps maintain the freshness and moisture of the whole ham when stored in a ham bag or pillowcase.

Leftover turkey should be sliced and placed in a container with a lid. Make sure you refrigerate within one hour of cooling. It will keep for 3-4 days. It will also freeze for up to two months.

Remove the meat from the bones before storing leftover poultry such as turkey, chicken, goose or duck.

Extend the shelf life of left over poultry meat by packing in plastic containers with lids and refrigerating within one hour of cooling. It will keep for 3-4 days in the fridge or up to two months in the freezer.

Secure your

order with a

deposit before

December 7 to go

into the draw to

win one of two

$150 Feast!

Gift Vouchers!

27

Feast! @ The MarketStall 15, Adelaide Central MarketGouger St, Adelaide, 5000Phone: (08) 8231 4700

Feast! @ UnleyShop 21, Unley Shopping Centre204 Unley Road, Unley, 5061Phone: (08) 8271 7286

Feast! @ Victor HarborShop 11B, Victor Central Shopping Centre77 Torrens Street, Victor Harbor, 5211Phone: (08) 7522 4025

Feast! @ The Parade (Norwood)Shop 17, Norwood Place161-169 The Parade, Norwood, 5067Phone: (08) 8332 2538

feastfinefoods.com.au/feastfinefoods /feastfinefoods

Order online at

Secure your order

with a deposit

before December 7 to

go into the draw to

win one of two $150

Gift Vouchers for

any of our stores!

feast christmas catalogue 2015 web

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