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Moroccan Lentils | Basque with LoveSusana Corcoba grew up in the Basque country, a region bordering Spain and France, renowned for its strong culture of traditional cooking with quality produce. At home Susana's Ama was always preparing something fresh from the local market, which sparked her obsession and passion for good food from an early age. COOKING INSTRUCTIONS Heat 1 tbs of vegetable oil over medium heat, add 1 cup of lentils and fry for 1 minute. Add 3 cups of boiling water and

Substitute for your trusty olive oil sidekick

Topped with cream mash potato and seasoned with fresh herbs

the scored cuts will open up as the skin contracts

There are approximately 3-4 slices of prosciutto per 100 grams

instructions can be found on our Ham Glaze page

The pasture-raised grass-fed beef is sourced from south-eastern Australia and the strips are hand cut by our in-house butchers

Each turkey breast is hand tied and you have to have the breast filled with our in-house made stuffings

Free Range Chicken

Serve a spoonful on your favourite cut of cooked meat

1l Aneto Fish Broth

or try a few drops inside a shucked oyster

wheat and lucerne