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Scotch Fillet | Grass-fed BeefScotch fillet is also known as rib eye off the bone. The scotch fillet is grass fed and pasture raised and is sourced from south eastern Australia. Each scotch fillet steak is sliced to order. All our grass fed beef is MSA Graded and has a minimum Marble Score 2+. Cooking Tip : Make sure that the scotch fillet steak is at room temperature before cooking. Brush the steak lightly with olive oil and season with salt. Place onto a hot pan or BBQ, cook for

Seriously delicious mixed with roasted vegetables

Place the chicken into a moderate oven for 1 hour and 20 minutes

First Run uses smaller batches of greener olives picked at the beginning of harvest

Barossa birds are processed between 8 and 16 weeks

The fruit is cold pressed and bottled young to capture the most intense flavours of the new season

Allow a cooking time of 30 minutes per Kg

The Chicken Glace takes our in-house Chef 2 days to make using free-range chicken bones

The Pasta Emilia range is preservative-free

The large size birds will only be available from collection from 20th December to 24th December

Vegetable Paella

The JOSEPH First Run is a seasonal release that is best enjoyed at peak freshness

Marion Darlington started making her award-winning range of products in the 1980s