Thursday, March 15, 2018


I have been using lard as my main cooking fat for quite a few years now. I do use butter and coconut oil as well, and very occasionally I'll use macadamia oil. There are many reasons why I like to use Lard though,  and I thought I'd share some of them with you. I did find a few links online, so if you don't want to take my advice you can check out some other peoples thoughts as well.

1. Lard is a traditional fat. Pigs are small animals (compared to cows) and they don't need as much space or even as much land as a cow. They will eat anything, so in years gone by were fed whatever excess people had. Not much got wasted on slaughter day, and the fat especially was treasured as it would last for a very long time when it was rendered down. Just about every traditional culture uses some form of animal fat.

2. Lard is heat stable. It can be heated to very high heats without damaging the structure of the fat. I'm not into science, but there is a reason for it and you can read more here.

3. It's economical and lasts for ages. I do have the luxury of owning a free range pork business, so I get to have as much as I like. I render a big pot at one time and then store the rendered fat in glass jars in the fridge.  It will keep like this for a very long time. It is important though to use a clean utensil when getting lard out to use so that it doesn't get contaminated. This is different to keeping the fat off cooked meat - eg keeping the fat from roasting a piece of pork, or some bacon. If I keep this fat, I use it a lot quicker. This however is a good way to get lard to cook with. I keep all my excess cooking fats to re-use.

4. Lard has quite a bland flavour. Chicken or beef fat is much stronger flavoured, which is good in a lot of ways. The beauty of lard's neutral flavour, is that you can use it in pastry - both sweet and savoury. I use it when I make tortillas. In past years it was used as a butter substitute.

5. Lard is healthy! Pigs like ours, that are raised on pasture, have more Vitamin D and Vitamin E than conventional pigs and in a form that we can access.

There is a lot more detail on the following links, if you would like to read more. I've even included a link that a very good customer of mine gave me for Lard Fudge. She made it, but I haven't yet!

If you would like to render your own lard, here's a how to:

Ask me more about it at the markets........

Wednesday, March 7, 2018

Frequent Free Ranger Packs

You've probably heard about the Frequent Free Ranger Packs, and if you are sitting on the fence and wondering how they would fit in with your lifestyle, here's a few ideas.

If you want to know exactly what the packs are, please read more here.

Meal Planning is a really good way to make sure that you eat well during any given week. I don't always do it, but when I do, it makes life much easier. I don't have access to shops and takeaway, but if you find them tempting, meal planning will help to keep you on the straight and narrow. The packs have been designed to assist in meal planning. When I meal plan, I base a weeks meals around the following:

  • something on the grill or BBQ
  • a roast or joint of meat, that will feed us for an evening meal plus lunches
  • a stew that I can put on early in the afternoon or in the morning when I know I'm going to be late home
  • quick and easy meals
I don't usually meal plan breakfast, but evening meals that might give left overs are planned.

So how does the FFR pack fit into this plan:

Bacon - this can be used for breakfast, either as bacon and eggs, but to make it go a bit further, could be used in scrambled eggs, bacon/onion/tomato, bacon/onion/beans, bacon/onion/potato....if you want more detail, let me know - I am a master at including bacon in my breakfasts! Bacon is also good to use for dinner: bacon and vegetable soup, pasta cabanara, potato bake to name a few.

Ham - usually only one pack of ham is included and this is good for lunches or just to add into other meals.

Something to Grill - pork chops, lamb chops, pork or beef steaks. By swapping them around each week, you get to try something different. Change it up with either a salad or veggies done in various ways - stirfry, steamed, baked. Use the BBQ or cook in a pan so that you can make a sauce/gravy.

Roast or Corn Meat - So much variety here, whether it be pickled pork, corn beef, roast beef, roast pork, brisket. Use the slow cooker to make life a little less rushed in the afternoon if you are making it mid week. I like to put it in the slow cooker frozen so that it doesn't over cook - unless of course you are doing brisket and then it doesn't matter if it's pull apart cooked. See my recipe tab for some yummy brisket recipes.

Pulled Brisket

Stews - I love them! They can be cooked in the slow cooker, the oven or on top of the stove. I like to use the oven, as I can pop it all in a baking dish and put it on low and then go and do my afternoon chores. But you might like the ease of a slow cooker and come home to a nice home cooked meal. 

Coconut Pork

Sausages and mince are great standbys. If you forget to take them out of the freezer, they are easy enough to defrost and then cook quickly. I'm loving savoury mince lately. I often cook it on a Wednesday night so that I can take left overs with us in a thermos for lunch when we travel to Biggenden on Thursdays.

If you want to try a free ranger pack, please email me with your details.

Monday, February 19, 2018

February Update

We have had some rain again on the weekend - 14mm in a thunder storm just as we were about to serve food to about 60 people at a family birthday party on the farm. While it may have dampened things, it didn't dampen spirits!

Our next markets will be in Yeppoon and Rockhampton the first weekend in March, which is the 3rd and 4th (not what I said last post!).

Bundaberg - we are coming to you! We will be attending the  Shalom College Markets every 2nd Sunday. Our first market will be the 10th March. We will also deliver to Gladstone on this weekend. We had originally planned on delivering to Gladstone on the first weekend in March, and I will send an email out to our regular customers there to discuss the day and time of collection, so if you aren't currently on the email list, please email me to subscribe to the list.
If you have friends or family in Bundaberg, please pass our details on.

Once again, our goat supply is low, as they just don't grow fast enough! For the next few markets, we will only have Lamb, Beef and Pork available. We will also have some really tasty salami! We taste tested it this weekend and it got the thumbs up from everyone who tried it. It will be packaged in approximately 1/2 kg packs and will be $26/kg. This is made from our premium pastured pork.

Wednesday, January 31, 2018

February Markets

Markets this weekend:

Yeppoon Community Markets where you can get lovely fresh pineapples, bananas, tomatoes, sweet potatoes, zucchinis, eggplants, corn (I think it'll still be on) and other vegetables. These markets go from 6am to 10am. I'll be there until 10, but some of the veggie growers sell out early, so it's always a good idea to get there before 8.30am.

Rockhampton Kern Arcade Carpark Markets also have a great range of local veg - more than Yeppoon at the moment. It's sometimes the other way around. I'm there early, but they usually start around 6 and then go until 12.

We will have Pork, Beef, Goat and Lamb this weekend. I keep getting asked, so as a reminder, the animals are all bred and raised on our Farm and are pasture finished. Pigs are fed grain (GMO free), and are on pasture also. Cattle, Goats and Sheep are only pasture fed and finished - no grain, no nasties. Goat will be very limited.....we need to breed more! If you would like me to put anything aside for you, please email me and include your mobile number please.

Frequent Free Ranger Subscribers (read more here) it's a monthly delivery this time, however we won't be back at the Markets for a month, so if you haven't already advised me, let me know if you would like a delivery this time anyway.

Gladstone Area - Your next delivery will be the weekend of the 4/5 March.

The following photos are Baked Beef Ribs done using my Moroccan Beef Brisket Recipe (found here) with the addition of 3 tomatoes, chopped. I cooked them in the oven for about 2.5 to 3 hours at 180. Served them with Cous Cous and Roast Veg.....very tasty indeed.

Saturday, January 13, 2018

January 2018

Happy New Year!!

I hope everyone had a great Christmas and managed to get a little down time. We enjoyed a lovely Christmas Day with my very large family. I think there were over 40 people for lunch and we had about 8 missing - my family is huge! We had 3 out of 4 children home which is always pretty special for Kim and I.

It's now time for us to get started on another year of keeping people well fed and nourished on our quality meat products.

Bush Friendly Beef bred and grown on our organic pastures. These cattle are owned and managed by our children in a rotational grazing system. This form of management is good for the animal, as it reduces the impacts from insects and parasites and it ensures that the cattle are always moving onto fresh pasture. It is also good for the environment as the pasture is managed so that there is always good ground cover, which reduces soil loss through erosion and therefore no soil nutrient loss as well as less pollution to the Great Barrier Reef.

Our Lamb and Goat are also bred and grown on our organic pastures, and are rotated through the pig paddocks when possible to utilise the fertility from the pigs. The cattle, goats and sheep are all pasture fed and finished - no grain, no chemicals, no nasties! Goats will be a little limited for the first couple of months of the year.

Our pigs are also on pasture at all times, although are also fed a grain ration. Did you know that pork fat is very high in fat soluble Vitamins E & D. Have a read of this post for more info on this. We usually have lard for sale at the markets also.

Next Markets:

  • Yeppoon - 20th January - Yeppoon Community Markets
  • Rockhampton - 21st January - Kern Arcade Carpark Markets
  • Gladstone - 21st January - Benaraby Turnoff 3pm to 4pm Sunday afternoon.
Please keep an eye on this link: Market Dates for the dates of upcoming markets - there are a few months that we are only able to do one market per month.

We will continue with the Frequent Free Ranger Group, so if you would like to become a FFR Subscriber and get a regular pack of meat (selected by Lucy) at $15/kg, please read more here, then send me the required information and I'll include you this month. If you just want to trial it and see how it goes, that is possible - you can unsubscribe from the FFR Group any time!

This year, we will be have specials that will only be available to Newsletter Subscribers. If you are not already on my email subscription list and would like to sign up, please send me an email and I can add you, or you can subscribe via facebook (I think). To receive the special, you must reply to the email and pre-order. Simply click on this link:

Wednesday, December 13, 2017

Final Market for 2018

Well the year is nearly done, all we have left now, is to get everything in order for the Christmas break. This weekend will be a busy one at the markets in Yeppoon on Saturday, Gladstone Saturday afternoon and then Rockhampton on Sunday. We will have hams available for collection for those that have ordered them. We ended up doing about 40 hams this year, which is more than the last couple of years but less than our record year, which was 70! I did a few extra to cover late orders, and these went very quickly. So if you are reading this and you think you ordered one, but now don't want it, please let me know and I can sell it to someone else!

Yeppoon Community Markets at the Show grounds: 6am to 10am Saturday, 16th December
Gladstone: Benaraby Turnoff: 3pm to 4.30pm (please stagger this time!)
Rockhampton Kern Arcade Carpark Markets: 6am to 12pm, Sunday 17th December

As I write this, I am not sure when we start back at the markets. Our normal weekend would be the 6th and 7th January, however I'm still confirming whether we can get our meat processed in time for this. I will hopefully know by this weekend, otherwise I'll let everyone know early in the new year.

We will only have beef and porky products this market. We had a quad bike malfunction when we needed to get the sheep and goats in, so they ended up getting a reprieve.

REMINDER: There is always some meat in That Wholefood Place in Berserker Street, Rockhampton, if you get caught out and don't have any meat. It is frozen, but won't take long to defrost. Or you could do what I've done and just pick up one of their take away curry and rice.

We are so lucky to have a shop in town like That Wholefood Place! I know that I'm biased, because Kate has kindly stocked our meat there, but it's all the other bits and pieces that when added together make a one stop shop. And you can have lunch while you are there doing your weekly shop - how much better can it get. There is no other cafe in town that uses organic/free range produce. And it's not just the produce, all the ingredient items are organic. Can anywhere in Rockhampton boast that everything is ethically grown and sourced? I doubt it. The best part is that the food is not even expensive!

I recently had That Benny and it was really tasty! The sauce was made in store and so good......

If you support That Wholefood Place, you are also supporting us and other small, local businesses. Locals have to look out for each other, that's what community is all about!

I would like to take this opportunity to thank all of our customers for the support they have given us this year. We wouldn't be here if it wasn't for you, so THANK YOU!!

We wish you all a Safe and Happy Christmas break. If you are travelling, take care.

We look forward to seeing you at this market coming and then again next year!

Monday, November 27, 2017

Birthdays, Hams, Markets

We recently attended the 2nd Birthday celebrations of That Wholefood Place in Rockhampton. They are a great supporter of our business and have the same core values that we do - supporting small, local businesses, and supplying good quality food ingredients so that YOU can prepare fabulous meals for yourself and your family. We hope that we get to celebrate many more birthdays with That Wholefood Place!

The following is what I put together in preparation for the day, and then scaled it back to a dot point flyer. I also thought that there might be a few newcomers to our site so thought I'd put it all up here. Please read (or scroll) right to the end as I have a few notices regarding hams and markets.

All the meat products we sell come from animals raised on our property “Anabank”, located in the Dawson Valley.   We have many satisfied customers that say our meat has flavour and is consistently tender.

Pork, Bacon and Ham
The pigs are fed a grain ration but are certified true free range with PROOF – Pasture Raised On Open Fields. We pride ourselves on giving our pigs a true freerange life, where they can display their natural behaviours. They are fed a balanced grain ration that we mix ourselves from locally sourced grains so that we can ensure that the grain is not sprayed out with glysophate before harvesting and is not treated afterwards with any chemicals. We do not include any GMO products, including recycled vegetable oils.

We make nitrate free Bacon, Ham, Pickled Pork and Corned Beef, which is simply salted and wood smoked. The Conventional Bacon, Ham, Pickled Pork and Corned Beef is salted with a preservative added and then wood smoked. We use a small amount of preservative, which is less nitrate than would be found in your saliva, so we feel it is quite safe. Most store bought bacon will have a lot of other ingredients (chemical flavourings) that are not good for you, so we have kept ours very simple, which allows the true flavour of our pork to shine.

Beef, Lamb and Goat
Our Bush Friendly Beef is bred and grown out on “Anabank”, but is owned by our children.  So we are a family owned and run business. “Anabank” was certified Organic with Australian Certified Organic in 2016. This means that the animals aren’t certified organic until mid 2018 when the organic calves reach slaughter age. They have been managed organically for many years previous to this. The abattoir and butcher we use is not certified organic. The animals are completely pasture raised and finished – no grain ration is given. It is called Bush Friendly Beef because we use regenerative farming techniques which maintain a healthy ecosystem for our domestic animals, as well as the wild animals and birds. By using rotational grazing, grass cover is maintained which reduces run-off, which in turn prevent nutrient loss and thus damage to the Great Barrier Reef.

The Sheep and Goats are managed similarly to the cattle, they are rotated and managed organically. We use hay or leauceana in dry conditions to ensure the meat remains a quality product. We don’t vaccinate or use any other non-organic treatments on the animals. All animals are certified under PROOF’s rigorous guidelines to be pasture raised and finished.

I'll be at the markets in Yeppoon and Rockhampton this coming weekend - 2nd and 3rd December. Then we only have one market before the end of the year - on the 16th and 17th December. This will be the market that we bring our hams to those that have pre-ordered. I have a few hams left so if you would like one, here are the details:

$22/kg for a full or half, bone in Leg Ham. Please send me an email with your preference of Nitrate Free or Conventional, half or whole ham and include your phone number please.

Also, can you please think about what Christmas Orders you may have. So that we can ensure we send enough animals over to the abattoir, it would be really helpful if you are likely to want more of anything than you normally do. We will have beef, lamb and porkie products. No goat, sorry. Please let me know by Sunday night the 3rd December.

It's all getting very close.........