‘tis the season to be
CENTRAL MARKET | NORWOOD | UNLEY | VICTOR HARBOR
Christmas
COOKING tips
AND recipes
CLEVER IDEAS
FOR LEFTOVERS
FREE
2016
Christmas is a time for Feast!ng and who better to help you than
Feast! Fine Foods? We have all your traditional Christmas fare
like geese, free-range turkeys and hams and the more unusual
game meats and branded meats you can only get from us.
Last Christmas we won Australia’s Best Ham thanks to The Age
and Sydney Morning Herald, with our Heritage Ham on the Bone.
For interstate customers we flew hams to all sorts of places in time
for Christmas. We hope our South Australian Feast! customers will
enjoy the simplicity of ordering our award winning products in
their local store.
For something very special, did you know you can create your
own customised ham? Select from a range of heritage breeds,
such as Berkshire or Tamworth before choosing your spices and
sweetening flavours and pick the wood smoke that appeals most.
Please note that custom ham orders need to be in by December 9
as there is a limited number of orders we can accept, so don’t
hesitate. You can find a Custom Ham order form on the website or
instore. Let me tell you, you’ll be hard pressed to find anyone else
who can make a ham to your specifications.
At this time of year, we like to say thank you 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,
especially under increasing pressure from the big end of town.
We hope you have a fantastic festive season. What ever you have
in mind for Christmas, family favourites or something more
adventurous, we would like to help you with your Feast!ng,
so visit your local Feast! store, fill in your order form and get
excited about Christmas. We are!
Secure your
order with a
deposit before
December 7 to go
into the draw to
win one of two
$150 Feast!
Gift Vouchers!
Time to Feast!
We are here to help you make the most of your Christmas Feast.
It can be a busy time, which is why we aim to bring you the very
best possible products, exceptional customer service and all the
little extras you need to make preparing for your festive season
a breeze.
This booklet describes the best of our Christmas produce and has
tips and tricks for making your Christmas memorable, but also to
help you manage a busy time and the inevitable leftovers.
Pick up an order form in store or download one from our website
feastfinefoods.com.au and drop it into the Feast! store you would
like to collect your order from.
Remember our staff are knowledgeable and are there to help you
too, so ask them your questions and order with confidence.
Regards,
Richard Gunner
2
Photo: Matt Turner
3
Award-Winning
Hams
Free-Range Heritage Breed
Ham on the Bone
We 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).
BEST HAM IN AUSTRALIA - The Age, Sydney Morning
Herald 2015
BRONZE - Royal Melbourne Fine Food Awards, 2015
BRONZE - Sydney Royal Fine Foods Show, 2015
2ND - Australian Pork, Ham Awards for Excellence, 2014
Free-Range Heritage Breed
Boneless Ham
Unlike 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, 2015
1ST - Australian Pork, Ham Awards for Excellence, 2014
3RD - Australian Pork Mark Best Boneless Ham SA, 2014
Our Heritage ham
on the bone
won Australia’s
Best ham last
Christmas, so you
know you are in good
hands with feast!
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Free-Range Heritage Breed
Champagne Ham
Champagne 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
$4.50/kg. Supplied as a whole ham only.
Weight: Approximately 5-7kg.
Free-Range Heritage Bone-in
Gammon Ham
Old style English ham. Ready to bake or boil, this
ham has a beautiful flavour 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 Bone
Made the old fashioned way, traditionally cured
and smoked to ensure an unsurpassed beech
flavour. 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
Newbury & Watson FREE-RANGE
Boneless Ham
One 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, 2015
BRONZE - Royal Melbourne Fine Food Awards, 2015
Newbury & Watson FREE-RANGE
Piccolo Ham
A smaller sized ham made from a single whole
muscle which is perfect for smaller gatherings.
Weight: Approximately 1kg.
SILVER - AMIC Smallgoods SA Awards, 2014
Newbury & Watson FREE-RANGE
Boneless NATIVE Honey Ham
A traditionally red gum smoked boneless leg ham
prepared with generous quantities of eucalyptus
honey and native rosemary.
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. So make sure
you’re supporting 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 ham
as you need it.
Should you decide to glaze your ham,
first 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!
5
SPICED QUINCE
Glazed Ham
RECIPE
AFor
Foraarange
range
of traditional
and adventurous
glaze recipes,
see our website
Ingredients
Your choice of Feast! ham
100g quince paste
60ml dry white wine
160g brown sugar
2 tablespoons apple juice
1 tablespoon sherry vinegar
1/2 teaspoon each of ground cloves, ground
cinnamon and ground all spice
Method
To make the glaze, stir all the ingredients,
apart from the sugar, in a small saucepan
over medium – high heat until melted
and smooth. Now add the sugar and stir
constantly until the sugar has dissolved.
Preheat your oven to 180 degrees.
Prepare your ham by carefully removing
the rind, but leaving the fat. Gently score
the fat into a crisscross pattern.
Make the glaze as per the instructions above.
Place the ham, fat side up, in a foil lined
baking dish. Brush with half the glaze mixture.
Place your ham in the oven to roast and
brush with the remaining glaze occasionally
until golden in colour, sticky and warmed
through. This will take around 40 minutes.
For a range of traditional and adventurous
glaze recipes, see our website:
www.feastfinefoods.com.au
6
STEP 1
design your own cUSTOM HAMS
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.
limited number available - Full LEg ONLY
Create something extra special for your family feast this Christmas, with your own custom
ham. Choose from the options below and our artisan 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 9, 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
feastfinefoods.com.au for a Custom Ham order form or drop into your nearest Feast! store.
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.
heritage breeds berkshire / tamworth / hampshire / large black
cure maple / honey / treacle / raw sugar
spices cinnamon & sage / bayleaf & juniper
wood apple / hickory / red gum / cherry
LIMITED EDITION
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!
WEIGHT GUIDE
Bone-in HAM
200 - 250g per person
Boneless HAM
150 - 200g per person
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.
Watch a
demonstration
on carving
a ham at:
http://ow.ly/pI5Vg
7
WEIGHT GUIDE
it iS perfectly
safe to serve PORK
MEDIUM-RARE and IT
is probably at its best
when served medium.
Overcooking pork
WILL ONLY result
in dry meat AND LOSS
OF FLAVOUR.
Bone-in roast
ALLOW 250g per person
Boneless roast
ALLOW 200g per person
Pork
PERFECT CRACKLING
- Preheat the oven to 220OC.
When it comes to juiciness and flavour 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
Free-Range Berkshire Pickled
Pork Loin
A loin of boneless pork, with plenty of crackling
to go around. Also available with your choice of
stuffing. SchuAm Pork available for $1/kg extra.
Weight: 1-4kg (cut to size).
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.
Free-Range Berkshire Pork Rack
Murray Valley Rolled Pork Loin
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.
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COOKING TIPS
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.
- 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.
CRYOVACING
& BRINING
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
‘confinement odour’ when the bag is first
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 terrific way to keep meat moist
and to boost flavour. 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
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Preparation
& 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 flavoured breast meat,
consider a flavoured butter to add between
the meat and skin. Try this simple recipe or
make up your own:
COOKING TIPS
-for a whole bird, ALLOW 35 minutes per kg at
180oC plus 15 minutes extra.
• zest of one lime
• half teaspoon cinnamon
• pinch OF cloves
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
MAKE 2-3 DAYS IN ADVANCE.
-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.
Turkey
-A TURKEY IS cooked When the internal thigh temperature is 75oC.
Almond Grove ‘Humane Choice
Certified’ Free-Range Turkey
Free-Range Boneless Whole
Turkey Roll - Plain or Seasoned
Almond Grove turkeys are grown by John
Holland on his ‘Humane Choice Certified’ farm
near Murray Bridge. These premium birds are
available either fresh or frozen, depending on
demand. Weight: 5 - 8kg.
Soaked overnight in our own secret, lightly
seasoned brine to give the juiciest and most
flavoursome turkey ever. Boned and rolled
free-range turkey is also available with your
choice of stuffing. ‘Humane Choice Certified’
turkey available for $3/kg extra. Weight: 4.5 - 7kg.
• 250g of butter
• zest of one orange
whole Turkey
Free-Range Turkey
Under the Pooginagoric and Mandani brands,
these free-range birds are available thawed or
frozen in a range of sizes from approximately
3kg 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.
Free-Range Boneless Turkey
Breast Roll - Plain or Seasoned
The finest South Australian free-range turkey,
but this time 100% lean turkey breast meat. Also
available with your choice of stuffing. ‘Humane
Choice Certified’ 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 Certified’ turkey available for $3/kg
extra. Weight: 2kg.
-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 170 oC. 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 bone
allow 400g per person
turkey buffet (breast-on-bone)
allow 300g per person
boneless turkey
10
allow 250g per person
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.
11
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.
Chicken & Poussin
Duck
There are so many ways to cook chicken, from
roasting, frying and poaching to barbecuing, and so
many flavours that work well with chicken, it really is
versatile and always welcome on a menu.
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.)
Saskia Beer Barossa Farm Produce
Free-Range Chicken
Newbury & Watson RoastED Duck with
Cherry Stuffing
Barossa Farm Produce chickens from Saskia Beer are raised on a
vegetarian, corn based diet which delivers a wonderful flavour.
Very different from your average bird. Weight: 1.6 - 2.5kg.
Delicious, fully cooked whole boneless duck stuffed with dark
Morello cherries. Serve hot or cold. Approx weight: 1kg.
Duck Breast
GREENSLADES FREE-RANGE WHOLE CHICKEN
These free-range chickens grown by Matthew Greenslade at
Riverton in South Australia pack a punch in flavour and deliver a
mouth-watering eating experience. Weight: 1.8 - 3kg.
POUSSIN
Poussin is a much younger chicken, delivering a more delicate
flavour. They are similar to quail and are easy to cook. Weight: 500g.
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COOKING TIPS
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.
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.
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.
13
Quail cooks
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.
Game Birds
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.
Tips for
Game Bird
Cooking &
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 flavoursome 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
DUCK SELECTION
- Preheat your oven to 240°C. Season bird with salt and pepper.
- In general poultry should have a clean overall appearance, free from blemishes or bruises.
- Place goose in the oven breast side up for 15 minutes then reduce heat to 180°C, allowing about 15 minutes per 500g.
- When selecting a duck the flesh should be plump and firm.
- In European cultures more often than not, geese are stuffed. Typical stuffings are apple, chestnut and red cabbage or apple,
sage and pork sausage.
- The skin should be unbroken and free of scarring or feathers.
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.
COOKING DUCK
- A cooked goose will have an internal temperature at the thigh of 75°C.
- 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.
- Rest 20 minutes before carving.
Pheasant
- 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.
- 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 flesh moist. Sealing and then cooking in a bag is another method for moist flesh.
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 flavoured as duck or pigeon”. Sourced from South
Australia, with very limited availability. Please enquire in store.
Approx weight: 900g.
Quail (6 Pack)
Quail has a delicate texture and a sweet nutty flavour. They are
quick and easy to cook and suit a wide range of accompanying
flavours. Supplied in a pack of six. Available bone-in or boneless.
Approx total weight: 1kg.
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GOOSE SELECTION
- For extra flavour, add aromats such as thyme and parsley into the cavity. Avoid over stuffing 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.
COOKING PHEASANT
- 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.
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OUR FAMILY-GROWN,
pure suffolk lamb
was a finalist in the
2015 delicious produce
awards AND WAS THE ONLY
RED MEAT INCLUDED
ON HESTON BLUMENTHAL’S
FAT DUCK MENU
IN MELBOURNE.
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!
Lamb
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,
Certified Suffolk, Saltbush or Hay Valley Lamb varieties
to your table this Christmas.
Pure Suffolk Easy
Carve Leg of Lamb
Hay Valley Lamb
Backstrap
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.
Lamb backstrap is a versatile cut
of meat. Perfect for a warm lamb
salad. Average weight: 200g each.
Pure Suffolk
Butterflied Leg of
Lamb
A boned and flattened 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.
Certified Suffolk Milk
Fed Easy-Carve Leg
Milk fed easy-carve leg of
Certified Suffolk Lamb has a
delicate flavour and texture.
Approx weight: 1.2kg - 1.5kg.
Butterflied Leg of
Saltbush Lamb
These butterflied legs of lamb
from outback Australia have
a beautiful distinctive flavour.
Approx weight: 1.5 - 2.5kg.
Beef
In Summer, it’s hard to beat
a tender, juicy steak cooked
on the barbecue or roasted
as a whole piece.
Coorong Angus Rib
Eye Roast (Bone-in)
An outstanding, impressive
roast, offering tenderness and
unbelievable flavour. 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 flavoursome
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
fillet 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+.
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.
16
Easy Carve Saltbush
Lamb Leg
Perfect to roast, an easy carve leg
of saltbush lamb is full of flavour
and is easy to prepare.
Approx weight: 1.5 - 2.5kg.
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.
17
Condiments & Sauces
ENJOY THE FEAST!NG
Tips & TRICKS
Place your Christmas order as soon as
possible, as some specialist products are
in limited supply. Don’t forget the time
after Christmas too, when often the
entertaining continues.
Consider writing a comprehensive menu
plan and a cooking timetable for the day
itself. It will ensure you don’t forget
anything and help you get the timing right.
A little effort in advance planning will
reduce the stress on the day immeasurably.
Give some thought to serving a variety of
dishes, some of which can be prepared in
advance to help reduce the pressure on the
cook on Christmas Day.
Sharpen your knives! They should be sharp
all the time, but especially before being
put to work at Christmas time.
Brush up on your carving skills. The best
way is to watch someone who knows what
they are doing, so visit the following videos
online to see Richard at work.
To see how to carve a turkey visit:
http://ow.ly/pI5pu
To see how to carve a ham visit:
http://ow.ly/pI5Vg
PLAN
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Available at Feast! fine foods
STUFFINGS
COOK
TIME
On Christmas Eve, pre-cook your vegetable
and store them in the fridge in iced water
and warm them through before serving.
Consider using disposable roasting trays to
save on the washing up when you’d really
rather be dozing on the couch with
everyone else.
Why not get others to help? Don’t just
outsource a salad or two to family
members, get the kids involved on the day
with jobs like whipping the cream or
putting the cranberry jelly into bowls.
Clear your fridge in the days before you
collect your Christmas order so you don’t
risk over-filling your fridge or throwing out
things at the last minute to make room.
Think about a quick trip to a service station
on Christmas morning for ice to chill drinks
or the salads the relatives bring so your poor
fridge can maintain the appropriate
temperature for all your other goodies.
It is a lesson we have learnt watching
Masterchef, but take the time to read
through a recipe before you start cooking
to avoid blunders!
Buy yourself a meat thermometer if you
haven’t got one already. They are an
invaluable kitchen tool, but most
particularly at Christmas.
Maggie Beer
Quince Glaze
285g
Luv-a-Duck
Duck Fat 200g
Pure rendered duck
fat is a must-have
for perfect roast
potatoes.
Great brushed over
ham or used on a
leg of lamb.
Apple, Sage and Rosemary
Apricot and Macadamia
Pork Sausage Mince (750g Packet)
If you are roasting potatoes, par-cook them
first thing and shake them in a colander as
they cool, roughing up the side of each
potato. Let them dry out completely. Then
roast them in duck or lamb fat. Those
roughed up potatoes will be completely
delicious, with lots of tasty crispy bits.
If you fancy a traditional Christmas
Turkey, have a think about whether you
need a whole bird. A whole turkey can be
challenging to cook well and we only do it
once a year, so think about a turkey roll
which will cook evenly and quickly.
Feast! Christmas Stuffing
(our own secret recipe)
Cranberry and Chestnut
Don’t forget to prepare your barbeque
before Christmas Day if you plan to use it.
Top up the gas bottle or buy your charcoal so
you are ready to go on the day.
If you are making your own stuffing,
prepare it the day before. Or, better yet,
order it from us and save yourself that job!
When placing your order, ask our
staff about a stuffing for your
meats. WE CAN PREPARE THIS FOR YOU.
Select from:
AFTER
CHRISTMAS
Maggie Beer
Cabernet BBQ
Sauce 250ml
BEERENBERG
CRANBERRY
SAUCE 280G
YP Lands
Quandong
Syrup 250ml
SMOKING
BROTHERS MAPLE
BBQ SAUCE 500ml
A rich jelly made
of cabernet grapes.
Enhances smoked
and roasted meats.
Whole cranberries
in jam - a lovely
accompaniment to
Christmas turkey.
Quandongs are
known as the native
peach. Perfect for
ham glaze.
A Southern American
style BBQ sauce. Great
for basting, marinating
and as a finishing sauce.
When 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.
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Suffolk Cross Sheep Skins
Available 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.
Cow Hides
Our hides are strikingly coloured with one-of-akind patterns that would be a great addition
to any home. We have Belted Galloway and
Texas Longhorn hides in stock.
gift ideas
[email protected]
SAUSAGE MAKING/BUTCHERY
Class Vouchers
A voucher to our Feast! classes gives the recipient
the opportunity to learn new skills and use the
finest 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.
Mitchell KNIVES
These 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.
Feast! Store Gift Vouchers
Available 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.
SAUSAGE
MAKING &
BUTCHERY
CLASSES
Looking for the perfect gift for someone
special or a way to expand your food
knowledge? The team at Feast! host
sausage making and butchery classes.
You can buy gift vouchers too.
See the website for
more details and
bookings.
FEASTFINEFOODS.COM.AU
Himalayan Salt
Seasoning Dish
Our beautiful translucent pink salt
platters from the Himalayas. Lovely for
serving cured meats or sashimi.
20
21
Serve a platter
of ham sandwiches
with sides of
horseradish, pickled
onion, tomato,
mustards, cheese and
chutneys and let
your guests mix
and match
Leftovers
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.
Product Storage
Ham
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.
Ham is popular with almost everyone and can be utilised for quick
snacks from ham and cheese toasties to ham and goat’s cheese soufflés.
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.
It is 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 filling with sour cream, fetta, 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.
Turkey and Chicken
turn leftovers
into pie fillings:
pork & apple,
ham & egg - the
options are
endless!
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How about a turkey, bacon and BBQ sauce pizza?
Pork
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.
Try pork fajitas. All you need are tortilla/fajita wraps and leftovers.
Just make a fresh salsa to bring it all together.
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!
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.
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Feast! @ The Market
Stall 15, Adelaide Central Market
Gouger St, Adelaide, 5000
Phone: (08) 8231 4700
Feast! @ Unley
Shop 21, Unley Shopping Centre
204 Unley Road, Unley, 5061
Phone: (08) 8271 7286
Feast! @ Victor Harbor
Shop 11B, Victor Central Shopping Centre
77 Torrens Street, Victor Harbor, 5211
Phone: (08) 7522 4025
Feast! @ The Parade (Norwood)
Shop 17, Norwood Placea
161-169 The Parade, Norwood, 5067
Phone: (08) 8332 2538
Download your order form at
feastfinefoods.com.au
/feastfinefoods
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!
Order forms Instore
or online.