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10 recipes to try after your next visit to the butcher

Posted on: November 9th, 2022 by gherkinmedia No Comments

If you’ve been to the butcher lately, you’ll know that there’s some amazing meat on offer. So, what should you do with it? We’ve got 10 recipes for you to try, each of which will make the most of your purchase!

  1. Slow-cooked beef cheeks

One of the best cuts of beef for the slow cooker is beef cheek. Cut from the muscle that runs along the side of the head, beef cheek is a relatively tough cut of meat that benefits from long, slow cooking. When cooked properly, beef cheek is incredibly tender and full of flavour. 

The best way to get hold of beef cheek is to speak to your butcher and ask them to prepare it for you. This cut of meat is not always available in supermarkets, so it’s worth getting to know your local butcher. Once you have your beef cheek, slow cook it with vegetables and herbs for a delicious and comforting meal.

  1. Pulled pork sandwiches

Another great cut for slow cooking is the shoulder or Boston butt of pork. This cut has a good ratio of fat to meat, making it ideal for succulent pulled pork sandwiches. Cook in your slow cooker with BBQ sauce for a delicious and easy meal – serve on soft buns with coleslaw for an added crunch.

  1. Beef Wellington

For a special occasion, why not try making beef Wellington? This classic dish consists of tender fillet steak wrapped in pastry and usually accompanied by pâté and mushrooms. Your butcher can prepare the fillet steak whole, ready for you to wrap in pastry and bake. Serve with roast potatoes and vegetables for an impressive dinner party main course.

  1. Steak kebabs

Looking for a tasty BBQ dish? Why not try steak kebabs, marinated in your choice of spices and grilled to perfection. Speak to your butcher about getting hold of cubed sirloin or rump steak, thread onto skewers with vegetables and cook on the grill – delicious served with rice and a side salad.

  1. Beef Stroganoff

For a simple yet satisfying meal, try beef stroganoff. Thinly sliced beef (speak to your butcher about getting hold of some sirloin or rump steak) is cooked with mushrooms in a creamy sauce and served over noodles or rice. Add some sour cream for an extra tangy kick and serve with crusty bread on the side.

  1. Lamb chops

Lamb chops are a classic and tasty option for dinner – speak to your butcher about getting hold of some loin or rib chops. Marinate in a mix of herbs, garlic, and olive oil before grilling or pan frying until cooked to your liking. Serve with roast or mashed potatoes and vegetables for a delicious meal.

  1. Stuffed pork tenderloin

For a more impressive dinner party dish, try stuffing a pork tenderloin. Speak to your butcher about getting hold of a whole pork tenderloin, which can then be stuffed with your choice of ingredients (try spinach, feta cheese, and pine nuts) before being roasted in the oven. Serve with roast potatoes and vegetables for a delicious meal.

  1. Roast chicken

Roast chicken is always a crowd-pleaser, and by buying your bird from the butcher you can ensure it’s top quality. Speak to your butcher about preparing and trussing the chicken for you before roasting in the oven with herbs and lemon. Serve with roast potatoes and vegetables for a classic Sunday lunch.

  1. Beef rendang

For an Asian-inspired dish, try making beef rendang – a spicy and fragrant slow cooked curry. Use diced stewing beef from your butcher (ask them to prepare it for you) slowly cooked with coconut milk, ginger, lemongrass, chilli, and spices until tender. Serve with rice and garnish with fresh coriander.

  1. Sausages

And last but not least, don’t forget about the classic sausage! Your butcher can prepare a variety of flavours for you – from traditional pork to more unique options such as beef and red wine, or lamb and mint. Grill or fry until cooked through and serve with mashed potatoes and vegetables, or in a fresh bread roll with fried onions and mustard.

Grab the freshest meat for a delicious feast!

No matter what cut of meat you choose, your local butcher can provide top-quality products and offer advice on how best to cook it. So next time you’re planning a meal, pay them a visit – your taste buds will thank you.

At The Aussie Butcher,  we have a range of meats and sausages available, as well as recipe ideas and cooking tips. Visit us or check out our website for more information. Happy cooking!


How to get the most out of your next visit to the butcher

Posted on: October 13th, 2022 by gherkinmedia No Comments

A visit to the butcher is a natural part of any meat eater’s life, but next time, why not try something different from their selection? Whether you’re buying your entire weekly grocery list at the butcher or just trying to get inspiration for your next meal, there are plenty of ways you can get the most out of this experience. 

From getting advice on cooking techniques to asking questions about their favourite cuts, here are some tips on how to make the most out of your next visit to the best butcher in Auckland!

Bring a cooler bag

It’s important to bring a cooler bag when you go to the butcher for a few reasons. First, it helps to keep the meat fresh. The butcher is typically very busy and may not have time to wrap the meat properly if it’s not pre-packaged. Second, it prevents cross-contamination. If you’re storing raw meat in your regular grocery bags, there’s a risk of contaminating other food items. Third, it keeps your food cold if you’re going to be transporting it for a long period of time. If you live in a hot climate, or if you’re going on a long car ride, the last thing you want is for your meat to spoil. Fourth, It’s more convenient. You can just grab everything you need from the butcher in one trip without having to make multiple trips or worry about your meat thawing out. So next time you head to the butcher, make sure to bring along a cooler bag!

Enquire about their source

If you’re interested in knowing where your meat comes from and supporting local farmers, ask your butcher about the source of their meat. Ideally, they should be able to tell you where the animals were raised, helping you make informed decisions about the meat you purchase. Here at The Original Aussie Butcher, all our meat is sourced only from New Zealand!

Visit during slow hours

To chat with your butcher and get to know them better, aim to visit during slower times. This way, they won’t be rushed and can take the time to answer all of your questions. Plus, they may even be able to give you some tips on how to cook certain cuts of meat!

Ask for recommendations

Your butcher should be a wealth of knowledge when it comes to meat. If you’re feeling uninspired or need help narrowing down your options, ask for recommendations. They can suggest recipes, share cooking tips, and tell you all

about their favourite cuts of meat. The butcher is there to help you, so don’t be afraid to ask questions or for advice!

Bulk buying = savings

If you have the freezer space, buying meat in bulk can save you money in the long run. Ask your butcher if they offer discounts on larger purchases, and take advantage of these savings when you can.

Check cooking guidelines

Before you leave the store, make sure to ask your butcher about any cooking tips or guidelines for the meat you’re buying. This way, you can be sure that you’re cooking it properly and end up with a delicious meal.

Ask for recipes

If you’re really stumped on what to do with a certain cut of meat, ask your butcher for recipe suggestions. They likely have plenty of experience cooking all different types of meat and can point you in the right direction!

Check if they import

For a specific type of meat that’s not readily available in your area, your butcher may try to import it for you. This isn’t always a good thing – you definitely want to know where your meat is coming from and how it’s being stored and managed on its way to you. The freshest meat is often what you can source locally; that’s why At the Original Aussie Butcher, we’re proud to serve you the finest cuts of meat directly from New Zealand!

Follow these tips to get the most out of your next visit to the butcher!

There’s no one-size-fits-all approach to getting the most out of your butcher, but these tips should help you make the most of your next visit! Whether you’re looking for advice on what to cook or ways to save money, don’t be afraid to ask questions and take advantage of the butcher’s expertise. With a little bit of planning, you can turn your next trip to the butcher into a delicious and budget-friendly meal.

Here at The Original Aussie Butcher, we’re always happy to answer any questions you have about our produce. So, whether you’re looking for recipe ideas or tips on how to cook certain cuts of meat, feel free to stop by our store. We’ll be more than happy to help you out.


Duck & Apple Cassoulet with a Herby Crust

Posted on: January 18th, 2017 by gherkinmedia No Comments


  • 200 g dried haricot beans
  • 1 x 1.5 kg whole duck , cut into 8 pieces (ask your butcher to do this)
  • 2 large carrots
  • 2 onions
  • 6 cloves of garlic
  • 2-3 eating apples
  • 4 sticks of celery
  • ½ a bunch of fresh thyme
  • 100 ml Somerset cider , (cloudy, richer farmhouse style)
  • 1 litre organic chicken stock
  • 1 tablespoon tomato purée


  • 2 cloves of garlic
  • ½ a bunch of fresh flat-leaf parsley
  • 100 g stale bread


  1. The night before you want to make this cassoulet, tip the beans into a bowl and cover with 600ml of water. Leave to soak overnight.
  2. Preheat the oven to 170ºC/325ºF/gas 3. Season the duck with sea salt and black pepper.
  3. Place a large ovenproof casserole dish over a medium heat, add the duck and sear all over. Cook, skin-side down, for 5 minutes, or until lovely and golden.
  4. Using tongs, transfer the duck to a plate and set aside. Spoon out any fat from the dish into a jar to use later.
  5. Peel the carrots, onions, garlic and apples. Core the apples and cut into 6 wedges, finely slice the garlic, and chop the carrots and onions. Trim and chop the celery sticks. Pick the thyme leaves and discard the stalks.
  6. Tip the chopped veggies, apple and garlic into the casserole dish along with the thyme, and cook for 10 minutes over a medium heat until golden and starting to soften.
  7. Drain the soaked haricot beans and add to the dish, along with the cider, chicken stock, tomato purée and the browned duck.
  8. Bring to the boil, then transfer the dish to the oven, covering loosely with foil, and cook for 2 hours to 2 hours 30 minutes, or until the duck is tender.
  9. After 1 hour, check the duck, give it a stir and add a little seasoning plus some stock or water if it’s looking dry.
  10. Meanwhile, peel the garlic for the crumb topping, and pick the parsley leaves, discarding the stalks. Blitz the bread, garlic and parsley in a food processor until fine.
  11. When the duck is done, remove from the oven and sprinkle with the crumb mix, reserving a little to serve. Drizzle over 1 tablespoon of the reserved duck fat (or use olive oil).
  12. Return to the oven, uncovered, for 10 minutes, until golden on top. Divide between plates and garnish with the reserved crumb topping.

Roast Duck

Posted on: January 18th, 2017 by gherkinmedia No Comments


  • 1x 2 kg whole duck, giblets reserved
  • 1 red onion
  • olive oil
  • Chinese five-spice powder
  • 1 clementine


  • 4 spring onions
  • 4 small carrots
  • 1/2 cucumber
  • 1 fresh red chilli
  • 1 mixed bunch of fresh mint and coriander (30g)
  • 1 lime
  • 18 Chinese pancakes


  • 2 cloves of garlic
  • 5 cm piece of ginger
  • 200 g frozen cranberries
  • 2 tablespoons low-salt soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons runny honey
  • 2 clementines


Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180oC/350oF/gas 4. Peel the onion, cut into wedges and place in a roasting tray with the giblets and a splash of water. Rub the duck all over with 1 tablespoon of oil, 1 tablespoon of Chinese five-spice and a really good pinch of sea salt. Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat. Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching.

While the duck cooks, prep the garnishes. Trim and halve the spring onions and carrots, then finely slice lengthways, scratch a fork down the cucumber, and finely slice it with the chilli. Pick the herb leaves. Cut the lime into wedges.

Remove the cooked duck to a platter, cover, and rest for 30 minutes. Pour all the fat from the tray into a jar, cool, and place in the fridge for tasty cooking another day. Now you’ve got a choice: you can make a dark hoisin utilizing the bonus flavour from the tray, or you can do it separately in a pan to achieve the vibrant colour you see in the picture – both ways are super-tasty, it’s purely personal preference. Using the tray, remove and discard the giblets, leaving the onions behind. Place over a medium heat on the hob, peel, roughly chop and add the garlic and ginger, add 1 teaspoon of five-spice, then stir in the cranberries, picking up all the sticky goodness from the base of the tray. Cook for 2 minutes, then add the soy, rice wine vinegar, honey, clementine juice and a splash of water. Simmer for 5 minutes, or until thick and glossy. Pour into a blender and blitz until smooth, then taste and season to perfection. If you’re doing it in a pan, just follow the instructions above, adding a splash of oil to the pan before the garlic, ginger and five-spice.

In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes. Slice the duck meat, or get two forks and ravage it all off the bone. Serve everything in the middle of the table so everyone builds their own. The crispy duck skin will be an absolute treat dotted on top!

Braised Red Wine and Rosemary Lamb Shanks

Posted on: January 18th, 2017 by gherkinmedia No Comments


4 frenched lamb shanks
¼ cup plain flour
8 whole baby brown onions, peeled
4 stalks rosemary
4 garlic cloves, peeled and sliced
½ cup red wine
1½ cups beef stock
Mashed potato and steamed green vegetables to serve


1. Preheat the oven to 180°C. Season the flour with salt and pepper, and mix well. Dust lamb shanks in the seasoned flour, shake off excess.
2. Heat a large fry pan over a medium high heat, add a little oil. Brown the lamb shanks well on all sides. Remove and place them in a small roasting dish or large casserole dish.
3. Reduce heat in pan and add a little extra oil, add the baby onions, cook for 1 minute, stir occasionally. Add rosemary and garlic, stir for 30 seconds.
4. Gradually pour in the combined wine and stock. Stir until the mixture boils. Pour over the lamb shanks. Cover the dish tightly with lid or foil, place in oven. Cook for 1½-2 hours or until the lamb shanks are very tender. Serve shanks with a spoonful of the thickened sauce and mashed potato and green vegetables (beans and sugar snap peas).

Barbecued Lamb Loin Chops with Avocado Salad and French Dressing

Posted on: January 18th, 2017 by gherkinmedia No Comments


8 Lamb loin chops
2 tsp chopped fresh rosemary
1 baby cos lettuce, torn into bite size pieces
1 watercress, washed and trimmed
1 avocado, sliced
4 radishes, thinly sliced
¼ cup French salad dressing


1.Brush the Lamb chops lightly with oil. Season with salt and pepper, and sprinkle with the rosemary. Preheat the barbecue before adding the Lamb.
2.Cook on one side until the first sign of moisture appears. Turn Lamb chops once only. Test the chops for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3.Remove Lamb from heat, loosely cover with foil and rest for three minutes before serving. Toss together the lettuce, watercress, avocado and radishes, drizzle with the salad dressing.
4. Serve the Lamb chops with salad.
Tip: You can use Lamb cutlets, eye of shortloin/backstrap or Lamb fillets/tenderloins for this recipe.

Beef Burgers with a Topping of Avocado, Sweet Chilli Sauce, Toasted Pine Nuts

Posted on: January 18th, 2017 by gherkinmedia No Comments


500 g beef mince
2 tbsp water
¼ cup tomato sauce
2 tbsp finely chopped parsley
Halved crusty rolls
Lettuce leaves
Sliced tomato
Sweet chilli sauce
Diced avocado
Toasted pine nuts


1. Combine the beef mince, water, tomato sauce and parsley. Mix lightly and shape into 4 burgers.
2. Preheat the barbecue flat-plate or pan to moderately-high. Lightly brush or spray the burgers with oil. Add burgers to the barbecue or pan, after 1 to 2 minutes lower the heat to moderate.
3. Cook for 6 to 7 minutes each side or until thoroughly cooked. Turn them once only. To serve, place lettuce and sliced tomato on rolls, add burgers, drizzle each with sweet chilli sauce and top with avocado and pine nuts.

Shepherd’s Pie

Posted on: January 18th, 2017 by gherkinmedia No Comments


  • 500g lean Quality Mark lamb mince
  • 2 Tbsp oil
  • 1 onion, peeled and chopped
  • 1 parsnip, peeled and diced
  • 2 Tbsp flour
  • ½ C beef stock
  • ½ C good quality chutney
  • 1-2 Tbsp chopped fresh rosemary


  • 1kg potatoes for mashing, peeled
  • 2-3 Tbsp milk
  • 1 C grated tasty cheese


Topping: Cook potatoes in boiling salted water until tender. Drain and mash with milk and half the cheese. Season with salt and pepper if wished.

Brown lamb mince in a dash of oil in a hot frying pan. Keep the temperature high so the meat browns and does not stew. This is best done in 2 batches. Set aside.

Gently pan-fry the onion and parsnip in a little oil until tender. Stir in the flour and cook until frothy, gradually add the stock, stirring constantly until sauce thickens. Return the meat to the pan with the chutney and rosemary and season with salt and pepper.

Turn into a large lasagna-style dish and cover with the mashed potatoes. Sprinkle with a little extra grated cheese if wished.
Bake at 180°C for about 30 minutes until golden and hot.

Baked Potato

Posted on: January 18th, 2017 by gherkinmedia No Comments


  • 500g lean beef or lamb mince
  • 1 Tbsp canola or sunflower oil
  • 1 onion, peeled and chopped
  • 2 Tbsp tomato purée
  • 400g can tomatoes in juice
  • 1 tsp mixed herbs or 1 Tbsp chopped fresh herbs (optional)
  • 4-6 medium sized potatoes
  • ½ cup cheese (edam), grated


Heat the oil in a frying pan, and cook the onion gently for 5-6 minutes, until tender. Add the mince, breaking up with the back of a spoon to form small pieces until cooked thoroughly and no longer pink. Stir in tomato purée, canned tomatoes and herbs. Bring to the boil and simmer gently for 30 minutes until reduced and thick, but still moist.

Bake or microwave 4-6 medium sized potatoes. Combine the mince mixture with the flesh of each potato, reserving the cooked skin. Fill the potato shells with the mince and potato mixture. Sprinkle with grated cheese and serve with your favourite vegetables.

Meat Pies with Cheesy Mash Crust

Posted on: January 18th, 2017 by gherkinmedia No Comments


  • 500g lean beef or lamb mince
  • 1 teaspoon vegetable oil
  • 1 large onion, diced
  • 1 packet Continental Rich Beefy Mince Recipe Base
  • 1 large carrot, peeled and diced
  • 1 cup water
  • 2 cups mashed potatoes
  • 1/4 cup grated reduced fat tasty cheese


Preheat oven to 180°C.

In a large pan, brown mince and onions, add Recipe Base, carrot and water; stir well. Cover and simmer gently for 10 minutes, stirring regularly.

Combine mash potato and cheese.

Divide mince mix between 4 bowls, topping each with the potato mix. Place in oven and bake for 15 minutes, or until tops are golden.

Hint: For traditional “pie floaters”, top each pie once cooked, with mushy green peas and gravy.
Mushy peas: 1 cup frozen peas, cooked as directed, and mashed with a potato masher. Finish with 1 teaspoon Flora Buttery spread.
Gravy: Prepare 1 packet Continental Brown Onion Gravy as directed.