Cooking Tips

The great thing about cooking and ingredients is that you are constantly learning, our cooking tips are designed to assist even the most experienced cook in making the best meal possible using our products from family dinners to dinner parties. 

Christmas Roast

Bone In Poultry 

45 minutes per kg at 180℃ or 70℃ using a thermometer

Add a little water to the bottom of the dish to retain moisture while cooking.

Lightly brush bird with olive oil or butter and place treats side up on a rack in a shallow cooking dish. 

After cooking, let the roast rest for 10 to 15 minutes before carving. 

To prevent burning, cover with alfoil once golden brown until it’s fully cooked.

Boneless Poultry 

45 minutes per kg at 180℃ or 70℃ using a thermometer. If the roast is stuffed, 40 minutes per kg at 180℃.

Add a little water to the bottom of the dish to retain moisture while cooking.

Leave any netting on while cooking to keep the roast together.

To ensure even cooking and colour, turn over halfway during cooking.

To prevent burning, cover with alfoil once golden brown until it’s fully cooked.

Beef & Lamb 

1 hour per kg at 180℃ or 70℃ using a thermometer.

Medium Rare - 55℃
Medium - 65℃
Well Done - 70℃

To ensure even cooking and colour, turn over halfway during cooking.

After cooking, let the roast rest for 10 to 15 minutes before carving. 

Pork

1 hour per kg at 180℃ or 70℃ using a thermometer.  If the roast is stuffed, 55 minutes per kg at 180℃.

Rub salt & oil into the skin for crispy crackling.

Add a little water to the bottom of the dish to retain moisture while cooking.

After cooking, let the roast rest for 10 to 15 minutes before carving. 

Heat & Eat 

45 minutes per kg at 180℃ or 60℃ using a thermometer.

Wrap in alfoil and open 30 minutes before finish. 

Add a little water to the bottom of the dish to retain moisture while cooking.

After cooking, let the roast rest for 10 to 15 minutes before carving.