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Their history is a testament to the enduring connection between land
Drizzle a little of the Chardonnay vinegar over cured salmon or scallops
this vinegar was the first of Wild Mother's botanical vinegars to be released
Cooking Tip : Sear each side of the eye fillet on a hot frying pan for 3 minutes
Each lamb rump is approximately 500 grams in weight
Chicken Stock | Glace Risotto Their history is a testamentMade by hand in the Hudson Meats kitchen and made like you would at home. The Chicken Glace takes our in house Chef 2 days to make using free range chicken bones. Over 2 nights, the Chef makes the chicken glace, using pastured pork trotters to create a natural gelatin. Chicken Glace is a concentrated full of flavour chicken stock. To make to a regular liquid stock, add 1 container of glace and 2 containers of water to make 1 litre of chicken stock.