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Below is a collection of our favourite recipes using our delicious products. We are continually adding new recipes to our website.



60g (2oz) butter
2 chicken breasts, cut in half
2 onions, chopped
1 tablespoon cornflour
460g (16oz ) apricot nectar
130g (4½ oz) dried apricots, quartered
1 green capsicum, diced
½ cup sour cream
salt, pepper


Melt butter in pan, add chicken, cook until well browned on both sides, remove from pan. Add onions to the same pan, cook, stirring until soft.

Blend cornflour and apricot nectar, add to pan, stir until sauce boils. Reduce heat, season with salt and pepper, add dried apricots. Return chicken to pan, cover, simmer until chicken is tender, stirring occasionally.

Add the capsicum and cook for 5 minutes, turn heat down, stir in sour cream.

Serves 4


2 kg (4½ lb) leg of lamb
2 cloves garlic, chopped
fresh rosemary sprigs
2 tablespoons oil
salt, pepper
4 large potatoes
8 pieces of pumpkin
2 leeks, cut in half
4 bacon rashers, crisply fried
60 g (2 oz) butter
3 tablespoons oil
salt, thyme
2 tablespoons plain flour
2¼ cups beef stock
2 teaspoons Worcestershiresauce
2 tablespoons red wine


Preheat oven to 180°C (350°F). Cut small slits all over the skin of the leg of lamb. Insert garlic pieces and rosemary sprigs. Brush lamb with oil and sprinkle with salt and pepper. Fill a baking dish halfway with water and place a wire rack on top and then put the lamb on the dish. Roast for about 1½ hours or until cooked as desired, basting often with the pan juices.

Peel potatoes, cut in half and score them with a fork. Combine butter, oil, salt and thyme.Toss potatoes in the mixture. Take potatoes out and keep mixture for later. Place potatoes around the leg of lamb after the lamb has been cooking for about 40 minutes. Roast for 50 minutes, brushing halfway through with a little of the butter mixture.

Toss pumpkin pieces in the mixture and place next to the roast after it has been cooking for 50 minutes. Wrap 1 bacon rasher around each half of leek. Place leeks next to pumpkins after roast has been baking for 70 minutes.When everything is done, take the rack off the baking dish and place the rack on an oven proof tray. Return to oven to keep warm.

To make gravy, place the baking dish with the juices from the meat on the stove top.Discard all but 3 tablespoons of the juices. Heat the dish, stir in the flour and cook until brown. Gradually add beef stock, Worcestershire sauce and wine. Stir until the mixture boils and thickens, then simmer for 2 minutes.

Slice the meat and arrange everything on plates. Pour the gravy over the meat.

Serves 4


600 g Lean Pork Mince
500 g Cabbage finely sliced
1/2 cup Lime Juice
4 Tablespoons Fish Sauce
4 Red Chillies, chopped
6 Spring Onions, chopped
1 medium Spanish Onion, finely sliced
1/2 cup Pine Nuts
1 Tablespoon Fresh Ginger, grated
2 Tablespoons Fresh Mint Leaves, chopped
2 Tablespoons Fresh Coriander, chopped
1/3 Cup Light Coconut Milk
1 Tablespoon Olive Oil
8 whole large leaves Iceberg Lettuce


Heat oil in frying pan, add Pork and cook until tender. Remove pork from heat, stir in lime juice, fish sauce and chillies. Combine remaining ingredients (except lettuce leaves) in a large bowl. Add pork and stir well.

To serve dish several spoonfuls of the pork mixture into lettuce leaves. Roll lettuce leaf and eat. Warning this dish can be messy but tastes fantastic! Can be served hot or cold.


1 Pkt Luv-A-Duck Peking Roast Duck Breast or Legs
1 Pkt Luv-A-Duck Chinese Peking Duck Pancakes
Hoi Sin Sauce


To replicate the traditional dish, you may want to add cucumber and spring onion.
Slice the Peking Roast Duck
Keeping the slices firmly together, place on an oven tray skin side up and heat in a hot oven or under a hot grill.
While the duck is warming
Cut the spring onions and cucumber into match stick shapes and place on a platter.
Place the Hoi Sin Sauce into a little dish.
Place unopened pack of Chinese Pancakes In the microwave for 50-60 seconds (or refer pack)
Peel the pancakes apart and place on the platter.
Serve immediately with the warm duck.
To Assemble:
Smear some Hoi Sin sauce on a pancake. Place a slice of warm peking Roast Duck on top. Add a little spring onion and cucumber. Roll up and enjoy!


1 500g Pkt Luv A Duck Duck Shanks
1 cup Cous Cous
1 cup Luv A Duck Duck Stock or water
1 Tbls Olive oil
10 green beans cut into 4’s
1 wedge preserved lemon (rinsed & chopped)
4 dried apricots chopped
1 Tbls Sultanas
1 Tbls Toasted Pine nuts
1 Tbls Coriander torn
Salt & Freshly ground black pepper
3 dessert spoons Mango chutney


Warm the duck shanks in a hot oven.
Bring the Duck stock or water, olive oil and pinch of salt to the boil.
Add the green beans and allow to boil for one minute.
Pour in the cous cous turn off the heat cover with a
lid and leave for 5 minutes.
Stir in with a fork the preserved lemon, apricots, sultanas and black pepper.
Spoon onto a serving plate.
Sprinkle with pine nuts and coriander.
Serve the shanks on top
Serve straight away with Mango Chutney.

2-3 as a main course


2 duck breasts sliced up
1 tbls Thai red curry paste
1 tbls raw sugar (or palm sugar)
1 tbls fish sauce
1 cup green beans cut in halves or thirds
1 x 400ml can coconut milk
4 slices fresh finapple, diced
12 cherry tomatoes
10 basil leaves


Heat a suitable pan, add duck and seal all over.
Add curry paste and cook for a couple of minutes. Add sugar and the fish sauce.
Add green beans, coconut milk and bring to boil.
Add pineapple, cherry tomatoes and just heat through.
Add the basil leaves and serve.

4 on jasmine rice

This curry can be made just as well with cooked duck. Make the sauce first, then add the duck towards the end. Ensure it heats through well and serve.


– Dry heat cooking is best for tender cut steaks. (Grilling, Char-grilling, Pan-Searing) Grilling over gas or wood charcoal embers creates a delicious outdoor flavour.
– Great tasting meal, high in protein, vitamins and iron without excessive added fat.
– Always pre-heat your grill before use.
– If using a Griddle or Hot Plate, lightly oil it.
– Use tongs when turning meat as a fork will pierce the meat and allow the succulent natural juices to escape.
– Sear the steak on both sides fast then reduce heat to medium for a more gentle cooking heat. Once seared cook your steak on one side until beads of juice appear at the top, then turn. How long you cook your steak now depends on how you like it.
– How do you know it’s ready? Press the outside centre of the meat lightly with tongs.
– If soft & springy – Medium Rare.
– If firm & springy – Medium.
– If firm – Well Done.
– Before serving allow meat to rest in a warm place for 2 to 3 minutes.
– Always salt meat after grilling, never before or during cooking process as the salt draws out juices.
– Beef is best eaten medium to medium rare.
– Avoid overcooking for maximum tenderness.
– All steaks may be basted during cooking with a marinade or just olive oil if desired.
– Common Marinades – olive oil, vinegar, wine, herbs and citrus based mixtures.
– Veal Schnitzel – should be coated with breadcrumbs or another protective coating such as flour before pan-searing or frying.


– Season with salt, pepper, herbs and spices.
– Rely on high dry heat to produce a crisp brown surface.
– Well-done is best * surface is crusty, slightly charred and beads of juice on surface are clear


– Beef & Lamb tolerate dry heat.
– Add flavourings before cooking and refrigerate for an hour or two. Avoid using salt until after cooking process as this draws out juices.
– Score any surface fat and moisten meat with a tablespoon of oil to brown the surface.
– Start roasting with a very high heat of 230C for 15 mins until the meat is browned then turn down to 175C to ensure heat penetrates evenly to the centre of the meat.
– 30 mins per kilogram for medium (5 mins either side for medium rare or well done)
– If the roast starts to look dry before it should be ‘done’, add wine, stock or water to pan and cover meat with foil and turn down temperature and continue cooking.
– Constant basting is vital.
– When done, let the roast stand for 10 minutes so the juices can redistribute themselves evenly.
– Best Beef Flavourings – mustard, paprika, chilli paste, horseradish, red wine and garlic.
– Best Lamb Flavourings – capers, olives, rosemary, thyme, garlic and traditional english mint.


– The recommendation is that Pork should always be cooked on medium heat to an internal temperature of 65°C (155°F) and then rested under cover for five minutes during which time the internal temperature will rise to 69°C (160°F).

– Remember: Pork is best cooked on medium heat

– The main advice is that Pork cooks best on a medium heat.This allows the heat to gently cook through to the inside of the meat with less chance of burning or drying out. Cooked on medium heat, Pork is easy and quick to prepare to perfection.

– Remember: Pork does not have to be overcooked to be safe

– It is a myth that Pork is any more unsafe than the equivalent Beef or Lamb for cooking. As Pork is a lean meat, overcooking can result in a dry and tough piece of Pork. To enjoy Pork juicy and tender, cook on a medium heat until cooked just through. When cooked as recommended, there may be a faint hint of pink in the centre.

– Pork must be cooked until well done, leading to plenty of crispy trimmings.
– Use moderately hot oven at 170C for 30 mins per 500g
– To help skin dry and crisp, score it deeply, rub with salt and spices and shortly after cooking begins pour over a cup or two of boiling water.
– When ‘done’, let roast stand for 10 mins so that juices will redistribute evenly.
– Best Pork Flavourings – honey, apples, brown sugar and sage.


Roasting Method:
– Preheat oven to 180 degrees centigrade
– Wash theTurkey under running water inside and out, remove giblets and neck. Pat dry with paper towel.
– If the Turkey is to be stuffed, the stuffing should be inserted into the body cavity just before the bird is placed in the oven. Do not over stuff the Turkey, as stuffing will expand when cooking.
– Place thawed or fresh Turkey, breast up, on a flat rack in a shallow pan.
– Brush or rub skin with oil to prevent drying of the skin and to enhance the golden colour.
– Baste the Turkey approximately every 20 minutes.
– Using the roasting schedule below as a guideline; start checking the Turkey about ½ hour before recommended times to see if it is cooked.
– Turkey is cooked when the core temperature reaches 78-80 degrees centigrade.
– If not using a thermometer the juices should be clear, not pink when thigh muscle is pierced deeply. If unsure, return Turkey to the oven for another 30 minutes.
– Let Turkey stand for 15 to 20 minutes before carving to allow juices to redistribute evenly.


Size of Turkey (weight)

3 – 5 kgs.
5.5 – 8 kgs.
8.5 – 10 kgs. Unstuffed Timing

2 ½ – 3 hours
3 ½ -4 hours
4 – 4 ½ hours

Stuffed Timing

3 – 3 ½ hours
4 ¼ – 5 hours
5 – 5 ½ hours

The above cooking times are an indication only. A meat thermometer is the most accurate way of knowing that your Turkey is cooked.

Safe Handling Practices:
– Do not allow raw Turkey, juices or giblets to come in contact with any other food stuffs.
– After handling raw Turkey, wash your hands thoroughly before touching any other surface.
– Cutting utensils and surfaces which were used to prepare the Turkey must also be cleaned thoroughly to avoid contamination of other food stuffs.
– Do not place cooked food on the same plate that held the raw food.


To Prepare your ham for Glazing:
Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat. Weigh the ham and calculate the cooking time. Allow 10 minutes per 500g. Preheat the oven to 160 degrees centigrade. Score the surface in a diamond pattern by making diagonal cuts approx. 3mm deep. Cover with a glaze and place on a rack in a large roasting pan. Cook in preheated oven for calculated time. Brush with glaze 3 – 4 times during cooking.

Glazing Suggestions:
Cranberry: Melt 1 cup cranberry jelly & add 1 tablespoon whole seeded mustard
Marmalade: Mix 1 ½ cups orange marmalade, 1 cup Dijon mustard & 1 ½ cups firmly packed brown sugar (decorate with whole cloves)
Pineapple: Mix 1 cup brown sugar with ½ cup pineapple juice, 1 teaspoon dry mustard & 1/8 teaspoon ground cloves.
Decorating ideas for your Ham:
– Pineapple rings
– Sliced seasonal fruit
– Whole cloves
– Mandarin or orange slices

Serving and Carving your Ham:
1. Carve a slice from underneath the Ham, to allow it to sit flat.
2. Place Ham onto large serving platter.
3. Make a vertical cut about 10cm from the knuckle, and cut at an angle. Remove the wedge.
4. Cut several thin slices right down to the bone, parallel to the second cut.
5. Carve along the bone and remove slices.

Storing your Ham:
Leg Ham, on the bone: Dip a Ham Bag, pillowcase or tea towel into a solution of 2 cups of water and 1 tablespoon of vinegar. Squeeze out and place around Ham.
Re-dip bag, pillowcase or tea towel in the solution every 3 days.
Store in the coolest part of fridge (4 degrees centigrade or below) for up to 3 weeks.
Boneless Ham: Store as with Leg Ham on the bone, and use within 1-2 weeks.


Times are approximate as individual meat weight and thickness varies.

However, some general advice and hints:

  • Remove meat from refrigerator to allow to warm to room temperature.
  • Preheat pan/oven/grill before cooking.
  • When cooking in a pan, turn meat only once.
  • Avoid frequent prodding of the meat while cooking .
  • It is always a good investment to use a kitchen meat thermometer. If checking with an internal meat thermometer, do not let the thermometer touch the bone.
  • Always cut meat across the grain to keep it tender.
  • After cooking, Pork should have a “faint hint” of pink in the middle (except for sausages and mince).
  • Pork mince is great alternative to use when cooking any mince dish.
  • Marinating can help add extra flavour and tenderness.

Pan Fry, BBQ or Grill
Medium heat 2-3 minutes per side depending on thickness.
Chops and Cutlets
Medium heat for 3-4 minutes per side depending on thickness.
Spare ribs
Medium heat 7–10 minutes each side.
Medium heat, rolling onto each side for 2-3 minutes each until just a hint of pink in the middle.
Sausages and mince rissoles
Medium heat 4-6 minutes until cooked through.
Crumbed Schnitzels
High heat for a minute per side until browned.
Kebabs (Diced)
Medium heat 2 minutes per side.


  • Pre-heat pan, BBQ or grill.
  • Ideally, have Pork at room temperature before cooking.
  • Brush Pork with oil instead of putting oil in pan or grill.
  • Turn Pork only once, and avoid frequent prodding.
  • Rest for 1 minute before serving except for sausages and mince.

Stir Fry
Strips, Diced, Mince
Medium to high heat for 1 – 2 minutes till light brown.


  • Have all your ingredients chopped and ready to go.
  • If preparing Pork for Stir Fry from sub primals, always cut Pork across the grain.
  • Always keep the heat in your wok – adding too much meat at the same time will lower cooking heat too much. It is better to cook in small batches (200g or less).

Scotch Steaks, Forequarter Chops, Diced, Hocks, Pork Belly, Ribs
Simmer in liquid on low heat for a minimum of 2 hours.


  • Slow-cooking methods are sensational for value priced cuts.
  • Meat can be seared or browned first in a pan if preferred.


Roast with crackling –

  • Preheat oven to 220°C.
  • Pat the surface of the rind dry with a paper towel.
  • Rub 2 teaspoons of oil and salt well into the scored rind.
  • Cook for 20 minutes at 220°C.
  • Turn down oven to 180°C and cook roast for 45 minutes per kg.
  • Rest under foil for 10 minutes.

Roast without crackling –

  • Optional: sear first in a pan at high heat to better seal in juices.
  • Place in a preheated 180°C oven and cook for 45 minutes per kilogram.
  • Rest under foil for 5-10 minutes.


  • To check the doneness of a roast, pierce the thickest part. The juices should run pink to clear.
  • Another way of checking if a roast is done, is to test the internal temperature of the roast with a meat thermometer.
  • The roast is cooked to rare when the temperature reaches 60°C; medium when thetemperature reaches 65-70°C; and is well-done at 75°C.
  • It is important when cooking any Pork to rest the meat before carving. This allows the meat to settle, keeping the juices in the meat.

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