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Cooking Guide

Looking for cooking instructions for one of our products?

Take a scroll through our alphabetical list.

BEEF

Blackmore Wagyu Beef Porterhouse Steak: BBQ or Pan Fry. Wagyu should be served at medium to allow for the intramuscular fat to render.

Blackmore Wagyu Eye Fillet   BBQ or Pan Fry. Wagyu should be served at medium to allow for the intramuscular fat to render.

Cape Grim Beef Porterhouse Steak  BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.  

Dry Aged Beef Scotch Fillet   BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.  

Five Founders Carbon Neutral Beef Porterhouse Steak  BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.

Grass Fed Beef and Beetroot Burgers   Pan Fry or Grill. Cook on medium-high heat for 15-20 minutes over low-medium heat turning regularly, or until cooked through.

Grass Fed Beef Blade Diced   Ideal for a quick casserole or curry, to maximise moisture and tenderness, cook for no longer than 1.5 hours.

Grass Fed Beef Brisket   Low and Slow. The longer you cook your brisket, the better it will be. Watch Adrian Richardson share our best tips for cooking brisket.

Grass Fed Beef Burgers Pan Fry or Grill. Cook on medium-high heat for 15-20 minutes over low-medium heat turning regularly, or until cooked through.

Grass Fed Beef Chuck Diced  Ideal for slow cooking, we recommend cooking for three hours. Try our recipe for Hungarian Style Beef Goulash.

Grass Fed Beef Corned Silverside   Remove from packaging, place the piece of corned beef in a large saucepan. Immerse in cold water, place pot on the stove over low-medium heat and simmer for 1hr, skimming any impurities from the water throughout the cooking time.

Grass Fed Beef Eye Fillet     Sear in a hot pan, then roast in the oven for 30-40 minutes depending on your preferred doneness. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C

Grass Fed Beef Eye Fillet Steak BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.

Grass Fed Beef Flat Iron Steak Marinated   BBQ or Pan Fry. Best served rare to medium rare. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.

Grass Fed Beef Girello Roast  Preheat oven to 180°C. Cook for 45 minutes for a medium result. Allow to rest after cooking. We always recommend using a meat thermometer for accurate cooking. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C

Grass Fed Beef Mongolian Stir Fry   Heat a wok or large frying pan on high heat. Cook one serve at a time by stir-frying for 3-4 minutes.

Grass Fed Beef Osso Bucco    Slow cook in casseroles, curries and pasta sauces. Try our recipe for Traditional Osso Bucco with Gremolata.

Grass Fed Beef Oyster Blade   Favoured by trendy BBQ low n' slow types because of its ability to breakdown over time, and yet a savvy choice for a medium-rare steak on a budget.

Grass Fed Beef Porterhouse   Roast. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C.

Grass Fed Beef Porterhouse Steak    BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.

Grass Fed Beef Rib Eye Steak   BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.

Grass Fed Beef Rib Eye Steak Hickory & Peppercorn    BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.

Grass Fed Beef Rolled T-Bone    Roast. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C.

Grass Fed Beef Rump Steak   BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.

Grass Fed Beef Scotch Fillet    Roast. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C.

Grass Fed Beef Scotch Fillet Steak    BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.

Grass Fed Beef Short Ribs  Slow cook. Season well, wrap in foil and cook for 2.5 hours at 150°C. Great for weber or bbq cooking.

Grass Fed Beef Short Ribs Hickory & Peppercorn   Slow cook. Wrap in foil or place in an oven dish with a lid and cook for 2.5 hours at 150°C. Great for weber or bbq cooking.

Grass Fed Beef Skewers Honey and Soy   Pan Fry or Grill. Cook on medium-high heat for 6-10 minutes over low-medium heat turning regularly, or until cooked through.

Grass Fed Beef Spicy Polpette   Add to your favourite tomato sugo for an exceptional pasta sauce, or serve as a starter.

Grass Fed Beef Strips   Stir Fry. When stir frying, always use a preheated wok or frying pan set to high heat, and cook one serve at a time, so as not to overcrowd the pan and stew the meat.

Grass Fed Beef T-Bone Steak   BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C. Or try our recipe for a reverse-sear.

Grass Fed Beef Yearling Schnitzel   Preheat oil in frypan. Cook each side for three minutes or until golden brown.  

Grass Fed Beef Rib Eye Roast    Roast. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C.

Wagyu Burgers     BBQ or Pan Fry. We always recommend using a meat thermometer. Here is our guide for internal temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C.

LAMB

Lamb Backstrap  BBQ or Pan Fry. Cook  each side for 3 minutes or until desired doneness.

Lamb Chump Chops BBQ or Pan Fry. Cook  each side for 4-5 minutes or until desired doneness.

Lamb Curry   Place the  lamb curry into a saucepan and bring to a gentle simmer for 45 minutes  stirring regularly, add a diced potato or two if you fancy it, and simmer for  a further 25 minutes stirring regularly, add 1/2 cup of peas and continue to  cook and stir regularly for 5 minutes. Remove from heat and pour in a tin of  coconut milk or cream. Serve with rice.

Lamb Cutlet    BBQ or Pan Fry. Cook each side for 3 minutes or until desired doneness.

Lamb Cutlets Crumbed    Preheat oil in  frypan. Cook each side for three minutes or until golden brown.

Lamb Cutlet Marinated  BBQ or Pan Fry. Cook each side for 3 minutes or until desired doneness.

Lamb Fillet  BBQ or Pan Fry. Cook each side for 2 minutes or until desired doneness.

Lamb Forequarter Chops  BBQ or Pan Fry. Cook each side for 3 minutes or until desired doneness.

Lamb Greek Skewers x 6 BBQ or Pan Fry. Cook each side for 3 minutes or until desired doneness.

Lamb Leg    Roast. We always  recommend using a meat thermometer. Here is our guide for internal  temperatures: Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done -  75°C.

Lamb Leg Butterflied Marinated    Roast. Preheat oven to 180°C, roast for 40 minutes, rest for 10 minutes before carving.

Lamb Leg Butterflied Mediterranean   Roast. Preheat oven to 180°C, roast for 40 minutes, rest for 10 minutes before carving.

Lamb Leg Diced   Ideal for a quick  casserole or curry, to maximise moisture and tenderness, cook for no longer  than 1.5 hours.

Lamb Leg Easy Carve  Roast. Preheat oven to 180°C, roast for 1 hour and 15 minutes, rest for 10 minutes before  carving.

Lamb Loin Chops BBQ or Pan Fry. Cook each side for 4-5 minutes or until desired doneness.

Lamb Loin Thankful Roast with Spinach and Pine Nut Stuffing  Roast. Preheat oven to 180°C, roast for 40-45 minutes, rest for 10 minutes before carving.

Lamb Rack  Roast. Preheat oven to 180°C, roast for 20-30 minutes, depending on preferred doneness. Rest for 10 minutes before carving.

Lamb Rack with Honey Mustard  Roast. Preheat oven to 180°C, roast for 20 minutes, depending on preferred doneness. Rest for 10  minutes before carving.

Lamb Shanks Frenched  Use in soups, curries and casseroles, slow cook or roast.

Lamb Shoulder Diced Use in your favourite slow cooking recipes. Lamb shoulder requires a longer cooking time to become  tender.

Lamb Shoulder Portion  Preheat oven to 160°C, season well with salt, pepper or PB Butcher's Salt. Roast for 2 hours or until tender. Rest for 10 minutes before carving.

Lamb Shoulder Whole Preheat oven to 160°C, season well with salt, pepper or PB Butcher's Salt. Roast for 2 hours or until tender. Rest for 10 minutes before carving.

Lamb Trim Roast  Roast. Preheat oven to 180°C, roast for 20 minutes, depending on preferred doneness. Rest for 10 minutes before carving.

MEALS

Beef and Guinness Pie    Preheat oven to 180°C, cook from frozen for one hour. Let the pie rest for 10 minutes before serving.

Beef Wellington    Preheat oven to 180°C, cook for 20 minutes and serve.

Beef Wellington with Pate   Preheat oven to 180°C, cook for 20 minutes and serve.

Bolognese Sauce     Gently heat in a saucepan and serve with your favourite pasta.

Chicken Parmigiana    Preheat oven to 180°C, heat for 10-20 minutes and serve.

Classic French Chicken and Mushroom Pie    Preheat oven to 180°C, heat for 30 minutes, or until pastry is golden brown. Allow to rest for 5 minutes before serving.

Cottage Pie    Preheat oven to 180°C, heat for 30 minutes and serve.

Lasagne Large    Remove foil tray from plastic. Loosely cover foil tray with a sheet of foil. Place  tray in a pre-heated oven (165°C fan forced or 185°C conventional) for  approximately 40 minutes (guide only). Remove foil cover and cook for a  further 10 minutes.

Lasagne Small   Remove  foil tray from plastic. Loosely cover foil tray with a sheet of foil. Place  tray in a pre-heated oven (165°C fan forced or 185°C conventional) for  approximately 40 minutes (guide only). Remove foil cover and cook for a  further 10 minutes.

Sausage Roll   Preheat  oven to 180°C, cook for 30 minutes and serve.

Slow Cooked Lamb Shoulder Preheat  oven to 180°C remove the lamb shoulder from the packaging, rub the skin with  lemon juice, garlic, olive oil, salt and pepper. Place in the oven on  an oven tray and reheat for 30-40 minutes.

PORK

Free Range Pork and Fennel Meatballs  Drop into your favourite tomato sugo and simmer for 30 minutes.    

Free Range Pork Belly  Preheat oven to 220°C, season pork well with salt, pepper or PB Butcher's Salt. Roast for 20 minutes then drop the heat down to 160°C and continue cooking for 1hr 10 minutes. Rest for 10 minutes before carving.    

Free Range Pork Cutlet  BBQ or Pan Fry. Cook each side for 3 minutes or until desired doneness.  

Free Range Pork Loin Chop  BBQ or Pan Fry. Cook each side for 3 minutes or until desired doneness.    

Free Range Pork Spare Ribs  Roast. Preheat oven to 160°C, roast for 45 minutes, rest for 10 minutes before carving.    

Free Range Pork USA Barbecue Ribs  Preheat oven to 180°C, cook for 1hr and serve.    

Free Range Pork USA Ribs  Preheat oven to 180°C, cook for 1hr and serve.

Peter Bouchier Free Range Pork Scotch Slow Roast. Season the pork well and sear in  a hot pan. Add 1.5 cups of stock or water to the oven dish and cook for 2hrs at 160 degrees, covered with foil. Rest for 10 minutes before carving. Try our recipe for French Style Pork Roast

POULTRY

Free Range Butterflied Chicken Chermoula  Preheat oven to 180°C. Place  butterflied chicken flat on oven tray, skin side up. Cook for 50 minutes -  1hr.    

Free Range Butterflied Chicken Marinated  Preheat oven to 180°C. Place butterflied chicken flat on oven  tray, skin side up. Cook for 50 minutes - 1hr.    

Free Range Butterflied Chicken Tuscan  Preheat oven to 180°C. Place butterflied chicken flat on oven  tray, skin side up. Cook for 50 minutes - 1hr.    

Free Range Chicken Breast Skewers Satay Preheat oven to 180°C, bake for 30 minutes.    

Free Range Chicken Breast with Chemoula  Preheat oven to 180°C, bake for 35 minutes.    Free Range Chicken Breast with Sweet  Chilli  Preheat oven to 180°C, bake for 35 minutes.  

Free Range Chicken Drumettes Herb Garlic and Chilli  Preheat oven to 180°C, bake for 40 minutes.    

Free Range Chicken Drumettes Honey and Soy  Preheat oven to 180°C, bake for 40 minutes.    

Free Range Chicken Kiev  Preheat oven to 180°C, bake for 35 minutes.    

Free Range Chicken Maryland Marinated Steak  BBQ, Pan Fry or Bake. Preheat oven to 180°C, bake for 35 minutes.    

Free Range Chicken Maryland Steak Honey and Soy BBQ, Pan Fry or Bake. Preheat oven to 180°C, bake for 35 minutes.    

Free Range Chicken Mini Roasts Basil and Pesto Preheat oven to 180°C, bake for 30-40 minutes.    

Free Range Chicken Mini Roasts Spinach, Fetta and Dill Preheat oven to 180°C, bake for 30-40 minutes.

Free Range Chicken Schnitzel Lemon and Parsley  Preheat oil in frypan. Cook each side for 4-5 minutes or until  golden brown.    

Free Range Chicken Schnitzel Plain Crumb  Preheat oil in frypan. Cook each side for 4-5 minutes or until  golden brown.    

Free Range Chicken Peanut Stir Fry  Heat a wok or large frying pan on high heat. Cook one serve at  a time by stir-frying for 3-4 minutes.  

Free Range Chicken Tenderloin Lemon and Parsley  Preheat oil in frypan. Cook each side for 3 minutes or until  golden brown.    

Free Range Chicken Thai Burgers  Pan Fry. Cook on medium heat for 15-20 minutes turning regularly.    

Free Range Whole Chicken Roast at 180°C for 30 minutes per 500g    

Free Range Whole Chicken Boned and Seasoned  Place in a preheated oven at 180°C. Cook for 1hr - 1hr 10mins. Rest before serving.    

SAUSAGES

Cevapcici  BBQ or Pan Fry. Cook for 10-12 minutes over low-medium heat, turning regularly.    

Chipolatas  BBQ or Pan Fry. Cook for 10-12 minutes over low-medium heat, turning regularly. Flavour is best maintained if not pierced during cooking.    

Sausages  BBQ or Pan Fry. Cook for 10-12 minutes over low-medium heat, turning regularly. Flavour is best maintained if not pierced during cooking.

VEAL

Veal Cutlet  Pan Fry. Cook for 4 minutes each side or until desired doneness.    

Veal Rack  Roast at 180°C for 30 minutes per 500g.

VIEW OUR CHRISTMAS VIDEOS

This year we teamed up with Melbourne chef, Adrian Richardson, to talk you through our best cooking tips. Click on each link to view the videos:

Tips for Turkeys:

  • If using a conventional oven (without fan) increase temperature to 180°C.
  • After removing turkey from oven, increase fan forced oven temperature to 180°C (200°C for conventional oven) to finish roast vegetables.
  • Note:  A turkey without stuffing will take slightly less time to cook.

Whole Turkey

  1. Preheat your oven to 160°C fan forced
  2. Stuff turkey with desired stuffing (if required)
  3. Brush top of turkey with olive oil, salt and pepper (lemon juice can also be rubbed into skin for an added flavour)
  4. Cover turkey with foil and place in oven dish with a cup of chicken stock or water added
  5. Turkey will take approximately 35-40 minutes per kilo to cook
  6. Baste the turkey with pan juices every half hour during cooking
  7. Remove turkey from the oven with 30 minutes of cooking time remaining and carefully remove the foil
  8. Return to oven and cook until skin is crisp and golden brown
  9. Probe between breast and leg with skewer to make sure juice is clear (If pink, cook for slightly longer)
  10. If using a meat thermometer, ensure internal temperature reaches 70° C
  11. Remove from oven and allow to rest for 20 minutes before carving

Turkey Buffet

  1. Preheat fan forced oven to 160°C
  2. Brush top of turkey with olive oil, salt and pepper. (Lemon juice can also be rubbed into skin for an added flavour.)
  3. Cover turkey buffet with foil & place in oven dish with a cup of chicken or vegetable stock or water added
  4. Turkey buffet will take approximately 35-40 minutes per kilo to cook
  5. Baste the turkey with pan juices every half hour during cooking
  6. Remove turkey from the oven with 30 minutes of cooking time remaining and carefully remove the foil
  7. Return to oven and cook until skin is crisp and golden brown
  8. If using a meat thermometer, ensure internal temperature reaches 70° C
  9. Remove from oven and allow to rest for 20 minutes before carving

Turkey Breast Fillet with stuffing

  1. Preheat fan forced oven to 160°C  
  2. Brush top of turkey fillet with olive oil, salt and pepper  
  3. Cover turkey fillet with foil & place in oven dish with a cup of chicken stock or water added
  4. Cook the turkey fillet allowing 30 minutes per 500g. Or until internal temperature reaches 70°C
  5. Remove foil with 30 mins remaining and return to oven to allow the skin to crisp and turn golden brown
  6. Remove from oven and let stand for 15 minutes prior to serving.

Half Turkey boned with stuffing

  1. Preheat fan-forced oven to 200°C
  2. Brush top of turkey with olive oil, salt and pepper
  3. Bake for 20 minutes at 200°C
  4. Reduce oven to 160°C, cover with foil and cook for 35-40 minutes per kilo or until internal temperature reaches 70°C
  5. Remove from oven and let stand for 15 minutes prior to serving

Turkey Paupiette

  1. Preheat fan-forced oven to 200°C
  2. Brush top of turkey with olive oil, salt and pepper
  3. Bake for 20 minutes at 200°C
  4. Reduce oven to 160°C, cover with foil and cook for 35-40 minutes per kilo or until internal temperature reaches 70°C
  5. Remove from oven and let stand for 15 minutes prior to serving

Trio Poulet

  1. Preheat fan-forced oven to 200°C
  2. Brush top of trio poulet with olive oil, salt and pepper
  3. Bake for 20 minutes at 200°C
  4. Reduce oven to 160°C, cover with foil and cook for 35-40 minutes per kilo or until internal temperature reaches 70°C
  5. Remove from oven and let stand for 15 minutes prior to serving

Boned and seasoned duck

  1. Preheat fan-forced oven to 170°C, place duck in a baking dish
  2. Cook for two hours or until internal temperature reaches 70°C
  3. If the top is browning too rapidly, cover with foil for the remainder of the cooking time
  4. Remove from oven and let stand for 15 minutes prior to serving

Pork

Loin or Rack

  • Rub a little salt and oil into the rind
  • Cook at 200°C-220°C for 15-20 minutes
  • Lower heat to 180° C
  • For a rack allow 50 minutes per kilo or until centre temperature reaches 70° C
  • For a loin drop the temp to 160 allow 60 minutes per kilo or until centre temperature reaches 70° C

Glazed Ham

  • 1 large leg of ham
  • ½ cup of brown sugar
  • Approximately 25 cloves
  • 1 ½ cups of orange marmalade
  • 4-5 tablespoons of additional brown sugar
Method
  1. Place leg into a large baking dish.
  2. Bake at 160°C for ½ - 1 hour or until skin (rind) can be easily pulled off without tearing.
  3. Cut diamond shapes into surface of ham and rub lightly with ½ cup brown sugar and place a clove into the centre of each diamond.
  4. Bake at 200°C for 15-20 minutes or until cuts open slightly.
  5. Remove the ham from the oven.
  6. Heat marmalade with the additional 4-5 tablespoons brown sugar in saucepan until frothy.
  7. Allow to cool slightly. Pour evenly and gently over ham. If necessary, touch up edges of the ham with a pastry brush.
  8. Decorate as desired.

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