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Make the most of your Peter Bouchier meat with our delicious recipes

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Latest recipes

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Glazed ham recipe

20
servings
150
minutes

Let your ham take centre-stage this Christmas, follow our instructions and your glazed ham will be remembered for years to come.

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Roasted pork loin rolled with stuffing recipe

12
servings
150
minutes

Crispy crackle, juicy and tender meat ,and flavoursome stuffing. Follow our recipe for your pork loin roast and you'll be wishing it was Christmas every month.

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Trio poulet recipe

10
servings
150
minutes

Decadent and rich, with an unrivaled flavour profile that exudes luxury, the trio poulet is a feature worth celebrating on the Christmas table. Following our instructions for cooking, the result will be all that you hoped for.

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Turkey paupiette with stuffing recipe

10
servings
150
minutes

An inspiring take on your Christmas turkey, our paupiette is not only delicious but an eye-catching addition to the Christmas table. Follow our recipe for best results.

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Half turkey boned with stuffing recipe

10
servings
150
minutes

Our boneless half turkey with stuffing gives the benefit of easy-carving without sacrificing flavour. This recipe is a simple guide to ensure success on Christmas day. Calorie count based on the Half turkey boned with stuffing - traditional sage and onion.

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Turkey breast with stuffing recipe

8
servings
140
minutes

Our guide to cooking your boneless turkey breast, rolled with stuffing and trussed. Our turkey breasts are available in all five of our stuffing varieties, each with a distinctive flavour. Calorie count is based on our turkey breast with stuffing - sage and onion.

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Roasted turkey buffet recipe

12
servings
185
minutes

Juicy and tender turkey breast on the bone, our guide for cooking is 35 minutes per kilo, for this recipe we are using a 5kg buffet.

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Roasted whole turkey recipe

12
servings
250
minutes

A delicious, succulent roast turkey with stuffing is quintessentially Christmas. Our recipe for a roast turkey is based on a 5kg bird. As a guide, a whole turkey will take around 35-45 mins per kilo.

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Reverse-sear rib eye steak recipe

2
servings
50
minutes

Reverse searing is the perfect cooking method for dry aged steaks and any steak cut extra thick. Make sure you get the most out of your premium meat with the right cooking method and the best seasoning.

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03 9553 7129
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