David's Larder

Happy Friday friends!

Welcome the weekend by popping on over to either or 🤗

Lots of delicious produce in stock and the perfect chance for you to get ahead on your weekly shop!

Hope to see you there! 🙌🏻

A taste of Scotland in the heart of NSW! 🏴󠁧󠁢󠁳󠁣󠁴󠁿

The annual Hunter Valley Highland Games are fast approaching! The 24th of August will be filled with all things Scottish, including a premium range of traditional delicacies at our stall.

Be sure to purchase your tickets for the event using the link below.

https://www.huntervalleyhighlandgames.com.au

Hope to see you there! 🤩

Another family favourite recipe is coming right up! New York Steak & Chunky Chips - deliciousness in every bite! 😋

No need to hit up the take-away menu when you can cook up a mouth watering dish from the comfort of your own home! 🏡

INGREDIENTS
👉🏼 2 x 300g New York Steak
👉🏼 1 tbsp olive oil
👉🏼 1 tbsp butter (grass-fed preferably)
👉🏼 1 x sprig fresh rosemary
👉🏼 1 x garlic cloves, bashed and unpeeled
👉🏼 Flaky sea salt, to season
👉🏼 Cracked black pepper, to season
👉🏼 Thick-cut hot chips

DIRECTIONS
👉🏼 Take the steaks out of the fridge around 30 minutes – 1 hour before cooking and allow them to reach room temperature.
👉🏼 In a heavy-based frying pan over high heat add the oil.
👉🏼 When the oil is shimmering, flowing across the pan, and about to smoke, turn down to medium-high heat.
👉🏼 Place the steaks in the pan and turn the meat after 30 seconds.
👉🏼 In a small dish, mix the butter, rosemary and garlic cloves together.
👉🏼 Add the butter to the pan and keep turning the meat every 30 seconds, until a golden brown crust forms on the outside.
👉🏼 Remove the meat from the pan and let rest for five minutes before cutting.
👉🏼 Season with salt and pepper, and serve with hot chips and your favourite condiment.

Tip – follow these cooking times and temperature to cook steak the way you like it.

Rare: 3 mins in total (50)
Medium: 4-5 mins (60)
Well done: 7-8 mins (70)

Happy cooking! 🤩

Another reminder that the Hunter Valley Highland Games are fast approaching! 🏴󠁧󠁢󠁳󠁣󠁴󠁿

If you are yet to grab a ticket, make sure to do so in advance and using the link in this post. 🙌🏻

The 24th of August can’t come soon enough! Who’s excited? We know we are! 🤩

Happy Monday friends! 🙌🏻

If you’re in need of a dinner idea for this week, why not give our Wagyu Burgers a try?! 😋

Tender, juicy and packed with flavour - the perfect product that the whole family is bound to enjoy.

Purchase our Wagyu Burgers today either in-store () or online at (davidslarder.com.au). 🍔

Happy shopping!

The weather is warming up and the weekend is near - no better time to pop on over to the markets! 🧑🏼‍🌾

This Saturday you can come find us at between 7am and 12pm.

Come on over and stock up on your fresh meat for the week ahead! 🙌🏻

Hope to see you there!

Are you in need of a trusty weekday meal that the whole family is bound to enjoy? 😋

We’ve got you covered with our family favourite Coconut Chicken Curry recipe! 🙌🏻

Packed with flavour, super simple to whip up, time efficient and a crowd pleaser that everybody will be coming back for seconds for.

INGREDIENTS
👉🏼 3 tbsp olive oil
👉🏼 1 large onion
👉🏼 2 cloves garlic, minced
👉🏼 3 tbsp curry powder
👉🏼 1 tsp cinnamon powder
👉🏼 1 ½ tsp paprika
👉🏼 1 bay leaf
👉🏼 ½ tsp grated ginger
👉🏼 ½ tsp white sugar
👉🏼 salt to taste
👉🏼 700g Boneless Chicken, diced to bite size pieces
👉🏼 1 cup plain yoghurt
👉🏼 ¾ cup coconut milk
👉🏼 ½ tsp cayenne pepper
👉🏼 1 can crushed tomatoes
👉🏼 ½ lemon (optional)
👉🏼 chopped cilantro for garnish

METHOD
👉🏼 Heat olive oil in a skillet over medium heat. Saute onion until translucent, stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, cayenne pepper and salt, continuously stirring for 1 min.
👉🏼 Add diced chicken, canned tomatoes, yoghurt, sugar and coconut milk.
👉🏼 Bring to boil then reduce heat and simmer for 20-25 mins.
If you want a bit of tanginess to the dish squeeze half a lemon and simmer for 2 mins. (You can also serve a slice of lemon on the side instead of adding it in the whole dish).
👉🏼 Transfer in a serving bowl and sprinkle with chopped cilantro.

Let us know if you try out this recipe and what you think! We’d love to hear from you! 🤩

If you haven’t already, head over to the Hunter Valley Highland Games website and book your tickets to the event! 🏴󠁧󠁢󠁳󠁣󠁴󠁿

This year, adult ticket prices are $15 and children under the age of 18 are $5. Children under the age of 5 go free!

Ensure you don’t miss out and book your tickets using the link below! 👇🏽

https://www.huntervalleyhighlandgames.com.au/pages/tickets

Hope to see you there!

Happy Monday friends! 🙌🏻

If you haven’t already, check out our tasty Chicken Drumsticks! Packed with flavour and deliciousness, these babies get devoured when served in our household! 😋

Get your hands on some of our Chicken Drumsticks today by either shopping in-store () or online at (davidslarder.com.au).

Happy shopping! 😉

Another reminder to book your tickets to the annual Hunter Valley Highland Games! 🏴󠁧󠁢󠁳󠁣󠁴󠁿

We are very excited for David’s Larder to be in attendance, not only supporting our rich Scottish heritage , but selling a wide array of our premium Scottish delicacies! 😋

Make sure you don’t miss out by booking tickets in advance, using the link below! 👇🏽

https://www.huntervalleyhighlandgames.com.au/pages/tickets

Hope to see you there!

We have another exciting weekend of markets ahead of us! 🧑🏼‍🌾

If you’re in need of something to do on Saturday, pop on over to either between 8am - 12pm or between 7am - 12pm. ☀️

Hope to see you there! 🙌🏻

An exciting special has just landed online! 🤩

Our premium Rump Steak is on sale for $30/kg for a limited time only. Usually $36.99/kg, this is a special you don’t want to miss! 🙌🏻

Claim your discount by purchasing online before the 9th of August. As well as this, home delivery to all metro areas is remains at just $15!

Head over to our website (davidslarder.com.au) today! 🥳

Are you after a simple recipe that the kids are guaranteed to eat? Look no further than our family favourite, Lamb Ragu! 🙌🏻

This rich and meaty Ragu recipe is packed full of fresh vegetables and herbs. When served on a nest of pasta, it is simple irresistible! 😋

INGREDIENTS
👉🏼 3 tbsp olive oil
👉🏼 1 onion, chopped
👉🏼 1 large carrot, diced
👉🏼 2 stalks celery, diced
👉🏼 3 cloves garlic, minced
👉🏼 2 bay leaves
👉🏼 3 tbsp tomato paste
👉🏼 100g bacon, finely chopped
👉🏼 900g Minced Lamb
👉🏼 ½ cup red wine
👉🏼 2 cans crushed tomatoes
👉🏼 3 tsp fresh chopped thyme
👉🏼 2 tsp fresh chopped rosemary
👉🏼 3 tsp fresh chopped oregano
👉🏼 salt
👉🏼 pepper
👉🏼 ½ tsp chilli flakes
👉🏼 freshly grated parmesan cheese

DIRECTIONS
👉🏼 In a large pot over medium heat, heat oil. Add bacon and fry until crispy.
👉🏼 Add onion, garlic, carrots, celery and bay leaves and cook until soft, 5-7 mins.
👉🏼 Add lamb and cook, make sure to break up meat and stir until no longer pink for 5-7 minutes.
👉🏼 Add tomato paste and red wine. Bring to a boil and cook until red wine has reduced.
👉🏼 Add canned tomatoes. Bring to a boil and add fresh herbs, red chilli flakes, and season with salt and pepper.
👉🏼 Reduce heat and let simmer for 1 hour. Season with more salt and pepper to taste.
👉🏼 Turn off heat and remove bay leaves.
👉🏼 Cook your choice of pasta .
👉🏼 Serve the sauce over pasta with shredded parmesan cheese on top.

Let us know if you try out this recipe and what you think - we’d love to hear from you!

Another week, another top quality David’s Larder product on display! 🤩

Check out our delicious Diced Lamb - a must have item for the best slow-cooked dishes & the perfect meat if you’re after something that is particularly juicy and tender! 😋

Our Diced Lamb is available both in-store and online (davidslarder.com.au) now!

Happy shopping! 🙌🏻

It’s that time of year again - The Hunter Valley Highland Games! 🙌🏻

Save the date and join us as we celebrate all things Scottish on the 24th of August!

David’s Larder will be attending and selling a wide range of our favourite Scottish delicacies all day long! 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Tickets are available for purchase now using the link below: https://www.huntervalleyhighlandgames.com.au/pages/tickets

Happy Friday friends! 🥳

The countdown for the weekend is on and so is the countdown for our market stalls!

If you’re in need of something to do this weekend, why not join us at one of our stalls and stock up on some fresh produce for the week ahead?! 🙌🏻

On Saturday, we will be attending the wonderful and on Sunday you can find us at 🧑🏼‍🌾

Hope to see you there!

This recipe for Beef and Bean Burritos is a definite winner in our house! Perfect for a satisfying weeknight dinner.

Ingredients:
- 500g David’s Larder premium mince beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (400g) refried beans or black beans (drained and rinsed)
- 1 can (400g) diced tomatoes
- 1 can (200g) corn kernels, drained
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder (or to taste)
- Salt & pepper to taste
- 8 large tortillas
- 200g shredded cheese
- 100g sour cream
- 100g guacamole
- Fresh coriander leaves for garnish

Instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add onion and garlic, sauté until the onion becomes translucent, about 5 minutes.
3. Add the ground beef. Cook until the beef is browned, breaking it up with a spoon as it cooks.
4. Add the cumin, paprika, chili powder, salt & pepper to the beef. Stir to combine.
5. Add the beans, diced tomatoes, and corn to the skillet. Stir to combine all ingredients.
6. Simmer the mixture for about 10 minutes, adjust seasoning if needed.

Assemble your Burritos!
1. Warm the tortillas in a microwave or on a dry skillet.
2. Spoon a portion of the beef and bean mixture onto the centre of the tortilla, sprinkle with cheese and add a dollop of sour cream & guacamole.
6. Fold the sides of the tortilla over the filling, then roll it up from the bottom to form a burrito.
7. Repeat with the remaining tortillas and filling.

Serve with a garnish of coriander, additional sour cream & guacamole on the side, if desired. Or wrap in foil and pan fry (dry pan) over medium high heat for a few minutes on each side. Alternatively, bake at 180C for 20 minutes in the foil – this will warm them all the way through and crisp up the tortilla slightly.

David’s pro tips: Use large soft wraps for the best results.
Burritos freeze / reheat brilliantly. To reheat, thaw for 24 hours in the fridge, place on a tray in the foil and heat in the oven at 180C for 30-40 mins.

Enjoy!

Continuing our month of David's Larder 'Classics', and we couldn't go past the Pork Sausage Rolls. 😉

Enjoy these delectable pork sausage rolls on their own or pair them with your favorite dipping sauce for an extra layer of flavour. Add a side of crisp, fresh greens and it's an easy midweek meal that everyone will love.

Now available for purchase both in-store (Cox's Road Mall ) and online at davidslarder.com.au!

Happy shopping!

We'll be at the Northside produce markets tomorrow morning, stocked with products for the week ahead. We'd love you to pop in and say hi! 👋

Just a reminder that we're not at the Liverpool Growers Market this weekend - we'll be back there next week. If you have a query about a pre-order for Liverpool, give us a call on (02) 9878 1915.

Who doesn't love a burger?! A classic dinner option that the whole family is bound to enjoy.

Why don’t switch it up from the traditional Beef Burger, and give our tasty Pork and Chorizo Burgers a try? It is super easy to put together and a crowd pleaser among all in our household.

INGREDIENTS
500g PORK MINCE
75g chorizo, diced into small chunks
1 large red onion, finely diced
1 garlic clove, minced
1 egg
½ tsp smoked paprika
½ tsp ground cumin
Salt and pepper

DIRECTIONS
Place the pork mince into a large bowl and gently break up.
Add in all of the other ingredients and combine the ingredients with your fingers, making sure they are thoroughly incorporated.
Once you are happy with the mixture, separate into 6 balls and shape into burgers.
Put the finished burgers on a plate, cover and place into the refrigerator for at least an hour.
These burgers can be cooked using a number of methods. Either place in a frying pan over a medium heat, under a medium hot grill or on a BBQ. Ensure you turn the burgers regularly to allow both sides to brown and the burger to cook through.
Serve in a burger bun, with your choice of toppings.

Let us know if you give this recipe and try and what you think - we’d love to hear from you!

Unfortunately, David’s Larder is unable to attend the Liverpool Growers Market this coming weekend. ☹️ For those lovely customers who have pre-ordered, we will bring your order along the following weekend, Saturday 27 July. If you need your Scottish goodies before then, just give us a call on 02 9878 1915 and we’ll sort something out! 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Our plain Butterfly Lamb Legs are incredibly versatile.

Whether you choose to roast them with a sprinkle of salt and pepper for a traditional feast, or experiment with your favourite herbs and spices - these lamb legs are a blank canvas for your culinary creativity!

Now available for purchase both in-store (Cox's Road Mall) and online at davidslarder.com.au! 😉 Simple, yet classic - happy shopping!

Happy Friday friends! 🤗

Another beautiful weekend is upon us - making for the perfect opportunity for a market visit!

Come and visit our stall at Liverpool Growers Markets to stock up on your meat for the week ahead.

Hope to see you there!

Our Pork Kebab recipe - perfect for a BBQ or a dinner party meal! 🤩

Prep and marinate the pork overnight, then throw together the next day. A great accompaniment to a warm Winter Salad or roast vegetables! 😉

INGREDIENTS
👉🏼 500g Pork Shoulder, diced into 2 cm cubes
👉🏼 200ml natural Greek yoghurt
👉🏼 fresh coriander, chopped
👉🏼 fresh mint, chopped
👉🏼 1 tsp cayenne chilli pepper
👉🏼 2 chilli, finely chopped (optional)
👉🏼 ½ lemon (or lime) juice and zest
👉🏼 3 garlic cloves, crushed
👉🏼 salt and pepper, to taste
👉🏼 1 or 2 peppers, cut into large chunks
👉🏼 wooden skewers soaked in water for a few minutes

DIRECTIONS
👉🏼 Place diced pork in a bowl with lemon, garlic, chilli and herbs.
👉🏼 Mix yoghurt and cayenne pepper, then add salt and pepper to taste.
👉🏼 Cover and place in the fridge for around 2 – 3 hours to marinate (can be marinated overnight).
👉🏼 Soak skewers in water for a few minutes.
👉🏼 Remove skewers from water and thread with pork and green pepper.
👉🏼 Cook under a medium grill for 15 – 20 mins or place on barbeque.

Let us know what you favourite side dish to have with Pork Kebabs are - we’d love to hear from you! 🙌🏻

Another David’s Larder classic, Chicken Mince! 🙌🏻

Super versatile and can be cooked up to suit almost any dish of your choice!

Available for purchase today, both in-store () and online at davidslarder.com.au!

Let us know what your favourite recipes to use Chicken Mince are - we’d love to hear from you!

We have a massive weekend of markets and festivals upon us! 🤩

This Saturday, we will be at the Aberdeen Highland Games. If you can make it, we’d love to see you there! We will be fully stocked with a wide range of Scottish produce, so come on down and celebrate all things Scottish! 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Please refer to our previous posts regarding ticketing for the event.

As well as this, we will also be at both Northside Produce Market and Liverpool Growers Market. 🧑🏼‍🌾

Happy weekending! 🙌🏻

Coming to the Aberdeen Highland Games? 🙌🏻

Save this post so you have the location ready. 😉

Our stall will be located within the festival, on Harrison Oval at Jefferson Park, Aberdeen.

Hope to see you there!

If you love our Lamb Sausages, why not give our classic Sausages & Mash recipe a try?! 😋

A household favourite and the perfect weeknight meal to feed the kids hungry tummies!

INGREDIENTS
👉🏼 6–12 Sausages
👉🏼 3 large potatoes
👉🏼 25g butter
👉🏼 ¼ cup milk
👉🏼 parsley and basil, minced (optional)
👉🏼 salt and pepper (to taste)

For the gravy:
👉🏼 1-2 onions, sliced thinly
👉🏼 ½ cup beer
👉🏼 ½ cup beef broth
👉🏼 1 tbsp Worcestershire sauce
👉🏼 1 tsp mustard
👉🏼 thyme
👉🏼 pepper

DIRECTIONS
👉🏼 Boil potatoes until tender, remove from water and cool down. Set aside.
👉🏼 Peel potatoes and place in a bowl. Mash potatoes and then add butter, milk, salt and pepper. Mix until smooth.
👉🏼 While the potatoes are boiling, fry sausages in an iron skillet. Once done remove from skillet and set aside.
👉🏼 In the same skillet, saute the onion until caramelised, for about 10–15 minutes.
👉🏼 Pour beer and stir, add in the beef broth, mustard, Worcestershire, thyme and pepper. Let it simmer until you get the right consistency for the gravy.
👉🏼 To plate, scoop mashed potatoes, top with sausages, gravy and sprinkle with minced parsley and basil.

Happy cooking!

Happy July friends! 🙌🏻

This month we will be showing you some of our favourite David’s Larder ‘Classics!’ Items that may be simple, but are well loved, year-round! 😉

To start us off, we can’t go past our delicious Lamb Sausages!

Crafted with care, our sausages feature the finest cuts of succulent lamb, expertly blended with a generous sprinkle of fragrant rosemary.

The result? You’ll have to try them to taste the difference! 😉

Now available for purchase both in-store () and online at davidslarder.com.au!

Happy shopping!

Happy Friday friends!

If you are looking for something to do this weekend, pop on over to Liverpool Growers Markets and visit out stall! 🧑🏼‍🌾

We will be there and stocked with a wide range of your favourite meats as well as a large selection of top quality Scottish produce.

Hope to see you there! 🙌🏻