Ingredients

• Olive oil - 2 tbsp. 
• Gotzinger German Bratwurst (Sliced into 1cm pieces) – 1 packet 
• Brown Onion (Diced) – 1 
• Garlic cloves (Sliced) – 2
• Carrots (Diced) – 1-2
• Celery (Diced) – 2 sticks 
• Tomato Paste – 2 tbsp.
• Red wine – generous splash
• Frozen Peas – 1 cup
• Fresh Thyme (Leaves picked) – 1 tsp. 
• Fresh Rosemary (Leaves picked) – 1 tsp. 
• Cracked pepper – to season
• Beef stock – 600ml
• Starchy potatoes (Peeled and cut into quarters) – 1kg
• Milk – 150ml
• Butter – 25g
• Parmesan (Grated) – 40g
• Salt – to season 
• Cornflour – 1.5 tbsp.
• Water - ¼ cup

Method

1. Heat the oven to 180°c
2. In a heavy-bottomed pot, heat the olive oil on a medium heat.
3. Add the German Bratwurst slices and colour until golden on both sides.
4. Add the onion and garlic and cook until the onion is transparent.
5. Add carrots and celery and cook for a further 10 mins.
6. Coat the ingredients in tomato paste and cook for 3 mins, then deglaze with the red wine.
7. Add the peas, herbs and cracked pepper.
8. Pour in the beef stock and simmer for approximately 30 mins. 
9. Place the potatoes in a large pot of cold water to cover, seasoning generously with salt and bring to the boil. The potatoes are ready once a sharp knife can glide through without resistance. 
10. Drain and allow 5 minutes for the potatoes to steam before mashing. Mash the potatoes, heat the milk and fold through the potatoes with the butter until smooth.
11. Add half of the parmesan to the mash and season with salt to taste.
12. Combine the cornflour and water and stir through the sausage and vegetable mixture and allow to thicken over a medium heat for a few minutes. 
13. Transfer the mixture to a baking dish and evenly top with the mashed potato and sprinkle over the remaining parmesan. Heat for 10 minutes in the oven and then finish under the grill until golden brown on top. 
14. Allow to rest for at least 10 minutes before serving. 

Ingredients

Glazing Ingredients

• 1 cup fresh squeezed orange juice
• Zest from 3 oranges
• 1/3 cup Cointreau
• ¾ cup brown sugar
• 2 tsp ground ginger
• 2 tsp Dijon mustard
• 1 cinnamon stick
• 1 tsp coriander seeds
• Whole jar of Buderim ginger marmalade

Baking ingredients

• 3 large bottles Bundaberg ginger beer
• 1 whole GÖTZINGER leg ham (bone in)
• 500g crushed macadamia nuts (used for crust)
• One large foil tray (deep)

Method

1. Mix all glaze ingredients in a small saucepan and simmer until syrupy, set aside to cool
2. Fill disposable baking tray with ginger beer
3. Place ham skin side down in ginger beer (leave skin on to prevent drying out)
4. Put tray with ham into smoker/BBQ and start smoking for 1 hour at the lowest temperature possible (Keep below 100˚C if possible)
5. After 1 hour, turn ham skin side up (with skin on) and smoke for another hour
6. After the second hour, remove the skin leaving the ham ‘skin’ side up
7. Begin basting ham with pre-prepared glaze every 5-10min until 90% of the glaze liquid mixture is used (keep rest for later)
8. Increase the temperature slowly until golden
9. Mix crushed macadamia nuts with left over glaze (there will be ginger pieces in the bottom, put those on too, they add flavour) and press into ham to act as a crust over the top of the glaze
10. Continue to bake until crust is golden brown
11. Once cooked to your liking, remove from tray and carve to serve

Ingredients

• 4 large potatoes peeled and cut into1 cm slices
• 1 packet Gotzinger Chorizo cut diagonally into 1cm pieces
• 1/3 cup of olive oil
• 3 cloves crushed garlic
• 1 finely sliced onion
• 1/4 teaspoon cracked black pepper
• ½ teaspoon red chili flakes
• 1 tablespoon smoked paprika
• 1 vegetable stock cube dissolved in 1 cup of boiling water 

• 4 eggs

• Flat leaf parsley and lemon wedges to serve

Method

1. Preheat oven to 180 fan forced and then in a baking dish, arrange the potatoes so that each piece is just overlapping in a scalloped look.
2. Combine next 7 ingredients and pour over potato pieces and bake until golden. This may take 1 hr.
3. BBQ or fry chorizo pieces until golden on both sides and fry the eggs.
4. To serve scatter the chorizo pieces over the potato bake and top with a fried egg. Garnish with flat leaf parsley and a wedge of lemon.

Ingredients

• 1 packet Gotzinger Kabana sliced diagonally into 1 cm pieces
• 1 tablespoon olive oil
• 2 large brown onions roughly chipped
• 3 cloves minced garlic
• 1 teas red chili flakes
• 2 sticks celery finely sliced
• 1 large carrot finely chopped
• 2 tablespoon tomato paste
• 1 heaped tablespoon Italian spices
• ½ teaspoon each of salt and cracked black pepper
• 3 bay leaves
• 4 cups chicken broth
• 1 400g tin crushed tomatoes
• ½ cup risoni pasta
• 2 tightly packed cups of baby spinach
• 1 cup shaved Parmesan cheese
• 1 loaf of crusty bread
• Roughly chopped flat leaf parsley to garnish

Method

1. On medium heat in a non-stick fry pan brown kabana pieces on both sides and set aside. (No oil required)
2. In a large saucepan heat the olive on a medium to low heat, then add the onion and caramelize for 5 to 10 minutes.  Stir in the garlic and chili and cook for another minute.
3. Add the celery, carrot, tomato paste, spices, salt and pepper, bay leaves, broth and tinned tomatoes mixing well. Cook on a medium to low heat for 20 minutes with the lid on until carrots and celery are cooked through.
4. Remove the lid and bring back to the boil, then stir in the risoni pasta and cook on a light boil until pasta is al dente.
5. Fold through the Kabana pieces and baby spinach. Remove from heat and rest for a minute before serving to enable the spinach to wilt.
6. Serve in bowls, scattered with Parmesan cheese and a side of crusty warm bread.
7. Garnish with parsley

Ingredients

• 4 American Rindless Bacon rashers chopped

• 2 x 400g cans cannellini beans, mashed

• 200g steamed broccoli, chopped

• 3 cups cooked brown rice

• ½ cup grated mozzarella

• 1 egg, lightly beaten

• ¼ cup chopped basil leaves

• 2 Tbsp olive oil

• Tomato chutney, to serve

• Sea salt & black pepper

Ingredients

1. Cook bacon at high heat on non-stick pan until golden.

2. Add mashed cannellini, broccoli, brown rice, salt, pepper, mozzarella, egg, bacon and basil in a bowl and mix well to combine.

3. Shape 2 Tbsp of mixture into fritters and refrigerate for 20 mins.

4. Cook fritters in large frying pan over medium heat and cook fritters until golden.

5. Serve with green salad and chutney.

Ingredients

• 1 packet Continental Franks, sliced in 2cm pieces

• 3 large potatoes, sliced

• 6 strips American Rindless Bacon, chopped

• 40g unsalted butter

• ½ bunch shallots finely sliced

• 2 Tbsp plain flour

• ½ tsp each salt & black pepper

• Pinch of nutmeg

• 2 cups milk

• 2 cups cheddar cheese, grated

Method

1. Cook potatoes in boiling salted water. Strain.

2. Preheat oven to 180°C

3. In a large nonstick frying pan over medium heat, fry American Rindless Bacon until crisp. Remove bacon and transfer to plate.

4. In the same pan on medium heat, fry Continental Franks until brown. Set aside.

5. In a medium saucepan over low heat, melt butter until just starting to bubble then add the shallot. Cook for one minute. Add the flour, nutmeg, salt and pepper. Stir for another minute enabling flour to cook a little then add the milk. Keep stirring until sauce thickens. Remove from heat. Fold in cheese and bacon pieces.

6. In a baking dish, layer potato slices, then Continental Franks pieces then cover in sauce. Sprinkle
   with cheese.

7. Bake for 45 mins until golden. Serve with green salad.
   

Ingredients

• 1 pack of Big Cheese Kranskies

• 500g of refrigerated tortellini

• 2 tbs olive oil

• 3 Garlic Cloves 

• 1 tbsp tomato paste

• 2 tbsp mixed Italian herbs

• 1 cup of chicken stock

• 1 tsp salt

• 1/3 cup of heavy cream

• 1/4 shaved parmesan

Method

1. Cook pasta according to packet directions.

2. Heat the oil in large frying pan over medium heat. 
3. Slice Cheese Kranskies.
4. Add Cheese Kranskies to frying pan and brown. Once brown remove to plate.
5. Keep frying pan on medium heat and add olive oil, garlic, and cook for 1 minute. Add tomato paste, herbs, chicken stock and salt. Bring to boil.
6. Reduce to simmer and add in cream.
7. Mix in Cheese Kranskies and pasta.
8. Serve and enjoy.

Ingredients

• 7kg whole smoked leg ham, on the bone
• 500ml (2 cups) fresh squeezed orange juice
• Whole cloves, to stud
• 125g (3/4 cup, lightly packed) brown sugar
• 170g (1/2 cup) orange marmalade
• 1 teaspoon Chinese five spice
• 2 ½ tablespoons Dijon mustard

Method

1. Place an oven shelf in the lowest position and remove other shelves. Preheat oven to 170°C. Use a small sharp knife to cut around the shank in a zigzag pattern, about 10cm from the end. Carefully run the knife under the rind around the edge of the ham. Gently lift rind off by running your fingers between the rind and the fat. Score fat in a diamond pattern, about 5mm deep. Stud centres of diamonds with cloves.
   
   
2. Combine the sugar, marmalade, Chinese five spice and mustard in a bowl until smooth. Place the ham, fat-side-up, in a large baking dish. Pour the orange juice into the dish. Brush one-third of the glaze over the ham.
   
   
3. Bake the ham for 30 minutes. Brush with half the remaining glaze. Bake, brushing once with remaining glaze, for a further 1 1/4 hours or until ham is cooked through and the surface is sticky and golden. Set aside for 15 minutes to rest before carving.