Double Smoked Christmas Ham in Ginger Beer

Double Smoked Christmas Ham in Ginger Beer


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)


  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
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Chorizo Huevos Roto (Traditional Spanish breakfast)

Chorizo Huevos Roto (Traditional Spanish breakfast)

Serves 4


  • 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


  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.
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Spicy Kabana Spinach and Risoni Soup

Spicy Kabana, Spinach and Risoni Soup

Serves 4


  • 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


  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

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      Gotzinger Black Pudding

      Black Pudding Potato Cakes with Chutney

      Serves 4


      • 1 Black Pudding, chopped into 1.5cm cubes

      • 800g cold mashed potato

      • 1 bunch shallots,
        finely sliced

      • Salt and cracked black pepper to season

      • 4 Tbsp plain flour

      • 4 - 5 Tbsp rice bran oil,
        plus 2 extra Tbsp

      • 5 eggs

      • Tomato chutney and
        rocket to serve


      1. Shallow fry Black Pudding cubes in
        a frying pan on medium heat until browned. Use paper towel to drain any excess oil. Cool.

      2. Mix the mashed potato, one beaten
        egg and shallots with seasoning,
        then carefully fold in the Black
        Pudding pieces.

      3. Shape into 8 patties and dust in
        the flour.

      4. Heat the rice bran oil in a large non-stick frying pan on medium heat and cook the
        potato cakes until golden and crispy. Remove from the pan and keep warm.

      5. Heat the extra oil in the frying pan, then fry the eggs as you desire.

      6. Serve two Black Pudding cakes per person, topped with a fried egg and
        a dollop of tomato chutney.

      7. Garnish with rocket.

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      Gotzinger American Rindless Bacon, Brown Rice and Broccoli Fritters

      Broccoli, Bacon & Brown Rice Fritters

      Serves 4


      • 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


      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.


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      Gotzinger Kransky with Dutch Potatoes & Beans

      Kransky with Dutch Potatoes & Beans

      Serves 5 


      • 4 Kransky sausages

      • 1kg potatoes, scrubbed & cubed

      • 5 tbs olive oil

      • 2 capsicums, diced

      • 2 medium yellow onions, cubed

      • 4 handfuls fresh green beans

      • 2 tsp salt

      • 1 tsp pepper

      • 2-3 tsp pomegranate molasses


      1. Cook potatoes in boiling water for 10 mins, until cooked but not falling apart. Drain and set aside.

      2. Heat 1 tbs of oil in a large heavy skillet over medium-high heat. Add sausages, flipping occasionally, until browned on both sides. Transfer to a bowl and set aside. Keep the skillet for the capsicums and onions.

      3. Put an additional tbs of oil in the skillet. Add the onions, capsicums and cook, until they are softened and browned in spots, about 7 mins. Remove from heat but keep on the stove.

      4. Blanch green beans. Drain and set aside.

      5. Add sausages, green beans and potatoes to the skillet with the onions and capsicums. Drizzle 3 tbs olive oil and pomegranate molasses on top. Season with 1 tsp salt and ¾ tsp pepper. Toss everything gently to combine, over a medium flame, until heated through. Serve.


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      Franks and Potato Bake

      Franks and Potato Bake

      Serves 5


      • 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


      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.

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      Cheese Kransky Pasta Bowl

      Cheese Kransky Pasta Bowl

      Serves 5


      • 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


      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.


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      Orange and 5 Spice Glazed Ham

      Orange & 5 Spice Glazed Ham

      Serves 20


      • 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


      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.

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      Gotzinger Knackwurst and Cheese

      Knackwurst & Cheese Brekky Boat

      Serves 4


      • 2 Knackwursts, diced

      • 1 Large baguette

      • 5 Large eggs

      • 1/3 Cup heavy cream

      • ¾ Cup grated cheddar cheese

      • 2 shallots thinly sliced

      • Salt and pepper to taste

      • ½ Tbsp butter


      1. Pre heat oven to 170°C.

      2. In a pan add butter, fry Knackwurst

        until brown then set aside.

      3. In a medium bowl beat eggs and cream together, then fold in knackwurst, cheese and shallots.

      4. Cut a long rectangle through the top of the baguette.

      5. Partially remove the inside bread from

        the baguette.

      6. Spoon the mixture into baguette and

        sprinkle with salt & pepper.

      7. Bake for 25 minutes at 170°C.

      8. Cut and serve warm.

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      Gotzinger Honeywurst Nasi Goreng

      Honeywurst Nasi Goreng

      Serves 4


      • 1 pack Honeywurst, 1.5cm slices

      • 4 cups long grain rice, cooked

      • 4 tsp oil plus

      • 10 shallots sliced, 2cm slices (1/2 for garnish)

      • 1 red capsicum, cubed finely

      • 1 cup fresh bean sprouts

      • 2 Tbsp Ketjap Manis
        (readily available from grocery shops)

      • 4 fried eggs


      1. Cook rice according to packet recipe.

      2. In a large non stick frying pan add one teaspoon oil and cook Honeywurst on both sides until golden. Transfer to dish. Keep warm.

      3. Using the same pan on medium heat, heat remaining oil. Add shallots, capsicum and cook for 2 mins. Add the cooked rice, Honeywurst, sprouts, Ketjap Manis and gently mix and heat through.

      4. Spoon the rice mixture into 4 serving bowls. Cover with foil to keep hot.

      5. Fry eggs with a little oil in a non stick pan. Place a fried egg on the top of each rice bowl and garnish with extra shallot and drizzle lightly with Ketjap Manis.


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      Gotzinger Bacon, Kale and Goats Cheese Frittata

      Bacon, Kale & Goats Cheese Frittata

      Serves 6


      • 1 cup Diced Bacon

      • 4 cups (loosely packed) raw kale (stems removed)

      • 2 cups cooked and cubed sweet potato

      • 8 eggs

      • 3/4 teaspoon salt

      • black pepper 

      • 100g goats cheese


      1. Preheat the oven to 200 degrees.

      2. Cook bacon on medium heat in an oven safe pan until it is beginning to crisp, about 5 minutes. Add shallot and cook for 2-3 minutes, until its translucent and just starting to brown. Add the kale to the pan with a splash of water, and toss it through. Put on a lid and steam until tender. Remove the lid and add the cooked sweet potato to warm through. 

      3. Wisk eggs with salt and pepper. Pour evenly over vegetables. Crumble the goat cheese over the top. 

      4. Place pan in oven for 10-15 minutes, until puffed up and golden on the outside and firm on the inside. 

      5. Allow the frittata to rest for 5-10 minutes before slicing. 

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