Ingredients

• Olive oil – 1tb sp.
• Leek (finely sliced) – 1
• Garlic clove (finely sliced) 1
• 420g Can of butter beans (drained) – 2x
• Chicken stock – 1L
• Cracked black pepper – to season
• Kale (stems roved) – 80g
• Götzinger Smallgoods Rookworst – 1 sausage

 Method

1. ­Heat the olive oil in a large pot then add the leeks and garlic.
2. Add the beans to the pot and then pour in the chicken stock and season generously with black pepper.
3. Bring the liquid to the boil then reduce to a simmer for 15 minutes.
4. Add the kale to the pot and allow to soften for about 5-10 minutes.
5. Add the whole Rookworst to the pot and ensure it is covered with the liquid. Simmer for 10 minutes.
6. Remove the Rookworst from the soup and cut into 1inch thick slices. Add the sausage back into the soup.
7. To serve, ladle the soup into a bowl and serve with crusty buttered bread. 

Ingredients

• ­Eggplants – 2 medium
• Olive oil – 1.5tb sp.
• Salt – to season
• Garlic cloves (skins removed) – 2
• Goats cheese – 150g
• Continental parsley – 15g
• Mint – 15g
• Smoked paprika – 2tb sp.
• Lemon juice – juice of 1 lemon
• Cracked black pepper – to season.
• Götzinger Spanish Chorizo (diced) – 2 sausages
• Toasted pine nuts – to garnish

 Method 

1. ­­­Set the oven to 180°
2. Cut the eggplants in half length ways and place skin side down on a lined baking tray.
3. Drizzle the olive oil over the white flesh of the eggplants and season with salt.
4. Place in the oven to roast for 45 minutes until the flesh is soft to prick with a fork.
5. Wrap the garlic cloves in foil and roast in the oven with the eggplant for the same time.
6. Remove the garlic and eggplant from the oven and set aside to cool.
7. Once cooled, scrape the flesh of the eggplant off the skin and separate into a food processor – discard of the skin.
8. Add the roasted garlic, goats cheese, parsley, mint, smoked paprika, lemon juice and season with salt and cracked black pepper. Blend until the mixture is smooth but slightly textured.
9. In a fry pan, cook the Götzinger Spanish Chorizo until the edges are coloured – for about 5 minutes – remove from pan and set aside.
10. To assemble the dip, transfer out of the processor into a serving bowl, top with the diced chorizo pieces and scatter with toasted pine nuts. Garnish with mint or parsley leaves and serve with crackers of your choice. 

Ingredients

• Butter – 30g
• White onions, sliced – 2
• Salt 
• Olive oil – 1tsp.
• Götzinger Smallgoods German Bratwurst – 4 x sausages (1 x pack)
• Cracked black pepper 
• Beer – ½ cup

Method 

1. Melt the butter in a medium size fry pan, then add the sliced onions.
2. Season the onions with salt and cook on a medium heat for about 20 minutes or until soft and starting to brown – stir regularly.
3. Once the onions are caramel brown, remove from the pan and set aside.
4. Add the olive oil to the pan, then the sausages – cook for 10 minutes, turning regularly.
5. Add the onions back into the pan with the sausages and season with a touch more salt and cracked black pepper.
6. Increase the heat slightly, then deglaze the pan with the beer. Reduce the sauce for 5 minutes with the onions and sausages still in the pan.
7. After 5 minutes, the sauce and sausages are ready to serve.
8. We served ours over a bed of creamy mashed potatoes with a sprinkle of finely chopped parsley, but this would taste equally as good served on top of spätzle, potato dumplings or a bed of steamed vegetables.

Ingredients

• Olive oil – 2tb sp.
• Garlic clove (finely sliced) – 1
• Götzinger Spanish Chorizo (cut into 1cm slices) – 1 pack of 4
• Brown onion (small diced) – 1
• Long red chili (finely sliced) – 1
• Smoked paprika – 3tsp.
• Short grain rice (washed and drained well) – 2 cups
• Frozen baby peas – 1 cup
• White wine – 1 cup
• Chicken stock – 2 cups
• Salt – to season
• Pepper – to season

 Method

1. Heat the olive oil in a large pot and then add the sliced garlic. Allow the garlic to fry until it is golden brown, then remove and set aside.
2. In the same oil, cook the chorizo slices until coloured on all sides, then remove and set aside.
3. Add the onion and chilli and allow to cook until the onion is translucent.
4. Add the paprika and the rice to the pot and stir to allow everything to mix together – cook on a medium heat for 10 minutes and stir regularly.
5. Stir through the peas into the rice and cook for a further 5 minutes.
6. Add the wine and chicken stock.
7. Bring the pot to the boil. Once it reaches boiling point, reduce the heat and put the lid on. Allow the rice to absorb the liquid for 15 minutes.
8. Stir through the chorizo pieces and season with salt and pepper as needed.
9. After a few minutes remove from the heat to serve. Garnish with the fried pieces of garlic on top

Ingredients

• Götzinger American Rindless Bacon (cut into 1inch pieces) – 1 pack
• Shallot (fine sliced) – 1
• Garlic clove (fine sliced) – 1
• Carrot and cabbage coleslaw mix – 200g
• Fresh udon noodles – 400g
• Light soy sauce – 2tb sp.
• Chilli oil (with crunchy pieces through) – 2.5tb sp.
• Honey – 1tb sp.
• Fried egg – one per serving
• Spring onion (fine sliced) – to garnish
• Black and white sesame seeds – to garnish

 Method

 ­Cook the bacon in a large pan on a high heat until crispy – remove from pan and set aside.

1. Lower the temperature to a medium heat and using the remaining bacon oil, cook the shallots and garlic until the shallots are translucent.
2. Add the coleslaw mix and noodles into the pan followed by the soy sauce. Stir to combine and cook until the vegetables and noodles have softened.
3. Add the chili oil, honey and bacon pieces to the pan and stir through.
4. To serve, fill a bowl with the noodles, top with a fried egg and garnish with spring onion and sesame seeds. 

Ingredients

• ­­­Polenta – 1 cup
• Chicken Stock – 2 ½ cups
• Fresh rosemary (finely chopped) – 3 sprigs picked
• Cracked black pepper – to season
• Parmesan (grated) – 30g
• Gotzinger Smallgoods Spanish Chorizo – 1 pack (4 sausages)
• Cherry Tomatoes on the vine – 240g
• Olive oil – drizzle
• Salt – to season
• Pine nuts (toasted) – to garnish
• Parsley (finely chopped) – to garnish

 Method

1. Set the oven the 180°
2. In a medium sized pot, add the polenta with 1 cup of cold chicken stock and heat for 10 minutes – stir regularly.
3. Boil 1 cup of chicken stock then add to the pot, along with the rosemary and season with cracked black pepper. Cook on a low – medium heat for 20 minutes – continue to stir regularly.
4. Once the 20 minutes is up, stir through the parmesan and the last ½ cup of chicken stock. Allow to cook for a further 5 minutes.
5. On a lined tray, place the sausages along with the cherry tomatoes (keep on the vine).
6. Drizzle the tomatoes with olive oil and season with salt and cracked black pepper.
7. Roast the tray for 20 minutes.
8. To serve, place a large dollop of the polenta on the plate, then top with half the tomatoes, two sausages and garnish with toasted pine nuts and fresh parsley.

Ingredients

• Pumpkin ravioli – 325g
• Gotzinger’s American Rindless Bacon (cut into 2cm slices) – 200g
• Walnuts (roughly chopped) – 80g
• Shallot (fine diced) - 1
• Sage leaves – 5
• Salt – to season

Method

1. Put a large pot of seasoned water on the stove and bring to the boil.
2. In a large pan, fry off the bacon till slightly coloured, then add the shallots.
3. Once the water is boiled, cook the ravioli in the water for about 4-5 minutes or according to cooking time on the packet.
4. Add the walnuts and sage leaves to the pan with bacon and toss together, allow for the sauce mixture to cook for about 4 minutes or until the pasta is ready.
5. Before draining the ravioli, reserve 1 cup of the pasta water.
6. Drain the pasta and add it to the pan with the bacon sauce.
7. Pour about ½ a cup of the water to ravioli and allow to simmer until the sauce thickens – add extra liquid if it becomes too dry.
   Toss all together to ensure the ravioli is coated, then serve. 

Ingredients

• Baby white potatoes (peeled) – 1kg
• Salt – to season
• Butter (in cubes) – 70g
• Gotzinger American Rindless Bacon (diced) – 200g
• Kale (stem removed and shredded) – 140g
• Milk (hot) – 1 cup (250ml)
• Cracked black pepper – to season
• Gotzinger Rookworst – 1

 Method

1. Put the potatoes in pot and add cold water, season with salt and bring to the boil. Cook until the potatoes are cooked through then drain and allow for any moisture to evaporate.
2. Add 20g of butter to a pan, allow for it to melt before adding the bacon. The bacon will crisp and release fat in the pan.
3. Put the potatoes back in the empty pot and mash with a potato masher.
4. Add the crispy bacon along with all the oil and fat from the pan and the extra cubes of butter and fold through the potato.
5. Place the pot back on the stove on a low heat and then incrementally stir through the kale and hot milk.
6. Season with black pepper.
7. Put a pot of water on the stove and bring to a simmer. Add the Rookworst to the pot and cook for 15 minutes.
8. To serve, remove the Rookworst from the pot of water then slice and serve on top of a bed of the mashed potato.