Ingredients

• Baguette – 12 x 1cm thick slices (roughly 1/3 of a baguette)
• Olive oil – ½ tbsp. + drizzle
• Gotzinger Smallgoods Kransky – 1 pack (sliced into 12 x 1cm pieces on the diagonal – discarding of the ends)
• Goats Cheese – 80g
• Fresh picked thyme – 1 ½ tsp.

• Honey – drizzle

Method

1. Set the oven to 180°
2. Place the slices of baguette onto a lined baking tray and drizzle lightly with olive oil. Place in oven and bake for roughly 5 minutes until toasted.
3. Heat ½ tsp. of olive oil in a pan, then cook the sausage for 5 minutes, turning to ensure they are golden on both sides – remove from the heat and set aside.
4. Spread the goats cheese evenly on each piece of toast then top with two pieces of Kransky.
5. Sprinkle the picked thyme over each baguette and follow with a drizzle of honey.
6. Place on a serving board and enjoy!

Ingredients

• Green Jalapeño (Roughly Chopped) – ¾
• Garlic Cloves (Roughly Chopped) – 2
• Coriander – ¼ bunch
• Flat Leaf Parsley – ¼ bunch
• Dry Oregano – ½ tbsp
• Shallot – ½
• Red Wine Vinegar – ¼ Cup
• Olive Oil – 90mls + more
• Sea Salt Flakes – to season
• Gotzinger Spanish Chorizo – 1 pack
• Small – Medium Sized Wraps (Any Type) – 4 pieces.
• Rocket – 100g
• Good Quality Aioli – to serve

Method

1. Place the first 9 ingredients in a food processor and pulse until the mixture is blended but still has a bit of texture – set aside.
2. In a medium size pan, add a drizzle of olive oil and set to a low – medium heat.
3. Add the Spanish Chorizo to the pan and cook for roughly 15 - 20 minutes (or until heated through) – turning every couple of minutes.
4. Heat another pan with a drizzle of olive oil and lightly colour the wraps on each side – set aside.
5. Once the sausages are cooked you can assemble your wraps by place a large handful of rocket on the wrap, followed by a sausage, a drizzle of aioli and generous spoonful of chimichurri.
6. Wrap this into a neat parcel and enjoy!

Ingredients

• German Bratwurst Sausages (Sliced in 1.5cm) size pieces – 1 pack (4 sausages)
• Puff Pastry – 1-3 sheets (depending on size and shape of your casserole dish)
• Mushrooms (Sliced) – 360g
• Brown Onion (Finely Sliced) – 1
• Garlic Cloves (Finely Sliced) – 2
• Cooking Cream – 170ml
• Butter – 40g
• Egg Yolks – 2 (Beaten)
• Flour – 2 tbl spoon
• Vegetable Stock – 180ml
• Thyme (Picked) – 1tspoon
• Rosemary (Picked) – 1tspoon
• Lemon juice – squeeze of half a lemon
• Pepper  - generous seasoning

Method

1. Set oven to 180°
2. Melt butter in a large and shallow casserole dish on the stove top.
3. Sauté onion and garlic in the butter on a low heat until the onion is translucent.
4. Increase heat slightly and add the German Bratwurst – cooking until lightly brown (about 10 minutes).
5. Add the mushrooms, herbs and pepper and cook for a further 10 minutes.
6. Lower the heat, add the stock and a squeeze of half a lemon.
7. Add the cooking cream and stir through well.
8. Mix the flour with a quarter cup of water until it is smooth. Add this to the dish, stir thoroughly to combine and the sauce will thicken over the heat (this will take a couple of minutes).
9. Turn off heat allow the mixture to stand for 10 minutes.
10. Add the pastry lid, brushing lightly with egg yolk, then bake the pie for approximately 30 minutes until the pastry is golden brown.
11. Remove from oven and allow to sit for 10 minutes before serving.

Ingredients

• Eggs (hard boiled, peeled and roughly chopped) – 2
• Mayonnaise – 2.5tbsp.
• Dijon Mustard – 1.5 tsp.
• Seeded Mustard – 1tsp.
• Cornichons (finely sliced) – 20g
• Cracked Black Pepper – to season
• Olive Oil – ½ tbsp.
• Gotzinger Smallgoods Black Pudding (sliced into 1.5cm slices) – ½ sausage
• Crusty Sourdough (toasted) – (cut on the diagonal) – 2 slices
• Chives (finely chopped) – 2tsp. to garnish

Method

1. In a medium sized bowl add the mayonnaise, both mustards and cornichons and mix well. Gently fold through the chopped egg and season with the cracked black pepper. Set aside.
2. In a medium size frying pan, heat olive oil then add the slices of black pudding. Cook the slices for roughly three minutes on each side. Remove from pan and place on a paper towel to absorb excess oil.
3. To assemble, spread a generous amount of the egg mixture onto each piece of toast, placing several pieces of fried black pudding on top and sprinkle with chopped chives – enjoy!

Ingredients

• Olive Oil – 2 tbsp.
• Gotzinger American Rindless Bacon (cut into lardons) – 140g
• Red Onion (finely sliced) – 1 
• White Cup Mushrooms (slced) – 150g
• Garlic (finely sliced) – 1 clove
• Fresh Rosemary (leaves picked) – 1 tsp. 
• Fresh Thyme (leaves picked) – 1 tsp.
• Cracked Pepper - to season 
• Bay Leaf - 1
• Red Wine – splash
• Reduced Salt Beef Stock – 500ml
• Starchy Potatoes (peeled and cut into quarters) – 500g
• Salt – to season
• Milk – 125ml
• Butter – 80g
• Gotzinger German Bratwurst – 4
• Corn Flour - 1 tbsp.
• Parsley (Finely chopped) – 2 tbsp.
• Water - ⅛ cup

Method

Ingredients

• 1 pack Big Cheese Kransky

• 200g can black beans

• 2 tsp olive oil

• 250g bottle char grilled capsicum strips

• 3/4 cup chunky salsa

• 4 large burritos

• 1/2 head iceberg lettuce, shredded

• 1 1/2 cups sour cream

• 1 1/2 cups store bought guacamole

Method

1. Heat black beans in a small saucepan. Remove from heat and drain off liquid.

2. Heat 1 tsp of the oil in a non stick fry pan on medium heat and warm capsicum. 

3. Add the capsicum and salsa to the black beans and return to low heat on stove. Do not boil.

4. In a non stick frying pan on medium heat fry the Big Cheese Kranskies until golden and brown.

5. Wrap burritos in foil and place in a 150°C oven for 20 mins or until warm.

6. Spoon black bean mixture down the center of each burrito then position the Big Cheese Kransky over the mixture. Top with lettuce.

7. Fold bottom of the burrito inward first then the sides to form a neat parcel. Serve with sour cream and guacamole.

Ingredients

• Olive oil – 1.5 tbsp.
• Leek (Finely sliced) - 1
• Carrots (Peeled and diced) – 2
• Celery Sticks (Chopped) – 2
• Garlic cloves (Roughly chopped) – 2 
• Cracked Black Pepper – to season
• Fresh Rosemary – 1 tsp. (Leaves picked)
• Zest of Lemon - 1
• 400g Tinned Tomatoes – 2
• 400g Tinned Cannellini Beans (Drained) – 1 
• Gotzinger Continental Franks (Cut into 1.5cm pieces) – 1 pack
• Kale (stems removed and roughly chopped) – half a bunch
• Zucchini (Diced) – 1
• Chicken stock – 1 ltr
• Bay Leaf – 1
• Elbow Pasta – 150g
• Salt - to season
• Grated Parmesan – 1/2 cup
• Parsley (Finely chopped) – 1/2 cup

Method

1. Heat the olive oil in a large pot on a medium low heat. Add the leeks, carrot, celery and garlic, and allow to sauté for 5-10 minutes. 
2. Add the next ten ingredients. Bring to the boil, then reduce to a simmer with the lid on for 10 minutes. 
3. Add the pasta and cook for a further 10 minutes or until al dente. Season to taste.
4. Ladle into bowls and top with parmesan and parsley.

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.