Ingredients

• Unsalted Butter (melted) – 100g
• Sliced bread (of your choice) – 12 slices
• Olive oil – 1tsp.
• Götzinger German Bratwurst – 1 x 400g pack
• Sauerkraut – 12tb sp.
• German mustard – to serve
• Fresh picked parsley – to garnish

 Method 

• Heat the oven to 180°
• Take a 12-piece cupcake tin and brush each mold with butter.
• Using a round cookie cutter, cut out large a large circle from each slice of bread. The cookie cutter must be large enough to cut out large a perfect circle with no crusts within the circle (one circle per slice).
• Press each circular piece of bread into the molds to create a small cup. Brush with melted butter and bake in the oven for 20 minutes or until golden brown.
• Add the olive oil to a medium sized pan and turn to a medium heat. Cook the German Bratwursts in the pan (turn regularly) for 10 – 15 minutes until golden brown and heated internally.
• Remove the bread cups from the oven
• Drain the sauerkraut in a bowl with a paper towel. Fill each bread cup with 1tbsp. of sauerkraut.
• Slice the German Bratwurst sausages into 3 which will equal 12 pieces total.
• Top each cup with a piece of sausage, a small squeeze of German mustard and garnish with a parsley leaf.  

Ingredients

• Salt – to season
• Gnocchi – 250g
• Zucchini (large diced) – 1
• Cherry tomatoes – 250g
• Götzinger Smallgoods Cheese Kransky Chipolatas – 400g
• Olive oil – 1tbsp.
• Pesto – 3tbsp.
• Fresh basil leaves – to garnish

 Method 

• Soak cocktail skewers (about 15-20cm long) in a bowl of water for 10 minutes.
• Heat a pot of seasoned water to boiling point then add the gnocchi – once the gnocchi float to the top, scoop out the gnocchi and gently drain on a paper towel.
• Skewer pieces of zucchini, cherry tomatoes, gnocchi and cheese Kransky chipolatas onto each skewer and set aside.
• Heat the BBQ or a grill pan on a medium to high heat. Add the olive oil then place each skewer into the pan or onto the grill. Cook for roughly 7 minutes turning regularly. Once ready, remove from heat and set aside.
• In a small pot, mix the pesto with 1tb sp. of water. Bring to a simmer and remove from heat.
• Arrange the skewers on a platter and drizzle with pesto sauce. Garnish with fresh basil leaves.

Ingredients

• Cob loaf – 500g
• Olive oil – 2tbsp.
• Brown onion (fine sliced) – 1
• Götzinger American Rindless Bacon (sliced into small pieces) – 400g
• Cream cheese block (softened) – 250g
• Thickened cream – 2/3 cup
• Sour cream – 2/3 cup
• Tasty cheese (grated) – 2 cups
• Fresh chives (finely chopped) – 10g
• Fresh jalapeños (finely sliced and seeds removed for less heat) – 2
• Smoked paprika – 1tbsp.
• Cracked black pepper – to season
• Crusty baguette (cut into 2cm thick slices) - 1

 Method 

• Heat the oven to 180°.
• Slice off a lid, about 2inches off the top of the cob loaf. And gently remove the soft center of the loaf leaving about an inch thick crust bread bowl. Tear or slice the extra bread into cubes and set aside.
• Heat a large frying pan and add 1tb sp. olive oil. Shortly after add the onion and half the amount of the sliced bacon. Stir while cooking for a few minutes until the onions are soft and translucent and the bacon is crispy. Then remove from the heat.
• In a large mixing bowl, combine the bacon and onion mix with cream cheese, cream, 1.5 cups of tasty cheese, 5g of chives, half the jalapeños, and the smoked paprika, and season with cracked black pepper.
• Heat up another pan and cook the rest of the bacon until crispy, then set aside.
• Scoop the cheesy mixture into the loaf and gently press down to ensure no air pockets at the bottom.
• Mix the remaining grated cheese, sliced jalapeños, and crispy bacon and then scatter over the top of the dip.
• Shift the cob loaf onto a lined tray and bake in the oven for 20 - 30 minutes.
• On a second lined tray scatter the bread filling and extra baguette slices and drizzle with leftover olive oil. Bake in the oven for 5-10 minutes until golden brown.
• Remove both the cob loaf and the toasted bread from the oven. Scatter the remaining chives over the cob loaf and serve. 

Ingredients

• Olive oil – 1tsp.
• Yellow peach (sliced into 1cm thick slices) – 1
• Götzinger’s American Rindless Bacon (sliced into 1 inch thick pieces) – 400g pack
• Rocket – 60g
• Basil leave (fresh picked) – small handful (5- 8 leaves)
• Balsamic vinegar – light drizzle

 Method 

• Heat a grill pan to a medium heat and drizzle the olive in, then place the slices of peach down carefully without overlapping.
• Carefully flip each slice of peach once they have started to colour.
• Remove the peaches from the stove and set aside.
• Heat a new medium sized pan to a medium heat and add the bacon pieces. Cook until crispy and set aside on a paper towel to drain some excess oil.
• Once the bacon and peaches have cooled, combine in a salad bowl with rocket. Top with the burrata and picked basil leaves then drizzle with balsamic vinegar to serve. 

INGREDIENTS

• Götzinger’s American Rindless Bacon – 400g pack
• Puff pastry – 2 sheets

 METHOD 

• Set the oven to 180°
• Slice the pastry into 1inch thick ribbons
• Take one slice of bacon and one pastry ribbon and twist the pastry around the bacon.
• Place on a lined baking tray and bake for 25-30 minutes until the pastry is golden brown.
• Remove from the oven and serve.

Ingredients

• Unsalted butter – 40g
• Chicken thigh cutlets with skin on – 900g
• Salt – to season
• Cracked black pepper – to season
• Götzinger American Rindless Bacon (cut into 2cm pieces) – 200g
• Leek (finely sliced) – 1
• White wine – ½ cup
• Brie – 100g
• Red seedless grapes – 150g

 Method 

1. Set the oven to 180°
2. Heat the butter in casserole dish on a medium heat on the stove.
3. Season the chicken with salt and pepper.
4. Slightly turn up the heat and place the chicken skin side down.
5. Turn the chicken once the skin is crispy.
6. Cook for another 5 - 10 minutes then remove the chicken and set aside.
7. Scatter the bacon in the pan and cook until crispy – once ready remove and set aside.
8. Add the sliced leek to the pan, and cook until soft.
9. Pour in the white wine and deglaze the dish.
10. Add the bacon back into the dish then gently place the chicken back in too (ensure the skin is kept out of the liquid).
11. Tear up the brie and scatter around the chicken pieces along with the grapes.
12. Bake in the oven for 20 minutes.
13. Remove from the oven and allow to rest for 5 minutes before serving.  

Ingredients

• Unsalted butter – 50g
• Götzinger American Rindless Bacon (cut into 2cm pieces) – 200g
• Red cabbage (roughly sliced) – 400g
• Apple cider – 750ml
• Apple cider vinegar – 125ml
• Salt – to season
• Cracked black pepper – to season
• Götzinger Knackwurst – 450g

 Method

1. Melt the butter in a large pot then add the bacon.
2. Add the cabbage to the pot, followed by the cider and vinegar.
3. Season with salt and pepper.
4. Put the lid on and allow to cook on a medium heat for 30 minutes.
5. Remove the lid for another 30 minutes and reduce the liquid.
6. Fill another pot with water, and bring to a simmer.
7. Put the knackwurst into the pot and simmer for 10 minutes.
8. Serve the braised cabbage and knackwurst on a bed of mashed potato.

Ingredients

• Olive oil – 1tbsp
• Red onions (finely sliced) – 2
• Pizza sauce – 4tbsp
• Pre-made pizza base (240g) – 2
• Götzinger Pepperoni Kabana (2cm slices) – 1 sausage (200g)
• Mozzarella ball – 200g
• Pickled jalapeños – as many as you prefer
• Dried oregano – 2tsp.

 Method

1. Set the oven to 200°
2. Heat the olive oil in a pan, then add the onions and cook on low – medium heat until soft and translucent.
3. Spread 2 tbsp of pizza sauce on each pizza base.
4. Halve the onions and spread them across the two pizza bases.
5. Place the kabana pieces on both pizzas, along with torn bits of mozzarella and jalapeños.
6. Sprinkle the oregano over the pizza and then bake for 20 minutes or until the toppings start to go golden.
7. Slice and enjoy!