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

• 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

•  American Rindless Bacon (cut into 2cm thick slices) – 200g
• Caster sugar – 1 cup
• Water – ¼ cup

 METHOD 

• Cook the bacon in fry pan until crispy – remove from the pan and place on a paper towel to absorb some of the excess fat.
• Scatter the bacon evenly across a baking tray lined with baking paper
• In a small-medium size pot, combine the sugar and water and turn to a medium heat. Be extremely careful when making the toffee and it is very very hot and you can burn yourself if you are not careful.
• Keep your eyes on the sugar as it starts to melt and bubble away as it can burn quickly if you are not watching it.
• Allow for the sugar to become a warm caramel shade before quickly removing from the heat and pouring directly over the bacon to create a sheet of toffee.
• Allow to cool completely before snapping the toffee into shards of praline.
• Serve over a scoop of ice-cream or snap off a piece and eat on its own.
• Consume within 3 hours.

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

• 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!

Ingredients

• Puff pastry sheets – 3
• Egg – 1x whisked
• Tasty cheese slices – 4x slices cut into quarters
• Pickled and sliced Jalapeños – 16 pieces
• Götzinger’s Jalapeño and Cheese Brat – 4x sausages sliced into quarters
• Sesame seeds
• Smoky BBQ sauce – to serve

 Method

1. Remove the pastry from the freezer and allow to soften (pastry has to be quite malleable otherwise it will tear).
2. Slice each of the pastry sheets into 6 rectangles then brush with the egg wash.
3. Place a square of cheese in the middle of each rectangle and top with a jalapeño and piece of sausage.
4. Wrap the soft pastry around the filling and create a relatively smooth ball (one side will be neater than the other) with no holes in the pastry.
5. Brush with more egg wash over the smoother side and sprinkle with sesame seeds.
6. Bake in the air fryer on 180°c for 20 minutes or in the oven at the same temperature for 30 – 40 minutes until golden brown.
7. Remove from the air fryer/ oven and serve with a smoky BBQ sauce or sauce of your choice. 

Ingredients

• Unsalted butter – 50g
• Olive oil – 1tbsp.
• Potatoes (peeled and diced roughly 2x2cm) – 500g
• Götzinger Continental Franks (sliced into 2cm pieces) – 3 sausages
• Rosemary (fresh picked) – 2 sprigs
• Salt – to season
• Cracked black pepper – to season.
• Eggs - 2

Method

1. ­Melt the butter with the oil into a large frying pan, then add the potatoes and cook on medium heat with the lid on for 10 minutes – tossing with a spatula regularly.
2. Remove the lid and continue to cook for a further 10 minutes.
3. Remove the potatoes from the pan and strain out the butter and oil – then set aside the fats.
4. In the same pan, fry the continental franks until golden on each side.
5. Add the potatoes back into the pan and toss with rosemary and season with a touch of salt and pepper. Cook for 5 minutes then remove from the pan and set aside.
6. Put the fats back into the pan and fry the eggs.
7. To serve, Halve the potatoes and sausages and top with a fried egg.