Ingredients

• Brioche bread rolls (sliced in half) – 4
• Hash browns – 4
• Gotzinger Smallgoods American Rindless Bacon – 1 pack
• Eggs – 4
• Avocado (smashed) – 1
• Tomato relish – 8tsp.
• Jack cheese squares – 4 slices
• Olive oil – drizzle
• Salt – to season

 Method

1. Heat oven to 200°
2. On a hot pan, grill the inner sides of the bread rolls (not for too long as they burn quickly) – set aside.
3. On a lined tray, place down the hash browns, drizzle lightly with olive oil and season with salt. Bake for 20 minutes, flipping occasionally.
4. In a large pan, fry the bacon for 5 – 10 minutes until crispy.
5. In a medium fry pan, drizzle a little bit of olive oil and fry the eggs sunny side up.
6. To assemble the rolls spread a quarter of the smashed avocado onto the base of the bun, then 2tsp. tomato relish, add a slice of cheese, a hash brown, followed by one quarter of the bacon, and top with the egg and lid of the roll. Repeat for the rest of the rolls.  

Ingredients

• Olive oil – 3tb sp.
• Red onions (fine sliced) – 2
• Chilli jam – 4tb sp.
• Gotzinger Smallgoods German Bratwurst Sausages – 4 sausages
• Salt – to season
• Chilli flakes – ¼ tsp. (optional)
• Hot dog rolls – 4

 Method

1. Add 2tb sp. olive oil to a pan and put on a low - medium heat.
2. Add the onions to the pan and slowly cook the onions for 20 minutes – stirring regularly.
3. Stir through the chilli jam and reduce the heat and cook for 15 minutes.
4. In another pan, drizzle 1tb sp. of olive oil, then turn to a medium heat.
5. Put the German Bratwurst sausages in the pan and cook for 15 minutes – turning regularly.
6. Taste the chilli jam - if it is too sweet, season with salt to taste and if you prefer it spicier add ¼ tsp. of chilli flakes.
7. Prepare the bread rolls buy slicing an opening down the middle.

Ingredients

• Olive oil – 2tb sp.
• Brown onion (diced) – 1
• Garlic clove (minced) – 1
• Gotzinger Smallgoods Kransky Sausages (sliced into 2cm thick pieces) – 1 pack (4 sausages)
• Tomato paste – 2tb sp.
• Smoked paprika – 2 tsp.
• Vegetable stock – 1L
• Gnocchi – 500g
• 140g Kale (shredded)
• Parmesan to serve

 Method

1. Heat the olive oil in a large pot on a medium heat.
2. Add the onion and garlic and cook until the onions are translucent.
3. Add the Kransky slices to the pot and cook for a few minutes before adding the tomato paste and paprika – stir to coat all the ingredients and then cook for 3 more minutes.
4. Add the stock to the pot and bring to the boil.
5. Boil for 5 minutes before adding the gnocchi and kale, then cook for a further 5 minutes.
6. Serve in a bowl and with a generous sprinkle of parmesan on top.

Ingredients

• Gotzinger Smallgoods Big Cheese Kransky Sausages – 1 pack (4 sausages)
• Puff pastry – 3 sheets
• Pizza sauce – 12tb sp.
• Shredded Mozzarella – 250g
• Egg (beaten) – 1

 Method

Ingredients

• Medium sized potatoes – 8
• Salt – 2tsp.
• Olive oil – drizzle
• Gotzinger Cheese Kransky Chipolatas – 8 pieces
• Tasty cheddar cheese – 160g (divided into 20g portions)

Method

Ingredients

• Garlic cloves (minced) – 2
• Red onion (grated) – ½
• Continental parsley (finely chopped) – 30g
• Pork mince – 500g
• Gotzinger’s American Rindless Bacon (diced) – 200g
• Salt – to season
• Pepper – to season
• Mozzarella (shredded) – 50g
• Olive oil – 1tb sp.
• Tomato sugo (your choice of brand) – 800g

Method

1. In a large mixing bowl combine garlic, onion, parsley, pork mince, diced bacon and season with salt and pepper. Ensure you really mix well for five minutes until the pork has emulsified and holds its shape when molded apposed to crumbling.
2. Take a handful of the mixture (about the size of a regular tomato) roll it in your hands until it is all binding together. Squish into a circular shape, then take a pinch of cheese, place in the middle of the circle then fold the edges of the mixture around the cheese creating a ball like shape. Roll in your hands until you have sealed the ball and have your first meatball. Repeat this step until you have 6-8 meatballs.
3. Add the olive oil to a large and deep pan, set to a medium heat.
4. Place the meatballs in the pan, turn occasionally to colour the edges.
5. Pour the tomato sugo into the pan followed by 1 cup of water.
6. Allow for the sauce to reduce for about 20 – 30 minutes.
7. Once the sauce is hot and has reduced down to a relatively thick consistency, serve on a bed of pasta or vegetables of your choice.

Ingredients

• Olive oil – 2tbsp. + extra
• Red onion (finely sliced) – 3
• Salt – to season
• Brown sugar – 2tbsp.
• Balsamic vinegar – 2tbsp.
• Puff pastry – 2 sheets
• Gotzinger Spanish Chorizo (1cm slices) – 2 sausages
• Goats cheese – 80g
• Cracked black pepper – to season
• Fresh oregano (picked) – 1tsp.

Method

1. Set the oven to 180°c.
2. In a large pot, heat 2 tbsp. of olive oil, then add the sliced onion and season with salt. Cook on a very low and gentle heat for about 40 minutes until the onions are soft and translucent. Stir regularly to avoid the onions catching on the pot.
3. Add the brown sugar and balsamic vinegar then stir and allow to caramelize for a further 10 minutes.
4. Spread the onions out onto a clean tray and allow them to cool to room temperature before placing straight onto the pastry.
5. Ensure you remove the plastic sheets from your pastry. Thaw out the pastry so it is soft enough to mould.
6. As this tart is a rectangular shape, you will need to overlap two pieces by about 2cm and press the center seem together. Trim off any extra pastry that hangs over the edge of the tray.
7. Score a 1inch border into the pastry and dock the inside rectangle of the pastry with a fork.
8. Pre-bake the pastry for 10 minutes, then remove from the oven and fill the inside of the border with the onion, chorizos neatly placed, then top with crumble the goats cheese. Sprinkle oregano leaves then drizzle lightly with olive oil and season with cracked black pepper.
9. Press the border of the tart with a fork to create a crinkle like print into the pastry.
10. Put the tart in the oven and cook for 20 – 30 minutes until golden.

Ingredients

• Truss tomatoes (stems removed and diced) – 1 + ½
• Red Onion (diced) – ½
• Lime juice – juice of 1 lime
• Honey – 1tsp.
• Salt – to season
• Pepper – to season
• Olive Oil – 2tbsp.
• Soft Tacos – 8 pieces
• Gotzinger Smallgoods Spanish Chorizo – 1 pack (four sausages)
• Avocado (sliced) – 1 whole
• Jalapeños – to garnish
• Coriander – to garnish
• Lime (cut into 6^th’s) – 1 

Method

1. In a bowl combine diced tomato, onion, lime juice, honey and season well with salt and pepper – set a side.
2. Heat a table spoon of olive oil in a pan, then lightly heat and colour the tacos then set aside.
3. Using the same pan, add another table spoon of olive oil, then cook the four Spanish Chorizo sausages for about 15 – 20 minutes, turning to ensure they are heated through.
4. Once the sausages are heated through, remove from the pan and slice on an angle (The sausage will cut into about 6 slices each) – set aside.
5. To assemble the tacos, take one taco and place a spoonful of the fresh salsa, a slice of avocado, three pieces of Spanish Chorizo and garnish with jalapeños, coriander and a squeeze of lime juice – or feel free to take it to the table and let everyone get stuck in and build their own.