Fully Cooked Products
Fully cooked by our team of in-house chefs using natural ingredients, offers the perfect ready-made family-sized meal for your convenience. It’s as simple as reheating in an oven or whilst sealed in simmering water ‘sous-vide’ style. We recommend complimenting with our selection of your favorite sides or salads.
Product Reheat Instructions:
Advisory Note: In Australia, the minimum safe temperature for reheating cooked foods is 75°C as recommended by the Food Standards Australia New Zealand. It's important to ensure that the food reaches this temperature throughout to eliminate any potential harmful bacteria.
Slow Cooked Lamb Shoulder on the Bone
- Bring a pot of water to a boil.
- Place the vacuum-sealed lamb shoulder in the pot of boiling water and make sure it is fully submerged.
- Reduce heat to a simmer and let the lamb shoulder heat through for about 15-20 minutes, or until the internal temperature reaches at least *75°C.
- Remove the vacuum-sealed lamb shoulder from the pot and let it rest for a few minutes.
- To Serve, tear vacuum-sealed packet and remove the lamb shoulder and its’ juices.
Cooked & Smoked Beef Brisket
- Bring a pot of water to a boil.
- Place the vacuum-sealed brisket in the pot of boiling water and make sure it is fully submerged.
- Reduce heat to a simmer and let the brisket heat through for about 30-45 minutes, or until the internal temperature reaches at least *75°C.
- Remove the vacuum-sealed beef brisket from the pot and let it rest for a few minutes.
- To Serve, tear vacuum-sealed packet and remove the beef brisket and its’ juices.
Cooked Pork & Veal Polpetta in Italian Passata
- Bring a pot of water to a boil.
- Place the vacuum sealed Polpettas in the pot of boiling water and make sure they are fully submerged.
- Reduce heat to a simmer and let the Polpettas heat through for about 10-15 minutes, or until the internal temperature reaches at least *75°C.
- Remove the vacuum-sealed Polpettas from the pot and let them rest for a few minutes.
- To Serve, tear vacuum-sealed packet and remove the polpettas and its’ juices.
Slow Cooked Porchetta Roast Sliced
- Bring a pot of water to a boil.
- Place the vacuum-sealed porchetta slices in the pot of boiling water and make sure they are fully submerged.
- Reduce heat to a simmer and let the porchetta slices heat through for about 5-10 minutes, or until the internal temperature reaches at least *75°C .
- Remove the vacuum-sealed porchetta from the pot and let them rest for a few minutes.
- To Serve, tear vacuum-sealed packet and remove the porchetta and its’ juices.
Slow Cooked French Duck Leg Confit
- Bring a pot of water to a boil.
- Place the vacuum-sealed duck legs in the pot of boiling water and make sure they are fully submerged.
- Reduce heat to a simmer and let the duck legs heat through for about 15-20 minutes, or until the internal temperature reaches at least *75°C.
- Remove the vacuum-sealed duck legs from the pot and let them rest for a few minutes.
- To Serve, tear vacuum-sealed packet and remove the duck legs and its’ juices.