Ugly Food & Co. Rendang Paste 250g Citrus Press Olive Oil with a charcuterie plate

with a charcuterie plate

Ingredients: tomato

wine vinegar

Josh&Sues' Caramelised onion relish with a toasted baguette and brie

This fully-flavoured stock is made the traditional way with genuine Certificated free range Australian chickens from Victorian farms

Ugly Food & Co. Rendang Paste 250g Citrus Press Olive Oil with a charcuterie plateThis recipe takes a little more love, but its full on flavour is your reward. To cook: Cube approx 1. 25kg of beef shin, chuck, cheek or lamb meat. Saute meat in a heavy pot with oil and paste on medium heat. Stir every 15 minutes until you see meat cooked on the outside. Add 700ml of coconut milk and continue cooking on low heat for 1 1 2 2 hours. Curry is ready when meat is tender. Season to taste and serve! Packed with locally sourced ingredients