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• Veal Parcels with Chilli Tomato Jam in Latest News, Recipes
  25 Mar 2013  | 0 Comments

  Veal Parcels with Chilli Tomato Jam
  Paste a mild zing to a piece of veal to deliver a tasty dinner treat.
  

  Ingredients
  1 jar of Tar10 Chilli Tomato Jam
  150gm veal schnitzel
  1 slice provolone cheese
  Handful of baby spinach, wilted
  Plain flour
  1 egg, lightly beaten
  Breadcrumbs
  1 tablespoon oil
  1 tablespoon butter

  
  Method
  Place flattened schnitzel on a board.
  Spread the schnitzel with a thin layer of Tar10 Chilli Tomato Jam
  Place cheese on half the schnitzel and top with wilted spinach.
  Fold schnitzel over the filling and press edges together.
  Dredge parcel with flour, dip in egg mix and coat with bread crumbs.
  Heat oil and butter in pan.
  Shallow fry parcel on each side until golden brown.
  Serve hot with vegetables or salad of choice.
  Repeat for multiple serves.
• Call 1300 300 117 for Telephone orders! in Latest News
  25 Jan 2013  | 0 Comments

  Clients can purchase securely online using paypal or our secure credit card facility or by telephone by calling 1300 300 117 between 7am and 9pm 7 days a week.
• Crispy chicken and monkey nut wontons in Latest News, Recipes
  5 Nov 2012  | 0 Comments

  Ingredients

  2 tbsp Bitton Monkey Nut Chutney
  200gms chicken mince
  1/2cup carrot, grated and finely chopped
  1/2 onion, finely chopped
  2 tbsp olive oil
  Wonton wrappers
  Vegetable oil for deep frying
  Bitton Asian Dressing for serving

  Method

  For the mixture, place a medium sized flying pan over a medium heat and add one tablespoon of the olive oil. Add the onions and cook until transparent. Remove the onions from the pan and place them into a mixing bowl.

  Place the frying pan back on the heat and add another tablespoon of olive oil. Add the chicken and cook until just brown. Remove the chicken from the pan, being careful to discard any juices, and place into the mixing bowl with the onions. Allow to cool.

  Add the carrot and monkey nut to the mixture and stir until well combined. Set aside until required.

  Place a wok over a medium to high heat and add enough vegetable oil to deep fry (approximately 4 cups).

  While waiting for the oil to heat up, place a teaspoon of the chicken mixture in the middle of each wonton wrapper. Bring each corner of the wrapper up and pinch them together to make a little ‘parcel’ and secure the ingredients.

  Test the readiness of the oil by dropping in a little piece of a plain wonton into the oil. If it quickly bubbles and expands, your oil is ready.

  Place 3 wontons at a time into the hot oil and deep fry until golden brown. Please note that because the mixture is already cooked, this will not take long at all (approx 1 minute each). Remove each wonton from the wok using a slotted spoon and place onto plate lined with paper towel. Repeat in batches until all are cooked.

  Serve immediately with sweet chilli sauce or Bitton Gourmet Asian Dressing.
• New products arriving every day! in Latest News
  2 Nov 2012  | 0 Comments

  Here at The Australian Gourmet Pantry we take food very seriously. I mean lets face it, anybody can go into woolworths and buy a jam chock full of preservatives and flavour enhancers but it takes a lot more for a product to make it onto our site. We scour the country looking for artisan producers. Men and women who pour their hearts and souls into their products. But even that isnt enough to gaurantee we will accept the product! We then have to try each product and get rid of anything that isn't up to the very highest standards. 

  The great news is that we enjoy our work very much and therefore spend so much time doing this that we can bring you new products all the time. Products that are at the very pinnacle of quality, freshness and taste.

  We hope you enjoy these delicious products as much as we do!
• Cuttaway Creek wins MORE GOLD MEDALS! in Supplier Stories, Latest News
  23 Jan 2012  | 0 Comments

  We are thrilled to announce some new medals to add to our tally:

  The Great Taste Awards 2011- London
  GOLD - Raspberry Sauce

  The Royal Hobart Fine Food Awards 2011 - Tasmania
  GOLD & RESERVE CHAMPION - Blackcurrant Jam
  GOLD - Raspberry & Blackberry Jam
  SILVER - Blackberry Jam

  GOLD - Raspberry Wine Vinegar
  GOLD - Blackcurrant Wine Vinegar