Christmas

Christmas

Celebrate a most marvelous time of the year with these traditional and seasonal mains.
Turkeys & Other Offerings
Price/kilo
Turkeys & Other Offerings

Our French organic turkeys come from a good family and are fully certified by ECOCERT, the European organic produce certifying body, ensuring that the strict controls for organic produce have been followed.

Our Australian turkeys are from a family run heritage farm with a strong commitment to animal welfare; fed on grain and a well-balanced nutritious diet, hormone and steroid free, non-GMO.

Organic Whole Turkey
Certified French organic, about 5 to 6 kilos per piece. Defrosting safely: please allow about 2 to 3 days in the refrigerator, or thaw unopened in cold water, allowing 1 hour per kilo. Change the water every 30 minutes to keep the turkey chilled.
$155Add Item
Whole Turkey (Australia)
Naturally reared, hormone free, 6 or 8 kilos, frozen, pre-seasoned to maintain tenderness during roasting. Please call us if you prefer non-seasoned birds. Lean, nutritious source of protein. Defrosting safely: unopened in the refrigerator 1 day per 2 kg, or about 4 to 5 days; OR thaw unopened in cold water, allowing 1 hour per kilo. Change the water every 30 minutes to keep the turkey chilled.
$108Add Item
Organic Duck Breast (France)
Nature’s own. No hormones, antibiotics nor pesticides. Our ducks come from a good family. Fed on organically grown grain. Skin-on, about 400 to 500g apiece. Score, pan sear & finish in the oven. Rest and serve with berry wine sauce.
$320Add Item
Foie Gras du Canard (France)
The highest quality frozen duck liver carefully hand picked from Rougie. Individually packed and flash frozen, about 600 to 700g apiece. Thaw in the refrigerator and slice whilst still half frozen. Pan sear about 30 seconds per side. Glaze the pan with Cognac or Madeira. Indulgence in every slice!
$650Add Item
New Zealand Venison
Price/kg
New Zealand Venison

Our venison are farmed free range on wide open pastures. It is a marvelous centerpiece that is truly lean and flavourful.

Venison Rack
An exceptionally tender and healthy alternative to beef; 10 ribs per rack Frenched, about 1.5 to 2 kilos. An elegant entrée that will surely amaze and impress. Sear on the stove and roast in a hot oven for about 30 to 35 minutes for medium rare. Rest for about 20 minutes; then serve with berry reduction or glaze.
$365Add Item
Hams
Price/kg
Hams

Our well sought-after hams are prepared and cured in Hong Kong using Canadian pork from naturally reared, hormone free and grain fed Canadian pigs using very minimal preservatives. Please reserve 2 working days in advance.

Cooked Ham, Boneless
Mildly cured, smoked and cooked gammon; made with naturally reared Canadian grain fed, hormone free pork. Sold as one piece about 2.5 kilos per piece; ready to eat: excellent for picnics or for sandwiches. Or prepare by studding with cloves then glazing for a perfect holiday centrepiece. Chilled, refrigerate up to 3 to 4 days only, otherwise freeze if not to be used within a few days.
Cooked Ham, Bone-In
Smoked, cooked, about 9 to 10 kilos per piece. Frozen, skin-on, made from naturally reared Canadian grain fed, hormone free pork. Defrost safely in the refrigerator for about 4 to 5 days. Stud with cloves and glaze in the oven for about an hour to an hour and a half.
Uncooked Ham, Boneless
Mildly cured and smoked gammon, skin-on; made with naturally reared Canadian grain fed, hormone free pork. About 3 to 3.5 kilos; defrost in the refrigerator about 2 days. Raw, must be cooked before glazing: Simmer an hour per kilo before glazing, or roast in the oven 1 to 2 hours then glaze during last 30 minutes of cooking.
Uncooked Ham, Bone-In
Mildly cured and smoked gammon, skin-on; made with naturally reared Canadian grain fed, hormone free pork. About 9-11 kilos, defrost in the refrigerator for about 4 to 5 days. Raw, must be cooked before glazing: Simmer 30 minutes per kilo before glazing, or roast in the oven for about 4 hours. Glaze during last 30 minutes of cooking.
Delivery Schedule
Delivery Schedule

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