BROADLEAF CERVENA

“As stewards of the land, it is our responsibility to farm it correctly and protect the environment and resources for future demands.” Mark and Annie Mitchell are proud exponents of a forward thinking credo and the exceptional New Zealand meat it supports. Cervena premium venison was their founding product in 1988. It is now part of a collection of highest grade meats distributed worldwide to top tier restaurants and retailers.

Broadleaf Cervena is grown on the verdant open pastures of New Zealand, without hormones or steroids. Clean natural environments support the Mitchells intention to distribute only humanely reared, premium grade game meats of guaranteed sizing, flavour and texture. This venison is a uniquely wholesome, lean and iron rich meat produced on some of the world’s most perfect grasslands.

THIRLMERE

John Meredith’s Thirlmere Poultry Farm sits in an ideal environment. On the Southern Highlands escarpment of New South Wales the grass is lushly nutrient dense, the difference between day and night temperatures is optimal across every season, rainfall is abundant and the air is clean.

Thirlmere poultry has every advantage. To these, Meredith adds careful breeding selection, egg to maturity nurture that comes close to obsessive, maximal living space and entirely natural feeding .

Thirlmere ducks, for example, are a unique breed painstakingly developed by Meredith for their high, premium quality meat content using Muscovy ancestry and Aylesbury input. Thirlmere’s free range chickens are the ones used by Australia’s top echelon chefs for their deep flavours and reliably moist tenderness. “John Meredith's Thirlmere Poultry are out of this world," Restaurant Balzac’s Matthew Kemp applauds.

MACLEAY VALLEY RABBIT

The endorsement of Masterchef is deserved. John and Margaret James’ undertaking to promote and produce consistently superior farmed rabbits has reawakened Australia’s enthusiasm for a meat that our grandparents loved. Justifiably. Rabbit is a very high protein, low cholesterol meat whose unique flavours European cultures revere. A coterie of young Australian chefs reveres Macleay Valley rabbit also.

The tenderness of Macleay valley rabbit is due to the animals’ pampered rearing. The picturesque farm stands in lush sub-tropical countryside fed by the Macleay River and regular rainfall. The rabbits are protected from insects by screens instead of chemicals. They are fed a nutritious grain diet that follows their natural preferences and excludes any hormone growth promotants and all artificial additives.