FREE RANGE PORK AND PISTACHIO TERRINE
This was the first terrine in our range and has gone on to become one of our most popular products. Free range pork shoulder and Australian pistachios combine in what is surely one of the most classic of terrine flavour combinations. We love to serve ours with a fruit chutney and a little Dijon or wholegrain mustard.
FREE RANGE PORK, HAZELNUT AND APRICOT TERRINE
An Italian slant on the French classic, this terrine packs more of a punch than it’s pistachio sibling. A hint of garlic, roasted hazelnuts and the acidity balance of the dried apricots make this a firm favourite for many (including Rebecca!)
DUCK AND PRUNE TERRINE
We soak our prunes in brandy before they’re finely-diced, rolled ‘en crepinette’ and placed through the middle of the duck leg and pork shoulder terrine. Given that it already comes ready-to-serve with a fruit accompaniment, it’s perfect on its own with some crusty bread and a glass of pinot noir.
FREE RANGE CHICKEN, LEEK AND TRUFFLE TERRINE
Locally-sourced chicken leg and breast are carefully built with blanched leeks and shaved black Australian Truffle. This terrine is beautiful as an entrée at your next dinner party with chargrilled spring onions or a green herb salad and mayonnaise, and equally makes a delicious sandwich the day after for lunch.
RABBIT AND CONFIT ONION TERRINE
Ever-popular throughout Europe, we have paired local rabbit with slow-cooked onions to make a terrine that is softer in texture, it spreads beautifully on chargrilled toast and is perfect served with cornichons and wholegrain mustard. Or if you feel like taking your presentation up a notch, try it with a raw shallot and caper salad – we promise that the acidity of the salad combined with the richness of the terrine will not disappoint!
SMOKED SALMON AND CREAM CHEESE TERRINE
A definite crowd-pleaser and our most versatile terrine, the combination of Tasmanian Smoked Salmon, cream cheese, salt and lemon zest can turn its hand to any meal. For breakfast it’s delicious served on an English muffin or crumpet, and for a more substantial meal we love it with finely sliced cucumber, a squeeze of lemon and a little horseradish cream.