Christmas Recipes

For a delicious change of pace, we introduce to you our Crown of Lamb Roast. Considered one of the finest pieces of meat to grace a table, the crown roast consists of two, 8-rib French-trimmed lamb racks, hand-tied to forge a crown.   INGREDIENTS: 1 Vic's Crown Roast of Cowra Lamb 150ml oil salt & pepper   PREP TIME: 5 minutes   COOK TIME: 25 minutes   REST TIME:  10 minutes   COOKING INSTUCTIONS: Remove the lamb crown from fridge for 30 minutes before cooking to bring to room temperature. Preheat your oven to 220°C. Lightly rub oil and sea salt...

Expertly prepared by our butchers, this free-range pork loin is rolled and ready for roasting, leaving the skin on for that all-important crispy, crackling.   INGREDIENTS: 1 Vic's Free Range Pork Loin Roast 150ml oil salt   PREP TIME: 1 hour   COOKING TIME: 45 minutes   REST TIME: 10 minutes   COOKING INSTRUCTIONS: Remove the pork loin roast from the fridge and cover with salt. Let it sit outside the fridge for one hour to come to room temperature. Once done wipe off the layer of salt with a paper towel and place in a pre- heated oven at 220°C for...

Crown your ham with our signature house-made glaze which combines maple syrup, mustard powder and apple cider vinegar - decorative as well as delicious.  INGREDIENTS: 200g brown sugar 20g dried mustard 60ml cider vinegar 60ml maple syrup 1 cup of cloves 1 whole ham   PREP TIME: 20 minutes   COOKING TIME: 40 minutes   COOKING INSTRUCTIONS:Glazing To make the glaze, place the brown sugar, dried mustard, cider vinegar and maple syrup into a bowl and stir to combine. If you have purchased our ham glaze readymade: Place packet (lid on) in microwave and heat for 30 seconds to make...

This ultra-luxe version of the classic Beef Wellington is the epitome of luxury and grandeur. Our hand-made Vic's Wellington uses the finest wagyu beef our country has to offer - Stone Axe Fullblood Wagyu with a Marbling Score of 9+.   INGREDIENTS: 1 Vic's Stone Axe Beef Wellington 1 egg   PREP TIME: 15 minutes   COOKING TIME: 35 minutes   REST TIME:  10 minutes   COOKING INSTRUCTIONS:  Remove the wellington from the fridge for 30 minutes before cooking to allow it to come to room temperature. Preheat the oven to 220°C (fan forced). Whisk the egg in a bowl until egg white and...