Inspired by the Barossa’s culinary pedigree, a fresh crop of talented and energetic food producers are on the scene.
Each week we meet a new producer and find out more about their history, produce and importantly how best to enjoy it!
Thornby Fine Meats
Thornby Fines Meats is a country butcher store with a fresh outlook, sourcing the finest meats direct from local farming families.
Everyone at Thornby Fine Meats are passionate about good food, sustainable production methods and the Barossa region. They are committed to sourcing the highest quality meats directly from local farming families including Murray Plains Grain Fed Beef & MSA Beef, Greenslade Free Range Chicken, Steinfeld Pork. Their grain fed Lamb comes straight from the Thornby farm.
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Thornby’s also offer a wide selection of hand-made lean meat sausages and sell South Australian seafood, delivered regularly to ensure its freshness.
Paul and the team at Thornby’s understand that you cannot live on meat alone, so they have added an extra dimension to the traditional country butcher store by stocking Barossa milk, eggs, cheese and a selection of local smallgoods. There are Barossa pantry items too, including olives, jams, sauces and even coffee.
With everyone living busy lives, Thornby’s makes it easy for customers to have the best of Barossa food available in one convenient place.
Thornby Fine Meats is open 5 ½ days a week and closed on public holidays.
The bite – a one stop shop to fill your Barossa basket
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RECIPE
Grilled Lamb with Shiraz and Shallot Sauce
Ingredients:
- Lamb backstrap with Shiraz- shallot Pan Sauce
- 1kg lamb backstrap
- 1 large shallot
- 2 sprigs thyme
- 1 bay leaf
- 2 peppercorns – pink preferably
- ½ cup Barossa Shiraz wine (good quality that you would drink)
- 4 cups veal stock
- 1 tbls olive oil
- 2 tbl cold butter
Bring the Lamb to room temperature and season with salt and pepper. In a large heavy based sauté pan heat the olive oil to shimmer and sear the lamb on both sides for 3 minutes – do not move the lamb around as you want to create caramelisation in the pan. Remove the lamb and add the shallot and sauté for 1 minute.
Deglaze with the red wine and cook for 1 minute then add the stock and herbs and reduce back to one cup.
Strain the sauce.
Chop the cold butter into small pieces and whisk in pieces to thicken the sauce and make it glossy.
Slice the lamb thinly and drizzle over the sauce.
Makes 1 cup sauce
Serves 4
For more information visit www.barossa.com
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