Ugly Food & Co. Rendang Paste 250g Citrus Press Olive Oil Traditional air-dried pork neck

Traditional air-dried pork neck

Josh&Sues' Caramelised onion relish with a toasted baguette and brie

whole milk powder)

Forest Fruit (GF

with a charcuterie plate

Ugly Food & Co. Rendang Paste 250g Citrus Press Olive Oil Traditional air-dried pork neckThis recipe takes a little more love, but its full on flavour is your reward. To cook: Cube approx 1. 25kg of beef shin, chuck, cheek or lamb meat. Saute meat in a heavy pot with oil and paste on medium heat. Stir every 15 minutes until you see meat cooked on the outside. Add 700ml of coconut milk and continue cooking on low heat for 1 1 2 2 hours. Curry is ready when meat is tender. Season to taste and serve! Packed with locally sourced ingredients