Comment on We’re here! by Jo
Really excited about this product. I have been making all of my own stock because I too have been frustrated by not being able to find good quality, ethical pre-made stock. I am going to buy some ASAP...
View ArticleClik here to view.
Comment on We’re here! by The Stock Merchant
Thanks Jo Check out our growing list of stockists and if you have any suggestions of local butchers or grocers where you’d like to see The Stock Merchant, let us know!
View ArticleComment on We’re here! by Jo
I highly recommend Summer Hill Village Quality Meats. The best butcher in Sydney in my opinion!
View ArticleComment on A word about our chickens by fiona
Good on you for continue to support them!
View ArticleComment on Recipe: Curried Corn Soup by Steve Urban GreenSpace
Yummo! Can’t wait to give that a try. It’s very similar to a recipe I picked up back in NZ at a well renowned fishing lodge. Only difference is it is a heartier Winter version using chillies and...
View ArticleComment on Presenting our Old Fashioned Gravy by Anne Healy
Heating instructions for the gravy would be helpful. Can you heat it in a microwave and for how long? It just says on the packet to pour from the pouch and heat before serving…..
View ArticleComment on Recipe: The Stock Merchant’s Paella by The Stock Merchant...
[...] is available from selected stockists nationwide. See the website for details, and for a killer paella recipe. Tags: australian made, crab, stock, sustainable, the stock merchant Previous...
View ArticleClik here to view.
Comment on Recipe: Mac n Cheese by Liz
Our stock just arrived and we had a go at this….it was delicious! And none of us particularly like mac n cheese. Loved by the 3 year old that has never liked pasta – we could barely get him out of the...
View ArticleComment on Presenting our Old Fashioned Gravy by The Stock Merchant
Hi Anne, You will need to remove the gravy from the packet if heating up in the microwave. It’s not recommended to boil before serving, just make the gravy nice and hot, 1-1.5 minutes on high should be...
View ArticleComment on Recipe: Mac n Cheese by The Stock Merchant
Dear Liz, Wonderful! Very glad that you liked the Mac n Cheese recipe – it’s unusual but works so well…and so flavourful. Thanks for your support – all my best, Ben
View ArticleComment on A world first – our Sustainable Crab Stock by MICK DAWSON
IS YOUR CRAB STOCK AVAILABLE ANYWHERE IN NEWCASTLE NSW?
View ArticleComment on A world first – our Sustainable Crab Stock by The Stock Merchant
Hi Mick, yes it is – try The Essential Ingredient! Cheers – Ben and Kate
View ArticleComment on Recipe: Free Range Chicken or Duck Braised in Master Stock by Mel...
Thanks for this – was wondering what to do with my Master Stock… This sounds easy and yum.
View ArticleComment on Delicious Produce Awards by Poached Barramundi with Greens PLUS 5...
[...] additive-free Sustainable Crab Stock, winner of the From The Sea Artisan award at the 2012 Delicious Produce Awards! It worked a [...]
View ArticleComment on Presenting our Free Range Master Stock by June findlay
My husband and I have been using our master stocks(chicken)for at least 10-12 yrs. our sake stock for 5 years and duck stock for 3 years. I’m just about to start a new duck stock as I have been using...
View ArticleComment on Presenting our Free Range Master Stock by The Stock Merchant
Hi June, Sounds brilliant! We hope you enjoy using our Master Stock. We’ve know some people who have had Master Stocks for decades as well. It’s a fantastic tradition to follow.
View ArticleComment on New packaging by Mookxi
What’s the best way to preserve stock if we don’t use the 500ml all at once? I like the packaging but sometimes recipes demand only a small amount of stock.
View ArticleComment on New packaging by The Stock Merchant
Hi Mookxi, Thanks for getting in touch! If you don’t use all of the stock in one go, you can refrigerate it for up to five days or freeze it for up to 12 months. One good way of using leftover stock is...
View ArticleComment on Recipe: Free Range Chicken or Duck Braised in Master Stock by In...
[...] many rave reviews about it. Ben and Kate have a delectable sounding recipe on their website for a free range chicken or duck braised in master stock, which I simply MUST [...]
View Article
