Red Dirt Distillery – Sustainable Stories
Our company Ballsy Brewing produces our Wild Kombucha signature product. Ballsy is a play on our surnames, Ball & O'Reilly as well as reflecting the traits...
Pan-fried Hake with Lemon & Herb Butter Sauce
Ingredients 4 x 175g hake fillets, skin on and boned 1 tbs olive oil salt and freshly ground pepper 50g butter ½ lemon, pips removed 1 tbs chopped mixed herbs (parsley, chives and tarragon) [...]
Live Pot Ready Mussels with Cider and Creme Fraiche
Ingredients 1 knob of butter 1 shallot finely sliced 1 garlic clove, sliced 100ml apple cider or white wine 1kg Kinkawooka ‘Pot Ready’ Mussels 1tbs crème fraichce small bunch flat-leaf parsley, [...]
BBQ Pipis tossed in Garlic Butter with Lemon, Capers & Tarragon
Ingredients 1kg Goolwa pipis 100g butter 3 cloves garlic, peeled and crushed 2 tablespoons baby capers, drained zest and juice of a lemon freshly ground black pepper 2 tablespoons chopped parsley [...]
Pipis Vongole with Pangrattato
Ingredients 1kg Goolwa Pipi’s, rinsed ¼ cup extra virgin olive oil 1 long red chilli, deseeded and finely chopped 2 cloves garlic, peeled and crushed ½ cup white wine 250g cherry tomatoes, halved [...]
Orecchiette pasta, spanner crab, chilli, lemon and watercress
Serves 2 150 gram packet raw Fraser Isle Spanner crab meat 150 grams orecchiette pasta 4 cloves of garlic, finely sliced 1 large red chilli, seeds removed, finely chopped rind and juice of 1 [...]
Grilled fillet of Coorong yellow eye with oregano, garlic & chilli
Ingredients 1⁄2 bunch of fresh oregano or marjoram leaves (save half for the garnish) salt and freshly ground black pepper 1 pinch of crushed dried red chilli olive oil 1 Coorong mullet per [...]