Extras

Jordo's secret BBQ sauce is now available in a 1/2 litre jar. Handmade at Jordo's Chop Shop Wanniassa ACT. Keep refrigerated after opening, consume within 6 months of opening. Contains no overly hot or spicy ingredients.

Tastes like: Smokey heaven, sweet, savoury, based on some of the famous genuine deep south USA BBQ rib sauces, but better.

Uses: For marinading meat, basting onto meats while cooking to create a thick sauce glaze on your meats (with a basting or paint brush), basting spit meat while spit roasting, dipping sauce for meal and snack foods, delicious gift.

 

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Official Jordo's Chop Shop t-shirts feature the Jordo's Chop Shop logo on a quality heavyweight t-shirt. Available in sizes small to XXL.

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Official Jordo's Chop Shop t-shirts feature the Jordo's Chop Shop logo on a quality heavyweight t-shirt. Available in sizes small to XXL.

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Official Jordo's Chop Shop singlets feature the Jordo's Chop Shop logo on a quality heavyweight (and fairly long) singlet. Available in sizes small to XL.

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Official Jordo's Chop Shop car window (external) high quality stickers. Buy some or get one free with any meat order! 

Free stickers! To get your free Jordo's Chop Shop car window sticker just tell us you'd like one in the final comments box during checkout.

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A Jordo's Chop Shop gift voucher is the perfect gift for any foodie! They are available in $20, $50, $100, $200 & $500 values and are valid for 12 months from date of issue.

When we receive your order we make the voucher up with all the personalised details you request (see options) and laminate it.

Your custom made voucher can be either delivered to you or we can deliver the voucher directly to the lucky recipient.

With over 600 products and services to choose from, you can't go wrong with a gift voucher from Jordo's.

Bonus: our gift vouchers are also valid at www.canberraspitsandpartyhire.com

Learn More

A Jordo's Chop Shop gift voucher is the perfect gift for any foodie! They are available in $20, $50, $100, $200 & $500 values and are valid for 12 months from date of issue.

When we receive your order we make the voucher up with all the personalised details you request (see options) and laminate it.

Your custom made voucher can be either delivered to you or we can deliver the voucher directly to the lucky recipient.

With over 600 products and services to choose from, you can't go wrong with a gift voucher from Jordo's.

Bonus: our gift vouchers are also valid at www.canberraspitsandpartyhire.com

Learn More

Premium quality liquid smoke flavouring, used for jerky making and other applications that require a liquid smoke taste.

Also available: Liquid Smoke Flavouring 5L

Learn More

Probably the best thing in the world, Jordo's Bacon Jam can be eaten on crackers, toast, hotdogs and pretty much anything you want to taste amazing.

Contains: no artificial ingredients, all we can say is: BACON, COFFEE, JACK DANIELS, CHILLI, MAPLE SURUP + 5 other ingredients.

Allergens: gluten-free, nut-free.

Note: there may be a little fat at the top of the jar as we hot seal them for health and safety reasons. If you don't want to use the fat, scrape it off and discard.

 

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Bag of veggies ready to roast. We cut them up for you so all you have to do is throw them in the oven!

Our mix automatically contains potato, pumpkin, onion, carrot and sweet potato. You can also add capsicum (see options). If there is something you don't want in your mix, please let us know in the requests box below.

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The deliciously sweet raspberry vinegar vinegar is a must for french cooking. Try it on salads with walnut and chicken. Perfect for coleslaws, cabbage, pork and desserts.

The subtle complex flavour of the raspberry vinegar will enhance your dishes and make them irresistible.

Ingredients: Raspberry pulp, water, cider vinegar, sugar, cloves, pepper and xanthan gum 451 .

La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

High quality caul fat from free-range famale pigs.

What is caul fat?: caul fat is a thin film of fat that covers a pigs intestines. It can be melted down to add moistire to dishes, used to wrap roasts for extra moisture and for sausage casing (rare).

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Black cherry finishing vinegar is a rich and complex condiment that can vitalise almost any recipe.

La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

The La Barre caramelised balsamic vinegar will bring warm and luxuriant flavours to any food you add it to. Add it to your La Barre extra virgin olive oil to make the perfect vinaigrette or glaze a roast.

La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

A Jordo's Chop Shop gift voucher is the perfect gift for any foodie! They are available in $20, $50, $100, $200 & $500 values and are valid for 12 months from date of issue.

When we receive your order we make the voucher up with all the personalised details you request (see options) and laminate it.

Your custom made voucher can be either delivered to you or we can deliver the voucher directly to the lucky recipient.

With over 600 products and services to choose from, you can't go wrong with a gift voucher from Jordo's.

Bonus: our gift vouchers are also valid at www.canberraspitsandpartyhire.com

Learn More

A Jordo's Chop Shop gift voucher is the perfect gift for any foodie! They are available in $20, $50, $100, $200 & $500 values and are valid for 12 months from date of issue.

When we receive your order we make the voucher up with all the personalised details you request (see options) and laminate it.

Your custom made voucher can be either delivered to you or we can deliver the voucher directly to the lucky recipient.

With over 600 products and services to choose from, you can't go wrong with a gift voucher from Jordo's.

Bonus: our gift vouchers are also valid at www.canberraspitsandpartyhire.com

Learn More

We have taken the Murray Valley salt and placed it on trays in our smokehouse. Cod smoking is for 1.5 hours with a steam cycle amongst it to keep the pinching salt from breaking. Adding in the garlic and chili while straiht out of the smokehouse to infuse together. This is mild but still has a little kick to it. Minimum 150g in a cute little container this is a must for your dinner table. Can be used to cook with, sprinkle over cooked foods, just any old how you would use your salt. Learn More

We have taken the Murray Valley salt and placed it on trays in our smokehouse. Cod smoking is for 1.5 hours with a steam cycle amongst it to keep the pinching salt from breaking. Minimum 150g in a cute little container this is a must for your dinner table. Can be used to cook with, sprinkle over cooked foods, just any old how you would use your salt. Learn More

Can't go past this combination. A stir-fry, with rice or your favourite meat kebab, this one will appeal to the whole family. Have some fun in the kitchen and try this spray! Bar-B Baste is a range of trigger spray sauces, bastes and marinades that enable you to achieve those traditional and modern flavours you love in the convenience of a spray application. We hope you enjoy how quick and easy it is to use! Available in 250ml size, our clear bottles give you a sneak peek of what you are going to get. With the use of the trigger you can spray your food with Bar-B Baste to create a glaze, slowly building the flavour profile as you go without those issues of having to marinate for hours or losing sauce as it falls off or burns. You are in control of how much sauce you use and it’s easy to use just – point and spray! For a more intense flavour we recommend you spray your food before eating. Application: Best done once meat has been seared. Apply in light, even coats to build your flavour. Use during the cooking process, then prior to serving. Use on anything you like and have some fun! Learn More

The perfect sauce to compliment lamb, use with veggies or to dress a salad or potatoes. Get creative with spraying and try these classic flavours at your next BBQ. Make your BBQ gourmet with this Bar-B Baste spray! Bar-B Baste is a range of trigger spray sauces, bastes and marinades that enable you to achieve those traditional and modern flavours you love in the convenience of a spray application. We hope you enjoy how quick and easy it is to use! Available in 250ml size, our clear bottles give you a sneak peek of what you are going to get. With the use of the trigger you can spray your food with Bar-B Baste to create a glaze, slowly building the flavour profile as you go without those issues of having to marinate for hours or losing sauce as it falls off or burns. You are in control of how much sauce you use and it’s easy to use just – point and spray! For a more intense flavour we recommend you spray your food before eating. Application: Best done once meat has been seared. Apply in light, even coats to build your flavour. Use during the cooking process, then prior to serving. Use on anything you like and have some fun! Learn More

Original, the name says it all. OUR interpretation of a classic sauce, an Aussie favourite with a bold smokey flavour to make it smokey enough! Hey TRUE BLUE! Awesome on any meat - use on a roast or the simple snag. Turn your average meat dish into one that will turn heads and taste buds. The kids will love this one! Bar-B Baste is a range of trigger spray sauces, bastes and marinades that enable you to achieve those traditional and modern flavours you love in the convenience of a spray application. We hope you enjoy how quick and easy it is to use! Available in 250ml size, our clear bottles give you a sneak peek of what you are going to get. With the use of the trigger you can spray your food with Bar-B Baste to create a glaze, slowly building the flavour profile as you go without those issues of having to marinate for hours or losing sauce as it falls off or burns. You are in control of how much sauce you use and it’s easy to use just – point and spray! For a more intense flavour we recommend you spray your food before eating. Application: Best done once meat has been seared. Apply in light, even coats to build your flavour. Use during the cooking process, then prior to serving. Use on anything you like and have some fun! Learn More

Lip smacking with a punch of thyme sure to liven the palate. This creation is an oldie but a goody, just the right herb flavour to compliment any meat or vegetarian dish. Experiment on the BBQ and explore in the kitchen. We wanted this one to appeal to all kinds of cooks! Bar-B Baste is a range of trigger spray sauces, bastes and marinades that enable you to achieve those traditional and modern flavours you love in the convenience of a spray application. We hope you enjoy how quick and easy it is to use! Available in 250ml size, our clear bottles give you a sneak peek of what you are going to get. With the use of the trigger you can spray your food with Bar-B Baste to create a glaze, slowly building the flavour profile as you go without those issues of having to marinate for hours or losing sauce as it falls off or burns. You are in control of how much sauce you use and it’s easy to use just – point and spray! For a more intense flavour we recommend you spray your food before eating. Application: Best done once meat has been seared. Apply in light, even coats to build your flavour. Use during the cooking process, then prior to serving. Use on anything you like and have some fun! Learn More

We produce and sell a variety of jams and sauces from our fresh produce that we grow on the farm. RoyBoy's Worcester Sauce Only the finest and freshest ingredients are added to the Worcester Sauce. Great on meat and fish dishes. Also add to salads for that special taste. Available in 250ml bottles. Ingredients Sugar Plums Brown Sugar Brown Vinegar Treacle Pepper Garlic Ginger Spices & Salt Learn More

PINK GRINDER SALT Grinder salt consists of larger, harder pink salt crystals that are designed especially for use with refill-able grinders. If you prefer the convenience of a grinder, this is the salt for you! 200gm Grinder Salt Pouch Not only are you buying an Australian made product and keeping jobs local you are assisting in the well being of The Mighty Murray River. Learn More

A Jordo's Chop Shop gift voucher is the perfect gift for any foodie! They are available in $20, $50, $100, $200 & $500 values and are valid for 12 months from date of issue.

When we receive your order we make the voucher up with all the personalised details you request (see options) and laminate it.

Your custom made voucher can be either delivered to you or we can deliver the voucher directly to the lucky recipient.

With over 600 products and services to choose from, you can't go wrong with a gift voucher from Jordo's.

Bonus: our gift vouchers are also valid at www.canberraspitsandpartyhire.com

Learn More

Spicy apricot finishing vinegar will bring wonderfully warm and rich flavours of north Africa to your food.

La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

Premium quality liquid smoke flavouring, used for jerky making and other applications that require a liquid smoke taste.

Also available: Liquid Smoke Flavouring 545ml Bottles

Learn More

La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

WINEMAKERS JAM is the Jam everyone has asked us for. We feel we have created the best red onion and red wine jam ever. A combination of natural, quality ingredients…red wine, onions, peppercorns, a little mushroom and our own farm-grown bay leaves.

Winemakers Jam is made with all the love and care a winemaker appreciates. Not just the perfect partner to a hearty steak or roast but especially good served with your favourite cheese. A combination of natural quality ingredients beautifully combined to produce a taste sensation that is the perfect complement to a wine lover’s dream meal. Nothing else compares!

The Spoonfed Foods range of Original & Best Savoury Jams is a brand new concept in food partner products that replace those boring old sauces and tired old relishes, chutneys and artificially flavoured jellies with a range of luscious, fresh and always happily surprising and perfect tastes to partner your favourite foods.

Made in Australia from the best quality natural ingredients, with no artificial preservatives and gluten free, the unique flavour combinations are unbeatable. To achieve maximum flavour and complexity they are finished with freshly chopped herbs or a flourish of spice before being slow cooked in small batches.

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SNAG JAM is a taste to be tasted to be believed. Spoon it on any barbecue meat, cold meat, anywhere where the taste of smoky tomatoes with a hint of chilli and cumin works for you. We use the best luscious ripe red tomatoes of the season which we individually smoke using our unique Spoonfed method to make the first Snag Jam* ever.

Lavish it on your favourite sausages, steak, chicken, vegetables, bread, biscuits, on anything! the taste will be of relaxed eating, holidays, Australia. Screw open the lid of Snag*Jam, breathe in the aroma and smell, BBQ! *Aussie for Sausages

The Spoonfed Foods range of Original & Best Savoury Jams is a brand new concept in food partner products that replace those boring old sauces and tired old relishes, chutneys and artificially flavoured jellies with a range of luscious, fresh and always happily surprising and perfect tastes to partner your favourite foods.

Made in Australia from the best quality natural ingredients, with no artificial preservatives and gluten free, the unique flavour combinations are unbeatable. To achieve maximum flavour and complexity they are finished with freshly chopped herbs or a flourish of spice before being slow cooked in small batches.

Learn More

GARLIC JAM is a whole new way of using garlic. We do all the peeling and the clever work so you just open the jar, smell that incredible aroma and enjoy it with anything and everything. WOW. There’s nothing like this jam.

Caramelising garlic and adding lemon, fresh zingy herbs and julienned sun-dried tomato, we’ve taken garlic to another dimension. GARLIC JAM is brilliant with steak, sausages, slow cooked or barbequed meats and poultry, for basting the roast or to add to sauces and gravies. We serve it with sharp cheese, baked or fresh ricotta, even boiled eggs for an instant garlicky taste sensation. Beautiful with vegetarian dishes as well as meat. Goodness and scrumptiousness in a jar. For garlic lovers, it’s heaven.

The Spoonfed Foods range of Original & Best Savoury Jams is a brand new concept in food partner products that replace those boring old sauces and tired old relishes, chutneys and artificially flavoured jellies with a range of luscious, fresh and always happily surprising and perfect tastes to partner your favourite foods.

Made in Australia from the best quality natural ingredients, with no artificial preservatives and gluten free, the unique flavour combinations are unbeatable. To achieve maximum flavour and complexity they are finished with freshly chopped herbs or a flourish of spice before being slow cooked in small batches.

Learn More

LAMB JAM means Lamb will never be the same again! We’ve taken the classic lamb accompaniments of apple, mint and rosemary and tweaked it to perfection with fresh lemon to create the perfect partner to Lamb, roasted, barbequed, slow cooked or cold leftovers. Customers have told us they baste their lamb before and while cooking with LAMB JAM as well as spooning it over and on the side to serve.

This is an absolutely family favourite; it’s both nostalgic of past lamb dinners from way back and yet contemporary and perfect for our modern palates. Throw away the old chutneys, artificial mint sauce and coloured jellies, this is the only way to go from now on. Lamb with LAMB JAM.

The Spoonfed Foods range of Original & Best Savoury Jams is a brand new concept in food partner products that replace those boring old sauces and tired old relishes, chutneys and artificially flavoured jellies with a range of luscious, fresh and always happily surprising and perfect tastes to partner your favourite foods.

Made in Australia from the best quality natural ingredients, with no artificial preservatives and gluten free, the unique flavour combinations are unbeatable. To achieve maximum flavour and complexity they are finished with freshly chopped herbs or a flourish of spice before being slow cooked in small batches.

Learn More

HAM JAM goes with ham like nothing else and is equally delicious with turkey, chicken or pork or with a cheese plate, even on toast for breakfast. Made with sour cherries and simmered with our blend of spices, we have it on the side of bacon and eggs and as a fruity spicy balance to the richness of eggs done any way.

Use it instead of butter on a Ham Baguette with a little rocket and thin slices of Brie, Goat’s Cheese or Cheddar or on a simple ham and salad roll or sandwich. Beautiful for basting the Christmas Ham and put a jar on the table so family and friends can add extra on the side.

The Spoonfed Foods range of Original & Best Savoury Jams is a brand new concept in food partner products that replace those boring old sauces and tired old relishes, chutneys and artificially flavoured jellies with a range of luscious, fresh and always happily surprising and perfect tastes to partner your favourite foods.

Made in Australia from the best quality natural ingredients, with no artificial preservatives and gluten free, the unique flavour combinations are unbeatable. To achieve maximum flavour and complexity they are finished with freshly chopped herbs or a flourish of spice before being slow cooked in small batches.

Learn More

HOT JAM isn’t just hot, it’s hot and abundant with a complex blend of flavours. We cook fresh capsicum and chillies, layering heat and taste to produce a sublime hot chilli jam that is hard to beat. Many try but this jam is we think, the best. We hear from chilli jam lovers from all over Australia telling us that they are completely addicted to it and take it on holidays or away for the weekend with them.

SPOONFED SAVOURY JAMS are unique and they all add their own magic to make a difference in a way that is memorable and irreplaceable. When you want to add chilli, add Hot Jam.

The Spoonfed Foods range of Original & Best Savoury Jams is a brand new concept in food partner products that replace those boring old sauces and tired old relishes, chutneys and artificially flavoured jellies with a range of luscious, fresh and always happily surprising and perfect tastes to partner your favourite foods.

Made in Australia from the best quality natural ingredients, with no artificial preservatives and gluten free, the unique flavour combinations are unbeatable. To achieve maximum flavour and complexity they are finished with freshly chopped herbs or a flourish of spice before being slow cooked in small batches.

Fun Fact: Hot Jam is Jordo's favourite condiment.

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Fresh grass-fed beef suet direct from the abattoir.

Uses: great for specialty and old fashioned cooking and also Christmas puddings.

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Make your veggies crispy on the outside and fluffy on the inside the old fashioned way with the power of duck fat!

Jordo's tip:
•Place your veggies in a pot of shallow cold water (just covering the viggies).
•Boil then drain water well.
•Melt two tablespoons of duck fat in your roasting tray for every 1kg of veggies.
•Place veggies in the tray then roll/mix with the duck fat and roast until crispy.

Also Available: Goose Fat - see: Rougie Goose Fat

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Fresh Australian Murray Valley pork hormone-free Class 1. Go on, you know you want to! Buy bulk and save.

FREE CRACKLING! - If you buy one of our pork roasts and would like some extra crackling, we'll give you some free! Just select free crackling when adding the roast to your cart.

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About:

This pure ancient sea salt contains no additives or preservatives, but is loaded with natural minerals and elements such as magnesium and calcium.

These natural mineralized brines give the salt a lovely pink colour, as well as a unique and delicious flavour. Our Gourmet Pink Salt Flakes are enjoyed by food connoisseurs the world over.

Place in a small finger bowl and sprinkle over meals prior to eating. Taste the difference!

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The highest quality meat smoking chips available.

Size: we are happy to supply any amount but recommend you use at least 500gm to produce good smoke.

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La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

If you are handy at sharpening your own knives or wish to learn you will need a quality sharpening stone. The Bear stone is the only choice for professionals and those who care for their knives, they feature a coarse side for getting the initial edge on your knives and a fine side for keeping them sharp. Once sharp we recommend a fine (smooth) steel see F-Dick Steel

For our valued customers who are serious about learning to sharpen knives we are more than happy to give you a beginners demonstration and follow up advice to get you started.

Brands man vary depending on availability Learn More

Contains no meat and is not produced in meat a manufacturing area.

Cooking: BBQ, pan, oven, grill, deep fry. Veggie patties are very versatile.

Uses: Great for a no meat alternative at sausage sizzles etc.
Very popular, even our butchers give them the thumbs up!

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Use the equipment the pro's use at a discounted special pack price.

This pack includes all of the best quality go-to knives and the best steel available. For more info on each item please see their individual listings in the tool shop - BUTCHERS EQUIPMENT

Includes:
*1x FDick Fine Steel
*1x 20cm Victorinox Chefs Knife
*1x 25cm Victorinox Butchers Steak Knife
*1x 12cm or 15cm Victorinox Boning Knife (your choice see below)
*1x 20cm Victorinox Breaking Knife.

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La Barre Olives Blood Plum Finishing Vinegar is made with the finest plums from Young in New South Wales. Splash on a salad or use as a garnish. We hope you enjoy the rich and complex flavour of this wonderful finishing vinegar.

Try pouring the vinegar on a combination of vegetables such as sweet potato, zucchini and beetroot.

Ingredients: Plums, sugar, vinegar, cloves, peppercorns, bay leaves, and xanthan gum.

La Barre Olives was created by Charles de la Barre de Nanteuil to establish an olive grove at his family farm of Hardwicke Stud, Yass. Charles’ rural tradition in France, Italy and Australia meant that olives are part of his life’s blood. The aim was to produce a beautiful olive grove so as to make an excellent and fresh olive oil in Australia for the local market.

At the time there was little knowledge about olives in Australia, so Charles was very fortunate to have the opportunity to undertake an intensive course with the world famous Professor Giuseppe Fontanaza of Italian Institute of Olive Production at Perugia. The focus of the institute was to modernize the industry in order to maximize production while maintaining quality of the olive oil.

Two Groves One Objective
La Barre is in the fortunate position to produce olives on two farms with very different climates and growing conditions. The different locations produce olives with a great variety of attributes and thereby gives La Barre the opportunity to produce olive oils with specific qualities and flavours, and of equal importance create a consistently high quality product from year to year.

Hardwicke Grove was  established in 1999 and is located in the emerging cool climate wine country of Yass and Murrubateman. The grove was planted down to Frantoio, Leccino, 1-77, Boutillion, and Lecquere. The region is well known for its cold winters and pleasant warm summers similar to areas in Tuscany. These conditions create oils with intense and robust flavours.

Sterling Olive Grove and Cowra Olive Grove were established at Billimari in central west New South Wales. Billimari is also becoming a well known viticultural area producing area.. Olives. Among the 30,000 trees planted were the varieties Frantoio, Leccino, Pendolino, Coratina, FS 17, Piccholine, Koraniki, Picual and Arbequina. The Professor Fontanazza identified this region as being very similar to central Sicily an area famous throughout history for making some of the best oils in the world. Oils from Billimari tend to be sweeter and intense fresh frangrances.

Processing Plant
La Barre was instrumental in establishing Billimari Olive Processing plant to convert the olives into oil. The processing plant was established in 2005 on farm and is now one of the biggest facilities in New South Wales.

The Pieralisi processing plant comes from Italy and represents the latest technology in olive oil extraction. Less romantic that the old stone mill and matt press, the new stainless steel plant produces a consistently higher quality oil.

La Barre’s philosophy in processing is based on the concept that ‘less is more’. Olive oil is a fruit juice, so the fresher and less affected by the process it is the better the quality. Fruit is harvested just before it is ripe by La Barre’s Olive harvester and transferred to the plant where it is processed within 15 hours. Great care is taken to make sure that the fruit is not bruised, pressed down or overheated while waiting to be processed.

The fruit after being graded is then washed, in potable water, crushed and slowly mixed in a paddle mixer for 25 – 40 minutes depending on the variety. The paste is then passed through a centrifuge to separate the solids and water from the oil. A final high speed separator removes any final impurities. The whole process takes approximate 1 hour from olive to consumable oil.

Each variety has different characteristics. The blender formulates the type of oil he or she desires and then blends the different variety of oils together to produce the desired result. With time all oils mellow. Therefore by storing and packaging La Barre can make small modifications to the blend in order to maintain a constant product.

People
Much of the quality of the oil is derived from the effective maintenance of the grove. Nick Perkins has been involved with La Barre from the planting of the first tree. His incredible attention to detail and passion for the product greatly contributes to overall success of the olive oil we produce. He is ably supported by a collection of characters.

Learn More

We can cure your fish in our own special brine and smoke it for you!

The price shown is correct, however please do not weigh your own fish and add this product to your cart as we must weigh the fish here at the shop on our certified scales. In short this is not an item that can be ordered and paid for online. If you are a regular online customer we can pick up your fish when we drop your meat order off and drop them back to you smoked on your next delivery (let us know on your order in the comments section).

As we must smoke a fair quantity of products to make it worth while firing up the smoker there may be a few days in the week where you will have to wait for the next smoking session.

If you'd like your fish smoked, please either bring them to the store, or email orders@jordoschopshop.com or call 02 62318755 for any queries.

 

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Use the knives the butchers use.

Butcher steak knives are used for slicing large pieces of meat, chunky vegetables and other bulky foods.

Victorinox knives are the highest quality knives available, usually only available to trade.
These are the exact knives we and most butchers use and the only brand we would recommend.

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The most popular professional sharpening steel for butchers and chefs in the world due to its super smooth finish, perfect oval shape and sturdy construction.

F-Dick steels have been the only brand Butchers have trusted for hundreds of years and we are sure you will love it too.

DID YOU KNOW: F-Dick steels never wear out? There are professional butchers today still using F-Dick steels that were manufactured pre-WW1. Learn More

These are premium thin natural sausage casings processed and formed to make sausage making easier for you (not the cheap hard supermarket type).

Each skin will fill about 5 of meat (depending on your skill!)

Help Is Here! - We are more than happy to give you advice and tips on making great sausages, just email, phone or come in and see us.

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These are premium thick natural sausage casings processed and formed to make sausage making easier for you (not the cheap hard supermarket type).

Each will fill between 5.5-7kg of meat (depending on your skill!)

Help Is Here! - We are more than happy to give you advice and tips on making great sausages, just email, phone or come in and see us.

Learn More

Use the knives the butchers use.

Boning knives are versatile and can be used for fine preparation of meat, vegetables and general household foods.

Victorinox knives are the highest quality knives available, usually only available to trade.

These are the exact knives we and most butchers use and the only brand we would recommend.

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The absolute best steak knife you will ever use, we have never seen one of these go blunt and you will find many more uses for these around the kitchen. An absolute must in every household.

Victorinox knives are the highest quality knives available, usually only available to trade. These are the exact knives we and most butchers use and the only brand we would recommend.

Buy 6 or more and pay $6.00 each

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Use the knives the Butchers and Chefs use.

The chefs choice. This knife is a good all rounder and can be used for regular preparation of meat, vegetables and general household/restaurant foods.

Victorinox knives are the highest quality knives available, usually only available to trade.
These are the exact knives we and most butchers use and the only brand we would recommend.

Learn More

Use the knives the butchers use.

Butchers Breaking knives are a good all rounder and can be used for regular preparation of meat, vegetables and general household foods.

Victorinox knives are the highest quality knives available, usually only available to trade.
These are the exact knives we and most butchers use and the only brand we would recommend.

Learn More

Cryovac Bags with Free Cryovacing service.

If you would like your purchased products vaccum sealed or would like to just buy the bags we've got it covered.

We use durable Cryovac brand vaccum bags and also have double thick bone resistant bags available (see below).

Sizes range from 100x200mm right up to the huge 400x600mm bags.
All bags are the same price.

- If we are Cryovacing products for you, we will choose the appropriate bag sizes to accommodate your requests. Please add enough bags to your cart to cover how many portions you would like.
- If you are purchasing bags only, please inform us below as to what size approx you want to order and we'll inform you of the closest available sizes.

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