Growing up; dinner was always meat and three veg served precisely at 6pm, the only exception being a bbq when it was just meat, bread and a token salad which usually went to the managerie of chooks, guinea pigs and mice the next morning. We were a family of carnivores no doubt about it, other food types existed solely to accompany the protein on the plate.
I remember vividly one night in the mid eighties when I thought I'd give mum a night off and cook dinner. Into the 72 Corolla Coupe and down to Purity in Sandy Bay I went, shopping list in hand, returning about 45 minutes later with two brown paper bags laden with the ingredients for my culinary maiden voyage. Took a bit longer than I expected though so the 6pm deadline was not going to be achieved and I was under pressure right from the start and things went downhill from there really!
Following Margaret Fulton's Chow Mein recipe I raced through the first few processes - chopped the cabbage, mushrooms and other veggies, got them sweating off on the stove and put the rice on. Awesome I thought - this cooking caper is easy. Step 4, remove veggies from the pan and fry the mince with garlic and ginger is where I came unstuck - I had the garlic and ginger but the mince never made it into my shopping trolly. Oh crap I thought when I looked at the clock and realised it was 5.55. Back then the supermarkets closed at 6, no redemption possible there. A hasty search of the cupboard revealed a solitary can of kidney beans - oh well that'll have to do then! In they went, veggies returned and the stock and noodles completed the first vegetarian meal ever served in our household - albeit unintentionally.
Watching the old man look suspiciously at the bowl in front of him, I have an appreciation for the nervous looks on Masterchef contentant's faces when when they face the judges. After the first fork full he dug through the bowl for about 30 seconds, finally raised his eyes to mine and said - Where's the meat?
Um...well, about that...! Needless to say I wasn't trusted with the cooking duties after that.
For my fellow meat lovers though Resilience Marketing have been trusted with developing the brand and web presence for Cluny Farms a local business who bring packaged sides of Beef, Lamb and Goat straight from the farm to your door. And at prices that won't break the bank or force you to take out a second mortgage!
Matthew is committed to the principles of sustainable farming and animal welfare whilst keeping costs down to his customers. Grass fed beef and lamb ensures the quality of his produce is exceptional as well.
Check out what we've done for Cluny Farm below.
Web Design:
Branding:
