Tuki Smoked trout pate
$5.10 110gm tub.
Our pate is made of the flesh of the smoked trout, reduced fat sour cream, tomato paste, a dash of horseradish and a dash of port.
It needs to be refrigerated and generally has a short life of 2-3 weeks.
Tuki Smoked trout
These are smoked weekly after being cured in a brine (Robert’s secret recipe).
They are hot smoked slowly over Australian hardwood.
They generally have a life of a month but need to be refrigerated.
They taste best when slightly warmed.
Our trout get to swim in excellent quality water & so taste good.
We don’t keep them in the fridge, we keep them in the pond to guarantee freshness.
Tuki lamb is pasture fed, our sheep are a highland breed so have a distinctive aromatic sweet flavour.
These are made from Tuki lamb & have slow roasted garlic a bit of rosemary & basil, they are sensational on a BBQ, great for breakfast.
Robert’s favorite is browned in a pan, finished off in a slow oven, popped in a crusty roll with a dob of sour cream and a dob of tomato relish.
Tuki smoked lamb sausage
These have the addition of a bit of chilli, they are cured then smoked.
Robert likes to cut them in thin slices brown the slices in a pan and then serve with pasta.
It is a bit like cabana.
Legs of lamb
These are great cooked slowly with a little garlic and rosemary (4 hours in a slow oven).
Tuki products are hand made to recipes that have been tried & tested.
We are grateful for the input of many local chefs and our guests in order to find an acceptable recipe.
If you have a special order please ring ahead, as occasionally we sell out.