We are now amidst a star at Hillman’s.
Brian made his debut into stardom on the Channel Seven News a couple of weeks ago.
The segment was about the best beef in Australia, most notably Wagyu, and our Taringa store was chosen for some content shots. How cool ?!
After a couple of hours of set-up and filming, Brian was lucky enough to make his brief appearance of about two seconds. Way to go, Brian.
He now wears a badge proclaiming, “as seen on TV”.
We hope you’re not too star struck the next time you’re in store.
This year I challenge you to serve this sophisticated yet simple, totally scrumptious wild rice stuffing that’s full of ALL the Autumn flavours instead. Like I say, this recipe taste so good you don’t even need to bake it.
Ingredients:
2 cups Wild rice – mix in approximately 6-8 cups water (6 to start)
1 tablespoon Master foods Tuscan spice cooks into with wild rice
½ pound of your favourite sourdough or rye sourdough bread cut into 2cm cubes (1/2 inch) about 4-6 cups)
1 stick or ½ cup unsalted butter
2 cups diced onion, red (any can be used)
2 cups diced celery
2 cups diced granny smith green apple (any can be used these cook less sweet)
1/3 cup fresh flat leaf parsley (dry can be used, but find the fresh more flavourful)
3 tablespoons of fresh sage (2 teaspoons crumbly dry can be used but I find it too powdery)
3 tablespoons of fresh marjoram (again same as above, can 1.5 teaspoons dry marjoram substitute oregano)
1 tablespoon finely chopped thyme (or 1 teaspoon dry crumbly thyme)
1 teaspoon black pepper
1 ¼ cup dried cranberries
1 cup chicken or turkey broth
How to Make This Recipe... read on
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Paul Hillman
Author