After twenty years, yes TWENTY years, of working at Hillman Meat Company, Paul Sell’s thoughts have finally drifted off to images of himself and his wife, Sandy, on an endless holiday of fishing, boating and camping all under the clear-blue skies of Hervey Bay’s Fraser Coast. From next week, Paul will be leaving the cut and thrust of the meat industry behind to take the time to smell the roses.
If you haven’t met him, Paul is our Sales Manager, Manager, QA Supervisor, sometimes general dog’s body and every other position imaginable in-between. He has worked alongside me for the past years twenty years and seventeen years previous to that we worked alongside each other for my father, Brian. Admittedly, I was only a boy and there after school, Saturday mornings and school holidays, but Paul taught me my first skills as a butcher. Linking sausages, breaking bodies of beef, displaying trays and hundreds of other skills that made up the trade of a shop butcher in those days.
For the last two decades Paul has treated Hillman’s as his own and as a result our business has flourished. In over thirty years of working in the food service industry, his advice and product knowledge has influenced restauranteurs and chefs alike, and shaped menus across Queensland.
From myself and from those who have worked alongside you Paul, we hope you enjoy your retirement and thanks for travelling the same road……you’ve served your time at Hillman Meat Co!
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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