Each turkey is delivered frozen, complete with easy cooking instructions and a KellyBronze turkey thermometer. Please allow 12 hours per kilo for defrosting your turkeys in the fridge.
Note: 3kg whole turkeys available for immediate purchase. 4kg and 5kg birds need to be pre-ordered here.
These plump, succulent gammon joints are cured in brine, and smoked with an aromatic blend of oak and beech wood chips for a wonderful, full, meaty flavour. 1kg, frozen.
The very best Australia has to offer! Our flagship steaks have an amazing grass-fed taste with beautiful marbling. Available in different weights.
A beautiful, lean, non-oily fish with a rich, oak-smoked flavour and a silky smooth texture. 200g, sliced, ready to eat. Best served at room temperature.
Our finest Hampshire Chalk Stream rainbow trout is some of the tastiest, richest and leanest in the UK. This is a result of their unique and natural habitat. 110g / 200g, smoked, sliced, sugar free, frozen
These award-winning, gluten-free chipolatas are smaller and slimmer than regular sausages, making them ideal for breakfast. 400g, 12 per pack, frozen.
Our duck is renowned amongst restauranteurs and foodies worldwide, including Singapore, for its succulence and tenderness. 600g half duck (cooked).
Rich, moist and springy, this mouthwatering cake is delicious. Free from refined sugar, this contains absolutely nothing nasty. Gluten-free and dairy-free. Frozen, 1 loaf, 300g.
Like it suggests in the name, this chocolate uses real bread; dense rye bread which is a New Zealand icon. It is toasted and crumbled, added to little milk and butter and finished with a sprinkling of sea salt. This creates a sweet, savoury, salty chocolate that is simply irresistible. A mild Arriba cacao from Equador is used to make this chocolate. 1 pack, 70g.
The story behind Gianduia begins during the Napoleonic Wars when there was limited cacao supplies due to trade restrictions. To get around this a chocolate maker in Northern Italy thought of adding roasted hazelnuts to supplement the cacao. A new chocolate was born! 1 pack, 70g.
Sarsaparilla is a root herb first found in Central America. Today many varieties are found all over the world; in India it is called Anantmool. Hogarth mix the sarsaparilla and two other dried roots; ginger and licorice. They combine it with a little orange oil before adding it to their 68% Dark Chocolate made with cacao from Haiti. 1 pack, 70g.
To make this bar, Hogarth begin with their own Single Origin 66% dark chocolate made with cacao from Peru which has a distinct natural honey and stone fruit flavour. To increase this delicate, sweet flavour they add Manuka Honey from their local region of Nelson. 1 pack, 70g.
This chocolate began as an idea proposed by local celebrity chef Simon Gault to serve at an event for the heads of Dilmah Tea. He suggested using the Dilmah Rose and French Vanilla Tea to make a new flavoured chocolate, the result was so delicious, Hogarth added it to their chocolate range and Simon uses it in his successful and well-known Auckland restaurant, Giraffe. 1 pack, 70g.
A selection of 25 tasty samosas, bhajis and pakoras. Perfect nibbles to start your dinner party.
5x vegetable samosas, 5x spinach & potato Samosas, 5x chick pea & lentil Samosas, 5x onion Bhajis, 5x Pakoras 500g
4 bite sized triangles of crispy samosa pastry filled with mixed vegetable and roasted whole with ground spices. 4 potato, spinach and onion pakoras perfectly seasoned with freshly roasted Indian spices. 200g