Lift-Out & Keep
Signature Dish Meet the chefs
of the Goulburn Valley
Find our local chefs’ favourite recipes inside - in time for Christmas
The Cut Above! Proud suppliers of quality meats & smallgoods to our local restaurants & cafes
Extensive range to cater for all your weekday dinners, summer BBQs, special celebrations & Christmas feasts! NOW TAKING ORDERS FOR CHRISTMAS
KRUEGER’S
TRADITIONALLY MADE AND ON PREMISES
FREE
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KRANSKY - CHORIZO -COCKTAILS - KABANA - KASSLER - SAVELOY - PASTRAMI ROAST PORK - MORTADELLA - VIRGINIAN HAM - HAM ON THE BONE - PRAGER HAM
22 Colliver Rd, Shepparton
Ph: 0403 031 364
kruegersfinemeats@gmail.com
The Adviser. Australia No.1:1791 Wednesday, November 19, 2025 – Page 13
Meet the chefs of the Goulburn Valley
Signature Dish Plan your perfect Christmas dining experience or event catering today
Guiliana’s
W hat you’ll Ingredients
Christmas Cake
Open mon - thurs 7am - 2pm fri 6.30am - 2pm sat 7am - 2pm sunday closed
143 Maude Street, Shepparton
fr uit 500g mixed a to cher ries ex tr éd 120g glac decorate
1. Place dried fruit, cherries, butter, brandy and sugar into sauce pan and bring to boil
250g butter dy 200mp br an
2. Melt the butter and continue to stir over low heat until sugar has dissolved
1 cup brow n
3. Once mixture has cooled add eggs and flour and mix well
5 eg gs
5. Bake at 160 degrees for hour and half
SCOTCH EGG Andy 3.
Chef
flour. Place the egg in the middle of the sausage oval and use the parchment/plastic wrap to wrap the sausage around the egg until it is completely covered. Peel back the parchment to release and use it to gently mould and seal the egg in the sausage. Place on a plate.
Trading Hours BRUNCH tue to fri 9.30am - 2.30pm Sun 10am - 2.30pm DINNER tue to sat 5.30pm till late Closed Mondays
139 Allan St, Kyabram Phone 5852 1569 to make a reservation
Meanwhile, prepare the parchment/plastic wrap, sausage mixture, and dredging mixtures.
4. Sausage mixture Place the chives, parsley, breakfast sausage (casings removed), 1 tablespoon prepared English mustard, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 packed teaspoon freshly grated nutmeg in a medium bowl. Fold and mix until combined. Divide the sausage mixture into 4 portions and form each into a ball. 5. Dredging mixture Place 1/3 cup all-purpose flour and a pinch of kosher salt in a small bowl and whisk to combine. Place 1 cup Panko breadcrumbs and a pinch of kosher salt in a small bowl and whisk to combine. Crack the remaining 1 large egg in a small bowl and whisk until broken up. 6. Gently peel the eggs and pat dry with a paper towel. Wrap 1 egg at a time: Place 1 sausage ball on parchment/plastic wrap and press with your hands into a flat oval that will completely wrap around an egg. Gently coat 1 egg in the
7.
■ ■
suga r
■
Heat vegetable oil in a large saucepan over medium-high heat until 170ºC. Meanwhile, bread the wrapped eggs one at a time: Coat in the flour again and shake off the excess. Dip in the beaten egg until completely coated and let the excess drip off. Dip in the breadcrumb mixture until completely coated, gently pressing the breadcrumbs to adhere, mold, and shape as needed. Return to the plate.
8. Using a spider or slotted spoon, gently lower all the Scotch eggs into the hot oil and fry until the sausage is cooked through and the outside is deep golden-brown, approx. 4 minutes. Transfer to a paper towel-lined plate. Let cool for a few minutes before serving.
■ ■
Ingredients
■ , divided ■ 5 la rge eg gs d pe op finely ch 1 tbsp chives y chopped ■ el fin y le rs pa 1 tbsp fresh sausage, ed brea kfast ■ 300g uncook oved casings rem ta rd ■ us m h is gl ed En ■ 1 tbsp prepar 1 tsp sa lt pper■ pe k ac bl nd ly grou 1/2 tsp fresh ed p freshly gr at ■ 1/2 packed ts nutmeg ■ ur ur pose flo ■ 1/3 cup all-p breadcrumbs 1 cup Pa nko ng yi -fr ep de for Vegetable oil,
Chri stma s
Scotch Egg is Chef Andy’s signature dish.
Hampers from $29.95
We also do
Christmas platters made to order
CHEESES | CONTINENTAL MEATS | SPICES | PASTAS | CONDIMENTS RELISHES & SAUCES | TEA & COFFEE | PLUS MUCH MORE!
37 Vaughan St, Shepparton T: 5831 3109
Page 14 – The Adviser Australia No.1:1791 Wednesday, November 19, 2025
■
need W hat you’ll
Chri stma s Mon – Fri 7.30am to 5pm Sat 7.30am to 3pm Sun Closed
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139 Allan Street, Kyab For Reservations call 03 www.three620.com.a
1. Place 4 of the large eggs in a medium saucepan and add enough cold water to cover by an inch. Bring to a boil over medium-high heat. Boil for 4 minutes for a jammy egg yolk or 7 minutes for a well-done yolk.Meanwhile, fill a medium bowl with ice water. 2. When the eggs are ready, drain and transfer to the ice water bath. Let sit until cooled, 5 to 10 minutes then peel.
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soda 1/2 tsp bica rb te ds to decora Flaked almon
Chef Sophia Wells
6. Allow to cool. Serve and enjoy with a cup of tea
■
■
ain flour 1 3/4 cups pl ising flour ra 1/3 cup self
4. Pour into 10kg baby square tin, decorate the top of cake with flaked almonds and glacéd cherries
0407 501 497
need
Anna & Joe Mallamaci
Meet the chefs of the Goulburn Valley
Signature Dish Plan your perfect Christmas dining experience or event catering today
Pork rib EyE & Port WinE onion SaucE
John Romano Head Chef Pre-heat char grill or BBQ
2.
Season pork with salt, pepper and olive oil
Give a Cellar 47 Voucher this Christmas!
3.
Cook on each side for approximately 10 minutes or until meat temperature reaches 80°C
1.
In a frying pan, cook onions in a little olive oil, until tender
Reservations and Gift Vouchers available at: www.cellar47.com.au
2.
Add port and sugar
3.
Let reduce on a medium heat to a thick consistency
4.
Pour sauce over cooked pork and serve with your choice of vegetables
e 1 Pork Rib Ey Onion Sliced n ow Br p 1/4 Cu s Suga r 2 Tablespoon 125ml Port Olive Oil
SAUCE
Sa lt & Pepper
Pork Rib Eye is one of several signature dishes by John Romano
Crispy skin barramundi
+sweet potato & orange purée+braised fennel+ orange beurre blanc Braised fennel 1. Preheat oven to 180°C. 2. Place 2 sliced fennel bulbs, 2 tablespoons butter, and 2 cups white wine into a medium oven tray. Season with salt and pepper and braise for 35 minutes. Reserve offcuts for sauce and garnish.
OPEN 7 DAYS Monday – Sunday 7am – 4pm
149 Fryers Street Shepparton Phone 0468 858 246 to make a reservation
Sweet potato & orange purée 3. Dice 1 large sweet potato and boil in 3 cups water until tender. 4. Drain, then add 1/4 cup cream, 1/4 cup orange juice, zest of 1 orange, 2 tablespoons butter, and salt to taste. 5. Simmer for 5 minutes, then blend until very smooth. Orange beurre blanc 6. In a pan, melt 1 tablespoon butter and cook 1/4 cup shallots, diced fennel off-cuts, and 1 teaspoon fennel seeds for 30 seconds. 7. Add 1/4 cup white wine, 1/4 cup orange juice, and 1/4 cup lemon juice.
need
Ingredients
PORK 1.
W hat you’ll
8. Reduce until roughly 2 tablespoons of liquid remain. 9. Add 1/2 cup thick cream and salt; bring to a boil. 10. Lower heat and whisk in the remaining 1 cup cold butter (in pieces) until glossy. 11. Strain for a smooth sauce (or leave unstrained for a chunkier finish). 12. Makes about 1/2 cup; serve warm as it thickens when cool. Crispy skin barramundi 13. Ensure fillets are dry and generously salt the skin. 14. Heat a medium pan until hot. 15. Drizzle olive oil onto pan. Place fillets skin-side down, gently pressing with a spatula so the skin stays flat. Make sure the fish cook all the way skin side down on low heat. Cook in batches for best crispiness.
need W hat you’ll (Ser ves 4)
Ingredients
undi in on barram 4 x fillets of sk rnish) (1 orange to ga 3-4 x oranges 1 x lemon
■ ■ ■
2 x fennels ta 1-2 sweet po 300g butter
■
toes
■ ■
1/2 lit re dr y
white wine
1 tsp fennel
seeds
300ml thick
crea m
Sea sa lt and
pepper
2 tbsp of oliv
e oil
■ ■ ■ ■ ■
PINCH OF SA LT 113 Fryers St, Shepparton (next to Carpark) T: 58 315 315
CLASSIC INDUCTION RANGE
Free gift wrapping a speciality The Adviser. Australia No.1:1791 Wednesday, November 19, 2025 – Page 15
Meet the chefs of the Goulburn Valley
Signature Dish Plan your perfect Christmas dining experience or event catering today
Homemade Potato GnoccHi with NoNa’s tomato sauce
Bistro Open Wednesday to Friday 5:30PM to 8:30PM
15 Golf Drive, Shepparton 5821 2717
Your perfect Christmas party venue. Enquiries welcome.
Gnocchi Method
11. Add 2 litres of whole peeled canned tomatoes.
1. Boil the potatoes with the skin on until they are soft and mashable.
12. Cook on low heat for 3 hours.
2. Drain well, then pass the potatoes through a sieve.
To Make the Final Dish
3. Mash again using a mouli to make them smooth.
14. In a pan, melt a knob of butter.
4. Add 2 egg yolks, salt, and pepper.
15. Add one serve of gnocchi and pan-fry until golden brown.
5. Add plain flour little by little (around 1 cup) until the dough comes together. 6. Roll the dough into long ropes and cut into small gnocchi pieces. 7. Cook the gnocchi in boiling water. 8. When they float, transfer them to ice water to cool. Nona’s Tomato Sauce 9. In a pot, warm ½ cup olive oil. 10. Add 10 cloves of garlic and cook gently until fragrant (don’t burn).
13. Blend or puree until smooth.
16. Add a ladle of Nona’s tomato sauce, salt, pepper, and fresh basil. 17. Cook for a minute to bring the flavours together. 18. Serve with Grana Padano cheese on top.
Sundar Karki. Chef
Cheesy ChiCken flatbread
Open monday to friday 5:30AM to 5PM saturday 5am - 1pm
165 Allan St, Kyabram 0407 359 719
Rock Papalia Baker/Pastry Cook 1.
Place roast chicken on flat bread
2.
Add baby spinach leaves and slices of avocado
need W hat you’ll Ingredients
cchi For the G no ■ tatoes po e re si 10 De ■ 2 eg g yolks ■ to taste Sa lt & pepper ■ Plain flour ) add as needed (about 1 cup, e Tomato Sauc For Nona’s ■ rlic ga 10 cloves ■ oil ½ cup olive ■ s oe at m to eled ca nned 2L whole pe e Dish To Finish th ■ r tte bu of Knob ■ Basil leaves ■ cheese Gr ana Pada no
need W hat you’ll Ingredients Roast chicke Housemade
n
flat bread
Baby spinac
h leaves
Avoc ado
3.
Top with creamy aioli and layer with slices of tasty cheese
Tast y cheese
4.
Place top flat bread
Aioli
5.
Toast until everything is melty and bread is golden brown
6.
Slice the flatbreads on a diagonal to make triangular pieces and serve
Enjoy traditional home made Panatone Cakes, Christmas Puddings & Freshly Baked Biscuits this Christmas!
Christmas Hampers & Gift Boxes are a speciality! T 5831 2548
Page 16 – The Adviser Australia No.1:1791 Wednesday, November 19, 2025
WE’RE OPEN 6 DAYS
■ ■ ■ ■ ■
is topped A ll our food kle of love! wit h a sprin
Service Staff, Ava Pell.
34 Vaughan St, Shepparton (Opposite Finer Fruit/Family Butchers)
■
Open Mon to Fri 6am - 5pm Sat 6am - 4pm
Meet the chefs of the Goulburn Valley
Signature Dish Plan your perfect Christmas dining Saturday 5–9 pm experience or event catering today
CASSATA
Second layer 1. Beat egg whites until firm peaks form, gradually beat in sifted icing sugar
James Oster Head Chef
2. Whip cream until soft peaks form, fold in egg white mixture 3. Place chopped chocolate over simmering water to melt, remove from heat
First layer 1. Beat egg whites until firm, gradually beat in sifted icing sugar
4. Stir in egg yolks
2. Fold in lightly beaten egg yolks
OPENING HOURS tue to thu 5pm - 9pm fri 12pm - 2pm & 5pm - 9pm sat 5pm - 9pm sunday closed
3. Beat cream with almond essence until soft peaks form. Fold into egg mixture
5. Combine cocoa and water stir into chocolate mixture 6. Stir chocolate mixture over almond layer
4. Pour mixture into deep 20cm round cake tin
7. Freeze until firm
5. Smooth over, freeze until firm
Third layer 1. Beat together cream and vanilla until firm 2. Beat egg whites until soft peaks, gradually add sifted icing sugar 3. Stir egg white mixture into cream
30 North Street, Shepparton
4. Stir in chopped fruit and toasted flaked almonds
Ph: (03) 5831 8880
5. Spread fruit and nut layer on top of the chocolate layer 6. Freeze
need W hat you’ll Ingredients
■ First layer ■ 4 eg g whites m ■ 1 cup of crea g suga r ■ 1 cup of icin e nc se almond es Few drops of r ■ Second laye ted ■ 4 eg gs sepa ra r g suga ■ 1 cup of icin m ■ 1 cup of crea e at ol oc ch ■ 120g of da rk a ■ 4 tbsp of coco ter 3- 4 tbsp of wa ■ Third layer m ■ 2 cups of crea lla ■ 2 tsp of va ni ■ 2 eg g whites r g suga s ■ 8 tbsp of icin rie er ch e ac & green gl ■ 4 tbsp of red d almonds 60g of toaste
need W hat you’ll
TaramasalaTa Open Tuesday 11am - Sunday 3pm
8150 Goulburn Valley Hwy, Trawool VIC Booking recommended
Phone 03 5792 1444
contact@trawoolestate.com.au www.trawoolestate.com.au/booktable
OthPe EpuNblic
to and trade
1. Peel the potatoes and cut them into quarters. Add them to a cooking pot and cover them with water. Bring to a boil. Reduce heat to medium and simmer the potatoes until completely soft and tender. 2. Drain the potatoes. Mash with a mouli until smooth. Set aside to cool down to room temperature. 3. Cut the onion into smaller pieces and add to a food processor. Pulse until smooth. 4. Then add the pink Tarama to the food processor along with the olive oil and pulse until thick paste forms.
5. Add the lemon juice and blend until uniform.
Ingredients Russets ■ Yukon gold or 125g potatoes
25g red onio
7. Refrigerate.
70g pink Ta ra
8. Before serving, mix through the crème fraiche and a little more lemon juice to taste. 9. Serve with toasted focaccia.
■
n
6. Fold through the mashed potato until smooth and creamy.
ma fish roe
■
in olive oil
■
50g ex tr a virg
2g lemon juic
Sam Wills Chef
e fresh
20g creme fra
iche
■ ■
Enhance your Christmas Cooking Discover Where The Chefs Shop Kitchenware, utensils, crockery, glasses, party ware, catering equipment, coffee, disposable packaging, cleaning products and so much more. 76-80 Stewart Street, Shepparton
T. 03 5821 4000
www.inhospitality.com.au
The Adviser. Australia No.1:1791 Wednesday, November 19, 2025 – Page 17
Meet the chefs of the Goulburn Valley
Signature Dish Plan your perfect Christmas dining experience or event catering today
Cranberry & Mustard POrK rIb eye Good times start here! 455 Wyndham St, Shepparton Phone 03 5831 4488
Enjoy our menu overlooking the Goulburn River.
Mon - Thu (Open from 4pm): Dinner: 5:30 PM – 8:00 PM Fri (Open from 3pm): Dinner: 5:30 PM – 9:00 PM
By Head Chef Graham Cookie Betts Try this signature dish + many more!
Check out our specialty dish leading up to Christmas, plus many more great dishes by Cookie!
Chilli & fennel Crumbed pork Cutlet, parmesan, mW apple mustard Pork cutlet: Fry the crumbed pork cutlet for 1 minute, bake in the oven for 9 minutes at 190 degrees, rest for 5 minutes. On a plate, place the pork, and sprinkle with grated cheese and an apple-mustard dollop.
Apple mustard: Cook down the apple to compote with a slight caramelisation, make a puree with the mix until smooth, add American mustard, season to taste.
Sat Lunch: 12PM – 3PM Dinner: 5:30 PM – 9PM Sun Lunch: 12PM – 3PM Dinner: 5:30 PM – 8PM
Luis Benavides
HAPPY HOUR (Mon-Fri) 4PM – 5PM 470 Mitchellstown Rd, Nagambie
Executive Head Chef
Ph: (03) 5736 2225
Try our range of locally brewed beers at these great restaurants: • The Milkbar • Elsewhere at SAM • Butcher’s Prime • The Teller Collective • Cellar 47
• The GV Hotel • Bicaro’s • Milestone Café • Shepparton RSL • Shepparton Club
Also available at Longleat Winery Murchison, Rye at Tallis Dookie & Cactus Country Strathmerton.
Or drop into Shepparton Brewery 15 Edward St, Shepparton 5821 9776 OPENING HOURS Wed & Thur 5pm to 10pm Fri & Sat 11.30am to 11pm Page 18 – The Adviser Australia No.1:1791 Wednesday, November 19, 2025
need W hat you’ll Ingredients
Pork cutlet ■ Pork cutlet fla kes, i ill ch s, ed el se Rub mix (fenn ■ eds) coria nder se , rd ta us m an rd (Americ Apple musta white e, CW batch pl ap h ac po vinegar) ■ ated Pa rmesan, gr rd Apple musta apples Gr anny Smith r ga Su Brow n Vinega r Apple Cider Water usta rd Amer ic an M
■ ■ ■ ■ ■
Meet the chefs of the Goulburn Valley
Signature Dish Plan your perfect Christmas dining experience or event catering today
Premium Scotch Fillet mB3+ with Garlic Butter PrawnS, Sweet Potato maSh & Broccolini Davinder Sandhu Head Chef
Riverside Plaza, Shop 12-13, 8025 Goulburn Valley Hwy, Shepparton Phone (03) 5823 5630
SWEET POTATO MASH 1. Boil sweet potato in salted water until tender (10–12 minutes). 2. Drain and mash with butter and cream. 3. Season with salt, pepper, and optional nutmeg BROCCOLINI 1. Blanch broccolini for 2–3 minutes until just tender and bright green. 2. Drain and toss with olive oil, salt, and pepper. 3. Finish in a hot pan for 1 minute for slight char and flavor.
W hat you’ll
need
Ingredients
0g each t Stea ks, 35 Scotch Fille r Butte 1 Tablespoon , Cr ushed es ov Cl c rli 2 Ga y e or Rosemar 2 Sprigs Thym 3 Pr aw ns Sweet Potato
SCOTCH FILLET 1. Season generously with salt and pepper. 2. Heat a heavy pan over high heat; add oil. 3. Sear steaks 2–3 minutes per side (for medium-rare) until golden brown. 4. Reduce heat slightly, add butter, garlic, and thyme. 5. Baste with the melted butter for 1–2 minutes. 6. Rest steaks for 5–10 minutes, loosely covered with foil. 7. In same butter toss prawns for 1-2 min
■ ■ ■
Broccolini
■ ■ ■ ■
Premium Scotch Fillet MB3+ is one of several signature dishes by Davinder Sandhu
Served with Red Wine Jus and choice of Gravy
FRESHLY
BAKED FOR THE
estive Fseason
Available at all locations
Ginger bread houses. Already made and DIY
MOOROOPNA 52 McLennan Street
Mon to Fri 6.30am-4pm Sat 7.30am-2pm Sun Closed
NAGAMBIE Crn Marie Street & High Street
Mince tarts, Santa Gingerbread, Christmas truffles and much more!
Mon to Fri 6.30am-3pm Sat 7am-2pm Sun Closed
EUROA 67 Binney Street
Mon to Fri 6.30am-3pm Sat 7am-1.30pm Sun 8am-1.30pm
Now available & Open for orders!
SAVE
15%
ON SELECTED WEBER Q BBQS AND ACCESSORIES*
*T & Cs Apply
115 BENALLA RD SHEPPARTON | 03 5821 0550 The Adviser. Australia No.1:1791 Wednesday, November 19, 2025 – Page 19
Fresh is besFtruit
10% O
K CHECT OU OK! E W LO OUR
FF
FOR P ENS EVER IONERS YDAY (Min. ! Sp
N
end $
10)
The new look Finer
Supporting Local Growers
ORDER FROM
FRESHO.COM/AU
Deliveries by Donny Jnr. & Jordan
Coles / Km Sheppa art rton Vaugha n St
N
Corio S t
Maude St
Rowe S t
Service by Sam
New Owners Carmel & Don
5831 1378 SPC Factory Sales
Mon to Fri 7am-6pm Sat 7am-4pm Sun CLOSED 35 Vaughan St Shepparton next to K-mart
WE ARE HERE
✔ R E TA I L
✔ WHOLESALE
Ashend en S Page 20 – The Adviser Australia No.1:1791 Wednesday, November 19, 2025 t
✔ T R A D I N G 6 D AY S