Recipe: Master Stock with Beef Spare Ribs

Master Stock Beef Spare Ribs

Here’s another winning recipe using The Stock Merchant’s Free Range Master Stock.

You will easily be able to source grass-fed, free range spare ribs from your local butcher.


Requirements: small saucepan, large saucepan, medium pot.

Preparation and cooking time: 2.5 hours over 2 days

Feeds: 4-6 people


1 litre The Stock Merchant Free Range Master Stock
2 kg free range, grass fed beef spare ribs with bone
500g caster sugar
200ml water
50ml black vinegar
100ml light soy sauce
20g vegetable oil for cooking
20g red chilli, de-seeded, roughly chopped
20g ginger, roughly chopped
20g coriander, roughly chopped
20g shallots, roughly chopped

1. Place the caster sugar and water in a small saucepan and reduce to a syrup consistency, caramelising to a dark golden brown.
2. Add black vinegar and soy sauce and bring to the boil.
3. Set aside once the sauce has a mild burnt sugar flavour.
4. In a large saucepan, cover the spareribs with Master Stock. Cook until tender (about 1½ hours).
5. Remove the ribs from the Master Stock and refrigerate overnight to set.
6. Just before cooking, separate the ribs.
7. Heat vegetable oil in a wok and fry the ribs to a dark golden brown.
8. Remove ribs from the oil and drain on paper towels.
9. Arrange the fried ribs on a serving plate and pour heated Master Stock sauce over the top.
10. Add the chopped chilli, ginger, coriander and shallots.
11. Serve with steamed jasmine rice.

Adapted from a Neil Perry recipe found at

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Recipe: Master Stock with Caramelised Pork Belly

Master Stock Caramelised Pork Belly
Pork belly. It’s wickedly delicious, delectable and divine. But poach this cut of meat in The Stock Merchant’s Free Range Master Stock and the flavour becomes something quite else again.

As with all of our meat dishes, we only ever recommend using true free range or organic pork. This way you’ll avoid the residual traces of antibiotics or growth hormones that are widely used in conventional pork farming. And of course, the animals will have been treated with dignity and respect during their lives.

We hope you enjoy this rich and delicious meal. It’s another great example of the flavour Master Stock imparts on dishes.

Requirements: large stockpot or saucepan, large frying pan.

Preparation and cooking time: 1.5 hours

Feeds: 4-6 people

1 litre The Stock Merchant Free Range Master Stock
1 kg free range or organic pork belly
20g red shallots, finely sliced
30ml rice wine vinegar
300g brown sugar
10ml fish sauce
10ml lime juice
20g handful fresh coriander leaves
10g long red chilli, deseeded and sliced
10g black sesame seeds
Steamed rice or noodles

1. In a large saucepan or stockpot, heat Master Stock and bring to the boil.
2. Add pork belly and gently simmer for one hour.
3. Remove and set aside to cool.
4. Soak shallots in brown vinegar.
5. In a deep-sided frying pan, heat brown sugar over medium heat and stir
until caramelised.
6. Add one cup Master Stock, fish sauce and lime juice.
7. Return to heat until liquid is reduced and thickened.
8. Cut cooked pork belly into slices and add to reduced Master Stock mixture.
9. Mix together the coriander leaves, shallots and chilli.
10. Place slices of caramelised pork on plate, sprinkling sesame seeds and
coriander leaves mixture over the top.
11. Serve with steamed rice or noodles.

Adapted from a Caroline Velik recipe found at:

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Presenting our Free Range Red Wine Jus

Red Wine Jus Illustration FrontOur latest product has just been released! We spent about one year perfecting it, and the result is just brilliant – presenting our Free Range Red Wine Jus.

We slowly reduce our Grass Fed, Free Range Beef Stock with red wine, a dash of port and thyme. The result is a rich and flavourful Red Wine Jus that will elevate your next meal to the finest restaurant standards. Simply heat and pour around steak, roasts, lamb rack or any other red meat dish.

And as with all products from The Stock Merchant, you won’t find any yeast extracts, colours, flavours, preservatives, additives or other nasties. Our Red Wine Jus is a completely pure and natural product, just as you would make at home.

Our Red Wine Jus is now available in fine food stores, independent supermarkets, butchers, green grocers and delis. Contact us for your nearest stockist and thanks for your continued support of The Stock Merchant

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Recipe: Crab linguine

Crab linguine is a classic meal that is easy to prepare, even when you’re in a hurry or tired after a long day of work. With a quick shop at your local fishmonger and a pouch of our Sustainable Crab Stock, you can cook this simple and beautiful dish in just 30 minutes.

Requirements: large, heavy-bottomed saucepan, large pot

Preparation and cooking time: 30 minutes

Feeds: 2-3 people

Australian extra virgin olive oil or butter
3 garlic cloves (preferably Australian), roughly chopped and smashed
200g ripe cherry tomatoes on the vine
300ml The Stock Merchant Sustainable Crab Stock
100ml dry white wine
250g Australian raw blue swimmer crab or spanner crab meat, picked and ready-to-use (we love Abacus Fisheries from WA if you can find it)
1 chili pepper, finely chopped (or 1/2 teaspoon dried hot chilies)
finely chopped flat leaf parsley
salt and pepper (to taste, may not be necessary)
300gr linguine, either fresh of dry (or another kind of long, flat pasta, e.g. fettuccine)

1. Bring a large pot of salted water to the boil.
2. Heat the oil in a large saucepan, add whole garlic cloves and gently fry.
3. After a couple of minutes, remove the larger pieces of garlic, add the chili, fry for another minute and pour in the wine, reduce by half.
4. Add the Crab Stock and further simmer until the liquid has reduced by about half.
5. While your sauce is simmering cook the pasta to taste.
6. Add cherry tomatoes. Just before they start to split, add the crab meat. Keep simmering gently until the crab meat is cooked (will only take a minute or so). Add some of the parsley.
7. Drain the pasta and immediately add to the saucepan, stir gently to blend with the sauce.
8. Garnish with more chopped parsley and serve immediately.

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Presenting our Free Range Master Stock

The Stock Merchant is proud to launch an innovative new product – our Free Range Master Stock, made using a traditional Chinese recipe.

Master Stock is traditionally used in Chinese cuisine to marinate, braise and poach meats including chicken, duck and pork. Well known chefs including Neil Perry and Kylie Kwong use Master Stock extensively in their cooking.

To prepare the Master Stock, we simmer our Free Range Chicken Stock with soy sauce, Shaoxing wine, a touch of sugar and eight different spices including star anise, mandarin peel, ginger, cassia bark and Sichuan pepper.

The result is an authentic and ready to use Master Stock, perfect for poultry, beef, pork or tofu.

Following is a recipe that demonstrates just how easy it is to use Master Stock to make an absolutely delicious meal. We hope all of our customers enjoy this latest innovation from The Stock Merchant and would value your feedback on the product.

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Recipe: Free Range Chicken or Duck Braised in Master Stock

This dish is a quick and easy way to experience the remarkable flavour that our Master Stock imparts upon meat. Even though only four ingredients with garnishes are used, you’ll be amazed by the complexity of the end dish – it’s an excellent example of how using Master Stock can so quickly transform the ordinary into the extraordinary. This recipe can be made with either free range chicken or free range duck. If preparing for more people, simply increase the proportion of ingredients as required.

Requirements: Heavy bottomed small saucepan (so the two marylands fit snugly in it), small saucepan or rice cooker, steamer or wok, ovenproof dish.

Preparation and cooking time: 1.5 hours largely unattended, 15 minutes to finish

Feeds: 2 people

2 free range chicken or free range duck marylands (thigh and drumstick with the bone in – ensure the skin is on)
500g The Stock Merchant Free Range Master Stock
1 cup jasmine rice
2 bunches bok choy or other Asian greens like choy sum, carefully washed
2 finely chopped green onions/coriander/julienned ginger for garnish (only if you have them around – flash fried Shallots, cashew nuts or peanuts are also delicious)
Neutral cooking oil (like grapeseed or peanut oil)

1. Place the chicken or duck marylands in small saucepan, pour in Master Stock, ensure marylands are more or less covered.
2. Turn heat to high and bring to boil, skim off any impurities that may float to the surface.
3. Turn down to a slow simmer (with bubbles just breaking the surface), close the lid, and braise for around 1.5 hours.
4. Toward the end of the braising time, cook the rice and set aside.
5. When the meat is ready (it will be very tender when touched), carefully remove the marylands from the Master Stock with tongs and place skin side up in an oiled ovenproof baking dish.
6. Drain baking dish of any residual liquid and pat the marylands dry.
7. Skim fat off the top of the Master Stock and keep pot on a low heat.
8. Turn the oven grill on, brush the marylands with oil and place under grill – make sure there is a good distance from the grill to the meat so the skin does not quickly burn.
9. Steam or wok fry the Asian greens and prepare the garnishes (if using).
10. Grill meat until skin is sizzling and marylands turn a deep rich golden brown.
11. Remove meat from oven, place cooked rice in the centre of each serving bowl or plate, with the Asian greens on the side
12. Place marylands on top of rice and spoon Master Stock liquid on the greens and around the rice.
13. Garnish and serve.

Note: you can keep the residual Master Stock in the fridge for up to five days – use to flavour stir frys or add to another Master Stock dish!

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Crab Stock Seafood Risotto

Since launching our Sustainable Crab Stock we’ve been asked a common question: what can I use Crab Stock in? The answer is simple – wherever fish stock is normally called for!

One of the lovely things about our Crab Stock (which is made from Blue Swimmers fished from Shark Bay, WA) is its delicate and balanced seafood flavour. Sweet, succulent and not too salty, it is a true essence of the sea. This is but one of the reasons we believe it’s superior to commercial fish stocks which can taste salty, metallic and, well, somewhat fishy (not in a good way).

Here is a recipe that demonstrates how our Crab Stock can make a simple dish almost transcendental – seafood risotto. At its most basic, the only ingredients you need to make this meal a winner is good risotto rice, our Crab Stock and a small onion or shallot. From there, the sky (or perhaps more appropriately, the sea) is the limit.

Requirements: A heavy bottomed saucepan, a small saucepan for heating the stock and other pots and frying pans as required

Preparation and cooking time: Depending on how much and what kind of seafood you have to prepare, anywhere from 30 mins to an hour

Feeds: 2-3 people

Base ingredients:
200g vialone nano or carnaroli rice (substitute arborio if not available)
500g The Stock Merchant Sustainable Crab Stock, hot
1 small onion or shallot, finely diced
1 clove garlic, finely minced (only if you like garlic)
50-75 grams Pepe Saya cultured butter
Salt and pepper (you may not need the salt as the Crab Stock has a good amount of natural salt present)

1 pack Kinkawooka mussels and/or
1 pack Cloudy Bay Clams and/or
6-9 scallops, roe removed and/or
100g baby calamari and/or
300g white fleshed fish fillets (like wild trevally, snapper, flathead etc – any yummy sustainable fish will work) and/or
10-12 Australian medium prawns, deveined and heads removed and/or
Any other seafood that you fancy…
Chopped Italian parsley

1. Sweat the onions in Pepe Saya butter until translucent, do not let them brown.
2. Heat the stock in a small saucepan.
3. Add the risotto rice to the onions and butter and stir until they start turning translucent.
4. Add the half the hot stock and stir occasionally until absorbed (if you are using vialone nano you can add all the stock at once and let simmer until almost absorbed).
5. Add the other half of the stock and keep stirring.
6. If using shellfish, throw in a pot with some butter and chopped parsley and cook until shellfish begin to open, set aside.
7. If using scallops or white fleshed fish, fry in frying pan (non-stick works well). Try to do this at the end of the risotto cooking time so they’re still hot when you plate the meal.
8. If using prawns and/or calamari, add to risotto at very end so they just cook through.
9. Try the risotto rice when almost all liquid is absorbed. If too al dente, add a splash of hot water. Check seasoning. Add more butter if desired.
10. Divide the risotto on the serving plate, and place fish and/or scallops and/or shellfish on top.
11. Throw some more parsley over the dish and serve with a rich, buttery Chardonnay.

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Delicious Produce Awards

We’re very proud to announce that our Sustainable Crab Stock has won the From The Sea Artisan award at the 2012 Delicious Produce Awards!

The judges said:

“The Stock Merchant’s new sustainable crab stock was a clear winner in its category, for its delicate balance of flavour and restaurant quality.”

We’d like to thank our partners Peter Jecks from Abacus Fisheries and Mike Murray from Prestige Foods in bringing the product to life. The Crab Stock is a direct result of their innovation, hard work and dedication – this award and recognition is as much theirs at it is ours.

Thanks to all judges and everyone at Delicious Magazine for their support.

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Recipe: Hungarian Goulash

A soup or stew of meat and vegetables, goulash is a deeply satisfying comfort food and almost all families in Hungary have their own special or inherited recipe. Our goulash has a few twists to it. First, we prefer to use olive oil instead of lard to sweat the onions and cook the beef. Second, we add a dash of smoked sweet paprika which gives the dish a little something special, perfect for those cold Hungarian (or Australian!) winter nights.

Requirements: A large pot, preferably with a heavy base

Preparation and cooking time: 45 minutes or 2.5-3 hours

Feeds: 2-3 people. Serve with a crusty white bread or sourdough slathered in Pepe Saya’s cultured butter

5 tablespoons extra virgin Australian olive oil
2 onions, diced
3 or 4 carrots, peeled, quartered, cut into 2 centimetre sections
1 medium red capsicum, cut into chunks
1 medium green capsicum, cut into chunks
500g free range grass fed beef (use chuck or blade). Trim the fat, and cut into 4-5 centimetre cubes.
2 tablespoons flour
500ml The Stock Merchant Free Range Beef Stock
3 medium sized potatoes, peeled and cubed
1 can of diced tomatoes
½ teaspoon sweet paprika
½ teaspoon sweet smoked paprika
Generous seasoning of salt
Dash of freshly ground black pepper

1. Finely dice onion and fry gently in 3 tablespoons of olive oil until soft.
2. Add carrots and capsicums. Stir until mixed and cook for 5 minutes.
3. Remove the vegetables with a spoon and set aside.
4. Brown cubed meat in 2 tablespoons of olive oil.
5. Sprinkle flour over beef, stir until flour is cooked.
6. Remove from heat, add stock and stir.
7. Return over heat and add potatoes, tomatoes, paprika, salt and pepper.
8. Combine and turn down the heat to its lowest level and let it simmer for 30 minutes. For really tender beef, braise for 2-2.5 hours.
9. If you want your vegetables well done, throw them in now. If you’d prefer them to still be crisp and fresh, add them during the last 15 minutes of cooking.
10. Plate the dish, serve with crusty bread and Pepe Saya butter.

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Recipe: The Stock Merchant’s Paella

Paella may be the national dish of Spain, but its variations are practically infinite. The hard and fast rule about paella is that there are no hard and fast rules about paella. Apart from perhaps two matters. To make a truly great paella you need two things – beautiful stock and Bomba rice (even though some might dispute this and say substitutes like Arborio are just fine). Everything else depends on the whim of the cook. That’s you, or, in this case, us.

Our paella is probably what most would associate with being a traditional paella, with a couple of twists. First, we like to use Pepe Saya butter, not olive oil, when toasting the rice. Second, we do add chorizo, even though this seems to be frowned upon by some paella aficionados. Third, we like to braise our chicken before adding to the dish, ensuring it is beautifully tender even after being in the paella pan. Fourth, we just pop it in the oven, as there is no room for paella burners in our small apartment.

But this is paella, so anything you read here can be changed out, substituted, or omitted all together. Apart from the stock. And the rice. And the pan.

Paella? We love love, love it and would probably eat it every night if we could.

Requirements: One paella pan (make sure it fits into your oven!), a small pot, a large pot, a frying pan

Preparation and cooking time: Including the chicken braising, around 3 hours. Excluding the chicken braising, an easy hour and a half. Remember though, the bottle of Spanish red that you’re drinking throughout will make the time go quicker.

Feeds: 4-6 people (depending how hungry they are!)

500g Bomba rice
750ml The Stock Merchant Sustainable Crab Stock
500ml The Stock Merchant Free Range Chicken Stock
4 to 5 free range or organic chicken thighs, fat trimmed off, cut in half
2 free range chorizo (we love Saskia Beer’s Black Pig Free Range Chorizo)
600g firm, meaty white fish fillets, skin removed. Blue Eye Trevalla, Mahi Mahi or wild Kingfish are all fantastic – make sure bones are removed!
1 packet Cloudy Bay Clams
2 red peppers or one small jar of pre-roasted red peppers
1 cup frozen peas
One large onion and/or two shallots
Italian parsley, leaves plucked and chopped
Saffron (use high quality Spanish or Iranian saffron or even better, Tasmanian saffron)
Pepe Saya butter
Lemon wedges
Murray River Salt

1. Pour yourself a nice glass of red wine. Start drinking.
2. Trim and cut in half the chicken thighs. Place in small pot with some salt, 500ml Free Range Chicken Stock, bring to a gentle boil and simmer for 1.5 hours.
3. Cut on a slight angle chorizo pieces, fry until caramelised on both sides.
4. Remove chorizo pieces from pan and place on paper towels to absorb fat.
5. Add saffron to Sustainable Crab Stock in large pot, gently bring to a boil with the lid on and then turn off. Let the saffron steep.
6. Finely dice onion and/or shallots and fry gently in Pepe Saya butter until translucent.
7. Add Bomba rice and continue frying until the rice starts looking translucent.
8. Add rice and onion mixture to Paella pan.
9. Preheat oven to 180°C.
10. Cut fish fillets into eight or ten pieces, be on the look-out for bones.
11. Remove the chicken thighs from the pot, pour the chicken stock into the pot that holds the Crab Stock and saffron.
12. Turn the heat on the stock pot.
13. Sprinkle the peas on top of the paella rice mixture.
14. Nestle the fish and chicken pieces in the paella rice, forming a circle.
15. Scatter chorizo throughout the dish.
16. Place roasted red peppers in between the chicken and fish pieces.
17. When stock is boiling and oven is at temperature, carefully pour stock and saffron into the paella pan. Place immediately in the oven.
18. When the rice looks like it has absorbed most of the liquid, open oven door and carefully nestle clams in the mixture. Don’t burn yourself!
19. Continue cooking until clams have opened and paella rice has absorbed the stock.
20. Remove from oven. Scatter parsley over paella (it will look just beautiful).
21. Bring to table and sit on holding mats. Pour more wine for friends, family and yourself.
22. Serve with lemon wedges and enjoy!

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