Roast Beet, Red Wine and Parmesan Risotto

The Stock Merhant Beet, Red Wine and Parmesan Risotto

Rich, earthy beets mingle with sharp Parmesan in this speedy weeknight dish. Whilst risotto does tend to monopolise attention in the kitchen, what you give in twenty minutes of monotonous stirring you gain in a gloriously creamy, tender finished product. Worth it.

Roast Beet, Red Wine and Parmesan Risotto
Serves four


  • 5 small beets, peeled and cubed
  • A good glug of olive oil
  • Sea salt and cracked black pepper
  • 1 cup of Aborio rice
  • 750ml / 3 cups of The Stock Merchant Vegetable Stock or Chicken Stock, warmed
  • 1/2 cup of red wine
  • 2 cloves of garlic, crushed
  • 1 medium onion, finely chopped
  • 2 sprigs of thyme
  • 1/2 a cup of grated Parmesan cheese
  • 1 tablespoon of butter (we love Pepe Saya)


1. Preheat oven to 200 degrees. Toss the beetroot together with the olive oil, salt and pepper to coat. Roast at 200 degrees for approximately 4o minutes, turning halfway through to ensure even cooking.
2. In a heavy based pan or pot, cook the garlic and onion in olive oil, stirring occasionally until softened. Add the rice and stir continuously, until it becomes translucent.
3. Add the wine and stir through the rice until it is absorbed and evaporated.
4. Add enough stock to just cover the rice, and stir until it is all absorbed before adding any more. Add the hot stock, half a cup at a time, always ensuring that the liquid is totally absorbed before adding the next half cup. Continue until the risotto is soft and creamy.
5. Stir in the beets, butter and parmesan until the risotto turns a deep crimson hue. Season with salt and pepper. Add a splash more liquid if necessary. Garnish with extra thyme leaves and goats cheese if desired.


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Cheddar Polenta with Wilted Greens, Eggs and Pesto


This is the perfect sort of thing to make when you’ve invited your gluten intolerant and/or vegetarian friends over for brunch and are trying to reconcile the idea of a weekend breakfast sans bread or bacon. Cook the eggs however you (and your dining companions) like. If you’re going to poach or boil them, do so after you’ve made the polenta, and before you start wilting the greens. If you feel like frying, pop them all in the same pan as the greens. You can even throw some mushrooms in there too. Your options are endless. Happy brunching.

Cheddar Polenta with Wilted Greens and An Egg
Serves 4


  • 1 ½ cups of polenta
  • 6 cups of The Stock Merchant Vegetable Stock or Chicken Stock
  • ½ cup of good quality cheddar or compte, grated
  • 2 tablespoons of good quality butter (we like Pepe Saya)
  • 4-8 organic free range eggs (depending if you’re a one or two egg kinda person)
  • A few good handfuls of spinach
  • Olive oil
  • About ½ a cup of good quality fresh pesto
  • Sea salt and cracked black pepper, wedges of lemon if you fancy


For the polenta

  1. In a medium saucepan, bring the stock to the oil. Once boiling, add the polenta in a steady stream, stirring constantly to prevent lumps.
  2. Reduce the heat to low and cook for about 15-20 minutes, stirring regularly. If the polenta starts to get too thick, add in an extra splash of stock, water or full cream milk as needed.
  3. When the polenta is cooked, remove from the heat and stir in the butter and cheese. Season with salt and pepper. Cover pot to keep warm.

Now is the time to decide how you’ll have your eggs, and crack on with those.

 For the greens

  1. In a large frying pan, heat a good glug of olive oil until hot. Sautee the spinach until just wilted.
  2. Divide the polenta between plates, top with the spinach, eggs and drizzle with pesto and plenty of cracked pepper.

*for very creamy polenta, feel free to substitute one of a cup of stock for a cup of full cream milk. Add the milk after the stock has come to the boil, when you add the polenta and turn the heat down to low.









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Pea and Pesto Soup


Pea and Pesto Soup

Lovingly adapted from our hero and spirit animal Nigella Lawson, we’ve used our Traditional Vegetable Stock in place of the water in the original recipe for a brilliant flavour kick. As with all recipes boasting only a small handful of components, ingredient quality is paramount. Your soup depends almost entirely upon the pesto. Use the fresh gear in the refrigerated section of a deli or supermarket if you don’t want to bother with homemade, but never the jarred long life stuff. If you are either Italian or have access to Italians and their homemade pesto, this is your moment to shine.

Serves 2

To serve

  • Crème fraiche (we love Pepe Saya)
  • Pine nuts, toasted
  • Fresh parsley, chopped
  • Freshly cracked black pepper


  1. Bring the stock to the boil in a medium saucepan.
  2. Add the frozen peas, red onion, salt and lime juice in the pan. Allow everything to simmer together nicely for around seven minutes.
  3. Pour the soup into a blender; add the pesto and blend until smooth.
  4. Ladle into bowls and top with pine nuts, crème fraiche and chopped parsley. Serve with extra wedges of lime, hot crusty bread and good butter. If you’re not ready to serve the soup straight away, simply return to the stovetop and allow to simmer slowly until you are.
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5 Mindblowingly Delicious Things to Cook This Spring

After months of heartwarming stews, slow braised meats and nourishing soups we’re taking a seasonal turn for fresher, lighter fare. Here’s a round up of our favourite Springtime recipes from around the web that prove stocks aren’t just for cold weather cooking.


(All photos credit of their respective sources)


1. Spring Vegetable Paella via Bon Appetit
Use our either Free Range Chicken stock or Vegetable Stock for this colourful one pan wonder.

Screen Shot 2014-11-09 at 5.15.52 AM

2. Chilled Pea, Avocado and Mint Soup via My Darling Lemon Thyme 
Our Vegetable stock makes it effortless to whip together these delicate bowls of (dairy free!) creamy goodness.

Spring Vegetable Paella

3. Spring Vegetable Risotto with Poached Eggs via Bon Appetit

White wine, chicken stock and your daily dose of #yolkporn combine with a smattering of fresh Spring produce in this fancy-but-easy risotto.

Sticky ribs

4. Sweet Sticky BBQ Ribs with Red Onion Salad via BBC Food
Spring means dining alfresco and food you can eat with your hands. Use our Grass-Fed Beef Stock in lieu of water to poach the ribs in for incredible depth of flavour.


5. Bourride (Fish Stew with Aoli) via Saveur
Our Sustainable Crab Stock makes the perfect base to this fresh Marsellais stew. Perfect with warm crusty bread slathered in Pepe Saya butter.

Want more warm weather fare? Give our Pulled Pork Sliders or our Crab Linguine a whirl too.

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Ravioli in Brodo


Two main ingredients. Stock and Pasta. Deceptive in its simplicity, the Italian classic ravioli in brodo must be the most easygoing recipe around. Not only is it the perfect steaming winter warmer, but it also makes an ideal light main for the warmer months. And if it’s you’re not sold on seasonal flexibility alone; it’s also infinitely adaptable to whatever stock or pasta you have on hand. Vegetarian? Use vegetable stock. Prefer tortellini? Throw that in instead. Don’t like chives? Sprinkle over parsley – or any herb. Omit the spinach if you have a particular aversion. Throw in what you like. The possibilities are endless. Think of this as a basic formula – a blank canvas – on which you can project the pasta and broth combination of your hungriest, wildest dreams.

Serves 2

  • 1L of The Stock Merchant Chicken Stock, you can also use our Vegetable Stock for a vegetarian version.
  • 200g fresh ravioli or tortellini, whichever filling you prefer
  • a cup or two of baby spinach
  • fresh chives, chopped
  • sea salt and cracked pepper
  • good Pecorino or Parmesan cheese, to serve
  • hot crusty bread, to serve


  1. Bring the stock to the boil and add ravioli. Boil until the ravioli is cooked and floats to the top. Season to taste.
  2. Using a slotted spoon, divide the ravioli between the bowls and ladle the hot stock on top.
  3. Wilt the spinach in the bowls and top dust generously with fresh cheese, chives and extra cracked pepper.
  4. Serve immediately with plenty of hot bread for dunking.
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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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