Bahamian Lobster Tails | Shop | Terra Mare Prime
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Bahamian Lobster Tails

Frozen Lobster Tail Pairs

$29.95

  • Island Queen Premium Bahamian Lobster Tails
  • From the island of Nassau in the Bahamas
  • Price per 2 frozen lobster tails
  • Sweet-tasting
  • Tropic Seafood is a AA Rated BRC Certified Plant
  • Shipped frozen fom Los Angeles

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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

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Kerwee Bone In Steaks

Frozen Bone In

$29.50

  • 20oz Kerwee Red T-Bone Steak (4-5 BMS)
  • 20oz Kerwee Red Bone-In NY Strip (4-5 BMS)
  • 20oz Kerwee Angus Bone-In Ribeye Steak (3+ BMS)
  • All steaks are 20oz, including bone
  • Winner of the World Steak Challenge 2019
  • Winner of the Triple Crown Steak Challenge 2019
  • Sustainable family farming in Darling Downs, Queensland Australia
  • Certified free from hormones, growth promotants and GMOs
  • Grass fed, then finished on a minimum of 400 days on white grain (no corn)
  • Shipped frozen from Los Angeles

What People Are Saying

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total reviews

Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Testimonials

Kerwee Bone In Steaks

“We are honored to have been serving Kerwee Wagyu at Nobu Los Angeles for many years. Our customers expect the finest quality and Kerwee Wagyu consistently delivers exceptional flavor and a smooth silky texture. The Kerwee difference is the real beef flavor, which reminds me of my beef eating experience as a child.”

Awards

Kerwee Bone In Steaks Kerwee Bone In Steaks

Winner of the World Steak Challenge 2019

Winner at the Triple Crown Steak Challenge 2019

Angus Cowboy Steak with Chimichurri

Kerwee Bone In Steaks Kerwee Bone In Steaks

Ingredients

  • 1 x 20oz Bone-In Angus Ribeye (Cowboy Steak)
  • ½ cup olive oil
  • 2 tbsp rice wine vinegar
  • ½ cup finely chopped parsley
  • ¼ cup finely chopped basil
  • ¼ cup finely chopped cilantro
  • ¼ cup finely chopped oregano
  • ¼ teaspoon red chili flakes
  • 1 clove garlic, minced
  • 1 shallot finely diced
  • ½ lemon, juiced
  • Salt
  • Pepper

Method

  1. Defrost streak and leave out to come to room temperature before cooking.
  2. In a small bowl mix the olive oil, rice wine vinegar, parsley, basil, cilantro, oregano, red chili flakes, garlic, shallot, and lemon juice. Cover and put into the fridge.
  3. Heat a cast iron pan until very hot. Season steak with a light sprinkling of good sea salt and pepper. Hard sear each side of the steak for 2 - 3 minutes until you get your desired crust.
  4. Turn heat down to low/medium and cook for another 3-4 minutes to achieve a medium-rare consistency throughout.
  5. Remove steak from the pan and let it rest for half the cooking time.
  6. Cut the bone away from the meat, then slice against the grain into thick strips. Serve on a plate and spoon on Chimichurri.

Recommended Cooking Instructions for Kerwee Wagyu

Follow these instructions to guarantee perfect cooking results every time

Defrosting the meat:

Slowly is the key. Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.

Preparing the meat:

Once the meat is completely defrosted, remove from packaging and carefully pat off excess blood from all sides of the steak. Bring steaks to room temperature at least 30 minutes prior to cooking. Option: salt your meat well prior to cooking - we recommend using kosher salt only for this as its not overly strong.

It is not recommended to use any oil when cooking the steaks, as Kerwee Wagyu is naturally has a high fat content that provides adequate fat in the pan/grill for the steak to be cooked. However if choosing to cook with oil, directly oil the meat - not the pan or grill - to avoid flame ups.

Cooking the meat:

Ensure the pan/grill is thoroughly hot to avoid the steak from becoming stuck. Follow the cooking times in the table below for your desired steak doneness. We recommend all Kerwee steaks are cooked Medium - Rare/Medium for maximum texture and flavor. Do no turn the meat over until it comes away easily from the pan/grill, and allow the sides of the meat to caramelize. Grill marks increase flavor, and caramelization is the natural meat sugars burning thus creating flavor. Chard (burnt) meat is not the same and will leave a horrid carbon flavor in your mouth.

Resting the meat:

We recommend resting the meat for half the amount of time you have cooked it. This will allow the blood and juices to flow back through the entire steak. If you cut a steak and the blood runs out this means it is under rested.

Slicing / carving the meat:

Always cut against the grain, through the fibers. Finally, serve with a sprinkle of Olsson’s Sea Salt flakes.

Quick Guide to Cooking a Kerwee Steak

Approximate cooking time for a 1.4 inch steak (Ribeye & NY Strip) brought to room temperature and cooked over a hot grill/pan. The temperature guide below is before resting. During resting, the temperature will rise by a few degrees.

BLUE: 1 minute each side - for caramelization

RARE: 2 - 3 minutes each side. Internal temperature of 117F

MEDIUM - RARE (Recommended): 3 - 4 minutes each side. Internal temperature 127F

MEDIUM (Recommended): 4 -5 minutes each side. Internal temperature 134F

MEDIUM - WELL: 5 minutes each side. Internal temperature 140F

WELL - DONE: 6 minutes each side. Internal temperature 150F

Why Choose Kerwee Wagyu

The Kerwee group is a family owned company that has complete control over their production systems.

To find out more about the farm, feeding program, and the Kerwee Wagyu & Angus cattle’s life cycle click this link.

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Beerenberg Chutney & Spreads

Made from Premium Australian Fruits

$5.99

  • Sold individually or as complete pack of 6
  • The Beerenberg farm is 100% family owned
  • Located in the Adelaide Hills of South Australia
  • Refreshingly bold, these flavor combinations can transform any meal
  • With everything made on the farm, you can now truly taste the South Australian country at home
  • The Beerenberg name directly translates to 'Berry Hill' in German
  • Shipped from Los Angeles

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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

The Beerenberg Range

  • THE MAMA

    A decadent tomato eggplant relish that is perfect with crunchy, fresh bruschetta.

  • THE VERDE

    This one is a bit spicy. A relish made from green tomato and jalapeńo. Slather it on your favorite burger for an extra kick.

  • THE ROYAL

    Try not to eat this straight out the jar. Sticky figgy balsamic spread that is best slathered on cheese and BBQ meats.

  • THE KICKER

    As the name suggests, this one’s a kicker. A perfect savory jam of Australian chili and apple, it’s the perfect finisher on top cheese and meats.

  • THE CHARMER

    Let yourself be lured into the vibrant color of Beerenberg mango ginger chutney. This one suits everything.

  • THE BARBIE

    BBQ caramelized onion relish that is both sweet and bold. Best smothered on grilled meats and vegetables.

  • The Mama
    The Mama
  • The Verde
    The Verde
  • The Royal
    The Royal
  • The Kicker
    The Kicker
  • The Charmer
    The Charmer
  • The Barbie
    The Barbie

Why Choose Beerenberg

Want to know what makes Beerenberg so unique? Find out more about this South Australian icon here.

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Yumbah Greenlip Abalone Meat

Frozen Meat Only

$59.99

  • Shell removed, easy to use
  • Greenlip Australian Abalone
  • 300g Pack size = 10.58oz
  • Champion at the Sydney Royal Fine Food Show 2019
  • Sustainably farmed using tanks & raceways from Southern Australia
  • Naturally buttery and salty taste
  • Rated "Best Choice” Monterey Bay Aquarium Seafood Watch List
  • Vegetable protein source used in feed
  • Haliotis Laevigata species
  • Shipped frozen from Los Angeles

What People Are Saying

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total reviews

Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Awards

Yumbah Greenlip Abalone Meat Yumbah Greenlip Abalone Meat

Champion at the Sydney Royal Fine Food Show 2019

Defrosting Instructions

Only use recommended defrosting methods (see A and B below) on Yumbah frozen abalone. Thawing in HOT, WARM OR AMBIENT WATER OR IN A MICROWAVE may lead to tissue damage (meat structure breakdown). Do not cook the frozen abalone or abalone not completely defrosted.

A) Slow Thaw - Refrigerator Defrosting: (Best for all cooking methods)

Remove frozen abalone from the box and bag. Place frozen abalone on trays in the refrigerator. Defrost abalone in the refrigerator (set at 2°C to 6°C / 35°F to 43°F) for approximately 24 hours until the abalone is completely defrosted and the abalone’s core temperature is the same temperature as the refrigerator.

B) Fast Thaw - Iced Water Defrosting - (Not suitable for boiling the abalone)

Mix 10 liters (2.64 gallons) cold water, 1kg (2.2046lbs) of ice cubes and 350 grams (~12.34oz) of salt, until the water is < 3°C (37°F) and salt is dissolved. The ratio can be altered for smaller quantities - (10:1:0.350). Remove frozen abalone from plastic bag and place into icy water in a single layer for 4.5 hours, stir the water regularly. Add extra ice as required to maintain water temperature at less than 3°C (37°F) for full 4.5 hours.

Warning:

Cook and/or consume immediately after defrosting and remove any shell fragments before consumption.

Cooking Advice:

Yumbah abalone has delicate flesh and we suggest cooking at a temperature of 70°C / 148°F. Excessive cooking time and temperature can lead to meat shrinkage, especially when cooking our smaller abalone (less than 71 g / 2.5 oz).

Why Choose Yumbah Abalone

Learn more about the award winning Yumbah Abalone by clicking here

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Yumbah Greenlip Abalone Two and Four Piece Packs

Frozen in Shell

$22.95

  • Frozen in shell
  • Champion at the Sydney Royal Fine Food Show 2019
  • Sustainably farmed using tanks & raceways from Southern Australia
  • Australian Greenlip Abalone: Exclusive to Terra Mare Prime
  • Naturally buttery and salty taste
  • Rated "Best Choice” Monterey Bay Aquarium Seafood Watch List
  • Vegetable protein source used in feed
  • Haliotis species
  • Shipped frozen from Los Angeles

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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Abalone Diamond Grading

The Yumbah diamond strategy is a simple way to identify the size of the abalone as the pack size changes.

Larger Abalone are more unique and more desirable and align with diamonds which are also more unique and desirable.

BLUE DIAMOND: Average Abalone size: 167g (5.9 ounces)
PINK DIAMOND: Average Abalone size: 125g (4.4 ounces)
GREEN DIAMOND: Average Abalone size: 111g (3.9 ounces)
YELLOW DIAMOND: Average Abalone size: 83g (2.9 ounces)
BROWN DIAMOND: Average Abalone size: 71g (2.5 ounces)

Awards

Yumbah Greenlip Abalone Two and Four Piece Packs Yumbah Greenlip Abalone Two and Four Piece Packs

Champion at the Sydney Royal Fine Food Show 2019

Preparation

  • THAWING

    All Yumbah frozen abalone should ideally be thawed slowly. Under no circumstance should abalone be force-thawed in hot or warm water or in a microwave. Only use recommended defrosting methods (see below). Once abalone is thawed, wash product thoroughly in cold fresh water prior to shucking.

  • SHUCKING

    Rest the front of the spoon or spatula against the muscle attached to the inside top of the shell. Move the spoon or spatula inward, cutting the connecting muscle close to the shell.

  • TRIM & CLEAN

    Remove the meat from the shell. Using a sharp knife, trim the gut away from abalone meat and remove hard mouthparts.

  • DRY & SLICE

    Using a paper towel, remove excess moisture. Slice the meat and cook as desired. Click here for popular Yumbah Abalone recipes!

  • Thawing
    Thawing
  • Shucking
    Shucking
  • Trim & Clean
    Trim & Clean
  • Dry & Slice
    Dry & Slice

Defrosting Instructions

Only use recommended defrosting methods (see A and B below) on Yumbah frozen abalone. Thawing in HOT, WARM OR AMBIENT WATER OR IN A MICROWAVE may lead to tissue damage (meat structure breakdown). Do not cook the frozen abalone or abalone not completely defrosted.

A) Slow Thaw - Refrigerator Defrosting: (Best for all cooking methods)

Remove frozen abalone from the box and bag. Place frozen abalone with shell down on trays in the refrigerator. Defrost abalone in the refrigerator (set at 2°C to 6°C / 35°F to 43°F) for approximately 24 hours until the abalone is completely defrosted and the abalone’s core temperature is the same temperature as the refrigerator.

B) Fast Thaw - Iced Water Defrosting - (Not suitable for boiling the abalone)

Mix 10 liters (2.64 gallons) cold water, 1kg (2.2046lbs) of ice cubes and 350 grams (~12.34oz) of salt, until the water is < 3°C (37°F) and salt is dissolved. The ratio can be altered for smaller quantities - (10:1:0.350). Remove frozen abalone from plastic bag and place into icy water shell side down in a single layer for 4.5 hours, stir the water regularly. Add extra ice as required to maintain water temperature at less than 3°C (37°F) for full 4.5 hours.

Warning:

Cook and/or consume immediately after defrosting and remove any shell fragments before consumption.

Cooking Advice:

Yumbah abalone has delicate flesh and we suggest cooking at a temperature of 70°C / 148°F. Excessive cooking time and temperature can lead to meat shrinkage, especially when cooking our smaller abalone (less than 71 g / 2.5 oz).

Why Choose Yumbah Abalone

Learn more about the award winning Yumbah Abalone by clicking here

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Yumbah Greenlip Abalone

Frozen In Shell
RatingRatingRatingRatingRating

$52.50

  • Champion at the Sydney Royal Fine Food Show 2019
  • Sustainably farmed using tanks & raceways from Southern Australia
  • Greenlip Abalone
  • Naturally buttery and salty taste
  • Rated "Best Choice” Monterey Bay Aquarium Seafood Watch List
  • Vegetable protein source used in feed
  • Haliotis species
  • Shipped frozen from Los Angeles

What People Are Saying

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2 total reviews
  • avatar

    Annie

    on May 5, 2020
    RatingRatingRatingRatingRating
    Awesome and Fresh

    These abalone come out perfect I made a very traditional Chinese dish (my first time too) Grandma's soy braised abalone and pork belly. The abalone defrosted overnight (c.18hrs) in the fridge. I shucked them and was relatively easy to handle after I got the hang of it. I pressure cooked the abalone to tenderise them and create a masterstock. It came out perfect. Very much a delicacy and it was the first time my family here had tried it. They loved it.

    55 votes  |  64%  |  36%
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    Linh

    on April 27, 2020
    RatingRatingRatingRatingRating
    A great source of abalone

    We ordered the greenlip abalone (7pc) from Terra Mare Prime and was extremely happy with the quality of the product received. Not only was it exactly what I was looking for, the abalone was fresh and delicious. The abalone was bigger as promised, and the customer service was phenomenal. Not only was the product excellent, the shipping time was very quick, and the transaction was smooth and efficient. Now that I have found a great source of high quality Austraian abalone in California, I will continue to order from Terra Mare Prime. If you want delicious, fresh abalone from Australia, this is the place to go to.

    107 votes  |  45%  |  55%
    see comment
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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Awards

Yumbah Greenlip Abalone Yumbah Greenlip Abalone

Champion at the Sydney Royal Fine Food Show 2019

Miso Glazed Abalone

Yumbah Greenlip Abalone Yumbah Greenlip Abalone

Ingredients

  • 5 x 7pc Yumbah Greenlip Abalone
  • ½ cup Mirin
  • ¼ cup Sake
  • 3 tbsp Miso paste (yellow or white)
  • 1 tbsp white sugar
  • 1 tsp sesame oil
  • Green onion, to garnish, sliced
  • 1 tbsp olive oil

Method

  1. Defrost abalone following defrosting guide below. Then shuck, trim, and clean. Instructions can be found below. Also clean the shells and put aside for serving.
  2. Score the flat side of the abalone in a cross hatch pattern (see picture) and set aside.
  3. In a small saucepan combine the Mirin and Sake, and bring to the boil for 30 seconds. Turn down to a low heat and stir in Miso paste, sugar and sesame oil. Let reduce on a low heat for 5-8 min until glaze begins to thicken. Turn off and set aside.
  4. Place a pan on the lowest possible heat. Add olive oil and put abalone in pan, scored side down. Leave in the pan for 20 minutes without moving.
  5. Remove abalone from the pan and dice into cubes through scored lines, then add back to the pan. Still on low heat, add the miso glaze. Stir to thoroughly mix together.
  6. Increase heat if needed to help have a heavier glaze. The abalone should have a medium brown sear, with a glossy smooth finish. Spoon back into dry shell and garnish with green onions.
  7. Serve immediately.

Yumbah Greenlip Abalone with Pancetta & Yarra Vally Caviar

Yumbah Greenlip Abalone Yumbah Greenlip Abalone

Ingredients

  • 7 x pieces Greenlip Abalone (1 7PC pack)
  • 1lbs whole Pancetta, or bacon
  • Yarra Valley Caviar
  • Micro greens, optional

Method

  1. Defrost abalone following defrosting guide below. Then shuck, trim, and clean. Instructions can be found below. Also clean the shells and put aside for serving.
  2. Heat a non stick pan on high heat - do not add any oil. Once the pan is warm, add the pancetta and turn down to a medium heat. Place a heavy saucepan on top to prevent the pancetta from curling.
  3. Cook for about 4 - 5 minutes each side. Take the pancetta out of the pan and let it cool. Leave the remaining pork fat in the pan, then turn heat to low.
  4. In the same pan as the pork fat, add the abalone pieces flat side down. Leave for about 5 minutes until the back side is warm to touch. Turn over and cook for a further 4 minutes. There should be a slight golden color on the edge.
  5. While the abalone is cooking prepare the pancetta. During cooling, the pancetta should become very crisp. Once cold, dice into small pieces and set aside.
  6. Remove the abalone pieces from the pan, then thinly slice. The center of the abalone should be warm to touch with a light opaque color.
  7. Place neatly back in the shell to serve, and sprinkle the crispy pancetta over the top.
  8. Add a generous amount of Yarra Valley Caviar, along with the micro herbs. Serve immediately.

PREPARATION

  • THAWING

    All Yumbah frozen abalone should ideally be thawed slowly. Under no circumstance should abalone be force-thawed in hot or warm water or in a microwave. Only use recommended defrosting methods (see below). Once abalone is thawed, wash product thoroughly in cold fresh water prior to shucking.

  • SHUCKING

    Rest the front of the spoon or spatula against the muscle attached to the inside top of the shell. Move the spoon or spatula inward, cutting the connecting muscle close to the shell.

  • TRIM & CLEAN

    Remove the meat from the shell. Using a sharp knife, trim the gut away from abalone meat and remove hard mouthparts.

  • DRY & SLICE

    Using a paper towel, remove excess moisture. Slice the meat and cook as desired. Click here for popular Yumbah Abalone recipes!

  • Thawing
    Thawing
  • SHUCKING
    SHUCKING
  • TRIM & CLEAN
    TRIM & CLEAN
  • DRY & SLICE
    DRY & SLICE

Defrosting Instructions

Only use recommended defrosting methods (see A and B below) on Yumbah frozen abalone. Thawing in HOT, WARM OR AMBIENT WATER OR IN A MICROWAVE may lead to tissue damage (meat structure breakdown). Do not cook the frozen abalone or abalone not completely defrosted.

A) Slow Thaw - Refrigerator Defrosting: (Best for all cooking methods)

Remove frozen abalone from the box and bag. Place frozen abalone with shell down on trays in the refrigerator. Defrost abalone in the refrigerator (set at 2°C to 6°C / 35°F to 43°F) for approximately 24 hours until the abalone is completely defrosted and the abalone’s core temperature is the same temperature as the refrigerator.

B) Fast Thaw - Iced Water Defrosting - (Not suitable for boiling the abalone)

Mix 10 liters (2.64 gallons) cold water, 1kg (2.2046lbs) of ice cubes and 350 grams (~12.34oz) of salt, until the water is < 3°C (37°F) and salt is dissolved. The ratio can be altered for smaller quantities - (10:1:0.350). Remove frozen abalone from plastic bag and place into icy water shell side down in a single layer for 4.5 hours, stir the water regularly. Add extra ice as required to maintain water temperature at less than 3°C (37°F) for full 4.5 hours.

Warning:

Cook and/or consume immediately after defrosting and remove any shell fragments before consumption.

Cooking Advice:

Yumbah abalone has delicate flesh and we suggest cooking at a temperature of 70°C / 148°F. Excessive cooking time and temperature can lead to meat shrinkage, especially when cooking our smaller abalone (less than 71 g / 2.5 oz).

Why Choose Yumbah Abalone

Learn more about the award winning Yumbah Abalone by clicking here

  • Australian Lamb Rack
  • Australian Lamb Rack Fat Side
  • Australian Lamb Rack Packaged
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Sovereign Australian Lamb

Premium French Racks & Boneless Leg

$39.95

  • All natural prime lamb raised in the pristine Goldfields region of Victoria Australia.
  • Lamb Racks serves 2 -3
  • Boneless Leg Lamb serves 6-8
  • Racks & Boneless Leg are tightly vacuumed sealed to preserve freshness and flavor
  • Sovereign Lamb is Halal certified
  • Animal welfare conditions are audited daily in close partnership with the Australian Department of Agriculture
  • NAASA, MSA and HACCP approved
  • See lamb rack and boneless leg lamb recipe below
  • Free Delivery to majority of LA & OC areas - see shipping information below

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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Roast Lamb Rack

Sovereign Australian Lamb Sovereign Australian Lamb

Enjoy the highest quality Australian lamb at home, with minimal effort required. The sharpness from the mustard pairs perfectly with the natural fattiness from the meat - a great way to impress friends and family.

Ingredients

  • Sovereign Australian Lamb Rack (cap off, 8 bone)
  • ¼ Dijon mustard
  • 1 tbsp plain flour
  • 1 tbsp soy sauce
  • 1 tbsp Extra Virgin Olive Oil
  • 2 sprigs fresh rosemary, chopped
  • 2 sprigs fresh parsley, chopped
  • ½ tsp salt
  • ½ teaspoon ground black pepper

Method

  1. Ensure the lamb is at room temperature before cooking. Pre heat oven to 370 F then combine all ingredients in a bowl.
  2. Place the lamb rack fat side up on a baking tray lined with parchment paper. Then spread a generous amount of spread mix over the lamb.
  3. Roast in the oven for 30 minutes until cooked to your liking – we suggest medium-rare – until the rub is colored and fragrant. Once cooked, allow the meat to rest for at least 5 – 7 minutes, then slice between each bone.
  4. Season with salt, and serve with vegetables or a salad of your choice.

Sunday Roast

Sovereign Australian Lamb Sovereign Australian Lamb

​Best enjoyed with friends and family, this recipe is for a medium-rare juicy roast with a slight blush of pink in the middle. Can be served with vegetables or a fresh salad of your choice.

Ingredients

  • 1 Boneless Leg Sovereign Lamb
  • 2 medium brown onions
  • 2 fresh rosemary sprigs, picked
  • 2 cloves garlic, thinly sliced
  • Salt
  • Pepper
  • Vegetables of your choice (e.g., baby carrot, potatoes and asparagus)

Method

  1. Preheat your oven to 420F.
  2. Using a sharp knife, cut 6 incisions into the skin side of the lamb to create small pockets. In each pocket insert 2 pieces of sliced garlic and picked rosemary.
  3. Rub the meat with olive oil and season with salt & pepper. Allow the meat to sit at room temperature for at least 30 minutes prior to cooking. This will result in a more tender texture once cooked.
  4. Place the onions evenly in a roasting pan. Then place the lamb on top.
  5. Roast the lamb in the oven for 1 hr 30 minutes, or until cooked to your liking. You can test the meat to see if it’s cooked by inserting a thin skewer into the thickest part of the meat. The juices should ooze out and be clear.
  6. Carefully remove the meat from the oven tray, and loosely wrap in foil to keep warm for at least 15 minutes. Place the tray with the onions back into the oven if you’d like the vegetable to be cooked further.
  7. In the meantime, prepare the rest of your vegetables.
  8. Carve lamb and serve onto a warm plate or platter and arrange the vegetables. Season with salt & pepper to taste.

Sovereign Lamb's Story

To find out more about Sovereign Australian lamb and its health benefits, click this link.

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Kerwee Wagyu NY Strip Steaks

Individually Cut & Portioned Steaks
RatingRatingRatingRatingRating

$29.50

  • 12oz Wagyu NY Strip Steaks
  • Winner of the World Steak Challenge 2019
  • Winner of the Triple Crown Steak Challenge 2019
  • Sustainable family farming in Darling Downs, Queensland Australia
  • Highest quality tender meat with a rich and silky flavor
  • Certified free from hormones, growth promotants and GMOs
  • Grass fed, then finished on a minimum of 400 days on white grain (no corn)
  • Shipped frozen from Los Angeles

What People Are Saying

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13 total reviews
  • avatar

    Corey Pepper

    on October 20, 2020
    RatingRatingRatingRatingRating
    OMFG

    Ridiculously good! Please leave some for me!

    avatar

    Marco

    on August 1, 2020
    RatingRatingRatingRatingRating
    Kerwee red steak

    Just grilled up a 20oz. 4 mins on one side 5 mins on the other. The steak was incredible! So much flavor. Meat was so tender.

    7 votes  |  29%  |  71%
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    avatar

    Steve Chaput

    on June 9, 2020
    RatingRatingRatingRatingRating
    Holy Cow!

    I was hesitant to write a review as I'm afraid they might run out of these. This is my 4th time ordering these steaks and I'm talking 20-30 at a time. Best steak I've ever cooked at home. Normally a filet guy but these new yorks are almost as tender but way more flavor than a filet. I've had numerous friends try them as well and it's unanimous, best steaks ever!

    31 votes  |  49%  |  51%
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    avatar

    Gwen John

    on June 1, 2020
    RatingRatingRatingRatingRating
    Amazing steak

    We are obsessed with this steak and going back for our third order in a few short weeks. Highly recommend product and the service provided.

    24 votes  |  42%  |  58%
    see comment
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    avatar

    Victor Le

    on May 17, 2020
    RatingRatingRatingRatingRating
    Amazing Quality, Taste, and Service.

    The Kerwee Wagyu NY strips are well marbled and super delicious. Ordered online and was delivered to my door within a few days. Each steak is individually packaged and love looking at them in my freezer. Taste like heaven. Highly recommend.

    52 votes  |  58%  |  42%
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    Hector S

    on May 12, 2020
    RatingRatingRatingRatingRating
    Most Tender Steak for an amazing price

    Prob the best steak I have had in a while. I put it in my sous vide for a perfect temperature and it came out amazing. I will definitely be ordering more in the future

    45 votes  |  58%  |  42%
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    Ella Shtein

    on May 12, 2020
    RatingRatingRatingRatingRating
    Melt in your mouth!

    This was honestly one of the best steaks I've ever had. We also tried the ribeye which was amazing and we have re-ordered again!

    40 votes  |  53%  |  47%
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    Max

    on May 10, 2020
    RatingRatingRatingRatingRating
    Great Steaks

    Worth EVERY penny! . Some of the best steak I ever had. You can smell the quality as soon as you unseal the package. Delivered right to my door. I am hooked. Be careful though. You make spoil yourself and not want to eat any other steaks of lesser quality after you have had these.

    47 votes  |  54%  |  46%
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    Brandon Cohan

    on May 6, 2020
    RatingRatingRatingRatingRating
    WOW

    One of the most Incredible Meats I have ever tasted. Flavor is pure Magic and best quality.

    48 votes  |  55%  |  45%
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    Sam Russo

    on May 5, 2020
    RatingRatingRatingRatingRating
    Kerwee NY Strip Australian Wagyu Red

    Spectacular! Ordered twice now and will keep ordering. Have had a couple friends order as well. The BMS 6 (red) NY strip was spectacular. Killer Wagyu flavor but not overly rich. A perfect balance of flavor, meat & fat. Definitely a top tier steak.

    49 votes  |  56%  |  44%
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    Perry Vu

    on April 30, 2020
    RatingRatingRatingRatingRating
    These steaks are a treat! Amazing and a must try!!

    I love everything about Kerwee steaks. Meat is incredible and service is #1.

    47 votes  |  58%  |  42%
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    Larry W

    on April 29, 2020
    RatingRatingRatingRatingRating
    Incredible steaks!

    Love these steaks. All the products and packaging are first class.

    46 votes  |  55%  |  45%
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    Steve Chaput

    on April 28, 2020
    RatingRatingRatingRatingRating
    Unbelievable

    My brother in law turned me onto Terra Mare and although he's not always right he sure was this time. This is the best steak I've ever cooked at home and I consider myself pretty snooty when it comes to quality meats. Always ordered filets from my local butcher shop as I love filets. This strip steak is as tender as a filet but has more flavor. I originally ordered 12 steaks but after my wife and I had 2 dinners I just ordered 20 more. Trust me you won't be disappointed.

    54 votes  |  52%  |  48%
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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Testimonials

Kerwee Wagyu NY Strip Steaks

“We are honored to have been serving Kerwee Wagyu at Nobu Los Angeles for many years. Our customers expect the finest quality and Kerwee Wagyu consistently delivers exceptional flavor and a smooth silky texture. The Kerwee difference is the real beef flavor, which reminds me of my beef eating experience as a child.”

Awards

Winner of the World Steak Challenge 2019

Winner at the Triple Crown Steak Challenge 2019

Kerwee Wagyu NY Strip Steaks Kerwee Wagyu NY Strip Steaks

Terra Mare Prime Indulgent Canape

Kerwee Wagyu NY Strip Steaks Kerwee Wagyu NY Strip Steaks

Simple and indulgent, this canapé will keep you coming back for more. A great smorgasbord of TMP products and combination of sweet flavor and texture .

Ingredients

Method

  1. Cook steak per personal choice. We suggest rare or medium-rare. See guides below.
  2. Allow the steak to rest before slicing it thinly. Then cut each slice into manageable bite size pieces, and place on a plate for serving.
  3. Season with sea salt, then add the cheese to each piece of meat. Finish by drizzling honey over the meat and cheese and serve.

Recommended Cooking Instructions for Kerwee Wagyu

Follow these instructions to guarantee perfect cooking results every time

Defrosting the meat:

Slowly is the key. Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.

Preparing the meat:

Once the meat is completely defrosted, remove from packaging and carefully pat off excess blood from all sides of the steak. Bring steaks to room temperature at least 30 minutes prior to cooking. Option: salt your meat well prior to cooking - we recommend using kosher salt only for this as its not overly strong.

It is not recommended to use any oil when cooking the steaks, as Kerwee Wagyu is naturally has a high fat content that provides adequate fat in the pan/grill for the steak to be cooked. However if choosing to cook with oil, directly oil the meat - not the pan or grill - to avoid flame ups.

Cooking the meat:

Ensure the pan/grill is thoroughly hot to avoid the steak from becoming stuck. Follow the cooking times in the table below for your desired steak doneness. We recommend all Kerwee steaks are cooked Medium - Rare/Medium for maximum texture and flavor. Do no turn the meat over until it comes away easily from the pan/grill, and allow the sides of the meat to caramelize. Grill marks increase flavor, and caramelization is the natural meat sugars burning thus creating flavor. Chard (burnt) meat is not the same and will leave a horrid carbon flavor in your mouth.

Resting the meat:

We recommend resting the meat for half the amount of time you have cooked it. This will allow the blood and juices to flow back through the entire steak. If you cut a steak and the blood runs out this means it is under rested.

Slicing / carving the meat:

Always cut against the grain, through the fibers. Finally, serve with a sprinkle of Murray River Salt flakes.

Quick Guide to Cooking a Kerwee Steak

Approximate cooking time for a 1.4 inch steak (Ribeye & NY Strip) brought to room temperature and cooked over a hot grill/pan. The temperature guide below is before resting. During resting, the temperature will rise by a few degrees.

BLUE: 1 minute each side - for caramelization

RARE: 2 - 3 minutes each side. Internal temperature of 117F

MEDIUM - RARE (Recommended): 3 - 4 minutes each side. Internal temperature 127F

MEDIUM (Recommended): 4 -5 minutes each side. Internal temperature 134F

MEDIUM - WELL: 5 minutes each side. Internal temperature 140F

WELL - DONE: 6 minutes each side. Internal temperature 150F

Why Choose Kerwee Wagyu

The Kerwee group is a family owned company that has complete control over their production systems.

To find out more about the farm, feeding program, and the Kerwee Wagyu & Angus cattle’s life cycle click this link.

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Far West Scallops

Packaged Frozen Scallops

$17.95

  • Wild caught Australian Scallops
  • Ylistrum balloti species
  • Slightly salty, sweet in taste
  • Wild caught from the clean waters of Shark Bay of the Abrolhos Islands & the South Coast of Western Australia
  • Far West Scallops are a family owned business
  • Sustainably fished scallops as judged by the Fisheries Research and Development Corporation
  • No chemicals or water added during processing
  • Shipped frozen from Los Angeles
  • Free Delivery to majority of LA & OC areas - see shipping information below

What People Are Saying

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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Scallops Provençal

Far West Scallops Far West Scallops

This is a classic French winter scallop stew.

Ingredients

  • 20 x Far West Scallops, any size, defrosted
  • 1 brown onion, chopped – chopped
  • 2 tbs Currawong Lemon Infused Olive Oil
  • 2 garlic cloves, chopped
  • 1 red pepper, finely diced
  • 1 stick celery, finely diced
  • ½ cup white wine
  • 1 cup canned tomatoes, diced
  • Small pinch Saffron
  • Fresh parsley, chopped
  • Salt & pepper
  • Fresh baguette, optional

Method

  1. Ensure the scallops have thoroughly defrosted.
  2. Using a heavy based pan, gently sauté the onion using half the oil until onions turn translucent. Add the garlic, celery, and red pepper and cook on medium heat for 5 minutes until tender.
  3. Meanwhile using a separate pan, heat the remaining oil until hot. Pat down the scallops to remove any excess moisture, then carefully sear the scallops for 1 minute each side until a golden crust has formed. Remove, then set aside on a plate. Wipe the pan clean, and repeat the process until all scallops have been seared.
  4. Turn the heat up on the pan containing the vegetables, then add the saffron and wine to deglaze the pan. Lower the heat, then gently place in the scallops and add the tomatoes. Bring to a gentle boil.
  5. Taste for seasoning and serve in a bowl topped with chopped parsley. Serve with fresh crunchy baguette or toast.

Seared Scallop Salad

Far West Scallops Far West Scallops

Simple, yet big in flavor. This salad is perfect for those who enjoy the finer things in life.

Ingredients

  • 6 scallops, thawed
  • 1/3 cup fresh lime juice
  • 5 tsp honey
  • 1 tbsp rice vinegar
  • ¼ tsp salt
  • 1/2 Bell pepper, roughly chopped
  • Pea shoots for garnish
  • Mescaline salad mix
  • Extra Virgin Olive Oil

Method

  1. Defrost scallops before use. Gently remove remaining piece of membrane (this will be a beige color piece on the side that is a little firmer than the scallop meat). Place on paper towel, pat dry and set aside.
  2. Make the dressing by mixing the lime juice, honey, vinegar and salt in a bowl. Avoid using a metal bowl as this reacts with the lime juice and alters the flavor. Set aside.
  3. Dice the bell pepper and mix with an even amount of both salad mix and pea shoots in a bowl.
  4. Heat a non-stick pan and add enough olive oil to lightly cover the pan. When the pan begins to smoke add the scallops, one at a time. Keep heat on a medium high heat and let sit for 30 seconds. Gently move each scallop separately, if they don’t move they aren’t ready .
  5. Once they are sealed and move, turn scallops and turn heat off. Let sit for a further 15 -20 seconds and remove to a separate plate. They should feel firm but not hard and have a nice golden brown sear around the edges and a little across the center. The scallops will taste sweet with a medium texture when eaten.
  6. Dress the salad mix and gently place the scallops on the edge and atop the salad, add a little more dressing to cover the scallops. Serve immediately.

Why Choose Far West Scallops

To find out more about Far West Scallops, click this link

Why Choose Far West

​To find out more about what makes Far West Scallops unforgettable, click this link.

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Shrimp & Scallop Bundle

Scallops & Tiger Shrimp

$99.00

  • Delicacies from the Australian Ocean
  • 1 x U10 Tropic Co Prawns (4.4lb pack) - Frozen
  • 1 x 10-20pc/lb Far West Scallops (2.2lb pack) - Frozen
  • 1 x 250ml Currawong Lemon Agrumato Extra Virgin Olive Oil
  • Shrimp and Scallops are individually quick frozen
  • Shrimp are sustainably farmed in Queensland, Australia under strict bio-security measures to ensure the shrimp are disease free
  • Tiger Shrimp species: Penaeus Monodon
  • Scallops are sustainably wild caught from the clean waters of Shark Bay of the Abrolhos Islands & the South Coast of Western Australia
  • Shipped from Los Angeles

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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

What's Included

Australian Tiger Shrimp

The best shrimp are found along the tropical coastline of Queensland and northern New South Wales, Australia. The warm, unpolluted waters and river inlets create the perfect farming conditions for Tropic Co Tiger Shrimp to thrive. With distinctive tiger stripes, Tropic Co Shrimp are firm and sweet. Perfect for any occasion, you’ll soon find any excuse will do.

Species: Penaues monodon

Far West Scallops

The epitome of elegance. Ballot’s Saucer Scallops are caught wild off the South Coast of Western Australia. With vast and unpolluted waters, these types of scallops are sweet and buttery. Perfectly white in color with just a hint of saltiness, Far West Scallops are a celebration of the Australian sea.

Species: Ylistrum balloti

Currawong Lemon Agrumato

The delicate balance of the mediterranean style olives and lemons brings freshness to your favorite seafood or salad. Or add a twist to your baking and desserts. Lemon Agrumato was awarded by the Australia Olive Assocation The Best Flavored Olive Oil in 2017.

How to Prepare Tropic Co Tiger Shrimp

HOW TO THAW SHRIMP IN THE FRIDGE

1. Tropic Co shrimps have been individually snap frozen for your convenience. Remove desired amount of shrimp from packaging. Place frozen shrimp in an airtight container

2. Place in fridge and cover to defrost a day before intended use

HOW TO STORE SHRIMP

1. If fresh or once defrosted: place peeled shrimp in an airtight container and store in the coldest part of the fridge

2. Once thawed, shrimp should not be refrozen as the quality deteriorates

HOW TO PEEL SHRIMP

1. Hold the body of the shrimp and carefully twist of the head. Peel under and away.

2. Grasp as many legs as you can between your thumb and index finger

HOW TO DEVEIN SHRIMP

1. Ensure shrimp have completely defrosted

2. Straighten shrimp and gently grasp the vein located on the back of the shrimp

3. Slowly pull the vein out

Want to Know More?

To find out more about Far West Scallops, click this link.

To find out more about Tropic Co Tiger Shrimp and their sustainable farming practices, click this link.

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Golden Line Blacklip Abalone

Frozen In Shell

$29.95

  • Sold as individual frozen shells
  • Wild caught from the Great Australian Bight
  • Carefully harvested by hand
  • Species: Haliotis rubra
  • Quota managed wild catch fishery, managed by industry and the Australian Government in partnership
  • Registered with and approved by AQIS (Australian Quarantine Inspection Service)
  • Shipped frozen from Los Angeles

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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

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Australian Tiger Shrimp

Frozen Head On

$49.50

  • Tropic Co Raw Tiger Shrimp (head on, frozen)
  • Tropic Co Cooked Tiger Shrimp (head on, frozen)
  • Individually snapped frozen to preserve freshness, and can be separated for required serving size
  • Quality natural growing location (Edge of the World heritage listed Great Barrier Reef in Queensland, Australia)
  • Sustainable growing practices (commenced BAP Certification)
  • Strict bio-security measures ensure the shrimp are disease free
  • Consistent product offer and complete traceability from egg to package
  • Tiger Shrimp species: Penaeus Monodon
  • Shipped frozen from Los Angeles

What People Are Saying

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total reviews

Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

How to Prepare Tropic Co Tiger Shrimp

HOW TO THAW SHRIMP IN THE FRIDGE

1. Tropic Co shrimps have been individually snap frozen for your convenience. Remove desired amount of shrimp from packaging. Place frozen shrimp in an airtight container

2. Place in fridge and cover to defrost a day before intended use

HOW TO STORE SHRIMP

1. If fresh or once defrosted: place peeled shrimp in an airtight container and store in the coldest part of the fridge

2. Once thawed, shrimp should not be refrozen as the quality deteriorates

HOW TO PEEL SHRIMP

1. Hold the body of the shrimp and carefully twist of the head. Peel under and away.

2. Grasp as many legs as you can between your thumb and index finger

HOW TO DEVEIN SHRIMP

1. Ensure shrimp have completely defrosted

2. Straighten shrimp and gently grasp the vein located on the back of the shrimp

3. Slowly pull the vein out

Tropic Co. (cooked) Tiger Prawn Cocktail

Australian Tiger Shrimp Australian Tiger Shrimp

This recipe uses Tropic Co Cooked Tiger Prawns. It’s up to you how you want to plate it; restaurant style or home cooking style. Either way, we promise you a vibrant and fresh starter that everyone will enjoy. Watch out for the kick from the horseradish.

Cocktail Sauce

  • 200ml tomato ketchup
  • 40g horseradish cream (mild)
  • 30ml fresh lemon juice

Salad

  • 5 Cooked Tropic Co. Tiger Prawns, thawed and peeled and cut in half lengthways
  • Butter lettuce, washed and cut in half
  • Avocado, diced
  • 1/2 tsp Yarra Valley Caviar, for garnish
  • Chives, sliced for garnish

Method.

  1. Defrost prawns a few hours before use, peel and set aside.
  2. Mix cocktail sauce ingredients together in a bowl and set aside .
  3. Carefully tear off lettuce leaves. Then lay lettuce leaves into a bowl, core side in and green at the top.
  4. In the bowl build a base with some avocado, sauce then shrimp. Continue to add ingredients to the bowl until you have used all your shrimp.
  5. Finish with a sprinkle of chives, caviar and serve immediately.

Char-Grilled Ginger Tiger Shrimp

Australian Tiger Shrimp Australian Tiger Shrimp

Marinade

  • 10 x Tropic Co Shrimp, thawed
  • 1/2 cup Kecap Manis (sweet soy sauce)*
  • 1/4 cup honey
  • 1/2 cup peanut or grapeseed oil
  • 1 ½ tsp sesame oil
  • 1/3 cup ginger (grated)

Garnish.

  • 1/3 cup cilantro (chopped)
  • 3 limes (wedges)

Misc.

  • Bamboo skewers (soaked in water 30 mins prior to using)

Method.

  1. Defrost shrimp a few hours before use and peel leaving the tail on.
  2. Soak the bamboo skewers for 30 minutes before using - this ensures the skewers won’t burn during the cooking process.
  3. Combine all marinade ingredients and pour over the peeled shrimp. Let the shrimp meat marinate for 30 - 45 minutes. This adds extra flavor while also tenderizing the meat. Please note there will be marinade left over.
  4. Light up your charcoal grill and wait until the flames have died down, and the coals are white hot. In the meantime, thread each shrimp onto the skewer through the head to the tail. Do not pierce the skewer through the tail.
  5. Grill for 4 -5 minutes, turning once mid-way through until nicely colored.
  6. Carefully remove shrimp from the skewer, then sprinkle with cilantro and and lime wedges. Serve immediately.

*available at all good Asian markets

Char-Grilled Tiger Shrimp with Lemon Butter and Yarra Valley Caviar

Australian Tiger Shrimp Australian Tiger Shrimp

Ingredients

  • 6 x Tropic Co Tiger Shrimp
  • 1 lemon wedge
  • 2 tbsp butter, melted
  • Yarra Valley Caviar - click here to shop
  1. Defrost the shrimp overnight, or on the morning before use.
  2. Peel shrimp from behind the head, down to the start of the tail. Then carefully skewer the prawn from the tail end - as close to the belly without piercing through the flesh.
  3. Grill the shrimp on a char-grill or grill. Spoon the melted butter over the top, turning until cooked and crispy. Approximately 3 minutes each side.
  4. Plate the shrimp and generously squeeze lemon juice over the top. Spoon on desired amount of caviar and service immediately.
  5. For an extra indulgent taste, peel off the head and fill with caviar and eat. The texture will be crunchy, sweet and with a burst of fresh flavor from the caviar.

Why Choose Tropic Co

To find out more about Tropic Co Tiger Shrimp and their sustainable farming practices, click this link.

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  • Hiramasa Kingfish
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Hiramasa Kingfish

Frozen Belly Loins
RatingRatingRatingRatingRating

$29.95

  • All Loins are individually packaged
  • Raised in the icy, pristine waters of South Australia's Spencer Gulf
  • Fresh translucent flesh with a glossy, slightly oily sheen
  • Hiramasa Kingfish Ceviche recipe below
  • Shipped frozen from Los Angeles

What People Are Saying

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4 total reviews
  • avatar

    Annie

    on June 29, 2020
    RatingRatingRatingRatingRating
    Delicious Sashimi Grade!

    Amazing and incredibly fresh Kingfish- sashimi grade very high quality. Have made it in sushi as well as ceviche.

    28 votes  |  50%  |  50%
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    Ella Shtein

    on May 12, 2020
    RatingRatingRatingRatingRating
    Delicious!

    This was super fresh and delicious. I just thawed in a water bath, removed the skin and covered it in ponzu, jalapeno and garlic crisps on a cold plate. Divine!

    41 votes  |  59%  |  41%
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    Dav M

    on May 4, 2020
    RatingRatingRatingRatingRating
    Excellent hiramasa!

    The hiramasa was excellent. Very fresh. Perfect for making sushi and sashimi. My whole family loved it! I just defrosted and it was perfect. I've also baked it "yellowtail collar" style, and it was fantastic. Am back to buy more now!

    52 votes  |  60%  |  40%
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    Larry W

    on April 29, 2020
    RatingRatingRatingRatingRating
    It’s Hamachi or yellowtail for us Americans

    Took a chance not knowing what it was. This is sashimi grade yellowtail. After I thaw it, I soak it in a lukewarm saltwater bath for 3 minutes to bring back the briny ocean flavor and remove any fishy flavors that may be there. Remove the skin for sushi/sashimi. I then sear it or serve it raw w the best ponzu or soy sauce I can buy. It is so fresh!

    55 votes  |  55%  |  45%
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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Hiramasa Kingfish

​Yellowtail Kingfish are indigenous to the remote crystal waters of the Spencer Gulf. Stock is specially selected for its superior quality attributes and is bred from fish originally sourced only an hour or so from operations.

Spencer Gulf Hiramasa Kingfish’s latin name for the species is Seriola Lalandi. It is known around the world with other given names: Yellowtail Kingfish, Australian Kingfish, Ricciola del Pacifico, Magiatiko, Lechas, Charuteiro, Gelbschwanz Makrele, Liche.

Notes

Appearance

  • Fresh translucent flesh with a glossy, slightly oily sheen
  • Firm, compact muscle structure
  • Bright, contrasting bloodline

Aroma

  • Fresh, faint aroma of the sea

Texture

  • Firm, smooth texture that is both moist and creamy

Taste

  • Balanced and harmonious delicate taste
  • Natural oils released in every bite provide an interesting, pure, sweet taste with oyster undertones

Aftertaste

  • A subtle, herbaceous and slightly briny lingering aftertaste
  • A hint of bitterness that provides a delightful pop at the end

Spencer Gulf Hiramasa Kingfish Ceviche

Hiramasa Kingfish Hiramasa Kingfish

This is an easy, quick and fresh ceviche recipe using frozen Spencer Gulf Hiramasa Kingfish. Best enjoyed raw, the Kingfish is delicately soft that has a subtle taste without a fishy or oily aftertaste. The citrus in the dressing allows the fish to naturally “cook”, as well as providing the kick of freshness.

Enjoy this tangy dish alongside tostada chips, tacos and your favorite cold beer.

Dressing

  • 250ml (1 cup) orange juice
  • 110ml Ponzu sauce
  • 110ml lemon juice
  • 110ml lime juice
  • 145g honey
  • 25g ginger (sliced)
  • 1 teaspoon - chili flakes

Ceviche

  • 1 loin Spencer Gulf Hiramasa Kingfish – defrosted overnight
  • 1 avocado (diced)
  • 1 Persian cucumber (thinly sliced)
  • 1 red chili (thinly sliced)
  • 1 green onion top (thinly sliced)
  • Fresh cilantro

Method

  1. Make the dressing by placing the orange juice, ginger and chili flakes in a saucepan. Bring to a boil, then turn down to a gentle simmer so that it can reduce by half.
  2. Once reduced, remove from the heat and strain through a fine strainer to remove chili flakes and ginger.
  3. Put to the side to completely cool down to room temperature, then mix in the ponzu, lemon juice, lime juice and honey.
  4. Begin to prepare the Kingfish. Using a sharp knife remove the skin from the loin. Starting at the tail end, angle the knife slightly downward as you carefully separate the flesh from the skin. Do this facing away from you to prevent cutting yourself.
  5. Once the skin is removed, thinly slice the fish across the loin to your desired thickness.
  6. Gently lay the fish on a plate and spoon the dressing over – enough to cover the fish for the ceviche process to take place.
  7. Arrange the avocado, cucumber, chili, green onion and cilantro on the plate next to the fish.
  8. Serve immediately.

Defrosting Guide

Follow these defrosting instructions to maintain optimum quality.

Do not refreeze after thawing

Step 1. Place frozen fillet still in pouch pack in the refrigerator at 0-4°C (32° - 39°F)

Step 2. Keep refrigerator overnight - for 12 to 16 hours

Step 3. When thawed simply remove fillet from the pouch and pat dry.

Step 4. Wrap in paper towel and store in airtight container under refrigerated conditions.

Step 5. Use within 3 days.

Cleanseas Story

Clean Seas is the global Aquaculture leader in full cycle breeding, production and sale of Hiramasa Yellowtail Kingfish. Sea farm operations is located in the Spencer Gulf, in a remote location off the Eyre Peninsula town of Port Lincoln in South Australia. Approximately 8 hours by road from Adelaide.

The waters of the Spencer Gulf are one of the cleanest and pristine bodies of water in Australia.

There is nothing between the icy waters of Antartica and the farm but the expanse of the Great Southern Ocean. It is believed that these cold waters are what condition & firm the texture of the flesh to make it one of the world’s best raw fish.

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Yarra Valley Caviar

Humanely Farmed Frozen Salmon Roe

$26.95

  • Smoked Salmon Caviar - 100g (3.5oz)
  • Salmon Caviar - 100g Jar (3.52oz)
  • Salmon Caviar - 250g (8.81oz)
  • Product of the Yarra Valley region of rural Victoria, Australia
  • Free of any antibiotics or chemicals, without the use of any additives
  • Humane treatment of fish, with a completely natural approach to rearing and roe extraction
  • Triple smoked premium quality roe with mountain ash to produce bright, plump and flawless caviar
  • Shipped frozen from Los Angeles

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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Char-Grilled Tiger Shrimp with Lemon Butter and Yarra Valley Caviar

Yarra Valley Caviar Yarra Valley Caviar

Ingredients

  1. Defrost the shrimp overnight, or on the morning before use.
  2. Peel shrimp from behind the head, down to the start of the tail. Then carefully skewer the prawn from the tail end - as close to the belly without piercing through the flesh.
  3. Grill the shrimp on a char-grill or grill. Spoon the melted butter over the top, turning until cooked and crispy. Approximately 3 minutes each side.
  4. Plate the shrimp and generously squeeze lemon juice over the top. Spoon on desired amount of caviar and service immediately.
  5. For an extra indulgent taste, peel off the head and fill with caviar and eat. The texture will be crunchy, sweet and with a burst of fresh flavor from the caviar.

Why Choose Yarra Valley Caviar

To find out more about the humane farming practices, click here.

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Yumbah Canned Abalone

In Flavored Sauce

$38.50

  • Sustainably farmed from the pristine water of Southern Australia
  • Processed from live to preserve freshness
  • Ready to eat in soy flavored sauce
  • Champion at the Sydney Royal Fine Food Show 2019
  • Rated "BEST CHOICE” Monterey Bay Aquarium Seafood Watch List
  • 15oz can, total net weight 425g
  • Each can contains 140g of Yumbah abalone meat, totaling 6 abalone pieces
  • Haliotis species
  • Shipped from Los Angeles

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Why Choose Yumbah Abalone

Yumbah Canned Abalone Yumbah Canned Abalone

Learn more about the award winning Yumbah Abalone by clicking here

Yumbah Canned Abalone with Sauce and Vegetables

Yumbah Canned Abalone

Ingredients

Serves 4

  • 2 tbs vegetable oil
  • 1 medium onion, roughly sliced
  • 2 garlic cloves, roughly chopped
  • 1 x 15 oz can Yumbah Abalone in Ready to Eat Sauce
  • 3 green onions, cut into 6cm lengths
  • 1 medium carrot, peeled and chopped into rounds
  • ½ large Chinese cabbage, thickly sliced
  • Salt and pepper

Directions

  1. Slice abalone pieces and reserve sauce for later
  2. In a large wok or pan, heat oil over medium to high heat
  3. Add garlic and onion, and cook until onion has softened
  4. Increase to high heat and add the abalone slices, green onion and carrot
  5. Once carrot has softened add the remaining abalone sauce and stir
  6. Add cabbage and continue to stir fry on high for one minute, or until the cabbage has wilted
  7. Season with salt and pepper
  8. Serve immediately

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TMP Pantry Gift Pack

Premium Pantry Essentials

$49.95

  • Keep your pantry stocked with premium Australian pantry items
  • 1 x Raw Wild Flower Honey from Pure Origins (17.6oz)
  • 1 x Raw Wild Honey from Pure Origins (17.6oz)
  • Olssons Salt Flakes Jar (8.81oz)
  • 1 x Currawong Lemon Agrumato Extra Virgin Olive Oil (8.45oz)
  • 1 x Currawong Chili Infused Extra Virgin Olive Oil (8.45oz)
  • 1 x Cheese & Chives Gourmet Crackers from Tuckers Natural

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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

What's Included

​PURE ORIGINS HONEY

Pure Origins Premium Honey Range is 100% Pure Australian - sourced from Australia’s most pristine regions. The honey is raw and cold extracted which means the honey is not only delicious, but that all the natural nutritional properties are retained. Find out more about the Pure Origins Honey range here.

OLSSONS SEA SALT FLAKES

We have sourced premium sea salt from the pristine waters of the Great Australian Bight and the Great Barrier Reef​. Along with many health benefits, Olsson’s Salt is the perfect way to finish off a dish - perfect alongside Kerwee Wagyu Beef. Find out more about the Olssons Salt range here.

CURRAWONG EXTRA VIRGIN OLIVE OIL

Currawong Australian Extra Virgin Olive Oil has been sourced from Southern Australia, a region known for its pristine environment and rich ochre soils. As one of Australia’s most consistently awarded olive oils, Currawong uses only the finest ingredients sourced from the best growers. Find out more about the Currawong Olive Oil range here.

TUCKERS NATURAL

Tucker’s Gourmet Cracker range offers a sophisticated and all-natural cracker perfect for entertaining crowds. Perfectly paired with cheese, dips, antipasto and small-goods. A great and easy way to elevate snacks. Find out more about the Tuckers Natural product range here.

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Pure Origins Honey

Australian Manuka & Raw Honey

$12.95

  • High quality, premium and pure Australian honey
  • Manuka Honey has been used by Indigenous cultures as traditional medicine for many centuries for centuries
  • Pure Origins Raw Honey & Manuka Honey is 100% Pure Australian
  • Natural, raw, single region & cold extracted to retain all nutritional properties
  • Every batch of Pure Origins Manuka Honey is lab tested for MGO authenticity and rating
  • Manuka Honey is raw cold extracted
  • Free Delivery to majority of LA & OC areas - see shipping information below

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Shipping & Delivery

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The Pure Origins Honey Range

  • Blossoms of Australian eucalypt trees, clover and ground flora gives Pure Origins Wild Raw Honey the sweet and mild flavor loved by many. Perfect for all honey uses.

  • Full flavored, aromatic honey with a bouquet of distinctive floral flavors. As the flowers change from season to season, so does the unique flavor of Pure Origins Organic Raw Wild Flower Honey.

  • Sensationally rich with a toffee and caramel-like aftertaste. Using native macadamia from Queensland, Australia, Pure Origins is able to produce Macadamia Honey with a taste like no other.

  • An Australian treasure and highly regarded around the world. Pure Origins Manuka Honey has many nutritional and immunity boosting benefits. Rich in flavor with a deep caramel color. The higher the MGO rating the greater the antibacterial properties.

  • Pure Origins Wild Raw Honey
    Pure Origins Wild Raw Honey
  • Pure Origins Raw Wild Flower Honey
    Pure Origins Raw Wild Flower Honey
  • Pure Origins Macadamia Honey
    Pure Origins Macadamia Honey
  • Pure Origins Manuka Honey
    Pure Origins Manuka Honey

The Power of Pure Origins Manuka Honey

Pure Origins Manuka Honey is our most treasured product simply because Australian Manuka honey is so cherished and highly prized around the world. Renowned for its antibacterial properties and nutritional benefits as it has increased levels of antiviral, anti-fungal, antibacterial and anti-inflammatory properties. While the magic of Manuka with its extensive health benefits is a relativity new phenomenon, the Indigenous people have been using Manuka as a traditional medicine for many centuries. Pure Origins Manuka is 100% Pure Australian, Natural, Raw, Single Region & Cold Extracted to retain all nutritional properties.

With these healing properties and aiding immunity, Manuka Honey may help with:

  • digestion
  • skin conditions
  • aging
  • immune system
  • gastric ulcers
  • influenza
  • and cold relief
  • Manuka honey may also be used topically as a skin treatment

Why is Manuka Honey Rated?

Pure Origins Manuka Honey is rated from 100+ MGO to 1000+ MGO.

This is because every batch of Pure Origins Manuka is lab tested for MGO (Methylglyoxal) authenticity and rating.

(MGO) Methylglyoxal naturally forms in the nectar of the flowers of the Manuka Bush (Leptospermum), ready for collection by the honey-bee. Methylglyoxal is transferred into the honey where it remains stable. Dietary Methylglyoxal found in Manuka Honey is resistant to heat, light, body fluids and enzymatic activity. Making Manuka honey superior to any other honey because of the strong antibacterial and antiviral activity due to the presence of Methylglyoxal.

The higher the MGO rating the greater the antibacterial properties.The higher the MGO rating the greater the antibacterial properties.

Why Pure Origins?

Pure Origins is 100% Australian family owned, with a long family heritage in the agriculture business.

To find out more about why Pure Origins is the perfect choice of honey click this link.

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Currawong Olive Oil

Australian Extra Virgin Olive Oil

$9.95

  • Family owned business for South Australia
  • 'Lemon Agrumato' - Australian Olive Association best flavored olive oil in 2017
  • Oils are produced by using only the finest fruit from Southern Australia
  • Olive Oils are carefully bottled & packaged in a strictly control quality assured bottling plant
  • Oils are extracted without the use of chemicals or heat to maintain robust flavors and health benefits
  • Full of anti-oxidants
  • Shipped from Los Angeles

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The Currawong Olive Oil Range

  • Silky, and bold. The Robust Selection has an earthy taste that pairs perfectly with warmed vegetables or risottos. Reach for Currawong to bring depth and richness to your home cooking. Available in a 500ml bottle.

  • The delicate balance of the mediterranean style olives and lemons brings freshness to your favorite seafood or salad. Or add a twist to your baking and desserts. Lemon Agrumato was awarded by the Australian Olive Association The Best Flavored Olive Oil in 2017. Available in a 250ml bottle.

  • With just enough spice, Currawong’s Chili Infused Olive Oil is the perfect way to add warmth to your cooking. Made with real chili, so a little bit goes a long way. Available in a 250ml bottle.

  • It’s no surprise truffle and olive oil are a perfect match. Currawong Truffle Oil adds decadence and earthiness to your meal, with one simple drizzle. Serve on top of a creamy mash, fries or risotto for an instant hit of elegance. Available in a 250ml bottle.

  • Made with real garlic, Currawong Garlic Infused Olive Oil saves you time in the kitchen and spares you the smell of garlic on your hands. Delicious on pasta, stirfrys, and crunchy bread. Available in a 250ml bottle.

  • Robust Selection
    Robust Selection
  • Lemon Agrumato
    Lemon Agrumato
  • Chilli Infused
    Chilli Infused
  • Truffle Oil
    Truffle Oil
  • Garlic Infused
    Garlic Infused

Currawong's Story

To find out more about Currawong’s Premium Extra Virgin Olive Oil click this link.

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Australian Lobster Tails

Individual Frozen Tails

$49.50

  • Frozen individually
  • Southern Australian Lobster Tails
  • Price per 2 frozen lobster tails
  • Caught wild and hand selected for quality
  • MSC (Marine Stewardship Council)
  • Shipped frozen fom Los Angeles

What People Are Saying

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1 total reviews
  • avatar

    Randy Dauchot

    on May 14, 2020
    RatingRatingRatingRatingRating
    Fantastic!

    For Mother's Day, we served surf (lobster) and turf (ribeye), both from Terra Mare Prime. Both were out of this world. The lobster was tender and flavorful, truly memorable. We cut open the tail in order to get a butter, lemon garlic marinade to the meat, and then cooked them on the grill. Fabulous!

    32 votes  |  60%  |  40%
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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Preparation Guide

Defrosting the tails:

Defrost the meat on the bottom shelf of your refrigerator overnight. Ensure the meat is resting on a plate to avoid contamination with other foods in the fridge. Defrosting on a kitchen bench is not recommended as it can encourage growth of harmful bacteria.

Boiling:

  • Fill a pot with enough water to cover the amount of tails you are cooking, make sure you use a pot large enough and do not over crowd.
  • Bring the water to the boil, once boiling gently drop tails in one by one, be careful not to splash yourself.
  • Once tails are in the pot, wait for the water to come back up to a “rolling” boil, then reduce heat to a simmer uncovered for 3.5 minutes.
  • After 3.5 minutes remove tails from the water and place into a bowl with iced water to shock them and let the cool, they are ready to use.

Grilling:

  • Start by inserting a long metal skewer lengthwise in each tail to keep it from curling while cooking
  • Take a knife and cut through the shell lengthwise down the middle. Pry the shell open, then pour melted butter and squeeze lemon juice right onto the meat. Treat with any other seasonings you would like to include.
  • Grill with the cut side facing up on medium heat. Each tail should cook within 2 - 3 minutes, so be sure to test the tails often to make sure they don’t overcook.

Broiling:

  • Start by cutting lengthwise through the top of the lobster shell scissors or a sharp knife. Note that, while cutting through the shell, you’ll also cut through the meat. This is fine, as it butterflies the lobster tail meat and helps it cook correctly.
  • Remove the vein (digestive track).
  • Carefully spread the shell open with your hands, starting at the base (head end) loosening the meat from the shell.
  • Gently lift the meat through the split in the shell, ensuring the meat is still attached to the tail.
  • Rub tail with butter and broil for at least 4 minutes – keep tail at least 5 inches away heat source as not to burn.
  • Brush with more butter/seasoning and broil for an additional 3 minutes or until meat turns opaque in color.

Southern Rocklobster Tail with Garlic Butter Noodles

Australian Lobster Tails Australian Lobster Tails

Easy to make at home using easily sourced ingredients. This dish tastes sweet, buttery, salty with a slight sour hint to balance out the butter. Serves two people per tail.

Butter Mixture

  • 4 tbsp unsalted butter, at room temperature
  • 2 cloves garlic, minced
  • Salt & Pepper

Misc.

  • 1 x 7-8oz Southern Rocklobster Tail
  • 1 lemon, for juicing
  • Roasting tray
  • Parchment paper
  • Fresh chives, sliced
  • Egg noodles/pasta
  • Kitchen scissors

Method

  1. Defrost tail on a plate in the fridge 12 hours before use, and ensure the butter is at room temperature.
  2. Preheat broil to 500 F, and bring a pot of water to the boil. Once boiling, cook egg noodles/pasta – once cooked strain and put into a large mixing bowl.
  3. Meanwhile, thoroughly combine all butter mixture ingredients in a bowl. Set aside.
  4. With a good pair pf kitchen scissors, cut the tail of the lobster down the spine. Begin at the head side, cutting down to the tail to expose the flesh.
  5. Then put the tail flesh side up on a tray lined with parchment paper. Gently brush the butter mix generously over the meat and broil for 8-10 minutes until the meat is a light brown opaque color.
  6. Carefully remove the meat from the shell, and dice to desired size. Mix together with noodles, and season with salt, pepper and lemon juice. Add any remaining butter mixture with the noodles, and garnish with chives.

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Mountain River Venison

Racks and Portioned Medallions
RatingRatingRatingRatingRating

$19.95

  • Pictured 1st: 8 Rib Frenched Rack, 1.9-2.5lbs each, serves 4
  • Pictured 2nd: Medallions
  • Subtle delicate flavor, superb tenderness, and excellent nutritional qualities
  • Low in fat and cholesterol, but rich in iron and protein
  • Nature-farmed in the South Island of New Zealand
  • Grass fed, free of steroids and growth promotants
  • Under 30 months of age at harvest
  • Shipped frozen from Los Angeles

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1 total reviews
  • avatar

    Don

    on July 12, 2020
    RatingRatingRatingRatingRating
    Wonderful meal

    We have broiled two racks on separate occasions. Each time, I pulled the meat out of the broiler at 120 degrees internal temperature. Rest for 10 minutes. Outstanding at this medium rare finish. Love it!! One 2 1/2 lb. rack is plenty of meat for four people.

    20 votes  |  45%  |  55%
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Shipping & Delivery

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Herb & Mustard Crust Venison Rack

Mountain River Venison Mountain River Venison

Easy to make in any home kitchen with common ingredients. Enjoy this fresh, vibrant and flavorsome alternative to lamb.

Marinade

  • 3 tbsp Dijon mustard
  • 3 tbsp honey
  • 2 tsp thyme (minced)
  • 2 tsp rosemary (minced)
  • 2 cloves garlic (minced)
  • ¼ tsp salt.
  • ¼ tsp black pepper

Crust.

  • 1 cup bread crumbs
  • 1 tsp fresh rosemary OR flat leaf parsley (minced)

Misc.

  • 1 x 8 bone rack of Venison ribs
  • Roasting tray
  • Parchment paper
  • Oil

Method

Preheat oven to 500 F. Place venison on a baking tray lined with parchment paper. Drizzle a small amount of oil on the parchment paper to further prevent the rack from sticking.

Mix together the crust ingredients and set aside.

Combine all marinade ingredients thoroughly in a bowl, then spread evenly over the top side of the rack.

Roast in the oven for-20 minutes.

Remove venison from the oven and carefully pat the crust mixture onto the marinade on the rack.

Roast for an additional 10 – 15 minutes until medium – rare and the crust is a golden brown.

Allow the meat to rest in a warm place for about 10 minutes. Then cut the rack between each bone for individual chops. Sprinkle with salt – our preferred salt of choice is Olsson’s Sea Salt Flakes. Serve with vegetables or a simple side salad.

Why Choose Mountain River Venison

To find out about Mountain River’s nature-farming techniques click here

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Caviar and Abalone Bundle

Yarra Valley Caviar & Yumbah Greenlip Abalone

$69.95

  • A winning combination of Yarra Valley Caviar and Yumbah Greenlip Abalone
  • 1 x 100g (3.5oz) Atlantic Salmon Caviar (Jar)
  • 1 x 7PC box frozen Yumbah Greenlip Abalone
  • Yarra Valley Caviar are firm believers in the humane treatment of its fish - taking a natural approach to its rearing & roe extracted
  • Fish are hand milked once a year then placed bak in their ponds to spawn again the following year
  • All items shipped frozen from Los Angeles

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What's Included

​Yarra Valley Caviar

Yarra Valley Caviar is an export approved boutique fresh water aquaculture farm located at the base of the Rubicon River in the Yarra Valley region of rural Victoria, Australia. Enjoy a softer more palatable pearl that melts in your mouth and accentuates the taste buds with a crisp salty burst of flavor.

Yumbah Abalone

Champion of the Sydney Royal Fine Food Show 2019, Yumbah Greenlip Abalone thrives in the pristine Antarctic waters that flow into the Australian Great Southern Ocean. These extremely cold temperatures create the perfect conditions for Greenlip Abalone to thrive.

Yumbah Awards

Caviar and Abalone Bundle Caviar and Abalone Bundle

Champion at the Sydney Royal Fine Food Show 2019

Greenlip Yumbah Abalone with Pancetta & Yarra Valley Caviar

Caviar and Abalone Bundle Caviar and Abalone Bundle

Ingredients

  • 1 x 7pc Greenlip Abalone, defrosted 12 hrs earlier
  • 1lbs pancetta (uncut), or bacon - uncut
  • 1 x 100g (3.5oz) Jar Atlantic Salmon Caviar
  • Micro greens (optional)

Method

  1. Defrost and prepare the abalone following the ‘Defrosting Instructions’ and ‘Abalone Preparation’ below. However, do not yet slice the Abalone.
  2. Heat a nonstick pan until warm. Do NOT use any oil. Then place the pancetta/bacon on the pan and turn down to a low-medium heat. If the meat begins to curl, place a heavy saucepan on top of the meat to hold it down.
  3. Cook for about 4 -5 minutes each side. Then remove from the pan and allow to cool and become crispy. Keep the remaining fat in the pan.
  4. Using the same pan, add the abalone (unsliced) fat side down and leave for about 5 minutes until the back side is warm to touch. Then turn over and cook for a further 4 minutes. There should be a slight gold color on the edge.
  5. Carefully remove from the pan and thinly slice. The center of the abalone should be warm to touch and be a light white opaque color.
  6. Place neatly back in the shell for presentation, and sprinkle the crispy pancetta over the tope.
  7. Finally, add a generous amount of Yarra Valley Atlantic Caviar over the top. Sprinkle with micro greens, then serve immediately.

Abalone Preparation

  • THAWING

    All Yumbah frozen abalone should ideally be thawed slowly. Under no circumstance should abalone be force-thawed in hot or warm water or in a microwave. Only use recommended defrosting methods (see below). Once abalone is thawed, wash product thoroughly in cold fresh water prior to shucking.

  • SHUCKING

    Rest the front of the spoon or spatula against the muscle attached to the inside top of the shell. Move the spoon or spatula inward, cutting the connecting muscle close to the shell.

  • TRIM & CLEAN

    Remove the meat from the shell. Using a sharp knife, trim the gut away from abalone meat and remove hard mouthparts.

  • DRY & SLICE

    Using a paper towel, remove excess moisture. Slice the meat and cook as desired. Click here for popular Yumbah Abalone recipes!

  • Thawing
    Thawing
  • Shucking
    Shucking
  • Trim & Clean
    Trim & Clean
  • Dry & Slice
    Dry & Slice

Defrosting Instructions

Only use recommended defrosting methods (see A and B below) on Yumbah frozen abalone. Thawing in HOT, WARM OR AMBIENT WATER OR IN A MICROWAVE may lead to tissue damage (meat structure breakdown). Do not cook the frozen abalone or abalone not completely defrosted.

A) Slow Thaw - Refrigerator Defrosting: (Best for all cooking methods)

Remove frozen abalone from the box and bag. Place frozen abalone with shell down on trays in the refrigerator. Defrost abalone in the refrigerator (set at 2°C to 6°C / 35°F to 43°F) for approximately 24 hours until the abalone is completely defrosted and the abalone’s core temperature is the same temperature as the refrigerator.

B) Fast Thaw - Iced Water Defrosting - (Not suitable for boiling the abalone)

Mix 10 liters (2.64 gallons) cold water, 1kg (2.2046lbs) of ice cubes and 350 grams (~12.34oz) of salt, until the water is < 3°C (37°F) and salt is dissolved. The ratio can be altered for smaller quantities - (10:1:0.350). Remove frozen abalone from plastic bag and place into icy water shell side down in a single layer for 4.5 hours, stir the water regularly. Add extra ice as required to maintain water temperature at less than 3°C (37°F) for full 4.5 hours.

Warning:

Cook and/or consume immediately after defrosting and remove any shell fragments before consumption.

Cooking Advice:

Yumbah abalone has delicate flesh and we suggest cooking at a temperature of 70°C / 148°F. Excessive cooking time and temperature can lead to meat shrinkage, especially when cooking our smaller abalone (less than 71 g / 2.5 oz).

Why Choose Yarra Valley Caviar & Yumbah Abalone

Yarra Valley Caviar is an industry leader in using a natural approach to rearing and roe extraction.​ To find out more, click this link.

Yumbah Abalone is an award winning product sustainably farmed in Australia. To find out more about this award winning product, click this link.

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Olsson’s Salt

Premium Australian Olsson's Salt

$9.95

  • Made from the pristine sea waters of the Great Australian Bight
  • Olsson's Sea Salt Flakes are sweet and delicate
  • Red Gum Smoked Salt have been smoked for 72 hours over native Australian Red Gum
  • "Celtic-style" Marine Mineral Fine Grey Salt is full of many health benefits
  • Olsson's Salt is completely natural, chemical and preservative free
  • Winner of "Delicious Produce Awards" 2016
  • Refill canisters available
  • Shipped from Los Angeles

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The Olsson's Salt Range

  • Smoked salt has been around for centuries, and Olsson’s have brought it back to light with an Australian twist. Over native river red gum, Olsson’s sea salt flakes are smoked for 72 hours to create a truly unique flavor. Smokey, rich and earthy. Sprinkle the delicate smoked sea salt flakes over a Kerwee steak for a taste like no other. Available in 90g Jars & 90g Canisters. Sold separately.

    • Striking packaging, yet soft, sweet and delicate sea salt flakes. From unspoiled waters of the Great Australian Bight, Olsson’s brings you completely natural sea salt flakes. No chemicals, no preservatives. Just the taste of the Australian sea. Proudly display this on your kitchen bench or table, and let Olsson’s Sea Salt Flakes take your cooking to new heights. Available in 250g jars.

    • Olsson’s Marine Mineral Grey Salt is the first “celtic style” salt to be created in Australia, and delivers the most complex ocean flavor. It is the perfect balance of natural marine minerals and trace elements like calcium, magnesium, phosphorus, manganese and iodine to name a few. The fine, dry texture of the salt not only makes it the ideal choice for cooking, but also for bathing. Remarkable health benefits along with great taste. Available in 250g Canisters.

    • Red Gum Smoked Salt
      Red Gum Smoked Salt
    • Sea Salt Flakes
      Sea Salt Flakes
    • Marine Mineral Fine Grey Salt
      Marine Mineral Fine Grey Salt

    Why Choose Olsson's Salt

    To find out more about premium Olsson’s Salt along with it’s amazing health benefits, click this link.

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    King Island Roaring Forties

    Blue Cheese Wheel

    $39.50

    • Approximately 2.5lb Wheel
    • Grand Champion Blue Cheese in the 2017 Australian Grand Dairy Awards
    • Gold Medal winner at the 2014 Royal Hobart Fine Food Awards
    • A product of King Island Tasmania, Australia
    • Shipped from Los Angeles
    • Handmade, full bodied blue cheese with tropical fruit aroma and hints of caramel
    • Paired perfectly with Pinot Noir and Dark Ales
    • Free Delivery to majority of LA & OC areas - see shipping information below

    What People Are Saying

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    2 total reviews
    • avatar

      Jonathan Steffany

      on May 29, 2020
      RatingRatingRatingRatingRating
      This cheese is incredible

      Have shared This reluctantly with friends as to how good it is . Do yourself a favor and pick it up great on salads and everything in between . Also good by itself .

      24 votes  |  59%  |  41%
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      avatar

      Paul

      on May 15, 2020
      RatingRatingRatingRatingRating
      One of the best blue cheeses

      I've had a lot of blue cheeses and this is by far one of the best I've had. It's silky and smooth with a sweet, nutty flavour. Paired with a lovely red, a little bit goes a long way, although you'd might want to get more than one wheel as this doesn't last long once you've tried some and you'll find yourself craving it often. Highly Recommended!

      30 votes  |  57%  |  43%
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    Shipping & Delivery

    ​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

    King Island Dairy's Story

    King Island Roaring Forties

    King Island Dairy’s award winning products are enjoyed by cheese lovers around Australia, and the world. Situated in the Bass Strait between Tasmania and Mainland Australia, King Island’s unique microclimate of mineral rich soils, cool annual temperatures, abundant rainfall and consistent salt spray results in incredibly lush pastures. It’s rare that Mother Nature creates an environment so perfect for honoring the art of cheese making.

    Grazing on salty grass, the cows produce a sweet, unusually rich milk. Sourced from just a handful of local farms, the milk is delivered fresh to King Island Dairy daily so all cheeses can be made on Kind Island from 100% King Island milk.

    King Island Dairy’s “Roaring Forties Blue” was awarded Grand Champion Blue Cheese in the 2017 Australian Grand Dairy Awards. Named after the infamous Roaring Forties gales that frequently whip around the Island at more than 100km per hour, this blue cheese is full flavored, with a sweet and slightly fruity character. Pair this award winning cheese with fresh pears or muscatel grapes, fig paste and pecan nuts, with wholemeal biscuits or a crusty baguette. This product is also a perfect addition to a crisp salad, creamy pasta dish or on top of a gourmet pizza.

    Learn more about what makes King Island Dairy so exceptionally unique by clicking here

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    Murray River Salt Flakes

    Premium Pink Salt

    $6.50

    • From Mildura, Victoria, Australia in pure underground brines
    • All products are packaged in Australia at the source
    • Rich in calcium, potassium and magnesium
    • Lower in naturally occuring iodine
    • 100% allergen free, 100% organic
    • Kosher certified
    • Less sodium per teaspoon & chemical free
    • Flat rate shipping for orders of any size - $11.95 via FedEx ground
    • Shipped from Los Angeles

    What People Are Saying

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    total reviews

    Shipping & Delivery

    ​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

    Murray River Salt

    To find out more about Murray River Salt Flakes, click this link.

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    New Zealand King Salmon

    Frozen Fillet
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    $24.95

    • Minimum 1.3lb Frozen Fillet
    • Shipped frozen from Los Angeles
    • King Salmon from New Zealand
    • Salmon are raised in swift, cold currants of New Zealand's Southern Alps
    • Hormone free, vaccine free, pesticide and antibiotic free
    • Oncorhynchus Tshawytscha species - sushi grade salmon
    • Free Delivery to majority of LA & OC areas - see shipping information below
    • See King Salmon Carpaccio recipe below

    What People Are Saying

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    19 total reviews
    • avatar

      Trini

      on June 30, 2020
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      My #1 salmon - outstanding quality and flavor!

      I love salmon and I've tried many salmons around the world but this one is by far my favorite! It's so tender, meaty and juicy at the same time, definitely the best I've ever eaten. Awesome customer service too, I keep reordering!

      29 votes  |  63%  |  37%
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      Perry Vu

      on June 23, 2020
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      Best salmon ever!

      I’ve tried different variations of salmon but this is the best! It’s flavor profile is so fresh vs any salmon I get here in the states. Definitely must try if you enjoy salmon.

      31 votes  |  55%  |  45%
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      Luke

      on May 20, 2020
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      Perfection!

      A simple sous vide at 110 for 45 minutes and this came out the most tender, buttery and incredible tasting salmon I've ever had. spoke to my brother who is a marine conservation journalist and he mentioned the farm in new Zealand is top notch. I tell all my friends this is the best salmon ive ever had.

      34 votes  |  65%  |  35%
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      Ella Shtein

      on May 12, 2020
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      SO GOOD!

      This was so great! The Salmon has this amazing taste and almost butter like texture. I will only order my salmon from TMP from now on. We were able to get 5 portions from this so it lasted us a while!

      39 votes  |  52%  |  48%
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      Liz

      on May 11, 2020
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      The best!

      I am fussy when it comes to meat and fish and thiws salmon fantastic. Melts I. Your mouth. Sushi grade. Unlike any store bought salmon. You’ll taste the difference instantly. Now bought 3 times and the size / taste is consistent with each cut. Highly recommend

      35 votes  |  58%  |  42%
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      Mark

      on May 7, 2020
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      Decadent Salmon

      The tastiest salmon I've ever had. If you're looking for a treat this is it.

      45 votes  |  52%  |  48%
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    • avatar

      Alonso

      on May 6, 2020
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      WOW

      Some of the best salmon I've ever had, hands down. High enough grade to use as sashimi or in the oven for a few minutes. Holds up great frozen as well.

      52 votes  |  56%  |  44%
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      Allie F

      on May 5, 2020
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      WOW

      Oh my gosh- the best salmon I've ever had. I never knew how good salmon could be until I tried this. So fresh and so flavorful. In my opinion it only needs the simplest of seasoning because its own flavor is out of this world. I never want to buy salmon from anywhere else ever again. What a treat!

      52 votes  |  54%  |  46%
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      Caitlin Rose

      on May 5, 2020
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      Sushi Grade Salmon

      This salmon is buttery and flavorful. It is perfect for making sashimi one night and then grilling the next. The packaging is quality and the delivery is consistent. I highly recommend this product.

      51 votes  |  53%  |  47%
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      Enrique

      on May 4, 2020
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      Melts in your mouth

      This restaurant grade salmon is the best my wife and I have ever had. Slow cooked in in the oven with dill and capers to perfection. It's not only the steaks that are exceptional!

      50 votes  |  52%  |  48%
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      Suzi Finer

      on May 4, 2020
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      Perfection on a plate

      I am quite a lover of salmon, and have experienced more than many slabs of salmon, some good, some great (and some not so good) This New Zealand salmon is literally the best I’ve ever eaten. The fish cooked up beautifully (I googled a recipe where I steamed it in a Foil bag over small tomatoes and onions) Wow. I wish I could enjoy it every day, but once in a while will have to be enough. Five star salmon. Love!!!

      54 votes  |  56%  |  44%
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      Steve Horoshak

      on May 1, 2020
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      Out of this world

      Perhaps the finest Steak and Salmon available anywhere. My family was very impressed with the quality of the food and the exquisite taste. I would recommend these products to everyone.

      58 votes  |  52%  |  48%
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    • avatar

      Michael Miller

      on April 30, 2020
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      Outstanding salmon

      This salmon is almost beyond words. It definitely deserves the king monicker. Not only is it at least 50% taller than your average salmon, it’s also twice as thick throughout. Huge ribbons of fat run sumptuously through it. It was pristine. We ordered two. I pan fried one to a crispy skin and medium rare and it was exceptional. The other we steamed and it was deliciously tender and flavor-packed. We will definitely be ordering more!

      48 votes  |  59%  |  41%
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      Randy

      on April 30, 2020
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      Amazing salmon!

      I have bought New Zealand salmon from Terra Mare Prime, multiple times. The fish is beautifully packaged, clean, and, most importantly, absolutely delicious. I love crispy skin, so I butter the skin and broil the salmon and then serve it over a lemon, dijon, basil, and butter sauce. For this recipe, the fish needs to be top quality, and was it ever! It was tender and full of flavor. Just spectacular. I am so thankful I discovered TMP. The products are over the top!

      51 votes  |  53%  |  47%
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      Larry W

      on April 29, 2020
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      Best King Salmon!

      I had never tried NZ king salmon. It’s amazing. I keep reordering it. Try it marinated in Soyaki from TJ for an hour or adding a dijon maple glaze on cedar wood.

      49 votes  |  56%  |  44%
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      Seema

      on April 29, 2020
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      BEST salmon I've ever had

      I've ordered this salmon multiple times and every single order has been incredible! Packaged perfectly, each cut I've ordered has been a consistent size, is sushi grade, and perfects my recipes! Even a slightly picky teenager eater requests THIS salmon! Try it, you will not be disappointed!

      50 votes  |  62%  |  38%
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      Jeff

      on April 28, 2020
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      One of the BEST

      I ordered a few of these. We seared them in a cast iron pan then baked them in the oven. They were one of the best tasting salmons I've ever had. So tender and perfect! Even one of our teenagers who won't eat fish LIKED it because it wasn't "fishy". He said it tasted "good" . And that's a lot coming from him. We will definitely keep ordering these!

      42 votes  |  65%  |  35%
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      Jessica

      on April 27, 2020
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      Delicious salmon!

      This was my first time ordering from TMP and they already have a repeat customer with me! The salmon arrived frozen in vacuum sealed packaging, and the coloring was beautiful, rich, and fresh looking! We pan seared the salmon tonight and can attest it was just as tasty as it looked when it arrived at our doorstep. So moist and flavorful! Can't wait to place another order!

      49 votes  |  64%  |  36%
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    • avatar

      ben

      on April 27, 2020
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      Awesome Salmon

      This salmon was amazing. It came frozen, thawed over night, and was just excellent. The flavor was soft and the salmon perfect. For farmed salmon, this blew me away.

      55 votes  |  53%  |  47%
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    Shipping & Delivery

    ​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

    King Salmon Carpaccio

    New Zealand King Salmon New Zealand King Salmon

    This carpaccio recipe uses the finest New Zealand King Salmon, and can be adjusted to suit your individual taste and serving size. The natural fattiness from the fish is perfectly balanced with fresh tomatoes and herbs, with the tanginess from freshly squeeze limes.

    Ingredients

    • New Zealand King Salmon
    • Extra Virgin Olive Oil
    • Chives
    • Dill
    • Tarragon, fresh
    • Heirloom tomatoes
    • Flat leaf parsley, fresh
    • Sea Salt
    • Black pepper
    • Lime wedges

    Method

    1. The exact measurements of the ingredients varies depending on the serving size, and can be easily changed to suit individual taste.
    2. Ensure the salmon has been completely thawed overnight in a refrigerator. Using a sharp knife thinly slice the salmon and lay it gently around the plate until you have the desired amount and put plate back in the fridge to chill the salmon.
    3. Dice the tomato into small pieces.
    4. Finally chop the parsley, tarragon, chives and dill. Keep herbs separate to one another and set aside.
    5. Remove prepared salmon from the fridge, and drizzle with extra virgin olive oil. Generously season the salmon with black pepper, sea salt and freshly squeezed lime juice.
    6. Arrange the tomatoes and herbs over the salmon, making sure to cover the entire plate for maximum flavor in every bite.
    7. Serve immediately.

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