Orders made before 12 noon will be delivered the next day. We do not deliver on Sundays or Public Holidays. Our retail store is open Mon – Sat 11am – 4pm

  1. Pour a half bottle of decent red wine (Cabernet Sauvignon) into a sauce pan with a bay leaf and a sprig of thyme (optional) and reduce by half.
  2. Add half approximately 200 grams of frozen veal jus and reduce by half again
  3. Whisk in a thumb sized piece of butter and a teaspoon of sugar
  4. Bring to boil
  5. Seaon with salt and pepper
  6. Serve with a good steak