Coffee and sweets | smokehouse platters Monday to Sunday from 9.30AM.
Thursday to Sunday, 2 and 3 course lunch from 11.45am
Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm
02 6230 2487
431 Nanima Road
Springrange NSW 2618
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2 Poachers smoked chicken thighs
4 rashers Poachers Cold smoked loin bacon
1 large baguette
Extra virgin olive oil
1 head baby cos lettuce
2 vine-ripened tomatoes
Preheat the oven to 150◦C. Remove core from tomatoes and halve crossways. Place cut side down with a drizzle of olive oil, sprinkle with pepper and salt, and roast for 1hr or until done. Turn oven up to 180◦C . Place the smoked chicken thigh in the oven for 15 minutes to warm through till the skin goes crispy. Meanwhile, fry the bacon in a pan. When tomatoes are cool enough, remove the skins. Cut the chicken into thick slices, halve the baguette, divide the ingredients and assemble, finishing with the mayonnaise.
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