The Lucky Pig

09/10/2026

08/10/2026

LAMB SOUVA BURGERS

Lamb souvlaki patties, cool tzatziki, crumbled feta and fresh salad in a toasted bun. Finish with a squeeze of lemon.

Have the buns and salad ready before you start cooking, then build the burgers while the patties are hot. An easy barbecue or frying-pan dinner for four.

Full recipe is now in The Lucky Pig Recipe Hub:
https://www.luckypig.com.au/blogs/recipes/lamb-souva-burgers

Find us at 452 Centre Road, Bentleigh.

07/10/2026

🥩 How long can you actually keep fresh meat in your fridge?

Three days? Five days? A week?

The answer depends on what you’ve bought!

In this episode of Ask the Butcher, Luke breaks down how long different types of fresh meat can be stored in your fridge, from steaks and roasts to sausages, poultry and mince.

We also cover a few simple storage tips to help keep your meat fresh and safe to eat.

💬 Got a question you’ve always wanted to ask a butcher? Drop it in the comments. It might feature in our next episode!

📍 The Lucky Pig Butchery & Smokehouse, Bentleigh

Bentleigh

05/10/2026

Hot pastrami, melted Swiss, tangy kraut and crisp bread. That’s a lunch worth making.

Our pastrami is now available online. Shop it and find the full Reuben recipe through the link in our bio.

📍 The Lucky Pig, Bentleigh

05/10/2026

PASTRAMI REUBEN

Pastrami, Swiss cheese, sauerkraut and a quick Russian dressing, tucked into thick bread and toasted until golden.

Drain the sauerkraut well and keep the heat moderate so the cheese melts before the bread gets too dark.

Full recipe is now in The Lucky Pig Recipe Hub:
https://www.luckypig.com.au/blogs/recipes/pastrami-reuben

Find us at 452 Centre Road, Bentleigh.

01/10/2026

LOADED NACHO FRIES

Crisp fries, taco-spiced beef mince and melted cheese, finished with sour cream, avocado and jalapeños. A tray made for sharing.

The trick: keep the beef sauce thick and add the fresh toppings just before serving so the fries stay crisp.

Full recipe is now in The Lucky Pig Recipe Hub:
https://www.luckypig.com.au/blogs/recipes/loaded-nacho-fries

Find us at 452 Centre Road, Bentleigh.

30/09/2026

Ask the butcher: Why isn’t meat always bright red? 🥩
That darker, purplish colour you sometimes see when you open vacuum-packed meat isn’t a sign there’s something wrong with it.
It’s all about myoglobin, oxygen and a process butchers call “blooming”.
Give it a little air and watch what happens. 👀
Got a meat question you’ve always wanted answered? Drop it below and it might feature in the next Ask the Butcher.

28/09/2026

BRATWURST, HERBY WARM POTATOES & KRAUT

Golden bratwurst, warm potatoes with mustard and fresh herbs, and tangy sauerkraut. An Oktoberfest-inspired dinner for four, ready in around 35 minutes.

The trick: dress the potatoes while they are still warm and fold through the herbs just before serving. Cook the sausages over steady, moderate heat, turning regularly until cooked through.

Made with The Lucky Pig Continental Bratwurst Sausages. Full recipe in our Recipe Hub:
https://www.luckypig.com.au/blogs/recipes/bratwurst-herby-warm-potatoes-and-kraut

Find us at 452 Centre Road, Bentleigh.

25/09/2026

🥩 ASK THE BUTCHER: Can you defrost meat and freeze it again?
It’s a question we get asked a lot.
My simple rule at home? If you’ve thawed meat, cook it rather than refreezing it raw. Once it’s cooked and cooled properly, portion it up, freeze it, and you’ve got an easy meal ready for another day.
It keeps things simple from a food-safety point of view, and helps protect the eating quality of your meat too.
Got a meat question you’ve always wanted to ask a butcher? 👇
Drop it in the comments and we might answer yours in the next Ask the Butcher.
FoodSafety CookingTips

24/09/2026

LEANING TOWER SAUSAGE & CAVOLO NERO ORECCHIETTE

Golden chunks of our Leaning Tower sausage with cavolo nero, fennel, chilli, white w**e and orecchiette, finished with lemon and plenty of Parmesan.

Big flavour, simple ingredients and on the table in around 40 minutes. The trick? Take the sausages out of their casings and you’ve already got beautifully seasoned pork ready for the sauce.

Full recipe is live now in the Recipe Hub.