Made by Katherine
1. What is your business all about?
Made by Katherine grew out of a long term hobby with condiment recipes passed down through the family. Traditional preserving methods are used to create award winning, high quality, exquisite products that are completely free of preservatives and artificial ingredients. In addition, we have developed a number of our own entirely original recipes. Our original Pear Lime & Chilli Chutney received a Bronze Medal in the 2016 Australian Food Awards. Our products are made with seasonal ingredients and we support local, small Victorian growers as far as possible.
2. What made you apply to Handmade?
We have a strong commitment to high quality, artisan produce, design and handmade goods that are made with care and attention to detail. It is for this reason that we applied for Handmade Canberra. Our products, branding and presentation sit well in these types of thoughtfully curated events. Our presentation and branding makes reference to a bygone era while pleasing our customers with a fresh, contemporary approach.
3. Sum up your business in THREE words
Tradition. Flavour. Innovation.
KATHERINE’S CHICKEN PLC BURGER
1 cup flour
2 tsp smokey paprika
2 tsp mustard powder
800 g chicken thigh fillets, cut into bite size pieces
Homemade mayo, or quality store bought mayo
Finely sliced cucumber (slice with a vegetable peeler for a fine result)
Red onion, thinly sliced
Black sesame seeds
Made by Katherine Pear Lime & Chilli Chutney
Heat oil in a pan with deep sides
Mix flour, paprika and mustard powder in a bowl. Season.
Toss chicken in the flour mixture to coat evenly. Fry in batches in hot oil, until golden brown – about 6 minutes each side. Drain on kitchen paper.
Spread mayo onto the brioche rolls. Top with chicken followed by the finely sliced cucumber and a sprinkle of the black sesame seeds. Add some red onion followed by a dollop of MBK Pear Lime & Chilli Chutney.
Enjoy burgers while still warm.
Chilled Made by Katherine Lemon Cordial.
Dilute MBK Lemon Cordial with soda and serve over ice. Top with mint and lemon slices.