Winter Warmers!

Published in Cooking Tips, Our Blog


Winter is here! Time to rug up and enjoy the flavours winter brings. To welcome winter, Jumbuck now has its own pea and ham soup! Cooked and packaged for you using bacon bones, smoked ham hocks and all fresh ingredients. Heat & Serve…

Driving for Charity 2017

Published in Charity, Our Blog


Temporary date locked in for DFC17. Friday 10th November 2017 back to Liverpool Golf Club! We hope to have everyone back plus welcome new additions !! More details to come. Once the date, prices and invites are ready, we will send them out. Kerry O’Keefe is once again locked in as our guest speaker!…

Driving for Charity 2016

Published in Charity, Our Blog


Official numbers are in DFC 2016 raised $31,120 for the Prince of Wales Spinal Unit. Thank you again to all the players and guests. We are at the Spinal Unit outdoor BBQ area renovation launch…painting the Taubmans mural “path to recovery” in the Colour-Mind Garden designed by Shaynna Blaze. Great to see the improvements in…

Guess who turns 5 on May 2nd?

Published in Our Blog


Jumbuck Meats Oatley. To celebrate, we will be holding a BBQ out the front of the store! Date: Saturday 29 April Time: 11am – 2pm Menu:  *  German chilli cheese dog with chilli and coriander sauce on a torpedo brioche roll. *  American style buffalo chicken wings with ranch dip *  Aussie thin sausages and onion on a…

The Way to the BEST New York Cut Steak

Published in Cooking Tips, Our Blog


EASY – Come in and ask for our Free Range Grass Fed New York (Striploin) from the Hunter Valley NSW cut approximately 1 ½ inches thick. Ask for our complimentary Garlic & Parsley Butter piece for each steak. Melt down the garlic and parsley butter and dip the steak into the Garlic Butter. Season with…