We supply both white and brown-shelled cage eggs year-round for your convenience. Our eggs are fresh daily, laid by the hens on our farm and graded by size and shell-quality.
Whether you're looking for the freshest eggs for your family's breakfast, to make a perfect pavlova, pasta or cake, or to boost your muscle-building efforts - our eggs are your best bet.
We also supply free-range eggs sourced from specialist farms in rural NSW. Eggs are packed with six grams of high-quality protein and nine essential amino acids. That's why they help keep your brain ticking over throughout the day and help you feel full for longer.
If a nutritious breakfast is what you're looking for, go no further than the humble egg!
Why not give duck eggs a try? Apart from a whopping nine grams of protein, they also contain a mix of fats and carbohydrates that work together to support your immune system and maintain healthy skin.
A duck egg shell is a lot tougher than a chicken egg’s, giving them a longer shelf life. They also have a larger yolk, making them the choice for many Asian desserts and recipes.
Got a fussy eater at home? We all know how some kids really need to be coaxed to eat healthy food. Some of our youngest customers love quail eggs because they're little and special - just like them!
Quail eggs might be tiny but they're mighty when it comes to their ability to improve vision, boost energy levels, stimulate growth and repair, improve the metabolism, reduce blood pressure, soothe allergies, cleanse the body, and prevent chronic diseases.
Balut eggs are usually incubated for about 16 to 18 days before they're boiled and eaten. Balut are most commonly eaten in southeast Asian countries, where they are used in folk medicine and as a traditional hangover cure.
Pregnant women usually eat balut due to its high nutrient-content. Because of this folk medicine-like belief, many pregnant women eat it.
Are you looking for rooster for your hens? Fenech Family Farm supplies young roosters. Remember to check with your local council before buying a rooster, as some areas have banned roosters from suburban backyards. Please call for more information before you visit.
Teach your kids about looking after animals, while showing them that food doesn't just magically appear in grocery shops. There's nothing like having chickens in your backyard.
Our hens are excellent layers and would love to be taken home and doted on by you and your family! We also sell premium layer feed so that you know your hens are getting all the essential nutrients they need to lay beautiful eggs.
Boiler chickens have usually reached the end of their laying cycle and are ready to retire. Keep a few in the backyard if you want some birds but aren't too keen on eggs.
If you like to get the most flavour out of your duck, a boiler duck might be your best option. Boilers are traditionally older birds, which have need a long, slow cooking process to really bring out their best qualities.
Duck meat is a good source of protein, iron, zinc, vitamin B-6 and thiamine. To help keep your duck as lean as possible, make sure to cook it skinless, trim away any visible fat before cooking and don't add more oil during the cooking process.
There's some debate about whether duck or chicken is the tastier meat, but you really don't have to choose. As more and more chefs cook duck, and cooks share recipes, duck is coming back on the menu in a big way.
Why not try it as a Sunday roast alternative?
Considered a delicacy in many countries, pigeon or squab, can be difficult to find. Search no more, because we've sourced delicious squab for you. Squab is a lean meat and is full of protein, vitamins, minerals.
Black skin black bones. Chinese silky chicken or silkie chicken (足丝鸡 , 竹丝鸡, 乌鸡) are supplied frozen and are common in Chinese cooking. They can also be found in some Japanese, Cambodian and Vietnamese meals.
Fenech Family Farm supplies Australian-farmed rabbits with no hormones or preservatives. Rabbit meat is highly prized in European countries and is a lean meat that can be served in a variety of ways. Our family like it prepared in the traditional Maltese way - in a ragu sauce with peas and pasta.
The farm-raised fresh boiler quail are great for one of those "set and forget" meals. Give them some colour in a fry-pan, then either put them in a slow cooker with some vegetables or cook them in a dutch oven for deliciously-tender meat.
Sometimes a whole chicken is just too much, but you really want that Sunday roast flavour. Spatchcock are the perfect solution! These smaller birds won't break the bank, are tender and juicy, and can be cooked just like a fully-grown bird - just in half the time!
Remember when your mum or grandmother would make a big pot of chicken soup? It would sit on the stove simmering away for hours before it was just right.
Boiler chickens are perfect for that kind of slow cooking that really brings out the flavours in your food. Use them in soups, stews, curries or any chicken dish that requires long, slow cooking.
It seems like everyone's cooking quail now - from restaurants, to TV chefs and cooking show contestants, quail is the way to go. They're great marinated and barbecued, or pretty much any way you can think of.
Our honey is 100 per cent pure and does not contain any dillutants. It is harvested from hives in Cudal, a town in central west NSW, situated between Parkes and Forbes.
Since it is pure honey, it can crystalise and harden in colder weather. This is normal for honey and you can easily stop or reverse this process by warming it in the sun.