Peppercorn - The Good Food Company

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Arndell Park, NSW
Peppercorn - The Good Food Company

Butcher quality sausages, burgers & meatballs using 100% Australian beef, pork & chicken. No artificial colours or flavours & protein-packed! Less than 3% fat.

No artificial colours or flavours. Low in salt. Fresh ingredients. Gluten free. The Peppercorn Food Company is 100% Australian owned and operated, and we pride ourselves on our fresh and delicious sausages and burgers. Compare our ingredients, look at the nutrition panel and then, look at what we don't use!

12/06/2026

Make it a win-win for fakeaway Friday with a gourmet burger that's also extra lean! These veggie-stacked creations featuring our Extra Lean Beef Burgers are sure to hit the spot.

09/06/2026

Hosting a footy party?
Keep friends and family satisfied with these delicious and entertaining meal options using our Extra Lean Range! Which one are you going with? Burgers, pizza or pasta?

02/06/2026

Let's talk pasta bake! Do you serve yours with garlic bread or salad? Or both? Let us know in the comments!

31/05/2026

What do you call a burger without a bun? A deliciously healthy dinner!
Get the full recipe by here ⬇️

INGREDIENTS

4 Peppercorn Jumbo Beef Burgers with Roasted Garlic & Cracked Black Pepper
700g gold potatoes, washed, skin on
1 tablespoon garlic and herb seasoning
1 tablespoon arrowroot flour
2 heads of butter lettuce, core removed, leaves separated
Extra virgin olive oil
Sea salt, to season

FOR THE APPLE SLAW
2 granny smith apples, cut into matchsticks
1/4 white cabbage, shredded
1 carrot, grated
1/4 cup mayonnaise or aioli
1 tablespoon Dijon mustard
Zest and juice of 1 lemon
Sea salt and cracked pepper, to season

METHOD

1 – Get started by preheating your open to 220°C and line a large baking tray with baking paper.

2 – Slice your potatoes into 1/4-inch thick sticks in the shape of fries. Transfer them to a large heatproof glass bowl and pour in boiling water, getting allover coverage on the potato. Set aside for 10-15 minutes whilst you prep your remaining ingredients.

3 – For the apple slaw, combine ingredients in a medium glass bowl and toss well to combine the flavours. Season with salt and pepper and transfer to the fridge to stay crisp and cool until ready to serve.

4 – Drain the soaked potato and transfer to a bowl. Drizzle with 1-2 tablespoons of extra virgin olive oil, then add in the seasoning and arrowroot flour, using your hands to coat well. Lay your fries out on the prepared baking tray, using two if need be, with a small space between each so they go extra crispy and crunchy on all sides and don’t overcrowd each other. Transfer to the oven and bake for 25-30 minutes or until golden brown on the outside and warm through.

5 – Meanwhile, for the burger, heat a griddle pan over medium-high heat, season the burgers with a pinch of salt and a small drizzle of olive oil, and cook, on the griddle for 5 to 6 minutes each side, or until charred and caramelised on on the outside and beautiful cooked through. Remove from the heat and allow them to rest before serving.

6 – To serve, start with a base of the butter lettuce leaves, load them up with the charred burger patties, then top with the crunchy apple slaw. Serve alongside the crispy golden chips and enjoy.

21/05/2026

What are some of your favourite burger bowl toppings?

INGREDIENTS

4 Peppercorn Extra Lean Beef Burgers
Cooking spray
8 small lettuce leaves
1/4 cup fresh coriander leaves
Mango and Lime Salsa
1 small mango, flesh finely chopped
1 green shallot, finely chopped
1/2 small fresh red chilli, finely chopped (optional)
1/2 teaspoon shredded lime zest
1 teaspoon freshly squeezed lime juice
Freshly ground black pepper

METHOD

1 – Mango and Lime Salsa: Put mango, shallot, chilli (if using), lime zest and lime juice in a small bowl. Season with pepper. Toss to combine and set aside.

2 – Spray a barbecue grill or chargrill pan with cooking spray. Cook burger patties for 12 – 15 minutes turning frequently until cooked through and golden brown on each side.

3 – Place 2 lettuce leaves in shallow bowls. Top with a burger then finish with the salsa, coriander and lettuce leaf.

18/05/2026

Enjoy a breakfast option with over 19g of protein! These protein packed breakfast muffins are sure to fuel you for the day ahead!

Get the full recipe by here ⬇️

INGREDIENTS

6 Peppercorn Extra Lean Beef Burgers
6 gluten-freedom English muffins
6 free range eggs
1 red onion, sliced into rings
120g fresh baby spinach
Extra virgin olive oil
Sea salt and cracked pepper

METHOD

1 – Get started by pre-heating your oven to the grill setting and heating two large frypans over medium heat on the stove with a splash of olive oil in each.

2 – In one pan, fry off the beef burgers for 5-6 minutes on each side, or until golden brown and caramelised on the outside and beautifully cooked through.

3 – Meanwhile in the other pan, fry your eggs sunny side up, making sure the white part is firm but the yolks are still a little bit runny.

4 – Once your beef burgers and eggs are cooked, remove them from the pans, adding a small splash of oil back to each pan. In the beef pan, quickly flash fry the spinach so that it absorbs all of the remaining burger juices, but doesn’t wilt down too much, you want it to have some freshness and colour to it.

5 – Meanwhile, in the other pan, fry off the onion until golden brown, softened and caramelised.

6 – Stack up your breakfast muffins starting with the grilled English muffin with a splash of olive oil, a generous helping of spinach, the Peppercorn beef burger, the fried egg and the sautéed red onion. Season with salt and pepper and enjoy. Option is to add a dollop of garlic aioli if you have some.

15/05/2026

Nothing beats Friday night pizza, especially with our Jumbo Beef Burgers as a tasty topping!

Get the full recipe by here: ⬇️

INGREDIENTS

2 Peppercorn Jumbo Beef Burgers with Roasted Garlic & Cracked Black Pepper
1 small red onion (125 g), thinly sliced
2 tablespoons Harissa paste
1 x gluten-free sourdough pizza base
6 large round yellow cherry tomatoes
60 g (1⁄4 cup ) plain Greek yoghurt or dairy-free alternative
2 teaspoons extra virgin olive oil, plus extra to drizzle
Sea salt and freshly ground black pepper
1⁄4 teaspoon chilli flakes
1/2 cup baby rocket leaves, to serve

METHOD

1 – Preheat your oven to 220°C and line a large baking tray with baking paper.

2 – Heat 1 teaspoon of the olive oil in a frying pan over medium-high heat, add half the onion and cook, stirring with a wooden spoon, for 2–3 minutes, or until the onion is softened and caramelised. Add the beef burgers, and cook, using a wooden spoon or spatula to break them into smaller chunks stirring for 3-4 minutes until lightly caramelised and browned on all the edges. Stir in 1 tablespoon of the harissa paste, season with salt and pepper and cook for a further 2–3 minutes, or until fragrant.

3 – Now is a good time to par-bake your pizza base. Place it on the baking tray and bake for 5–6 minutes to heat through. This helps make the pizza extra crispy once you add the toppings.

4 – Cover the pizza base with the beef burger meat and cherry tomato halves and bake for 6–8 minutes, or until the base is golden on the edges and the meatballs and cherry tomatoes on top are charred.

5 – To serve, whisk the yoghurt and the remaining harissa paste in a small bowl and dollop this randomly over the top of your pizza. Scatter on the remaining onion, sprinkle on the chilli flakes, baby rocket leaves and fresh herbs, season with salt and pepper, give it a little drizzle of olive oil and eat.

6 – Store leftovers in an airtight container in the fridge and enjoy for lunch or dinner the next day.

12/05/2026

Are you one of those people who isn't good with spice? Not to worry! We've got you covered with this Not so Chilli Con Carne recipe!

FULL RECIPE ⬇️

INGREDIENTS

500g Peppercorn Extra Lean Beef Burgers

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, crushed
1 large carrot, diced
1 celery stick, diced
1 red capsicum, diced
1 teaspoon of smoked paprika
1 teaspoon of ground cumin
400g tin of baby roma or crushed tomatoes
400g tin red kidney beans
¾ cup of frozen corn
500ml bone both or beef stock
Salt, pepper for seasoning

To Serve:
Brown rice, coriander
Sliced avocado, sour cream and jalapenos

METHOD
1. Heat oil in large frying pan on low to medium. Add onion, garlic, carrot, celery and cook until soften, approximately 6 to 7 minutes.

2. Break up burgers into a mince and add to frying pan. Increase heat of frying pan to high and cook stirring often for 4 to 5 minutes or until goldened. Add capsicum, paprika, cumin, a pinch of salt and pepper and stir through for 1 to 2 minutes.

3. Next add bone broth, tomatoes, corn, and kidney beans to the pan. Bring to boil then reduce to a simmer and cook for a further 15 to 20 minutes.

4. While your Con Carne is cooking prepare your rice and sides, such as sliced avocado, sour cream and chopped up jalapenos (for those who like a little heat).

5. To serve, divide your rice in bowls and top with the Con Carne, chopped coriander and your choice of sides.

09/05/2026

Craving fast food but want to eat healthy? Try crafting a homemade big mac using our Extra Lean Beef Burgers!

Get the full recipe by here ⬇️

INGREDIENTS

Burgers:
4 Peppercorn Premium Extra Lean Beef Burger Patties
2 Gluten Free burger buns, toasted
1/2 brown onion, finely diced
2 cups shredded iceberg lettuce
8 dill gherkins, sliced
1 tbsp extra virgin olive oil
Sea salt and cracked black pepper, to season

Big Mac Sauce:
1/2 cup Good Fat Mayo
2 tbsp Good Fat Tomato Sauce
1 heaped tbsp pickle / gherkin relish
2 tbsp minced onion
2 tbsp minced garlic
1 tbsp apple cider vinegar
1/4 tsp salt

METHOD
1. Get started on the famous Big Mac sauce. In a bowl, mix the mayo, tomato sauce, gherkin relish, minced onion, minced garlic, apple cider vinegar, and salt. Store in an airtight container and refrigerate while getting on to the rest of the dish.

2. Heat the oil in a frying pan over medium-high heat and cook the beef for 3-4 minutes per side or to your desired doneness. Now that they’re nice and flat, they won’t take long to cook through. Once cooked, transfer to a paper towel-lined plate to soak up any excess oil.

3. To assemble, start with a lightly toasted gluten-free bun base, smeared with the Big Mac sauce, diced onions, shredded iceberg, one of the patties, 2 gherkins, then repeat for a second later and top with the lightly toasted top of the bun. Repeat so you have 2 Big Macs.

Address

1 Penelope Crescent
Arndell Park, NSW
2148

Telephone

+611800175952

Website

http://www.peppercornfood.com.au/

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