The Hunter's Pantry

The Hunter's Pantry Food. Kitchen. Dining

Elevating kitchens and inspiring cooking since 2005. The Hunter's Pantry, is Newcastle's home of quality food.

The Hunter region’s one and only destination for chefs, discerning cooks, curious foodies, and anyone aspiring to be one. With our fantastic range of quality food, cookware and culinary books, backed up by our cooking school and Deli, we really are a one-stop cooks shop topped off with service that is second to none.

05/06/2026

We're looking for another food person.

Not just someone to work in a shop.

Someone who gets excited about ingredients. Someone who can chat about cheese, recommend a spice, solve a dinner dilemma, make a decent coffee and help customers discover something new. Someone willing and able to learn, try and do it all.

Retail, hospitality, deli or food experience is helpful. Curiosity, personality and a genuine love of food are essential.

You MUST be available for both weekday and rotating weekend shifts.

Think you're our person? We'd love to hear from you.

Drop your resume into us at The Hunter's Pantry
Or apply via SEEK - link in the comments ⬇️

Like most Australians, we're very much looking forward to the King's Birthday long weekend.While we're not exactly royal...
03/06/2026

Like most Australians, we're very much looking forward to the King's Birthday long weekend.

While we're not exactly royalists, we are definitely holidayists.

Whether you're planning a Beef Wellington, whipping up a Coronation Chicken, or simply gathering friends and family around the table, one thing remains true: good food demands good gravy.

Stock your pantry like royalty with our range of slow-cooked jus. Chicken, Red Wine and Veal — each simmered for more than 20 hours to develop deep, rich flavour.

Thick. Savoury. Luxuriously good. Unlike Andy's reputation.

Because a long weekend roast without proper jus? That's enough to cause a constitutional crisis.

Long live good food!

01/06/2026

🎶 Oh baby, it's cold outside... 🎶

Well, Newcastle clearly got the memo.

One minute we're discussing whether it's really time to put the doona back on. The next? We're contemplating soup for breakfast and wondering where we left the good wool socks.

If this sudden cold front has caught you by surprise, don't worry — we've got a few ways to restore feeling to your fingers.

🌶️ Turn up the heat with chilli oils, sambols, spice blends and curry pastes.

🍲 Fill the house with the smell of slow-cooked soups, braises and stews.

🧀 Melt something magnificent. Because very few problems can't be improved by hot cheese.

🍫 And if all else fails, hot chocolate remains one of humanity's greatest achievements.

Whether you're looking for comfort, spice, inspiration, or something to warm the cockles of your heart, we're here to help.

Pop in, stock up, and let's make the most of soup season.

Because if it's going to be cold outside, dinner should be doing some heavy lifting.

There are two kinds of people when it comes to cooking.People who say: ...“Let’s just have something quick.” And people...
28/05/2026

There are two kinds of people when it comes to cooking.

People who say: ...“Let’s just have something quick.”

And people who casually announce: ....“I’m making Coq au Vin!”

One of those people is winning at life. You know which one. You also know who you want in your friendship group...

Today is Coq au Vin Day — the glorious French reminder that chicken, wine, bacon and slow cooking can solve almost anything. Especially cold weather, questionable moods and dinner guests who arrive “just for one drink.”

Rich. Savoury. A little dramatic. Exactly how French comfort food should be.

And yes — we’ve put our recipe on the website so you too can pretend you own a tiny farmhouse in Burgundy while stirring a pot in your slippers.

Bonus points if you serve it with crusty bread, buttery mash and a wine you bought “for the recipe.”

Find the recipe on the website now link in the comments ⬇️.

Did you know that the “hot” in chilli isn’t actually a flavour? 🌶️Capsaicin — the compound that gives chilli its kick — ...
26/05/2026

Did you know that the “hot” in chilli isn’t actually a flavour? 🌶️

Capsaicin — the compound that gives chilli its kick — activates your pain receptors. Which means your brain genuinely believes it’s under attack.

And honestly? That explains a lot about Mexican food lovers.

Smoky. Fruity. Earthy. Sweet. Sharp. Great chillies are so much more than heat.

From deep, raisin-like Anchos to rich Mulatos, fiery Árbols and chipotles with that beautiful slow smoke… Mexican chillies bring complexity, depth and just enough danger to keep dinner interesting.

Think less: “I can’t feel my face.”

More: “I may need another margarita.”

Our shelves are currently looking very smug with a beautiful range of Mexican chillies ready for mole, tacos, adobo, salsa, marinades and late-night culinary bravery.

Your brain says panic. Your tastebuds say… do it again.

Today (May 25th) might be the only day on the calendar where you can legitimately celebrate:✔️ space travel✔️ sci-fi✔️ r...
24/05/2026

Today (May 25th) might be the only day on the calendar where you can legitimately celebrate:

✔️ space travel
✔️ sci-fi
✔️ rebellion
✔️ jazz
✔️ wine
✔️ and an excellent cheese board.

It’s Towel Day (who knew?), Geek Pride Day (of course it is - look at our post), the anniversary of Star Wars… and National Wine Day in the US.

Frankly, that’s the sort of crossover event we can get behind.

So whether your plans involve:
🧀 a dangerously good triple cream
🍷 “just one glass”
📚 quoting obscure sci-fi references
🎺 a little Miles Davis in the background
or simply carrying a towel because apparently that’s important…

…we support you.

May the forks be with you.

24/05/2026

CHEESE OF THE WEEK… sort of. 🧀

We need your help.

You know those glorious little end-of-wheel pieces?
Perfectly ripe. Ready to eat. Full of personality. Slightly discounted because they’ve…been around a little longer.

Well, they deserve a name - they are in our cheese cabinet - kind of looking a little unloved!.

Something cheeky.
Something a little risqué.
Something that says:
“we did the hard work… now you get the reward.”

Think:
🧀 Mature Encounters
🧀 The Cheese Tease
🧀 Last Slice Standing
🧀 Ripe & Ready
🧀 Ends With Benefits
🧀 Past Their First Date
🧀 The Wheel Deal

Drop your best name below ⬇️

If we choose yours, you’ll win a little cheese prize pack and eternal glory amongst fellow curd nerds.

Keep it witty.
Keep it clever.
Keep it mostly respectable.

Let's have some fun...and go!

It's World Paloma Day - really a drink that thinks she's just too good for margarita mix...A little sharp. A little salt...
21/05/2026

It's World Paloma Day - really a drink that thinks she's just too good for margarita mix...

A little sharp. A little salty. A little bit “I’ve definitely got my life together” energy.

The Hunter’s Pantry Pink Pepper Paloma

You’ll Need:
45ml good quality tequila blanco
20ml fresh lime juice
90ml pink grapefruit juice (fresh if you can)
10ml agave syrup or hot honey - why not?
Sparkling mineral water
Pinch flaky sea salt
A few cracked pink peppercorns
Rosemary sprig to garnish
Optional “Pantry Upgrade” - Add:

A tiny splash of chilli oil (yes really)
or
A slice of fresh jalapeño for a little scandal.

Method:
Fill the glass of your choice with ice cubes. Lots of them.
Fill a cocktail shaker with ice. Then add the tequila, lime juice, grapefruit juice, agave and pink peppercorns and a sprinkle of salt flakes.
Stir well then shake like there's no tomorrow. To be fair, if you have a few you might regret tomorrow.
Strain into glasses with ice and then top with sparkling water and garnish with rosemary.

Serve this with salty chips, charcuterie, questionable flirting or better still standing in the kitchen while nobody helps cook dinner.

Sweet, sharp and dangerously easy to drink.

Some families pass down jewellery. Some pass down a deep mistrust of low-fat anything and some cookbooks stained with pr...
20/05/2026

Some families pass down jewellery. Some pass down a deep mistrust of low-fat anything and some cookbooks stained with proof of a life well lived.

Mine passes down the ability to somehow leave exactly 11 grams of salami, one lonely cornichon and a chunk of cheese “too good to waste but not enough for lunch.”

Enter: Sauce Charcuterie.

A gloriously French way to turn the aftermath of a grazing board into something rich, savoury and deeply satisfying. Tiny scraps of cured meats, bits of cheese, olives, pickles, mustard, wine… suddenly dinner has entered the chat.

Of course, this recipe assumes there are leftovers. Which in my family is optimistic bordering on fantasy.

But just in case one of you possesses restraint and self-control, we’ve shared the recipe now on the website and in our latest newsletter.

Because sometimes the best meals begin with: “Surely we should use this up…”

And of course, you SHOULD come in and collect the produce required to have said leftovers. Charcuterie, cheese and all the accoutrements in store now!



Link to the recipe in the comments! ⬇️

Well. I do feel a bit bad (not really) that the Cheese of the Week may have defeated you all. 🧀So… we kept the cheese. ...
19/05/2026

Well. I do feel a bit bad (not really) that the Cheese of the Week may have defeated you all. 🧀

So… we kept the cheese. Terrible for morale. Excellent for us. Party on Friday!

This week’s mystery cheese was: Pyengana Cheddar

A cloth-bound cheddar from remote north-east Tasmania, made slowly, traditionally, and without much interest in trends — which was, in hindsight, probably the giveaway.

Pyengana cheddar is made in one of Australia’s oldest cheddar-making regions, where rich pasture, cool climate, and patience do most of the heavy lifting. The curd is traditionally stirred, cloth-bound, and matured slowly to develop that distinctive savoury depth, crumbly texture, and lingering finish.

Honestly? A cheddar with confidence. No need to shout.

Congratulations to absolutely no one. Except that excellent cryptic clue writer...

Answers to the clues are in the comments! ⬇️

Address

The Junction, NSW

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 2pm

Telephone

02 49261991

Website

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