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Monday 7am - 11pm Tuesday 7am - 11pm Wednesday 7am - 11pm Thursday 7am - 11pm Friday 7am - 11pm Saturday 7am - 11pm Sunday 7am - 11pm

Peter Watson Australia

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Melbourne, VIC
Peter Watson Australia

Melbourne-based food producer dedicated to the very best in foods...without shortcuts, chemicals or compromise.

We make foods of great excellence with no compromise
see http://www.peterwatson.com.au

28/05/2026

It’s getting colder which means curries are now your best friend. Time to warm up from the inside out! Our Thai Red is a medium heat curry paste packed with the flavours of cumin, coriander, galangal, lemongrass and more.

05/08/2025

RENDANG:
Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia and is now commonly served across South East Asia. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, Rendang is traditionally prepared by the Malay community during festive occasions. Though Rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic Rendang is nothing like a curry.
Rendang is made from beef (or occasionally chicken, mutton, lamb, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.
There are two kinds of Rendang: dried and wet. Dried Rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honour guests. Wet Rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month.
Rendang is often served with rice in Indonesia, but in Malaysia it is also served with ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes).

Rendang Paste:
The dish is characterised by a fairly extensive list of ingredients with the need to make a paste as well as a bit of chopping. We have changed all of this and all you now need is a little oil, meat, water, coconut milk and dry roasted dessicated coconut. Its easy.

Recipe:
3 dessert spoons of the Peter Watson Rendang Paste, fry in a splash of oil - gently, just until the aroma starts to rise.
1 kilo of (beef or lamb or pork or chicken .... diced... Vegetarians, you can also enjoy the delights of Rendang, just choose vegetables like potatoe, carrot in fact anything that will stand a bit of longer cooking) Add your chosen to the now lightly fried paste and cover with water.
Bring back to the boil and cook gently until the liquid is all but evaporated and the meat (or vegetable) cooked, but staying in shape.
Add one can of coconut milk and continue cooking.
Add 1 cup of dessicated coconut that you have dry fried until it is golden brown.
Cook until the coconut milk is almost gone and oil or fat rises to the surface and the cooking changes from boil to fry, fry for 5 minutes until dry and well cooked.
Choices: Traditional Rendang is served dryish, but you may elect to leave it a bit wet, it is up to you.
Serve... with rice (plain rice is usual, but you can flavour the rice if liked) or roti.

06/05/2025

Morning sunshine in the shop always makes us happy and ready for a day of cooking delicious condiments for you all! 🌞

20/04/2025

Happy Easter! Lamb prep is under way here in Gippsland with locally produced lamb, garlic, herbs from the garden and a sprinkle of Peter Watson Sweet Paprika.

19/12/2024

After a VERY large year which included moving to our new home in Brunswick, we are now closed for much needed break. We look forward to seeing you all in 2025! Happy holidays!

20/06/2024

After 9 great years it’s lights out in Collingwood for us but HELLO to our NEW premises at 739 Sydney Rd Brunswick! We are still settling in but will be up and running in a week or two and ready to welcome you and get delicious flavour back onto your plates!

31/08/2023

There’s a NEW kid on the block! Our best selling Harissa is finally available in a dry rub form with the same flavours that you love and a just a touch of extra smokiness. In our online store now and available in retailers very soon!

24/08/2023

India, if you like spice this is the motherland. Peter (Dad) has had a long standing love for this part of the world and has travelled extensively here, always coming back home to us with new flavours and hotter curries. As kids we weren’t sure about these new flavours he was insisting we ate but we definitely came around! Suffice to say, these days we have a large range of Indian spice blends, curry pastes and condiments to make your taste buds tingle.

20/07/2023

We all love a slow cook but sometimes you just want to fling together a quick, healthy meal that’s also tasty. Stir Fry Sauces are the answer! Our range is packed with punchy bright Asian flavours and ready to set your taste buds tingling! Jump onto our online store to see the full range now.

23/06/2023

Old friends are always the best. We have been churning out our classic Egyptian Dukkah blend since the very early days of Peter Watson. Hand made in small batches our Dukkah combines Ground Coriander and Cumin along with Hazelnut and Sesame Seed to form the basis of this blend. Always great to dip into with olive oil and fresh bread. It also makes a great coating for fish, chicken and lamb, or can be sprinkled on eggs, salads and sandwiches.

21/04/2023

It’s heading into red wine and cheese board kind of weather. Elevate your offerings with the perfect side of our relishes and chutneys…

30/03/2023

Basic Tomato Sauce, it’s basically the best sugo you’ll find! The perfect base for pasta sauces and dishes, great in a slow cooked ragout, under white fish or lamb when roasting, when starting your paella. Basically not basic. Basically the flavour starter you need in your kitchen right now!

16/03/2023

It’s still BBQ weather. Get amongst it with our dry rubs. We have one for almost anything you feel like flinging on the coals!

Address

23 Robert Street
Melbourne, VIC
3066

Opening Hours

Monday	7am - 11pm
Tuesday	7am - 11pm
Wednesday	7am - 11pm
Thursday	7am - 11pm
Friday	7am - 11pm
Saturday	7am - 11pm
Sunday	7am - 11pm

Website

http://www.peterwatson.com.au/

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