Get in touch
We’re here to help with any questions, special orders, or feedback you may have.
Please fill out the below form and we'll get back to you as soon as possible.
Please note our working office hours are 8am - 4pm Monday to Friday.
Want to chat via phone? Call our Customer Service line on 1800 252 251.
-The Bush's Family
Contact form
Frequently asked questions
When will I receive my delivery?
Your order will be delivered between 9AM - 6PM on either a Tuesday or Thursday.
We cannot guarantee specific hours of delivery as the routing is unique per day depending on the day's run for the driver.
You will receive a call on the morning of your delivery with a delivery time frame.
Can I click & collect?
Yes, you can! During checkout, simply select the "Click and Collect" option and choose your preferred collection location.
Why is there a price difference in store and online?
We understand that you may notice a difference in prices between our online store and physical locations. While we strive to offer the best value to all of our customers, there are a few key reasons for this:
Unique Store Pricing: Each of our physical stores operates independently, and their pricing can be influenced by factors like location, local demand, and operational costs specific to that store. As a result, prices may differ from one store to another.
Operational Costs: Running an online store involves different operational costs, including website maintenance, shipping, and handling. These costs can impact the prices of products sold online.
Cooking Guides
Pastries
Preheat oven to 180°c or 170°c (fan forced) and line a tray with baking paper.
Lightly brush pastry with egg or milk.
Add in oven and bake for 35 mins or until golden brown. Internal temp should be 65°c.
Ready-Made Lasagna
From Frozen:Preheat oven to 180°C (170°C fan-forced). Cook for 35 mins, or until internal temperature reaches 65°C.
From Thawed: Preheat oven to 180°C (170°C fan-forced). Cook for 25 mins, or until internal temperature reaches 65°C.
Beef Roasting Times per 500gm
Rib eye, rump, sirloin, fillet, standing rib roast
Oven temp: 200°C
Rare (60°C): 15–20 mins
Medium (65–70°C): 20–25 mins
Well done (75°C): 25–30 mins
Tip: Rest meat for 10–15 mins before carving.
Silverside, blade, topside, oyster blade
Oven temp: 160°C
Rare: 20–25 mins
Medium: 25–30 mins
Well done: 30–35 mins
Tip: Rest meat for 10–15 mins before carving.
Pork Roasting Guide (per 500gm)
Dry: Pat rind dry and refrigerate uncovered for a few
hours or overnight.
Score: Cut rind at 1cm intervals (don’t cut into the meat).
Oil & Salt: Rub with olive oil and salt, getting into the cuts.
Roast: Start at 240°C (220°C fan) for 40 mins. Lower to 180°C (160°C
fan) and cook for 30–35 mins per kg until internal temp is 65°C.
Rest: Cover loosely with foil and rest for 10 mins.
Pork Roast size guide:
Bone-in (3.5–4kg) = serves 10–12
Boneless (1.5–2kg) = serves 6–8