Entries by George Papanicolaou

There are some nights when only pasta will do

There are some nights when only pasta will do. The sauce: onion, fennel, purple carrot, garlic and a slice of our nitrate-free bacon to get things started. Chopped Dully gourmet pork sausages, bay leaf, thyme, a tin of tomatoes and a cup of Hunter Valley semillon. Simmered for an hour until reduced. The pasta was Girolomoni organic spelt. A splash of unfiltered olive oil and parmigiano reggiano to finish. #dulwichillgourmetmeats #organicspelt #pasta #olionuovo

If you’re a #meatlover and don’t know what this …

If you’re a #meatlover and don’t know what this is, you’re missing out on one of life’s great pleasures. It’s a traditional Cypriot sausage called a sheftalia, or as we like to call them, ‘shefties’. At BBQs with our extended family, if you want a shefty, you need to show up early. They’re always the first to go! We have plenty at the shop today though, so drop in and stock up! #sheftalia #dulwichhillgourmetmeats #awardwinning #sausages #cyprus #marrickvilleroad

This is mother hen, Yiota

This is mother hen, Yiota. Always has a smile on her face (except when she’s frowning). Her culinary creativity amazes us every single day. She’s just as comfortable serving up a fancy dinner party meal as she is filling the bellies of a big, hungry family. Pop in and see her smile in person at the shop tomorrow! #motherhen #dulwichillgourmetmeats #fromthevillage #arakapas #marrickvilleroad

Our old friend and long time customer, the food …

Our old friend and long time customer, the food author John Newton, who once wrote that our caramelised beetroot and smoked chilli pork sausage was ‘good enough to seduce a vegetarian’, has just released his new book. It’s titled ‘The Oldest Foods on Earth’ and is all about produce that is native to Australia. Much more than just croc and roo! Check out this story by @broadsheet_syd: https://www.broadsheet.com.au/national/food-and-drink/article/oldest-foods-earth

Around this time last year we foraged for these …

Around this time last year we foraged for these babies in the Hampton State Forest. They’re lactarius deliciosus, or saffron milk caps, more commonly known as ‘pine mushrooms’. We made pork and mushroom sausages with them, but they’re also good simply sautéed with a squeeze of lemon on top. Mushrooming is a great day trip if you’re looking for something to do on an autumn weekend!
#pinemushrooms #hamptonstateforest #sausages #mushrooming #dulwichillgourmetmeats #foraging

This pic was taken in January, on our last day at …

This pic was taken in January, on our last day at our beloved old shop at 483 Marrickville rd, which has been owned and run by our family since 1983. We’ve got a lot of memories there and we were a bit sad to see the old shop go. But the good news is we’ll be back on the premises in a few weeks with a slick new shopfront, thanks to Sam and the boys at @timber_technicians. In the meantime we’re just down the road at no. 499. Come in and say hi! #dulwichhillgourmetmeats #artisanbutchers #butchers #timbertek

Why wait til the weekend for a bacon and egg fry …

Why wait til the weekend for a bacon and egg fry up? Especially when the smokey bacon is chemical nitrate-free and the eggs are free range goodies from Hazlewood Pastoral Co! Eggs were turned gently in a hot pan with a generous portion of Pepe Saya cultured butter. So simple, so delicious. Come into the store to stock up for the weekend! #baconandeggs #nitratefree #freerange #hazlewoodfarm #fryupthursday

Anyone a fan of osso buco? It’s one of our faves …

Anyone a fan of osso buco? It’s one of our faves here at Dully gourmet meats, especially when the weather starts to get cooler. The words translate to ‘bone with a hole’, which is filled with tasty marrow. This one is a traditional Milanese style with no tomatoes, a tasty chicken broth and lots of white wine and grass fed butter. Perfect with a glass of Italian red. #ossobucco #slowcooked #dulwichhillgourmetmeats #ossobuco #vealshin #grassfed