Repost ‘@sonomabakingco

Repost ‘@sonomabakingco: Sonoma Miche, it’s a beautiful thing (all 1.6kg of it).’ We love this stuff! Sonoma bread available daily at @dulwichhillgourmetmeats #sourdough #miche #dulwichillgourmetmeats #artisanbakery

Stocking up for the weekend? Necta has been busy …

Stocking up for the weekend? Necta has been busy preparing these: Butterflied leg of grass fed, free range lamb with garlic, fresh rosemary, Greek oregano, Himalayan rock salt, lemon and extra virgin olive oil. #lamb #grassfed #freerange #greekstyle #dulwichillgourmetmeats #marrickvilleroad

Here’s another pic taken in January at our …

Here’s another pic taken in January at our longtime home, no. 483 Marrickville Rd. Did you know George’s dad bought the shop more than 30 years ago? It’s now been demolished but Sam and the boys from @timber_technicians are making us a shiny brand new shop, which we’ll fill with our full range of gourmet meat and smallgoods. #dulwichillgourmetmeats #marrickvilleroad #butchers #fourgenerations #nosetotail

What’s dinner at your place tonight? We’re having …

What’s dinner at your place tonight? We’re having chicken involtini (with prosciutto, spinach, feta and ricotta), our pork, caramelised beetroot and smoked chilli sausages, and grass fed New York steak. #dulwichillgourmetmeats #meatlover #wednesdayfeast

Ever made #cheese at home? This is an easy one to …

Ever made #cheese at home? This is an easy one to start on. Ricotta actually means ‘re-cooked’ in Italian, but this simple version is done by adding two cups of cultured buttermilk to eight cups of milk and a teaspoon of sea salt. Heat slowly until almost boiling, then turn off the heat and keep in a warm place for 30 mins. A curd will form and you can use a slotted spoon to transfer the curd into jars. And that’s it! Can keep in the fridge for a couple of weeks, but ours never lasts more than a couple of days. The better the milk, the better the ricotta. We used @country_valley full cream, which we stock at the shop. #dulwichillgourmetmeats #homemade #ricotta #countryvalley #marrickvilleroad

Beef ribeye

Beef ribeye. Arguably the tastiest quick-cooking cut on the cow. We pan fried this with a ‘healthy’ amount of butter and a sprinkling of salt. #ribeye #grassfed #organic #steak #delicious #dulwichillgourmetmeats #marrickvilleroad

Thanks to Phillip @le_masurier for this pic

Thanks to Phillip @le_masurier for this pic. Pork belly with pomegranate molasses. As Philip said, so simple yet so tasty. Might have to cook on up ourselves some time this week! #dulwichillgourmetmeats #porkbelly #marrickvilleroad #tallabungpork #pastureraised

Tried our caramelised beetroot and smoked chilli …

Tried our caramelised beetroot and smoked chilli sausage? A real crowd pleaser. Multiple award-winning. Some customers travel from the other side of the city just for these. We most commonly do them with pork, and occasionally with wagyu beef. #dulwichillgourmetmeats #sausage #wagyu #pork

Midweek lamb roast? This is free range, grass fed …

Midweek lamb roast? This is free range, grass fed lamb loin, boned out and seasoned with Himalayan rock salt, garlic, extra virgin olive oil, Greek oregano and rosemary. #lamb #freerange #grassfed #roast #dulwichillgourmetmeats #marrickvilleroad

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