Welcome to the home of good food

At Dulwich Hill Gourmet Meats we put smiles on the faces of our customers by sharing our true passion for great food. Our pursuit of high-quality meats begins at the farm, where we build strong relationships with producers who share our values of ethical, sustainable and organic produce.

We are strong advocates for the dying art of nose-to-tail butchery, with skills passed down through four generations of artisan butchers. As well as our range of grass fed, organic and free range meats, we stock our own specialty handmade charcuterie and a selection of premium wholefood pantry items. Find us in the heart of Dulwich Hill at 483 Marrickville Rd.

Latest News

Father’s Day lunch at our place

Father's Day lunch at our place! Lamb cutlet racks, pork belly and beef ribeye roast in the backyard woodfire oven. Happy Father's Day to all the dads out there! #fathersdaylunch #woodfired #cookingwithfire #meatlover #rackoflamb #ribeyeroast #porkbelly #lambbeefpork
September 3, 2017/by George Papanicolaou

Art on a plate from our Dulwich Hill neighbours …

Art on a plate from our Dulwich Hill neighbours Manmaru, using grassfed beef brisket sourced from us. Creative, modern Japanese food that looks and tastes amazing!
September 2, 2017/by George Papanicolaou

Tomorrow kicks off the first weekend of spring …

Tomorrow kicks off the first weekend of spring WOOOOHOOOO! Come in and stock up for a weekend of eating fabulous food in the sunshine ☀️ We have spring lamb if you're keen to fire up the BBQ. Or pick up a dry-aged ribeye to treat your dad on Father's Day! We also have fresh goat in stock 🐐 This souvla pic was taken by the boys who drove up to Queensland last weekend. Yes, Necta packed an esky full of grassfed lamb from @dulwichhillgourmetmeats for the trip! #butcherlife #springtime #springlamb #bbq #souvla #cyprusbbq
September 1, 2017/by George Papanicolaou

It’s the last day of winter, folks

It's the last day of winter, folks! Time for SPRING LAMB! The best time of the year for lamb lovers like us. We have Victorian spring lamb in stock right now, like this beautiful lamb rack guard of honour prepared by Necta. Bring on the sunshine! #springlamb #rackoflamb #guardofhonour #springtime #milkfed #grassfed #aussielamb @necta_pap
August 30, 2017/by George Papanicolaou

Why mess around with imported olive oil when we …

Why mess around with imported olive oil when we have such good producers here at home? Pukara Estate produces some of the finest extra virgin olive oil, vinegar and other fine food products in all of Australia, from their base in the Hunter region of NSW. We love drizzling their chilli oil on pizzas cooked in our backyard woodfire oven 🔥🌶🍕#pukaraestate #EVOO #oliveoil #supportlocalfarmers @pukaraestate
August 30, 2017/by George Papanicolaou

Our delicious marinated quail, grilled by our …

Our delicious marinated quail, grilled by our customer @kamamisko71. Quail is a flavourful game bird which is a great gourmet alternative to chicken or other poultry. Thanks for posting @kamamisko71! #Repost: "Grilled marinated quail from @dulwichhillgourmetmeats with basil balsamic tomato and buttery basil potatoes #quail #grilledquail #marinatedquail #basilpotatoes #basiltomatoes"
August 28, 2017/by George Papanicolaou

Our lamb shoulder roast cooked to perfection by …

Our lamb shoulder roast cooked to perfection by our lovely customer and friend Barbara. Looks delicious!
August 27, 2017/by George Papanicolaou

Necta and the boys firing up the BBQ for some lamb …

Necta and the boys firing up the BBQ for some lamb #souvlaki at the Jamboree in Brisbane. Good luck to Sam in the Datsun ute! #souvlaki #bbq #datsun #rotary #jamboree
August 26, 2017/by George Papanicolaou

Before and after

Before and after! Beautiful dry-aged @gundooee_organics rump steak, cooked medium rare. The rump is one of the tastier prime cuts. While it's not the most tender steak, it makes up for it in full, beefy flavour. One of the favourites among our butchers at Dully Gourmet! Especially when it's the really, really good stuff from Gundooee 👌🏽#dryaged #rumpsteak #grassfedbeef #gundooee #beforeandafter #steak
August 25, 2017/by George Papanicolaou

Salumi pyramid

Salumi pyramid! Wild boar salami up top, air-dried bresaola and hot sopressa in the second row, Calabrese, mild sopressa and Veneto fennel down below. We stock a full range of charcuterie made by Vincent Papandrea in Sydney's west. Top notch smallgoods made locally using quality Aussie produce. #charcuterie #salumi #salami #salami #bresaola #sopressa #veneto #finocchiona #local
August 24, 2017/by George Papanicolaou

You’re not too late to get to North Annandale …

You're not too late to get to North Annandale Hotel for a chance to win a Dully Gourmet meat tray! Best meat raffle in town! Oh, and did we mention they have beer there, too? 🍺
August 24, 2017/by George Papanicolaou

Necta showing his knife skills to French a rack of …

Necta showing his knife skills to French a rack of lamb. Frenching gives the lamb rack a clean, elegant look, perfect for when you're entertaining guests 🔪#knifeskills #frenching #butcherskills #rackoflamb
August 22, 2017/by George Papanicolaou

TOMAHAWK … a steak so big it will break your …

TOMAHAWK ... a steak so big it will break your plate! This is dry-aged, grassfed beef from @cherrytreeorganics, whose family farm is based in South Gippsland, Victoria. The steak was chargrilled and finished in the BBQ by George. He did share it with the family though! #tomahawksteak #dryaged #grassfed #organic #beef #gippsland #supportfarmers #aussiebeef
August 21, 2017/by George Papanicolaou

Braised beef short ribs, cooked for five hours in …

Braised beef short ribs, cooked for five hours in beef stock and Malbec wine. This is Mayfield beef -- award-winning free range, grassfed and barley-enhanced beef from the Central Tablelands and Northern Plains of NSW. Always in stock at @dulwichhillgourmetmeats! This dish was was finished by scraping away the veggies and placing the beef in a super hot oven to get the top nice and crispy. Served with Argentinean chimmichurri. #mayfield #beefshortribs #braised #slowcooked #winter #comfortfood #mudporcelain
August 20, 2017/by George Papanicolaou

OX TONGUE on special today

OX TONGUE on special today! Oops ... no, sorry, that's just Necta clowning around 😁 😂#oxtongue #clown #putthatthingaway
August 18, 2017/by George Papanicolaou

Grassfed Aussie lamb from the Gippsland region of …

Grassfed Aussie lamb from the Gippsland region of Victoria - dukkah crusted, roasted as a 3-bone rack and served with mash, caramelised beetroot and steamed broccolini. We reckon lamb rack is ideal for entertaining dinner guests. It's easy to cook, looks impressive and tastes DELICIOUS! #fancydinner #grassfed #lamb #victoria #lambroast
August 16, 2017/by George Papanicolaou

It’s Yiota’s nameday today, a big Greek Orthodox …

It's Yiota's nameday today, a big Greek Orthodox celebration called 'Panayia'. What better way to celebrate than by putting some lamb souvla on the spit! It's Yiota's favourite food, which meant George had to leave the shop early and get home to get the coals firing 🔥Happy nameday to Yiota, and everyone else celebrating theirs today! #panayia #happynameday #greekstyle #cypriotstyle #souvla #lamb #spit
August 15, 2017/by George Papanicolaou

The best butter in town. Handcrafted by @pepesaya …

The best butter in town. Handcrafted by @pepesaya just down the road in Tempe, and available in our store at Dulwich Hill. #pepesaya #culturedbutter #ghee #bestbutterintown #local #innerwestsydney
August 14, 2017/by George Papanicolaou

Nothing quite like a bit of souvlaki on a sunny …

Nothing quite like a bit of souvlaki on a sunny Sunday! #souvlaki #sundayvibes #sydney #bringonspring
August 13, 2017/by George Papanicolaou

It’s #fridayflashback time

It's #fridayflashback time! Here's an old pic of George, Yiota and Necta hard at work serving customers. We truly love food, but our favourite part of the job is the connections we have with the people who come into our store. Which is why we say #weloveourcustomers ❤️
August 11, 2017/by George Papanicolaou