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.

We are taking orders for Christmas right now!

Whole hams, half hams, boneless hams

(all smoked in-house)

Whole free-range and organic turkeys

Turkey buffe, boneless turkey, turkey breast (plain or stuffed), turducken

Pasture-raised pork

Loin roast, pork shoulder roast, pork leg roast, pork belly roast, roast pork rack

Smoked!

Smoked duck breast, smoked turkey buffe, smoked chicken, smoked trout and smoked salmon

Whole pasture-raised ducks, whole goose, duck confit

And we have a choice of savoury stuffing (baby spinach with feta and pine nuts) and sweet stuffing (pistachio nuts with dry fruits and sage)

For more info, or to order, please phone us at (02) 9560 7745! 

Latest News

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

Can you believe it? Only three weeks til spring

Can you believe it? Only three weeks til spring! We can't wait for the warm weather to come back, but we'll definitely miss those rich, slow-cooked braises and stews that are so good in winter. Beef cheeks, lamb shanks, pork shoulder etc. if you feel the need to get your fill of mouthwatering, tender, fall-off-the-bone goodness before the days get warmer, come and see us and we'll show you our range secondary cuts. Cook them low and slow and you'll be rewarded with juicy flavour!
August 8, 2017/by George Papanicolaou

Meet our friend, Chuck. He’s dinner tonight. He’s …

Meet our friend, Chuck. He's dinner tonight. He's just been browned on the stovetop and will now be covered in foil and braised in the oven on a bed of Spanish onion for a few hours, so he gets nice and tender. He spent last night in the fridge, swimming in a marinade of olive oil, dry sherry, lemon juice, lemon rind, garlic, fresh thyme, dried mint, paprika, salt and pepper. Can't wait to see him again! #braised #chucksteak #slowcooked #grassfedbeef #intheoven #sundayroast
August 6, 2017/by George Papanicolaou

Vietnamese-style chicken noodle soup

Vietnamese-style chicken noodle soup! Featuring Bannockburn free-range chicken drumsticks and our house-made chicken stock, both of which are available in store. How are you keeping warm tonight, Sydney folk? #winterwarmer #chickensoup #comfortfood #freerangechicken #bannockburn
August 5, 2017/by George Papanicolaou

Friday flashback

Friday flashback! An old pic of George and Yiota, before we spruced up the shopfront last year. Even after all these years we still love coming to work every morning, seeing our customers old and new, working with great produce and getting the creative juices flowing. #fridayflashback #oldschool #butcherlife #weloveourjob
August 3, 2017/by George Papanicolaou

Great write-up in the local paper today for our …

Great write-up in the local paper today for our Gold and Silver medals in the Australian Food Awards! We were awarded a Gold Medal for our Greek loukaniko sausage and Silver Medals for our Cypriot sheftalia, our smoked ham and our smoked salmon! We'll feature each of those products here in the next week. We love this quote in the article from George: "Entering awards is a way to keep you on your toes, and if you win, you certainly know you're doing the right thing ..." Too right! #australianfoodawards2017 #awardwinning #loukaniko #sheftalia #smokedsalmon #smokedham
August 2, 2017/by George Papanicolaou