Sydneysiders
Sydneysiders! Come visit us at the Dulwich Hill fair! We have food! George’s house-smoked kranskys in a roll with sauerkraut, mustard and tomato sauce. #dulwichhillfair #innerwest #smoked #kransky
Posts
Now that’s what you call a #sausagefest
Now that’s what you call a #sausagefest! Kransky, cheese kransky and pastrami smoked snags. There’ll be plenty in stock tomorrow, so pop in! #smokin #housemade #smoked #sausages
Our German-style cheese kransky is handmade and …
Our German-style cheese kransky is handmade and smoked on the premises with quality ingredients. It’s a rich, tasty sausage that can be cooked many ways. Stick them on a grill and pop them in a roll with sauerkraut and mustard for an amazingly tasty lunch! #housemade #smoked #kransky #germanstyle #sausage
Yes, you all know we’ve been busy smoking this …
Yes, you all know we’ve been busy smoking this week, but not only sausages. This is our hugely popular smoked trout. If you haven’t tried it, you need to! Open tomorrow from 6.30am! #smoked #trout #delicious #fish #seeyoutomorrow #483marrickvilleroad
We’ve been smoking sausages again
We’ve been smoking sausages again … a new pork ‘loukaniko’ recipe from the village in northern Greece. So happy with the products we’re making this week. #smoked #greek #pork #sausages #loukanika #smoker #greekstyle
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George has been smoking sausages today
George has been smoking sausages today … a traditional pastourma recipe from Yiota’s home village in Cyprus, made from camel meat! We’ve perfected the recipe and are pretty excited with the result. #cypriotstyle #pastourma #arakapas #cyprus #smoked #traditional #sausages
Our long-time customer and friend Ray Khoury sent …
Our long-time customer and friend Ray Khoury sent us this pic we thought we’d share. Here is Ray’s description: “This is the smoked and slow cooked pork belly I bought off you on Saturday.
The meat is unbelievably tender and juicy … I put a basic salt, pepper and paprika rub on it and smoked and slow cooked it in the GMG smoker for 8 hours at 95c to 105c degrees. The result undoubtably speaks for itself. Soft, tender, juicy and a wonderfully rich smokey flavour and aroma.” #dulwichillgourmetmeats #porkbelly #tallabung #pastureraised #smoked #slowcooked
Cannot wait to see what becomes of this bad boy
Cannot wait to see what becomes of this bad boy! Repost:
“@dteahan: Evolution of a @dulwichhillgourmetmeats #dry #aged #ribeye part one #cold #smoked”
