Entries by George Papanicolaou

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

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