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

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"
April 15, 2016/by George Papanicolaou

Necta prepared this beautiful aged beef ribeye …

Necta prepared this beautiful aged beef ribeye steak for our customer Dana this morning. @dteahan we'd love to see a pic once you've cooked this! #grassfed #ribeye #steak #dulwichillgourmetmeats #marrickvilleroad #saturday
April 15, 2016/by George Papanicolaou

The protein

The protein: Tallabung pasture-raised pork tenderloin fillet, wrapped in prosciutto with fresh sage. The salad: apple, radicchio, greens, walnuts and blue cheese with a zesty dressing of orange juice and peel, Dijon mustard, white wine vinegar and EV olive oil. #pork #pastureraised #dulwichillgourmetmeats #healthy
April 14, 2016/by George Papanicolaou

Repost

Repost: '@adamandashleigh : Always worth the visit to this little butchery. Serving locally, grass fed and organic meat and animal products.' Thanks for the plug guys! @dulwichhillgourmetmeats
April 14, 2016/by George Papanicolaou

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
April 14, 2016/by George Papanicolaou

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
April 13, 2016/by George Papanicolaou

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
April 13, 2016/by George Papanicolaou

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
April 13, 2016/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
April 13, 2016/by George Papanicolaou

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
April 12, 2016/by George Papanicolaou

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
April 12, 2016/by George Papanicolaou

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
April 12, 2016/by George Papanicolaou

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
April 11, 2016/by George Papanicolaou

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
April 9, 2016/by George Papanicolaou

These mini tiropites are small mouthfuls of …

These mini tiropites are small mouthfuls of cheesy, spinachy goodness! Serve them up as a starter at a dinner party or just as an afternoon snack. They also make a great #vego option. #cheeseandspinach #tiropita #ricotta #spinach #pastry #dulwichillgourmetmeats
April 9, 2016/by George Papanicolaou

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
April 8, 2016/by George Papanicolaou

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
April 8, 2016/by George Papanicolaou

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
April 8, 2016/by George Papanicolaou

Around this time last year we foraged for these …

Around this time last year we foraged for these babies in the Hampton State Forest. They're lactarius deliciosus, or saffron milk caps, more commonly known as 'pine mushrooms'. We made pork and mushroom sausages with them, but they're also good simply sautéed with a squeeze of lemon on top. Mushrooming is a great day trip if you're looking for something to do on an autumn weekend!
#pinemushrooms #hamptonstateforest #sausages #mushrooming #dulwichillgourmetmeats #foraging
April 7, 2016/by George Papanicolaou

This pic was taken in January, on our last day at …

This pic was taken in January, on our last day at our beloved old shop at 483 Marrickville rd, which has been owned and run by our family since 1983. We've got a lot of memories there and we were a bit sad to see the old shop go. But the good news is we'll be back on the premises in a few weeks with a slick new shopfront, thanks to Sam and the boys at @timber_technicians. In the meantime we're just down the road at no. 499. Come in and say hi! #dulwichhillgourmetmeats #artisanbutchers #butchers #timbertek
April 7, 2016/by George Papanicolaou