What’s with this Sydney weather? Feels like winter again! Reminds of us when we were eating warming comfort food like this: Special shepherd’s pie with grassfed lamb, eggplant, roasted capsicum and sweet potato. A Mediterranean twist on an old classic. #bringbackspring #shepherdspie #grassfed #lamb #eggplant #capsicum #sweetpotato #mediterranean #slowcooked #comfortfood
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
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
Here’s a pasta dish that packs a flavour punch, thanks to the addition of some delicious cured meat! Spaghetti carbonara with Dully Gourmet cacciatore salami. This would also work well with many other types of cured meat we stock in store. The recipe? See below >>> First, cook your pasta in boiling salted water, as per the packet directions. Meanwhile, heat some oil and butter in a frying pan and cook about 200g of chopped cacciatore until crisp, then add a few cloves of chopped garlic and cook for another minute. Take off the heat. Then beat two eggs in a bowl with half a cup of grated parmesan and a pinch of ground black pepper. When the pasta is about a minute from being ready, add some chopped asparagus and frozen peas. Drain the pasta. Turn the heat back on the salami and garlic add the pasta, asparagus and peas. Combine well and take off the heat for at least 30 secs. Then add the egg and cheese mix, mixing well for about a minute to avoid the egg scrambling. Serve in big bowls and top with more parmesan and a drizzle of olive oil. Yuuuum! #recipe #spaghetti #carbonara #cacciatore #salami #curedmeat #pasta #comfortfood #winter
Dinner is served! A classic northern Italian version of osso buco, with white wine, chicken stock and butter, but no tomatoes. Something to warm us up on a cold winter’s night in Sydney brrr! We have beef osso buco in store. Come in and see us tomorrow🍴#winterwarmer #comfortfood #ossobuco #beef #recipe
Need an idea for a different take on a lamb roast? Try this recipe. It’s so simple but so so delicious. This is @dulwichhillgourmetmeats grassfed lamb shoulder, bone in, weighing about 1.5kgs. First, pound two tablespoons each of juniper berries, cumin seeds and sumac, some minced garlic, lemon rind, salt and pepper. Then mix in some olive oil and two tablespoons of pomegranate molasses. Cut a series of slits into your lamb shoulder and rub all over with the paste, then put the lamb in a ziplock bag to marinate in the fridge overnight. Next day, when ready to cook, preheat the oven to 220 degrees C, then put some lemon slices in a deep oven dish and place the lamb on top with a cup of water. Cook uncovered for 25 mins, then lower the heat to 120, cover with foil and cook for 7-8 hours, basting a few times. Garnish with lemon rind and parsley. Sooo delicious! And goes well with anything from couscous, to a simple bean salad and some steamed greens. This pic is the lamb after the first stage of cooking. It eventually turns quite black on the outside and can be pulled straight off the bone 🍖 #grassfed #lambshoulder #recipe #slowcooked #roastlamb #comfortfood
Smoked ham hock and roasted pumpkin soup! Made with our free range ham hocks, smoked in-house. Check out the recipe in the comments below! #recipe #smokedhamhocks #pumpkinsoup #smokin #soup #winterwarmer #comfortfood
We love our lamb shanks here at Dully! They’re another one of those tougher cuts of lamb which take on a soft, melting texture when cooked low and slow. There are so many ways to cook lamb shanks … we reckon they’re great for a sheepy twist on the popular Thai beef massaman curry. Pop in to the store at Marrickville Rd to get your fill of premium grassfed Aussie lamb. And let us know if you’d like a recipe for the Massaman! #lambshanks #grassfedlamb #massaman #thaistyle #slowcooked #lowandslow #winterwarmer #comfortfood
Guess what we have in stock? RABBIT! Today our lovely friends from Burrawong Gaian sent us a limited number of fresh rabbits and rabbit liver, so pop in if you’d like to celebrate the weekend with a hearty rabbit stew. You could go Greek-style like this “kouneli” dish pictured, which combines rabbit with garlic, onion, white wine, fresh herbs, lemon and olive oil. Delicious! See the recipe in the comments below 🍽 #greekstyle #rabbitstew #kouneli #slowcooked #winterwarmer #burrawonggaian #comfortfood #recipe
We’re well into winter here in Sydney, which calls for those richer cuts like beef cheek. If you cook these for long enough, all that connective tissue transforms into tender, flavourful, meaty goodness. Simply brown your meat and set aside. In the same pot, sauté some carrots, onion and celery in butter, and when browned, add chopped garlic and herbs like bay leaf and rosemary and maybe a cinnamon stick. Turn up the heat, add a cup of red wine and reduce, then a cup of chicken broth. Bring to the boil and quickly reduce heat, then cover and simmer for 4-5 hours. When the cheeks are super tender, remove beef, then reduce the liquid to create a thick sauce. Season your beef cheeks and serve them with cauliflower purée with lots of butter, and steamed broccolini. Warming winter comfort food! #beefcheek #winterwarmer #lowandslow #slowcooked #redwine #winter #comfortfood #recipe
