Our new book, Broadsheet Melbourne Food, is out now. To celebrate its release, we’re giving away a prize a day for 12 days. Each prize includes a copy of the book and a goods from one of Melbourne’s best producers or suppliers, selected from the book. Enter now for your chance to win.

A butcher is only as good as its farmers, and Meatsmith (also in St Kilda) only works with the best. It’s the place to buy top-quality O’Connor Beef from Gippsland; chooks by Milking Yard in Trentham; Wiltipoll lamb racks; and whole Duroc suckling pig.

Acclaimed restaurateur Andrew McConnell has a share in the business, but the man with the knowledge is Troy Wheeler, who’s been a butcher for two decades. He ages beef in-house and turns many other kinds of meat into excellent smallgoods that will instantly lift any Christmas charcuterie board.

As you’d expect from a McConnell business, there’s plenty to complement the meat, including pickles and condiments from The Builders Arms; a range of knives; bread by Baker Bleu; and a focused selection of wine, beer and spirits.

Win Meatsmith’s tray and you can host the ultimate Christmas barbeque. It contains the following:

  • A 600-gram, 28-day dry-aged O'Connor Beef rib eye, aged on-site in Fitzroy for superior flavour and texture.

  • Six Meatsmith pork, fennel and espelette pepper Italian-style sausages.

  • Four Tamworth pork cutlets from Glen Eyrie Rare Breeds Farm.

  • Three Meatsmith polpettes made with deboned Bannockburn Chicken marylands stuffed with toulouse sausage and trussed.

  • Six Dorper lamb loin chops.

  • Four O'Connor Beef asado ribs.

  • A jar of Meatsmith mustard.

  • A jar of house-made chimichurri, the perfect accompaniment to grilled meat.

  • A jar of house-made horseradish cream, to go with the rib eye.

  • A copy of Broadsheet Melbourne Food.

The total value is $169.95.

meatsmith.com.au

The full list of prizes is available here.

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