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.
Entries for the 12 Trays of Christmas competition are now closed.
The total value is $169.95.