Broadsheet Sydney Food is the essential guide to more than 100 of the city’s best bakeries; grocers; delicatessens; markets; fishmongers; butchers; sweet shops; bottle shops; tea and coffee shops; and cook and tableware shops.

To celebrate its release, we’re giving away a prize a day for 12 days. Each prize includes a copy of the book and goods from a producer or supplier selected from the book. Enter now for your chance to win.

Marrickville’s Feather and Bone understands that we are what our food eats. Hence why it’s dedicated to sourcing whole, pasture-raised livestock directly from regenerative farms. That means no chemical fertilisers, pesticides, herbicides, growth promotants or prophylactic antibiotics. When you eat animals from these farms you’re playing an active role in a food system that builds soil, plant, animal and human health.

The company has close relationships with suppliers and is across every aspect of the process the animal has been through, often through firsthand knowledge of the farms. All this makes it one of our favourite places to pick up a cut-to-order skirt steak, rump or rib eye. Feather and Bone also sells eggs, honey and chutneys from reputable local producers (Malfroy’s Gold and Cornersmith).

Win today's prize and you can host one hell of a Christmas barbeque.

  • A Sommerlad heritage-breed chicken grown at Grasslands Poultry near Wellington, NSW. These chickens are the result of a 20-year breeding project to develop an old-fashioned, deeply-flavoured table bird designed specifically to grow slowly and thrive outside on Australian pastures. Sommerlad chickens have longer legs and more even meat distribution than the breast-heavy white broiler chicken and they are curious, ranging far afield in search of grubs and green pick. The meat is darker and more deeply flavoured and the skin is stronger, making for a crispy result.

  • Fat of the Land pork lard. Kidney fat rendered from the whole, pasture-raised, mixed herd pigs sourced from regenerative NSW farms.

  • Boned goat shoulder from The Gourmet Goat Lady. Most of the goat sold in Australia is feral goat marketed under the more poetic euphemism of “Rangeland”. Healthy farmed goat such as this is an altogether different product with consistently high quality and wonderful flavour.

  • Feather and Bone circular sausage, made using natural skins and no preservatives, gluten or fillers. All meat used is fully pasture-raised and chemical, hormone and antibiotic-free.

  • Boned, rolled pork loin roast from Crack Willow in Oberon, NSW.

  • Four-week dry-aged red angus rump steak from Cowobbee, a bio-dynamic farm near Oberon, NSW.

  • A copy of Broadsheet Sydney Food.

Entries for the 12 Trays of Christmas competition are now closed.

Total value $209.95.

The full list of prizes is available here.

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