Hello friends! A very exciting event coming up in Melbourne this month where you may catch a few familiar faces! If you’re interested in hospitality or simple have a love for good food then please check out the link below!Butcher | Baker | Ice Cream Maker! I'm looking forward to introducing you to the past-present-future of some of my favourite people in Melbourne food - both on the panel + on the pans/pinot BTS.
- Fifth generation butcher Ash McBean of Gary's Quality Meats - Owner of Lune Croissanterie & baker of the world’s best croissants Kate Reid - Flavour magician and ice cream whizz Karina Serex of Sundae School Ice Creamery PLUS food by Our Kitchenette and drinks by Meira Harel
The sooner you grab tix for this, the better - before it’s... Fully Booked 🙃
Something new and unique, @garysqualitymeats has teamed up with @ginpigfarmer at Yarra Valley Berkshires and @fourpillarsgin for a whole new take on how we look and taste pork!
Yarra valley Berkshires all being freerange Berkshire pork has a close relationship with @fourpillarsgin and created what is now famous as the Gin PigTM. Adding the spent gin botanicals to the feed the pigs.... The result is an infused pork with the combined flavours of juniper, coriander, cardamom, star anise, lavender, lemon myrtle, occasionally some turmeric and ginger.
Everyone here @garysqualitymeats is very excited to bring you this new producer!
While stocks last....
Tell us what you think of this very special pork?
#berkshire #fourpillars #yarravalleyberkshire #garysmeats #Freerange #butcher #meat #flavour ... See MoreSee Less
Being all a black Berkshire breed, this freerange Pork is bred and raised by our friends Kim and Brian in Wangaratta! Pork cutlets are tender and that higher fat content from Berkshires give the pork a full and fantastic flavour!