If you require a steak with authority it’s the six week dry aged sirloin steak.
If you’re after sausages but…different, try the Peking Duck with coriander and hoisin sauce.
Something a little exotic? A Dorper lamb shoulder with anchovy marinade, or perhaps, Flinders Island wallaby.
Hudson Meats, the new specialty butcher and deli in Toorak will provide. Opening its doors this week, this is your meat haven for produce carefully sourced for its superior quality and “Paddock to Plate” philosophy .
The owners have some serious skills in charting a direct provenance. Former Two Hatted Chef Colin Holt (from iconic Sydney restaurants – Claude’s, Bistro Moncur and Bistro Pavé) and business partner Jeff Winfield, have taken on a new partner for the Melbourne store – Micah Hewitt. Micah has been with the Hudson Meats’ team for three years and has an enviable reputation having worked in the prestigious Harvey Nicholls Food Hall in Kensington and the venerable Lidgates in Holland Park, London.
They’re able to help with your meatiest questions ….rump or rack? Suggested doneness for your steak or a respectable alternative to porterhouse? Beyond the premium meats counter you’ll also find perfect pantry fillers including oils, condiments, preserves, marinades, dips, rice, grains and pasta, even ice cream.
With a nod to the traditional local butcher there’s space for in store events too. Look forward to sessions such as Sausage Making, Salami Making and butchery expertise classes on the handling and breaking down of meat (Stay clear: these guys know how to wield a blade).
Hudson Meats
Tok H Centre, 459 Toorak Road Toorak 3142
T: 03 9827 771
Opening Monday 2 September 2013
Monday – Friday 9am – 7pm
Saturday & Sunday 9am – 5pm
