August 2011

It’s stew and braise time as we move into the final month of winter. All the beef cuts that get minced in summer - bolar blade, oyster cross cut - are good for long, slow cooking. And they’re cheap. Lamb continues through August, although by now you’ll find a bit of two tooth from an older animal (Feather & Bone may have some Moorlands organic two tooth, Ph 9818 2717). This is the time of the year we don’t mind a little more fat in the pork, and if you’re very lucky and have a good butcher, you’ll find wild rabbit.

At Single Origin Roasters (60 Reservoir Street, Surry Hills, Ph 9211 0665), weekday lunch menu master Nick Smith is braising Moorlands lamb shoulders served with pearl barley cooked in the braising liquid, with dumpling-sized pea puddings with cream and mint and cavalo nero.

Their take on a Subway-style meat roll uses biodynamic Mirragong wagyu and Paesanella ricotta meatballs poached in tomato sugo in a long Sonoma roll. Then there’s the coffee.

Over at Cotton Duck (50 Holt Street, Surry Hills, Ph 8399 0250), Jared Ingersoll is roasting Cape Grim scotch fillet, garnishing it with winter leaves and serving it with carrots and artichokes. He’s also pot-roasting wild rabbit from Hay and dressing the plate with chickweeds and broccoli flowers.

Thanks to Grant Hilliard of Feather & Bone and Tony Jenkins of TJ’s Quality Meats.

Image courtesy of Fotosvanrobin under a Creative Commons Lisence.

Article Tags: Single Origin RoastersCotton Duckmeat

Single Origin Roasters, Cotton Duck, meat
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