CHOP SHOP carnivorium in Marrickville, New South Wales | Wholesale and supply shop

CHOP SHOP carnivorium

Locality: Marrickville, New South Wales

Phone: +61 412 886 669

Address: 10 Carrington Rd. 2204 Marrickville, NSW, Australia

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23.01.2022 Greek Easter in iso wasn't the worst thing to happen to a girl. My love and I hosted our closest: an albeit modest sized gathering. Lamb forequarter was braised in the bbq bathing in the obligatory lemon juice, garlic, Greek oregano and Alto delicate extra virgin olive oil for 5 hours. We had to use the 'thanksgiving turkey' enamel roasting dish to house the Junee Platinum shoulder and neck joint: the meat less modest in size! Accompaniments to our beast included fava, tzatzi...ki, roasted banana peppers, grilled pita, warmed Alto olives with fennel, chilli and orange peel, seasonal tomato and shallot salad, pickled onions with cinnamon and cassia and macerated cucumber. Fresh herbs and spring onion prepared as garnishes to the build your own 'souvlaki' concept using the pita as carriage. All preceeded by customary red dyed egg breaking and semi sweet Greek brioche, tsoureki. Followed by sweet almond fingers, honey walnut roasted biscuits, custard pie and custard pillows. Oh and the wine and champagne did flow. Happy Julian calendar Easter to you and yours. Meanwhile, get your goods from us here: https://documentcloud.adobe.com/link/track ps. given the closure of all farmer's markets in Sydney, all Alto Olives products now available for home delivery through us. Full list here: https://documentcloud.adobe.com/link/track See more

23.01.2022 Clearly I’m a fan! Women of the world who in some way or other birth, nurture, create, produce and reproduce all things. I lost mine 11 years ago. A complicated relationship was mine with my maker. Fierce yet cool. Loving yet limited and conditional. My teacher, my critic. Observing the sweet, fierce, complicated, selfless, selfish, tender, friend, ally mother in my life partner acts as counterpoint to my own and indeed what kind of mother I might have been. I suspect a com...bination of both. Sigmund might say anyway. I celebrated my love’s day with a Saturday night dinner with 2 of our previously, precious quarantined friends. Madame and I had discussed what we would do once the gate was opened slightly ajar. Where would we want to break our ‘social’ fasting. At a pub!!! she declared. Any pub, just a cosy local that we could dine in. So I raised her one and produced a pub counter meal at home for us and our guests in its place. Pork cutlet Cotaletta schnitzels coated in panko breadcrumbs flavoured with gremolata.Sauteed garlic spinach and a super creamy desiree potato mash completed the disguise. Long necks of beer were my request for ‘what to bring’. A bridge too far as instead we sipped on champagne and rosé and talked about it all and how embedded this new reality had become and how very accepting of our new penal colonies we were forced to inhabit. Strange we are, we Australians. Larrikins and complicit citizens in one fell swoop. Sunday was hers. Roast chicken with roasted potatoes and gravy Madame’s request. Braised fennel with Alto martini olives (hold the gin). Garnished with her fronds and oil from the olives. Dessert was a strawberry and vanilla layered cake that madame found and insisted on executing herself. It was incredible!!!! The gourmand child Pepita was busy knocking out an essay and I was busy knocking the lunch out of the park. And a final word to my own. Your memory is embossed in my heart forever. You have missed out on so much and so much yet to come. Happy Mother’s Day to all the women, doing so much of the ‘work’, so much of the time. Home delivery list here: https://documentcloud.adobe.com/link/track

23.01.2022 Last week’s cooking was a seafood festival. En papillote, Encrusted, Entier rôti. That’s in paper, in pastry and in the oven for the English speakers. I punctuated the poisson with pork rib and bone ragu laced lasagne. An old favourite from the butcher shop and Carriageworks markets. Saturday night’s dinner party for Madame’s BFF’s birthday party (the age kept elusive to all).... She asked for sausages and mash. I pimped it but have no record no photos were taken, oddly. But the onion sauce made sweet by sweating in butter, sugar and chicken stock was a standout. As was the pork and fennel ‘butcher’s lollipop’; so described in my wee shop when made into a scroll that many assume incorrectly is a technique reserved for South African boerwors. Like hot sandwiches (think tacos, souvlaki, hamburgers), each culture that produces sausage creates a scroll out of their sausage. If you would like to recreate this, simply order our sausage and ask for it to arrive ‘unlinked’. Meanwhile, today marks the start of Winter (yuck) and the further easing of restrictions and the expansion of the numbers of folk who can gather. To me that means restaurants are again fair game and Madame and I are booked into my old friend and mentor David Thompson’s restaurant in Olde Sydney Town, Long Chim. I never not crave the complex and fragrant flavours of the Asian or South East Asian kitchen which whilst not featuring heavily in my cooking repertoire, is a favourite to eat 2-3 times weekly. Happy hunting!! May Home Delivery list here: https://documentcloud.adobe.com/link/review Full Alto Olives List here: https://documentcloud.adobe.com/link/review

22.01.2022 CHOP SHOP carnivorium Xmas Warehouse shop opening again this year on 20th December. Stay tuned for the list of hams, turkey, goose etc. for pre-orders. I reckon come by and pick up and check out other gorgeous products I will have on the day (not on the list) - it’s a provedores prerogative! Think cheese cut off the block, accoutrements, organic fruit and veg, Tim’s honey and honeycomb from Leichhardt, organic crumpets and English muffins and much, much more. Happy Hunting!

19.01.2022 A quickie, 'cause I was busy cooking. Saturday lunch was a grazing board of cheeses and salumi, apple jelly, chilli jelly from Madame's mama and Greek kimi figs in syrup. Our attempt as eating 'light' (yeah, right) so as not to spoil our appetites for the seafood feast planned for Saturday night. Saturday night = carefully picked seafood we bought from the markets on Saturday morning including king prawns, razor clams, vongole,blue swimmer crab and squid were all sauteed (in ...stages and seperately to cook each perfectly) in garlic and bird's eye chilli, deglazed with cider then married together in a pot full of vine tomato confit. Mandatory garlic bread meant I used 3 whole bulbs for the feast and made for a good mop. Sunday morning Madame made huevos rancheros with her excellent salsa before a very late lunch of slow cooked Berkshire pork shoulder with more of the apple cider, caramelised apples, roasted potatoes and roasted pumpkin from honey man Mr. P's garden in Leichhardt. And you...? Meanwhile...get your goods this week here: https://documentcloud.adobe.com/link/track See more

18.01.2022 American partner = hump day pancakes. Being a Specialty providore = having your own bottomless supply of Lard Ass grass fed sweet vanilla butter. Jealous? You can’t have the American but you can order the butter exclusively from us. Boom!

18.01.2022 Yours truly in the current issue of @mindfoodmag Shoulder to the wheel and some great mentors and a curiosity beyond measure reading obsessively about farming, cheese, production and recipes provided the rest. Enjoy reading about my colleagues also #blessed #mistersister #womeninfood #smartthinking

11.01.2022 Did I mention we have recently secured Lard Ass butters from the Bellarine Peninsula in Victoria. Monica Carvason produces wonderful grass-fed, cultured semi-salted, unsalted and flavoured butters from her 3rd generation dairy farm.

08.01.2022 Landing this week...Australian grown and bottled crushed tomatoes (passata) and pasta sauces from Billabong Produce in Western NSW. 700gm glass bottles for chips. PM me or hassle your local food store. #australiangrownandmade #localfood #australiantomatoes #passata #sugo #pastasauce

07.01.2022 Suffice to say as soon as the restrictions were lifted, Madame and I booked into our favourite local (to my Erskineville Rd. apartment), Pino’s Vino. It’s like a heavenly local trattoria that seems to have sprung out of nowhere onto a suburban corner (Lawrence and Maddox Streets in our case). No photos of the food sorry. We were busy bouncing off the vibes of our fellow patrons, all 10 of us lined up at our tables and looking like we were about to start a relay race through t...he menu. Pre-drinks were at my apartment as current lock down tenant brother Alex attended the funeral of his best mate’s dad in Canberra. We sipped on our quickie versions of a martini. Mine was Bombay Sapphire, my love’s Absolut Vodka (remembering just now that the brother snaffled the Grey Goose into the freezer; clever boy). Both ‘dirtied’ by Alto olive fruit and her brine. We left evidence of our bar hop as well as a sweet note quickly penned as madame yelled Uber driver arrival and I shuffled out of my somewhat distant little home and headed to dinner. Saturday was all about the boy. Madame’s youngest that is a musical genius turned 18. The milestone marked the first of many comings of age. For him, adulthood means voting (law making) and drinking (end of law breaking); and not in that order. For Madame it was the end of 32 consecutive years of parenting. Pencils down now mama is how the first born described the coming of age for my love, a beast of a mother and human. He wanted roast beef, just a traditional one, nothing fancy he said. Yeah right. I modestly prepared a beef brisket and redeployed my butchery tying skills to tame the 3kg piece of Wagyu unwieldiness. I made a marinade/paste from the braised fennel and caramelised apples from the last roast and added Dijon mustard and parsley for more depth. A light stout and some chicken stock made a delicious bath for the brisket to soak in. My now famous potato mash and Yorkshire puddings made excellent bed fellows to the beef. Mama made requested Pavlova and gave a beautiful speech about her ‘little guy’. Post lunch and pre-party drinks with George’s delicious cohort of friends who I seriously love hanging out with, we headed to our ‘staycation’ destination, The Old Clare Hotel in Olde Sydney Town. I didn’t realise how much I’d missed my city. Meanwhile, the Labrador had been carefully delivered to my old colleague from my cooking days at Onde (another neighbourhood institution that sprang out of nowhere). Don’t worry about her. She schlepped it on the Hawkesbury River. Oscar Wilde reckoned youth is wasted on the young. The little guy hasn’t wasted a skerrick. May Home Delivery list here: https://documentcloud.adobe.com/link/review Full Alto Olives List here: https://documentcloud.adobe.com/link/review

06.01.2022 Picked up danspasta gorgeous spinach, ricotta and lemon ravioli yesterday. I made a light ‘sauce’ with chicken stock, sage, walnuts and mustard fruits. Requisite reggiano and Boom!

03.01.2022 Holy cow! Lard Ass smoked pomodoro butter and créme fraiche have landed hot off the truck this fine Spring morning. Get yours from us or hassle your local butcher, baker or grocer. Init!

01.01.2022 Lest we forget?! Lest we forget that we are unable to gather to grieve the poor young souls who were lead to their graves in a faraway place; misguided, optimistic, curious, desperately scared. Lest we forget that we sit inside our homes with ours waiting to reconvene our lives with ours: our chosen or our biological families and kin. Lest we forget the great sacrifice we have all mostly made to flatten an intangible curve: the kids won’t be alright. Lest we forget that when...Continue reading