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Before we start showering you with bad puns about broth and other delicious things, here's some news about the raffle we ran last year.
FESTIVE RAFFLE WINNER!
This is Alice in the stripes. She's the lucky winner of the Ashrose Organic Belted Galloway Hide from the Festive Raffle we ran last year to raise money for the Two Good Foundation St Canice’s Soup Kitchen Christmas party.
Thank you to everyone who bought tickets - you all contributed to the $1,200 that we donated to the feast which included a whole, spit-roasted lamb and was a roaring success by all accounts. That's Norman (legendary cook and tireless volunteer) and Rob (founder of Two Good) pictured, the champions who cooked the lamb. 

Right, back to the puns.
TAKE A DEEP BROTH because they're back in stock! Organic chicken and beef bone broth, lined up and waiting for you to Take My Broth AwayWelcome to Feather and Bone where the puns just keep on coming...  
Quaff your broth straight or use it as the base for a gorgeous sauce or soup - add small pieces of chicken or skirt steak and some finely diced, super-fresh Sift Produce greens - available here this Saturday 2 March from 8.00 am. 
STICK TO YOUR RIBS
Continuing our celebration of
The Year of the Pastured Pig, we're turning the spotlight on crowd-pleasing, finger-licking-delicious barbecued (or roasted) pork ribs. We marinate ours in a mix of gluten-free soy, Malfroys Gold Yellow Box honey and five spice, then chuck them in the oven for half an hour and serve with rice and steamed greens. Really good, really fast, really popular.
Get your marinated pork ribs here. 
WIN BY A NECK
Or, if you want something equally delicious and you've got a little more time but a little less lucre, there's this cracker
David Thomson recipe for grilled pork skewers. You grab a pack of our pastured pork neck dice (only $13.00!!!) marinate it overnight, thread it onto skewers and barbecue or char-grill. Also really good.  This is it in Gourmet Traveller.
ROAST TOMATO SAUCE! 
It's that time of year again, the wonderful end-of-summer, bitter-sweet tomato glut. It's glorious because you can't move for sweet, succulent tomatoes of every hue and shape. But it also makes me feel a bit desperate about savouring every last mouthful and second of summer's bounty as you feel the days shortening and the evenings cooling off. Anyway, the obvious thing to do is to stop whingeing and start working to preserve and bottle as much as possible so we can enjoy these lovely tomatoes well into winter. That's exactly what our excellent production manager, Michael, has been doing and he delivered a fresh batch for us all this Monday. 
~
Made with organic tomatoes grown by Fabrice at First Farm Organics, organic onions, basil and garlic and Karrabool extra virgin olive oil. Instead of blanching the tomatoes, we roast them with the onions, oil, garlic and salt and pepper. This gives the sauce a richer flavour.  Serve with meatballs or eggs (shakshuka!) or as a base for soups, casseroles or anything requiring a rich, tomato flavour hit. Or simply toss through pasta with loads of parmesan, extra fresh basil and a drizzle of chilli oil.

Available online or at the butchery.
A BONE TO PICK
Inspired by traditional Dutch Delft pottery and hand painted by artist Henrietta Farrelly-Barnett, we love these cow, horse, wombat and wallaby skulls. Prices range from $650 to $150. Enquire here for more images and price list. 
MUD AUSTRALIA OPEN STUDIO
Wed 6 March, 5.00-8.00 pm 
Free entry
Last but not least, our dear friends down the road at Mud Australia are opening their doors as part of the Sydney Design Festival. There will be demonstrations, talks, beer and food courtesy of yours truly. If you love Mud and you want to know how they do it, put this in your diary.
Book tickets here.
CHEW THE FAT  Read our blog for stories from the farms, produce and event news, ruminations on value and trust, a few dodgy jokes and the occasional rant about food labelling. Sometimes we talk about our pets - chickens, children, dog.
PARKING AT FEATHER AND BONE 
If you're planning to come by car, please park in front of Feather and Bone, Unit 8. There's room for five cars and there's usually a free spot. If there's no room in front of our place, please park on the street outside the complex. We and our neighbours thank you for your consideration.
SHOP ONLINE FOR PICK UP OR DELIVERY
Pick up: order by close of business.
Delivery: order by 12.00 the day before. 

Check out where we go and on which day.


FEATHER AND BONE BUTCHERY
Pick up an order or browse. 
Open Tuesday - Saturday:
8.00 am - 4.00 pm

8/10-14 Lilian Fowler Place
Marrickville, NSW 2204


CONTACT US
(02) 9818 2717
orders@featherandbone.com.au
SIFT PRODUCE:
FRESH FRUIT AND VEGETABLES

Order a box: pick up on Saturdays
Produce stall: every 2nd Saturday
Copyright © 2019 Feather and Bone Butchery, All rights reserved.


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