We'll be getting up at sparrow's to light the spits because long and slow is the way to go. We'd love to feed you when you're ready to join us! Here's the menu, just to get your juices flowing...
Spit-roasted New Horizon Dorper lamb served with cumin-spiced yoghurt and lemon sauce and fresh rocket.
Spit-roasted, pasture-raised Saulsbury Berkshire pork served with salsa verde sauce and fresh rocket.
BBQ pasture-raised pork and oregano sausage served with salsa verde and rocket.
All served on a crusty, organic Brickfields ciabatta roll (or not, if you're gluten-intolerant)...
* We're willing to bet that ours will be the only stall offering pasture-raised, heritage breed pork and meat that's entirely traceable back to regeneratively-managed farms.
Here's the fabulous Mr Bone showing us the lovely sausages he made at TEDx a few years ago.
YEAR OF THE PASTURED PIG ~ PORK GIVEAWAY!
To celebrate The Year of the Pastured Pig, for six months from May to October we're giving away one sixth of a whole, NSW pastured pig. Buy a Feather and Bone box to be in the running to win.
We'll draw the October winners on 1 November.
The more boxes you buy the better your chances. Go for it!
Join Friends of Feather and Bone
We moderate it but the rest is up to you.
We've been thinking a lot lately about how food is a wonderful way of binding and strengthening communities, large and small, the more diverse the better. The more we reclaim knowledge and share ideas, the stronger, more tolerant and open-minded we become. The way we see it, we're no different from the networked communities of microbes, fungi, plants, insects and animals on the farms we work with - the more closely we're connected, the more healthy and resilient we are.
We'd love you to post photos of the food you cook, your recipes for eating the whole animal, your successes, your failures, your concerns and anything that you think will improve our collective understanding and make the rest of us weep with laughter (that bit's important). Any useful tips on taming feral children, preferably food-related, are also welcome.
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.
BUTCHERY HOURS Tuesday to Friday: 10.00 am ~ 5.00 pm
Saturday: 8.00 am ~ 4.00 pm Parking
If you're planning to come by car, please park in front of Feather and Bone, Unit 8. If there's no room in front of our place, please park on the street just outside the front gate. We and our neighbours thank you for your consideration.