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Please come and try our Saturday morning pastured egg and bacon roll! Back on again from next Saturday. It’s a simple affair but we think the ingredients are Good and the general consensus is that the product is delicious.

Our bacon is nitrite-free, smoked by us and made from the loins and bellies of the whole, pasture-raised, heritage pigs we source whole from regeneratively-managed NSW farms in the short-supply chain relationship that the last 18 months has Illustrated is so important. Not faux free range from farms with fixed shelters.

In fact, in a bid to out-do the Portlandia Colin the Chicken episode, we know which pigs/farm are in each batch which, as you’d know isn’t something most butchers could tell you. Same with the eggs. We make our tomato relish from the end-of-summer glut of Glenora Heritage tomatoes and our milk buns come from our neighbour, Brickfields Bakery.

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What’s not to love. Just the best ever. Haven’t used muffins for ages. Good plan. In Melbs we also love Peter Bouchier bacon

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