New owners, butcher and chef Regan and wife, Vicki, opened in July, and offer fine foods and butchery that’s simple, mainly local, and just that little bit different and better.
Regan was born in Sri Lanka and adopted by his American mother and New Zealand father as a four year old, and is as delightfully Aussie as wife Vicki whose family has been in the Valley for many generations.
He did his apprenticeship under an Irish master butcher, and his corned beef and gammon (pickled pork) is made the way the early settlers made it, uniquely taking over a week to cure traditionally, without being pumped and always nitrate free. You’ll find organic-certified vegetables, bread made by the seventh-generation baker at Bread Basket in Kurri Kurri, Royal Easter Show prize-winning honeys, and mustards, relishes and pickles. Regan also works closely with Eden Fanelli of Fanelli Organics at Mangrove Mountain for many of the locally grown vegetables.
Regan makes his wide range of unique sausages from scratch, measuring and weighing each ingredient — like the 100% stall-free pork sausages that combine slow-cured nitrate-free bacon with pure Canadian maple syrup — no artificial flavours, no preservatives, no emulsifiers or unwanted fillers. The infused flavours are nothing short of delicious.
Open 8 am to 6 pm, every day. 1629a Yarramalong Road, Yarramalong 2259. For orders, phone 0477 697 329.