Naffling a car park on Cuthberts Road, (oops, I hope that’s not the bus stop), I march into Meat N More Butchery. Jay Jantzen is waiting for me. I am instantly blown away by the huge amount of beautiful produce in the sparkling display fridge.
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Jay:
Suzi:
J:
chicken and chicken products. We sell about a half a tonne per week. Number two is our steaks. With the porterhouse, you can see the great marbling in them, its black angus and local. Number three is our house-made range of take home produce, like the lasagne and pies. Number four is our gourmet sausages and
number five is our kabana. It has won awards
from the Australian Meat Industry.
As we are speaking, Bill Pierce pops in to purchase some kabana. Bill is a champion of the Ballarat hospitality industry — he’s been fixing all our ovens and breakdowns for more than 40 years. If anyone in Ballarat knows where to get the best food, it’s Bill.
S:
last night?
J:
creamy mushy sauce with it as well.
S:
moment?
J:
imagine. It’s from South Australia and it’s called
salsa diablo.
S:
J:
S:
J:
as Ballarat becomes more multicultural. People from different backgrounds and traditions come in and tell me about the food of their countries and we share recipes and techniques.
S:
your amazing take-home products. I’m sure she’s been a big influence...
J:
S:
J:
are massive in the cooler weather. We usually
sell up to 70 kilograms in a week.
S:
J:
S:
you go for brekkie?
J:
S:
J:
searching for Ballarat’s best kiev. So far it’s the
Queen’s Head Hotel in Humffray Street North.
S:
J:
S:
J: