The Cut: Industry News

As the global pandemic continues to take its toll on the Australian economy, we are well aware of the significant impact this has had on the hospitality industry and our food service partners. As we know, the hospitality industry operates differently to most others. With small margins and cash flow concerns, restauranteurs, publicans and hoteliers …

To Our Partners In The Food Service Industry Read More »

Due to the global pandemic, the Australian Beef industry suffers with herd restocking greatly impacted. The global beef industry has experienced a series of tumultuous events over the last two years, from the recent outbreak of COVID-19 to the spread of African Swine Fever across Asia. Also, Australia’s market has been significantly worsened by severe …

The Australian Beef Industry Continues To Suffer Read More »

We’re excited to announce that we have partnered with Westholme as the exclusive distributor for their premium Wagyu beef in Sydney. Owned by Australian Agricultural Company, the beef is proudly 100% Australian. The business has evolved over almost 200 years across 20 of the country’s most iconic studs spread across Northern Australia – Queensland and …

Introducing Westholme Wagyu Read More »

It’s the season for the most rare and decadent ingredient in the culinary scene. Running from June to September, like most things that are highly coveted, Australian Black Truffles come with a price tag. Often referred to as “black diamonds”, they’re retailing for $3,000/kilogram and have been labelled the most expensive ingredient in the world. …

A Seasonal Focus On Truffle Read More »

As things continue to change this year, we’ve been working hard behind the scenes to not only adapt our offering, but to realise some things we’ve had in the works for a while now. This year has seen us expand our retail offering, as the hospitality industry has been forced to essentially shut down for …

Further Innovations to the Haverick Meats Offering Read More »

It’s an all too common storyline lately, we’re not even surprised to hear of another favourite or even another hatted, Sydney venue closing down. While a variety of factors are contributing to the trend (everything from diners that feel ‘easily bored’ to the rapid spread of delivery services), the Sydney lock out laws have definitely …

New Hope for Late-Night Hospitality in Sydney Read More »

In the food service industry, we’re no strangers to fluctuating produce prices, particularly in a country known to suffer harsh weather patterns; it’s all part of the job. However, we’ve had a rougher-than-average couple of years and reports from the Australian Bureau of Agricultural and Resource Economics and Sciences (ABARES) suggest it will only get …

The High Cost of Australia’s Changing Weather Patterns Read More »

In the food industry, there always seems to be a new study or fact to consider; that food made one way or raised another is better for your or better in flavour. One of these such debates falls around the difference between grain-fed and grass-fed meat. As the agriculture industry develops and innovates, things will …

Grain-Fed, Grass-Fed, and Organic Meats Read More »

The smell of black pepper and rich, salty brined deli slices conjures images of New York City afternoons, where the best Jewish delis have lines out the door. Most who have a vested interest in this cured cut will know it originated in amongst the Ottoman Turks, who used to dry and salt-cure meat as …

A Brief History of Pastrami Read More »

We’re always hunting for innovative way to present different cuts on the plate. Our master butchers have created new and tasty ways of preparing and presenting on of the best slow-cooked meats you can use out of a carcass.

Appreciating the nuances in another culture’s traditions, the sometimes-unorthodox pairings, the native ingredients, can exponentially increase your enjoyment of a new city. Food has become one of the reasons we travel, one of the many components we recall when recounting details from our travels. For a chef, it can even mean the inspiration to launch something new back home. We dove into the kitchens of two of Sydney’s up-and-coming chefs to uncover the journey to their current menu.