Wednesday, 3 December 2008
And here's the thing. A few people who've gone to John, as a result of reading this blog, get back to me surprised that it's so "normal". I don't quite know how to respond to that. Maybe any butcher associated with me should have Nag Champa burning, statues of Amateratsu in the window, Baba Yaga flavoured sausages and wrap their roasts in Feminist coloured paper.
And here's the thing. In offering to take some snaps and do this post for the guys, I realised how absolutely bloody normal the place is. It's a bog standard suburban butcher shop. There is nothing overtly SOLE (whatever that means) about it.
It's the questions that you have to ask, that unlocks this unprepossessing shop's SOLE.
All the beef and lamb are sourced from Cardinia, the chooks from the Mornington Pen. They stock free range chooks and eggs from Lilydale, and their pork comes from Hastings. They smoke all their own small goods on the premises, make their own snags (we're having the chicken and asparagus tonight), corn their own beef. They do a sensational range of boerwors sausages and biltong (dried jerky, South African style). They stock the ubiquitous marinated chicken wings and schnitzels, but their standard T-bone is some of the best beef eating around.
All pretty bog standard stuff. The difference with the guys at Kerrie Road, is that they have realised that "We travel all over Victoria to bring you the best!" ISN'T necessarily the answer the punters today want to hear.