Field To Fork

Beautiful fresh snags in Paddington !

Naked Biltong, Naked Steak Stix & Wagyu Biltong are now available at 🥩

5 week dry aged Black Onyx now available in Paddington. Limited stock available !

Owner and biltong enthusiast Josh shows off a stick of pasture-fed Angus straight out of the drier 🔥 Shop Australia’s best original and wagyu biltong online via the Field to Fork website or instore at any of our locations! 🥩

A favourite since day one; our slow-roasted leg of lamb. Lovingly roasted over a low heat until succulent fall-off-the-bone deliciousness. Comes out of the oven at 330pm daily - call ahead and put your name on one to avoid disappointment.

Sticks of pasture-fed Angus and Australian Wagyu hanging in the Biltong drier 👀

Our housemade lamb, rosemary and garlic sausages are cut end-to-end, ready to be sold in the window when shop opens 🌭

We ran out of beef sandwich labels but these look too good to not post 🥪

Our roasted pork spare ribs never last long in the bain-marie. Get ‘em while you can! 🍖

Christmas order books are officially OPEN and you know what? I’M EXCITED. DM me for a price list or with any questions whatsoever - I’m here to help.🍗🎄🍾

When people ask what my weekend plans are 🤷🏼‍♂️. Dunno, just grillin I guess.

Been quiet for a while but all that’s changing. We’ve simply got too much to talk about. Like Lucas’ biceps, Field To Fork is expanding. Stay tuned 🥳. (+ Get in touch if you’re a butcher that wants a genuine chance to advance your career in a fast-growing, family-owned, team-fostering, food-obsessed DTE business!)

Black Onyx sirloins are can’t be beaten. Absolute 🔥🔥

Bit quiet on the socials lately but I can assure you that’s about to change

Notice anything different about these burgers from The Butcher’s Grill? Look closely and you’ll see they’re nestled in (probably) the best burger bun imaginable. Taste and discover the best burger we’ve offered yet. For a limited time we’ll be offering a series of *classic* burgers on Martin’s (same buns as ). I believe we’re the only burger joint in Sydney using their 5” burger bun. To go with the best bun, we’ve crafted the best filling yet. I’m not kidding, they’re unreal. Try one from tomorrow.

My friends we are witnessing history. For the first time ever, a batch of Gaz’ Famous Peri-Peri Sauce is being made available to his adoring fans. $15/ea, comes in a collectable jar. Made by the man himself. Get in whilst stocks last.

Cameron making the final knots on some gorgeous standing rib roasts.

Lockdown Cooking Diaries. 📝Day 12: Dear Diary, spent the entire day making Nashville hot chicken. Ate it all in one sitting. Best day ever…📝 Day 13: Dear Diary, there is such a thing as too much fried chicken.

Ah, minced beef 😍. Good ol’ fashion delicious, versatile, reliable, freezable, easykidsdinnerable minced beef. Ours is made fresh every day using grass-fed and finished beef chuck steak from Swan Hill, Victoria. It’s the first step towards your best spagbol EVER 🏆. We’re open and ready to safely serve you in both stores 🤗. We also offer same-day contactless delivery on all orders placed before 10am. DM me with questions, orders or for recipe ideas using our beef mince 🤹‍♂️.

Not gonna lie, last week was a tough one 🥲. We’re extremely proud of how Vaucluse handled the situation. Cool, calm and collected. Couldn’t have asked for a better team. Also, we’re grateful for the good news. NSW Health was extremely pleased with our CovidSafe plan & our response and our case doctors were most helpful. It was a lot of work to get our status rescinded from close to casual contact but thankfully everyone is safe. All affected staff have tested negative. The store has undergone a deep clean and we are free to return to business as (almost) usual 😷. Plenty to be grateful for ❤️. Friendly reminder for those erring on the side of caution: we offer same-day delivery to the local area for orders placed before 10am as well as curb-side pickup.

Finally, some good news. Field To Fork Vaucluse has been reassessed as casual contact. What a week! I think it’s about time for an ice cold beer and a steak. Anyone know of a good butchery?

PLEASE READ. After much work through the night, we are clear to open today. Any questions at all, please DM me and I’ll do my very best to help. Thank you for your ongoing support.

tomahawks for the World’s Best ‘meat n 2 veg’ 😍.

Huge news! I’m hosting this cooking class next weekend. I’ll be sharing Field To Fork’s Best Ever recipes and, whilst I may only be a fledgling cooking class host, I can promise a fabulous Sunday afternoon with great food, great wine and the best chat I can muster. Join us for a good cause. If I’m on my game, you’ll learn the easiest, most impressive peri-peri chicken recipe of all time. Worst case scenario...we’ll eat, drink and spend the arvo with a wonderful bunch of individuals. DM me for info.