St. Lawrence Sausage King Revamp
Malcolm Jolley finds Ben and Sam Gundy re-inventing their St. Lawrence sausage store. After six...
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Tag: Butchery
Classes at Olliffe
Head Butcher Erica Jamieson is starting a series of courses at Olliffe’s 1378 Queen Street...
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Butchers of Distinction
The Butchers of Distinction are Steven Caldwell, Henry Traynor, Ponniah Vijeyaratnam and John...
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Olliffe on Queen
The Gundy/Aitken brothers are back with a third location of their boutique butcher shop, Olliffe....
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The Cumbrae Way
Meet Stephen Alexander. His father was a butcher and his father’s father was a butcher. Stephen is...
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The Almost Lost Art of Dry Ageing Meat
By Mario Fiorucci, Co-Founder of The Healthy Butcher It’s time to dispel some misunderstandings...
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Dry Roasting
Why sear? Searing was once widely thought of as the way to keep moisture from escaping during the cooking process. Food scientists have proved the theory of moisture loss false. However, searing does accomplish an important task: Enhanced flavour!
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Six Butchery Trends for 2012
French, Spanish and Italian charcuterie is still really popular. But we predict in 2012 that people will start asking for artisanal made Westphalian Ham, Chobai, Krakowski, Weisswurst and Kielbasa from North and Eastern Europe.
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Olliffe New Sausage King at St. Lawrence Market
The Gundy brothers are looking forward to bringing their gourmet, farm to fork ethos to the St. Lawrence. Ben Gundy is adamant: “We want to offer what’s not being sold elsewhere in the market.”
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Stephen Alexander Deconstructs a Lamb
by Malcolm Jolley Cumbrae’s Stephen Alexander comes from a long line butchers, and his...
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