It’s not just the weather that’s hot, with the news that an independent Sydney butchery is officially home to the best snags in New South Wales. Millin's Free Range Butcher, located in Balgowlah Heights on Sydney’s Northern Beaches, took home two gold medals at the Australian Meat Industry Council NSW state finals. The winning sausages were their traditional Australian beef sausages, as well as their satay Malay chicken sausages. If that doesn’t call for a barefoot Sunday barbie with mates, we don’t know what will.
Made by hand, Millin's Free Range Butcher’s sausages feature locally sourced Aussie meat, including grass-fed beef from Barrington Tops and the Hunter Valley. When it comes to sausage-making, quality ingredients and flavour are the two most important considerations, says owner Stef Millin, who has been a part of the competition for 12 years.
“I am proud that Millin’s has done so well over the years at what’s considered to be the premier event for Australia’s independent retail butchers,” says Stef. “Our team has worked so hard to develop the recipes and flavours that are innovative and delicious and it’s a great joy to see the pay off.”
“We develop trend flavours by starting with a base flavour like peanut butter, chilli flakes and coriander, for example, to turn them into something like a spice-heavy chicken satay Malay sausage,” Stef added.
Millin’s took home two additional awards including second place for their lamb and raisin sausages in the Aussie lamb / open class sausage category, and their beef, Spanish onion, carrot and parsley burgers won second in the best butchers beef burger category (which they won best in Aus for in 2019!).
You can get your hands on Millin’s award-winning sausages and meat at their Balgowlah store or online here.
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