Time To Throw Another On The Barbie

The Age

Tuesday January 6, 2009

Michele Curtis

Jonathan's of Collingwood

MOST good butchers pride themselves on their sausages, and Jonathan's is no exception. Best-sellers include Spanish, lamb and basil and Italian pork. The butterflied and marinated chickens are ideal for the barbecue - simply cook for 45minutes, cut into portions and serve. They come in two flavours: lemon and Portuguese with paprika aplenty.

Best buy: Butterflied legs of lamb, marinated with olive oil, garlic, oregano, lemon and feta, $20/kg

122 Smith Street, Collingwood, 94194339

Mon-Fri 6am-6pm

Sat 6am-2pm

D.A. Di Censo & Sons

ALF Di Censo has spent 23 years preparing the best-quality meat available. For the barbecue he recommends his Zia Teresa or continental sausages (all gluten-free), aged steak, lamb and fresh herb shashliks, or burgers in beef, pork or chicken varieties.

Best buy: Victorian Sausage King Winner continental sausages, $19/kg

Shop 24, Tunstall Square, Doncaster East, 9842 3078

Mon-Fri: 6am-6pm; Sat: 6am-3pm

Rendina's Butchery

SPECIALISING in organic and biodynamic meats, this butcher uses only certified bio-

dynamic lamb and beef from Victorian farms. The lamb is particularly good.

The beef is all aged, and steaks come in sirloin, scotch, rib-eye and eye fillet cuts.

All sausages are made on the premises and are gluten-free, with flavours including honey, lamb and rosemary, Italian pork and fennel,

and beef Cornish.

Best buy: Biodynamic round steak, $22/kg

253B Belmore Road, Balwyn North

98576669

Mon-Fri 7am-6pm

Sat 7am-1pm -- MICHELE CURTIS

© 2009 The Age

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