Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

Meet your local butcher: Curtis Stone

In the May/June issue of Selector Magazine, celebrity chef Curtis Stone talks about opening up his own butcher shop in Los Angeles. "It is a pretty special joint," says Curtis, laconically. "Something I always missed in LA was a great butcher shop, and when I say great butcher shop, I mean one that sources game, does whole animal butchery and has different cuts.

But don't think Curtis has completely lost his marbles. The Butcher Shop is part of his new restaurant Gwen, on Sunset Boulevard. Gwen is all at once, a restaurant, a cocktail bar, a patio hang-out, and a butcher shop.

"My idea was, if you've got a butcher shop and a restaurant, then you can create a use for anything you buy in. I was just in the shop cutting some pheasant terrine for a customer. We bought that pheasant in two days ago and I turned it into a terrine, which I can sell in the shop or in the restaurant. So you never waste anything."

Get Curtis Stone's 80 day dry-aged ribeye with creamed corn and charred scallions recipe in the May/June issue of ​Selector​ 

A highlight of the butcher shop is beef from Australian producer David Blackmore. But to get this world renowned Wagyu to the States has been no easy task.

"When I first spoke to David I said, 'I want to buy some of your meat for the butcher shop.' He said, 'Nah, the only way I could make sense of it is if you were to become the distributor.' I didn't want to be a distributor of meat! But I loved it, so I said, 'We'll figure it out.' So here we are, 'Stones Meat Distributors'. But we are selling so much of David's Wagyu, people are just absolutely in love with it."

Read the full story in the May/June issue of Selector, out now, with Curtis Stone on the cover.

You might also like

Food
Impress: Maggie Beer
Words by Mark Hughes on 1 Mar 2016
If there is one person who embodies the themes of nature and nurture, it is Maggie Beer. The nature side comes from her intuitive use of fresh, seasonal ingredients in her recipes and her vast range of food products. The nurture side from her background as a farmer, tending crops from seed to fruit in the wonderfully fertile soils of South Australia’s Barossa Valley. Of course, one could posit that Maggie’s nurturing element also comes from her wholesome, nourishing dishes that bring comfort to our bellies and warmth to our hearts. Or, from her soft caring nature. What you see on TV is what you get with Maggie. She comes across as very maternal, and she is. She’s thoughtful, happy and humble, very much like your best-loved auntie who cooks your favourite recipe, a dish that seemingly hugs your soul and lingers in your memory forever after. All this is quite remarkable when you discover the Maggie Beer story. Originally a Sydney girl, Maggie turned a fondness for food into a way of life when she married her true love, Colin, and moved to the Barossa to support him in his dream to farm pheasants. Maggie took to farm life like a duck to water, growing crops, preserving food, cooking and even starting up her own restaurant. Then she started making her own pâté - her first ‘product’. It was the start of her 35-year ‘overnight’ success. “It was only when I came to live in the Barossa 42 years ago that I really understood the seasons, because here we have four very distinct seasons and we live the rhythm,” Maggie tells me when we sit down for a chat on a warm day in the heart of the Barossa Valley. “All I have ever had to do to cook is follow it as it happens and relate to the produce at hand.” As her orders grew, so did her range, to pastes, jams, dips, oils and, of course, verjuice. In the early 1980s, festooned with an oversupply of Riesling grapes, Maggie turned adversity into opportunity. Having often read about an ingredient called ‘verjus’ in French country cookbooks, she produced what is thought to be the world’s first commercial batch of verjuice, a product these days synonymous with the name Maggie Beer. “I’m quite proud of the verjuice story,” says Maggie. “It’s been around since Roman times, but I’ve pulled it out of obscurity and lots of people have followed, and that’s wonderful because verjuice gives this lovely acid balance to food.”  What’s in a name? These days, Maggie Beer is a household name, the brand probably more so than the woman. It is a double-edged sword lending your name to a brand. It helps in the beginning to get recognition, but should the business grow, it can be like the mariner’s albatross, each weighing the other down. However, it is here where the yin and yang of life has rewarded Maggie. She has only ever given out love and respect, and it has come back to her. She is lauded as a matriarch of the Australian food scene and her business is a reflection of her, run in a morally healthy way by good, honest people. “I often have to pinch myself because I feel that coming to me and it’s not something you seek out,” Maggie says of the adoration she receives from the food loving public. That is not to say she hasn’t been shrewd and tough enough to make strong   business decisions. She admits she is a control freak, even cooking all the dishes for this photoshoot, But she has done it all her way. The natural, nurturing way. “I’ve always been onto this continuous improvement, it’s part of me, I’m driven. But all I have ever done, one step in front of the other, was do what I love and believe in it, without any grand plan, just loving the moment.”
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories