People We Like



As idealists, it never occurred to Feather and Bone that running a butchery and promoting the idea of eating less (but better quality) meat might be commercial suicide (one of the reasons we love them). They’ve followed their love of food, the country, roadtrips and a good yarn and found themselves on a journey that daily reinforces the idea of quality over quantity.

Feather and Bone source whole, pasture-raised livestock directly from farms committed to genuinely sustainable soil, plant and animal health. The animals live all or the majority of their lives outside, ranging freely in family groups on sustainably-managed pastures. F&B visit all the farms they work with to understand the unique characteristics and practices of each producer. Provenance of the food is meticulously checked. 

At the the butchery, the bodies arrive whole where they’re cut and packed to order. They’re committed to the traditional practice of dry ageing prime cuts (particularly beef) for up to seven weeks. The result? Well let’s just say there’s no turning back.

And that’s not all they do. Click here to check out the Feather and Bone shop, classes and events.




Born out of a love of fine wine, Rushcutters Wine Storage offers the ultimate in self access wine storage in the heart of Sydney's Eastern Suburbs. Their convenient location allows easy access to your wine collection from either Sydney CBD or surrounding suburbs. Rushcutters Wine Storage can receive wine orders for you, dispatch a case or two to your current location, or just keep an eye on your precious wines in their state-of-the-art, climate controlled and secure wine cellar.




A home delivery service based in the Eastern Suburbs of Sydney, delivering the very best certified organic, chemical free and conventional fruit & veg. Exceptional produce delivered with friendly and efficient customer service. We love them.




"The finest glasses for both technical and hedonistic purposes are those made by Riedel. The effect of these glasses on fine wine is profound. I cannot emphasize enough what a difference they make," Robert M. Parker, The Wine Advocate.

"The Riedel family has never stamped its name on a single bottle of wine. But over the past 50 years, this Austrian clan of master glassmakers has done more to enhance the oenophile's pleasure than almost any winemaking dynasty," Time Magazine.




Bruny Island Cheese Co. was started by Nick Haddow after spending 10 years working around the world with specialist cheese makers. In 2001, he and partner Leonie settled on Bruny Island in Southern Tasmania to start making their own cheeses. 

Bruny Island Cheese Co. uses cows milk for its cheeses. The animals are farmed using environmentally sustainable methods with the aim of producing the best milk possible. Nick says that great cheese is made firstly in the field, then the vat and finally in the maturing room, so the wellbeing of their animals and care with their milk is paramount.

Nick is a traditionalist and believes passionately in the old ways of making and maturing cheese. For him, cheesemaking is the pursuit of integrity and and a reflection of place, but it’s really all about the flavour.

There’s plenty to see in the Bruny Island Cheese Co. shop.