Dynamic is certainly one word that could be used to describe butchery duo Will Heath and Milko Marinozzi. The unlikely pair co-own Emilio’s Specialty Butcher in Rozelle, a quaint, Italianstyle specialty store with an unwavering commitment to provenance and a headstrong approach to sustainability.
Heath, 25, and Marinozzi, 51, met while working together at Marrickville’s much-loved ethical butchery and providore, Feather and Bone. At face value, the two men couldn’t be more different.
Heath, who hails from Sydney’s Northern Beaches, had only recently deferred his university business degree when he decided to take on work experience at a butcher and takeaway shop in Manly.
“It was split between cooked meals and fresh meat. The cooking is what attracted me initially but funnily enough the butchery ended up really grabbing me,” says Heath.
“I was so keen to learn, I would stand at the cutting block watching YouTube videos of how to tie knots and how to roll this or that,” he says. “When it was time to move on, I felt that if I was going to stay in butchery I should do it properly and look for an apprenticeship.”
هذه القصة مأخوذة من طبعة August 2021 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة August 2021 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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