If you’ve already gotten to that point in the year where your New Year’s resolution to stay healthy and eat clean has started to wane, you’re not alone.
That’s why, hot off the grill comes Sydney’s first month-long celebration of all things smoked meats - Meat March - and you won’t want to miss it!
Brought to you by Sydney’s premier smokehouse and bar, NOLA, Meat March is a month-long smoked meats festival, designed to give Sydney-siders a taste of everything this cooking style has to offer. Run in partnership with Portoro, Meat March will feature only ethical and sustainably sourced beef, that puts the focus importantly on welfare over productivity, and supports the growing movement to reduce agricultural impacts on the Australian environment.
Meat March will run for the entire month of March, with a range of unique smoked meat options available on each day of the week. This includes Smoked Taco Tuesdays, Wagyu Wednesdays and our favourite…Tomahawk Thursdays; where tomahawk steaks are wrapped in Jack Daniel’s-soaked muslin cloths, and soaked and aged for 60 days. The result? A XX pound rare whisky steak bathed in the most incredible depth of flavour, with sweet and smoky notes that are only elevated by the whisky.
And there’s something for everyone throughout Meat March, with smoked fish and vegetarian options available, alongside NOLA’s expansive collection of wines and American Whiskies - the largest public collection in the Southern Hemisphere.
The entire Meat March festival will come to a head on Saturday 25th March, where NOLA will host a ticketed Southern Styled BBQ Smoke-Off. Their talented team of head chefs will go up against the team at Smoking Hot ‘n’ Saucy BBQ and battle it out in the kitchen for the best smoked meats. Open to all meat-lovers, guests will receive a set menu consisting of the various smoked meats produced by both teams, alongside NOLA’s classic side dishes, with guests given tokens to vote for their preferred smokers. The winner will take home the coveted Golden Kebab Trophy!
While Meat March is designed to be a wonderful celebration of all things grilled-goodness, the team at NOLA are incredibly passionate about spreading wider awareness for ethical farming and consuming meat more sustainably. That’s why the team have partnered with Portoro – More Than a Marble Score – to ensure that the produce for Meat March is sourced ethically and sustainably, whilst also minimising waste.
Meat March will run from Wednesday March 1st to Friday 24th March, with walk-in spots available and bookings encouraged. The Southern Styled BBQ Smoke-Off will take place on Saturday 25th March as a set menu event, with bookings essential via the NOLA website.
For more information, or to book, visit: https://www.nolasydney.com