These one-off cutting boards are fashioned exclusively for us by our neighbour at Marrickville, the wonderful John Gallagher from Piece Furniture. https://www.piecefurniture.com.au/
Sourced from Murray Valley storm-felled, long-aged timber these works of art will last many lifetimes.
Timber species used:
- River Redgum (Eucalyptus camaldulensis)
- Grey Box (Eucalyptus macrocarpa)
- Yellow gum (Eucalyptus leucoxylon)
Timber species used:
- Small - (approx 380 mm x 280 mm)
- Large - (approx 500 mm x 370 mm)
Use and care instructions:
The boards are intended to be used on both sides. The plain side for general cutting and the juice groove side for cutting cooked meats.
After use, scrub thoroughly in warm water and rest in a drying rack with clearance all-round the board until completely dry before storing.
At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.
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