Are you ready for #meatsweats? Meat Your Maker is coming.

Tomorrow, Sunday August 7, is the inaugural Meat Your Maker (MYM) festival, a one-day ‘fleshtival’ of artisanal, ethical and sustainable food with a focus on the farmers, hunters, gatherers, butchers and cooks who work with produce with respect and integrity.

Good news for an ethical omnivore. Might sound like a pretentious term, but it’s apt and it means someone who eats everything but cares about where every mouthful came from. It’s not always easy to do this, which is why events like Meat Your Maker are an important step in education. The fact that it’s fun too, is not by chance. Bottle Shop Concepts, the team behind renowned wine events Pinot Palooza and Game of Rhones, is the brainchild behind MYM. They have switched their focus from wine to meat, but it’s the same ethos that education is best served the way you consume – socially. MYM will bring people from both ends of the production cycle together to help overcome the disconnect between the meat we eat and the animals they come from.

How is this achieved? Think tastings meat and dairy tastings, panel discussions, and butchery and cooking demonstrations, all served up by of Australia’s best producers and chefs.

MYM is about celebrating real food heroes – the farmers and artisans – and fostering a better understanding of the challenges they face. The day is also about helping educate people on how they can make a real difference by providing them with the knowledge and practical tools on how they can support our farmers.

Dan Sims says, “We want people to really think about what they eat and enact a change of behaviour. By helping people better understand the current state of play, they can make informed decisions about their food. The irony being we are doing a meat event where one of the key points will be ‘eat less meat’. But when you do eat meat, know where it comes from, and expect to and pay for it. Food doesn’t come from a plastic packet.”

REAL EGGS - Chooks and Camper

The event will be held on the beautiful grounds of Australia’s largest multi-arts precinct, Abbotsford Convent, and will be broken into four main parts: Meat Market, Meat Out, Meat Sweats and Milk Bar.

The Meat Market is where you can meat and greet the artisan farmers and growers, who will be selling their produce and offering samples. Learn about how they raise their animals, and find out how you can best support them.


The Meat Out will be in-depth panel discussions hosted by food writer Richard Cornish, where you can ‘chew the fat’ and get ‘down to the bone’ with local growers about the state of play in the beef, lamb, dairy, pork and poultry industries and the challenges they face. What does ‘sustainable’ and ‘organic’ actually mean? What is the true cost of the food we eat? All sessions will be recorded for later distribution to keep the conversation going beyond the event.

No festival is complete without a feast, and at Meat Sweats you can celebrate the whole beast – nose to tail. Burn City Smokers will be showcasing this alongside their legendary smoker, cooking the meat over fire asado style. There will also be butchery demos on how to break down a whole beast with Meatsmith’s Troy Wheeler, and practical cooking and charcuterie demos with renowned chef Matt Wilkinson from Melbourne’s Pope Joan.

The Milk Bar, hosted by Alice in Frames, is where you’ll find the best of milk, cheese, butter and yoghurt, and learn how you can actively support the dairy industry.

It wouldn’t be a Bottle Shop Concepts event without a Wine Bar. The team has put together a selection of wines in collaboration with sommelier Campbell Burton that can be enjoyed alongside your lunch. Sample Brew beer and cider from local producers will also be available.



Sunday 7th August, 11am till 6pm

Abbotsford Convent, 16 St Heliers St, Abbotsford, VIC


General Admission/Pre-sale: $25 ($30 on the door) (Entry to the Meat Market, Meat Sweats and Milk Bar areas are included in the ticket price)

Meat Out Sessions:  $20 (General Admission must be purchased prior)

Sessions include Beef, Lamb, Pork, Poultry and Dairy. For the full line up of speakers, please see the website.

Meat Sweat Sessions: $30 (General Admission must be purchased prior)

For example, a butchery session with Meatsmith’s Troy Wheeler, and cooking demonstrations with chef Matt Wilkinson of Pope Joan.

Food, wine, beer and cider available to purchase on the day. NO TOKENS!


Tickets available at

Twitter/Instagram: @MeatYourMakerAU

Hashtag: #meatsweats

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