BEHIND THE EXPERIENCE: MACELLERIA BUTCHER AND WINEMAKER NEWTOWN
Updated: Mar 26
The Macelleria Butcher and Winemaker Experience in Newtown
We sat down with Macelleria founder Peter Zaidan to talk about the Macelleria Butcher and Winemaker experience in Newtown, his approach to selecting produce, and what guests can expect when they dine with us.
Where did the concept for these events come from?
The idea originally came from our Newtown store in Sydney. The space allowed us to host larger groups and create a more focused, intimate experience with our customers.
From day one, there has always been strong interest from guests wanting to understand more about what they’re eating — where it comes from, how it’s prepared, and how to get the best out of it. These events give us the opportunity to share that in a more personal and engaging way.
What do guests usually take away from the experience?
I think people really appreciate the educational side of the evening.
They walk away with a deeper understanding of produce, a greater appreciation for the process behind what we serve, and a better sense of why quality matters. It’s not just about eating — it’s about understanding the product and the care that goes into it.
How important is pairing food and wine correctly?
It plays a big role in enhancing the overall dining experience.
When done properly, the right pairing brings out the best in both the food and the wine. It adds another layer to the experience and helps create something memorable for the guest.
What can guests expect from the food on the night?
Beef is always the primary focus — it pairs perfectly with red wine and sits at the core of what we do.
That said, we also include other options like poultry and pork to create balance and give guests a broader experience across different flavours and textures.
How do you choose the winemakers you work with?
We look for boutique producers who share the same values we do.
Passion, attention to detail, and a genuine respect for their craft are all important. The goal is to align with people who care about their product as much as we care about ours.
What do you look for when selecting produce?
It has to be ethically sourced, sustainable, and fully traceable.
We focus on high-quality beef with strong marbling, whether it’s dry-aged or wet-aged. It also needs to be grass-fed and properly finished. Consistency is key — our customers expect the same quality every time they visit.
Is there a dish you personally look forward to the most?
A perfectly cooked steak.
Simple, done right — that’s what it’s all about.
Final word
Experiences like The Butcher & The Winemaker are designed to bring people closer to the product, the process, and the philosophy behind what we do.
Seats are always limited, and these events are built to be shared — so if you’re joining us, come ready to eat well, learn something new, and enjoy the full experience.
Comments