August Competition Winner: Juliana Klinck Takes Home a $300 Meal Voucher
Congratulations to Juliana Klinck, winner of our August monthly voucher competition.
About the Author
Matt Rimmer
Matt Rimmer has been a co-owner of Macelleria Bondi Beach, the butcher-led steak restaurant on Campbell Parade, since 2016 – though he knew the place long before that as a customer of the original Macelleria, founded in 2012, whose food and butcher-counter concept he loved from the start.
Originally from New Zealand, he came to hospitality from the drinks trade, after a career importing, distributing and marketing luxury whisky and bourbon – a background that shaped his focus on provenance, ageing and craft, whether in a single malt or a grass-fed steak.
Matt lives at Bondi Beach with his wife Michelle and their two young boys. He’s a believer in the Macelleria way of eating: simple, well-sourced whole foods, and quality meat and produce he’s happy to feed his own family every day. Grass-fed beef sits at the centre of that – a protein he sees as fuel for an active life, and one that fits naturally with the training-and-ocean rhythm of Bondi.
Posts by Matt
A Local’s Guide to a Full Day at Bondi Beach
Local Area Guides Most people visiting Bondi for a day end up doing the same three things in the wrong order – beach, then confused wander for lunch, then a coffee they didn’t need because they’d already had one earlier. Locals run the day differently, mostly because we’re not trying to fit everything in, we’re just doing the things that are actually good at the time they’re actually good. If you want to walk before breakfast, pick one of the best walks in Sydney’s Eastern Suburbs, most start within ten minutes of the sand. None of this requires booking ahead
How to Choose the Right Steak Cut for Your BBQ
Not all steak cuts perform the same on the grill. Here’s how to match the right cut to your BBQ style, from quick sears to slow cooks.
Win a $300 Voucher Every Month – Macelleria Bondi’s New Monthly Competition
Good things are coming to the counter at Macelleria Bondi – and this time, one lucky local (per month) can walk away with $300 to spend.
How Much Protein Is in a Steak?
How much protein is actually in a steak? People training at the beach, people managing their weight, people just trying to eat a bit better – they all want the number.
Cooking Guides: How to Reverse Sear a Steak
The reverse sear method gives you more control over doneness than pretty much anything else out there. Here’s how it works, and which cuts from our Butcher’s Counter suit it best.
Macelleria Bondi Wins the AGFG Reader’s Choice Award
Macelleria Bondi has been voted an AGFG Reader’s Choice Award winner by our diners. Thank you, Bondi – this one belongs to you. No bookings, just walk in.
Cut of the Month: Dry-Aged Rib-Eye on the Bone
Winter calls for a serious steak. This month we’re celebrating the dry-aged rib-eye on the bone – rich, buttery and built for the cold months.
How the Butcher’s Counter Works: Choose Your Cut, We’ll Do the Rest
Never chosen your own steak from a butcher’s display before? Here’s how dining at Macelleria Bondi works – from picking your cut to the open grill. Walk in!