In recent years there’s been a worldwide movement towards consuming nutritious, fresh food; and knowing more about the origins of what we eat. Chefs and well-being experts urge us to source seasonal vegetables and ethically-grown meat, shortening the distance from ‘paddock to plate’, and improving the flavour and value of our diet. Health conscious people have discovered the benefits of organic, free-range produce, and are turning away from processed, mass produced, factory-farmed goods.
This concept has been embraced at Slick & Sons (formerly Slick’s Butchery), located directly opposite the airport, which was re-launched in 2017 by Slick’s son, Peter, and his partner Kyle. It’s a one-stop shop for gourmet foods including local beef, sausages, fish, eggs, goat’s cheese, fruit & vegetables, artisan-baked bread, beautiful Island flowers, pickles, salt and home-made salads.
Slick & Sons also stocks superb lamb, chicken, pork, smallgoods, olives, antipasto, seafood and cheeses while importing a huge range of tasty condiments, jams and sauces from some of Australia’s best food makers. Premium ice-cream, East Imperial mixers and gourmet biscuits are available too.
Peter’s father, Norman ‘Slick’ Buffett, is something of a local legend who has been a butcher on Norfolk since the early 1960s, and owned and operated Slick’s Butchery, in the very same premises, for decades. Peter has great memories of going out with his dad, as a small boy, to learn the trade. Norfolk has no large commercial scale abattoir, so graziers know the condition and history of all their animals; allowing meat to be harvested humanely. The ‘farmer-beast’ and ‘butcher-beast’ bond, once common to rural areas, has been preserved.
The dedicated team at Slick & Sons takes pride in their superior Norfolk Island grass-fed beef, locally-grown, home-made goods and tempting array of fine, imported lines. Olsson’s salt, Fonzie Abbott coffee, Emma & Toms juices, Maggie Beer products and King Island cheeses are just a few of the well-known brands on offer.
Gorgeous, made-to-order graze platters – perfect for any event or celebration – are very popular, and the helpful staff wrap purchases in eco-friendly paper and are always happy to share cooking tips. Enhancing the entire food experience for patrons is the aim; and carries on the tradition of excellence established by Pete’s father, Slick Buffett.
Back in the 1980s when Colleen McCullough, famed author of The Thorn Birds, lived on Norfolk she wrote Slick a special note:
“I kiss your hands and feet. That pork sausage meat is better than the pork sausages from Harrod’s Food Hall in London. Don’t change a single thing, it’s perfect.”
Nothing much has changed – the team still make those sausages, following Slick’s secret recipe, and their wonderful produce (including Norfolk’s own Bigg Fresh fruit and vegetables, The Hilli Goat’s cheese and Eric Sweeney’s specialty breads) ensures visiting Slick & Sons is a ‘must’ for visitors and residents alike.
Image Credit: Robin Nisbet
Article content disclaimer: Article first published in Discover Norfolk, Volume 04 Issue 01, 2020. Please note that details of specific travel, accommodation and touring options may be outdated. References to people, places and businesses, including operating days and times may be have changed. References to Government structure and Government businesses/entities may no longer be applicable. Please check directly with businesses and/or Government websites directly rather than relying on any information contained in this article before you make travel arrangements.