Homemade Pies And Gourmet Sausages Put Stansbury Butcher On The Map
Fish and chips by the beach are hard to beat when the sun’s shining. But this winter, it’s Andrew Bedell’s homemade pies that have Yorke Peninsula locals, tradies and passing travellers lining up for smoko.
For a town that usually slows down over winter, the Stansbury Butcher and Deli has become a hive of activity since Andrew and Sarah Bedell took over earlier this year. What they thought would be a small country business to keep themselves busy has quickly become one of the Yorke Peninsula’s biggest talking points.
Taking over from local fishing family, the Pisanis, who stepped in to save the business after it unexpectedly closed several years ago, the Bedells have brought traditional, on-site butchering back to the town. And people are quite literally “eating it up”.
The couple has lived and worked everywhere from Cowell to Port Hedland, and had only just settled into their dream home at Wallaroo, when the opportunity to buy the Stansbury Butcher Shop came along. They packed up once again and embraced another country adventure.
Pies Worth The Drive
It was Andrew’s gourmet sausages that first got tongues wagging. The display cabinet is well stocked with delicious flavoured snags, from the popular chicken, spinach and pine nut to a habanero creation for those who like a fiery kick.
Then came the homemade pies — big, chunky creations that have quickly earned a reputation well beyond the town limits. Pepper steak, steak and mushroom, steak and onion, cheese and bacon, chunky steak and potato.
Selling around 250 homemade pies some weeks is no small feat for a country coastal town that’s usually much quieter through the cooler months.
A Country Butcher With A City Range
If you’re the sort of person who likes window shopping butcher displays, you certainly need to put this place on your list of places to visit.
Besides the rows of handmade sausages, you’ll find chicken swags, enchiladas, chinese pork bites, chicken wings worth writing home about, and the age-old favourites like juicy steaks, hamburgers, rissoles and succulent loin chops.
You can also pick up house-made beef jerky, ranging from the mild Smokey BBQ to the fiery “Reaper”. Then there are the less meaty offerings, including freshly baked bread, local honey, farm-fresh eggs and a hot coffee.
And the range is only getting bigger.
Andrew is preparing to fire up a new smoker, with plans to make his own bacon, kranskys, Kassler chops and smoked Christmas hams in-house.
It’s the sort of butcher shop many country towns have lost over the years — only with the kind of range you’d expect to find in a city delicatessen.
A Recipe For Success
With the range expanding every time Andrew has a new idea, the Bedells seaside business is quickly growing into something bigger than they expected — so much so, they’ve recently taken on an apprentice butcher.
Safe to say, Andrew and Sarah’s little butcher shop is giving people another good reason to stop in Stansbury.
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