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The big question on Sydney s northern beaches after COVID-19 crimped Christmas is what to do about the meat. The tonnes of hams, the turkeys bred for Christmas and the fillets of beef ordered months ahead at great expense for family gatherings are now piling up in butchers cold rooms.
For all the last-minute changes to orders caused by the lockdown, many customers were sticking to their original orders despite numbers changing, according to local businesses.
Kristy Barbara and Tom Kaiser at The Butcher and The Chef in Manly.
Credit:James Brickwood
A customer took home an eight-kilo turkey for two people [ordered for a much larger Christmas gathering]. They will be eating leftover turkey sandwiches for weeks, said Kate Hansen, the owner of the Avalon Village Butcher. We have a nice community down here, she said. ....

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