



BY BRONWYN HASTINGS
Wimmera Super Meat Market has maintained it passion and upheld its traditions since the early 1960s –from when founder Johannus van Dyk brought smallgoods recipes from his native Holland to Horsham, to winning international awards for the same products in recent years.
In the 1970s, Mr van Dyk opened a shop in Pynsent Street, Horsham to cater to his expanding customer base. It was one of the first self-service butchers to be established in Australia.
Mr van Dyk’s sons, John, who has been involved in the business since 1959, and Dominic, since 1978, took over management of the business when their father retired in 1990.
Continuing operations in the same format, but now from their Firebrace Street shop, the van Dyks have won gold, silver and bronze medals at the Australian Charcuterie Awards, and gained international recognition at a competition in Frankfurt, Germany – their black pudding winning a silver medal.










And everyone loves a warm casserole or stew, be it:
•Irish Stew • Goulash • Stroganoff
•Sweet & Sour Pork • Lamb Tagine
Not sure what is best for you?
Just pop in and ask for assistance.

Something special for the weekend dinner, roasts are a favourite for all.
Beef Roasts – Blade or Topside? My favourite is Blade, or a Gorello Veal Roast.
Pork Roasts – Try our boneless free-range Australian pork leg roasts.
Lamb Roasts – Leg, Chump Leg, Shoulder or Lamb Rack. And then there is also the quick and easy chicken – try our marinated butterfly chicken.