Founded in 2014, Nundle Smokehouse emerged from a desire to diversify beyond smoked trout, create complementary products, open new income streams, and capture growing tourism interest in the Nundle region. 

With a combined 39 years of smoking expertise, Master Smokers Russell & Roger Sydenham have transformed their skill into a line of truly award-winning smoked and air-dried meats. 

Notable Medals & Awards 

Their product range has earned honors across top-tier Australian food competitions, including: 

• Gold Medals for:
  • Lemon & Thyme infused Smoked Chicken Breast
  • Smoked Chicken Liver Pâté with Bourbon 
• Silver Medals for:
  • Beef Biltong (Original Flavour)
  • Venison Biltong
  • Smoked Chicken Breast (Original) 
• Bronze Medal for:
  • Smoked Venison Pastrami 

These awards reflect not just quality, but mastery in technique and flavour. 

What You’ll Find at Nundle Smokehouse 

• Ready-to-eat smoked meats — chicken, duck, beef, and venison
• South African-style Biltong, honoring traditional air-dried techniques
• Available via select retail outlets, our farm-gate deli fridge, and featured on the menu at The Drunken Trout Café.