I was first lured into Cannings by the 4 week+ dry aged beef and by now I have pretty much tried everything they stock. When you eat meat from Cannings you can really taste the quality of the animal, especially in the fat, in fact it is the only place I buy meat nowadays. Expect to get hooked on the dry aged grass fed Cape grim beef, Berkshire pork, Hazeldene chickens and Victorian lamb; in fact what is there not to love great products served by friendly staff and a wacky boss.