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Anthony Puharich describes the difference between grass and grain fed beef as being more than a mere matter of personal opinion. They are different, in much the same way as one cheese is better than another or one wine better ...
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A butcher shop like no other in Sydney's Woollahra. The store will run just like a restaurant - maitre will welcome shoppers, show them the store and assist with their needs. The people who work here are chefs and food ...
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When we experience the pleasure of sitting down to a roast dinner, most of us acknowledge the skills of the cook.
But any good chef will tell you that the quality of the meat is what separates a good meal from ...
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Vegetarians beware... this is the story of a lot of meat.
What Australian child can't recall trips to the local butcher; the white tiled walls, fluorescent lights, stainless steel and, of course, the lovely fake green parsley - memories perhaps best ...
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Butchers and chefs spill their best barbecue tips.
Fat is the key to a successful barbeque, says Anthony Puharich of Vic's [Premium] Quality Meats and Victor Churchill.
"Choose cuts that contain intermuscular fat, that aren't too lean or you'll end up eating ...
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Established in 1876, the original Churchill butcher shop was founded by James Churchill. Victor and Anthony Puharich the founders of Vic’s Premium Quality Meat, Australia’s largest meat wholesaler of premium meats, have become the fourth owners of the butcher shop ...
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The door handles are fashioned from brass to resemble a string of sausages. A french rotisserie with copper chains roasts 20 chickens. A suckling piglet with faux wings "flies" in the refrigerated front window display. With its deep-green exterior, it ...