Victor Churchill - Fine Family Butcher. Est 1876

A cut above

sharongray — Sun, 01 Jan 2012 04:12:57 +0000

Victor Churchill - It’s been called the Tiffany of butcher’s shops, and it’s truly a meat boutique: Victor Churchill has changed the way people look at butcheries not just in Australia but around the world. It’s got bells and whistles in the form of a Himalayan salt-brick wall and the kind of visual merchandising more typically associated with high fashion than rissoles, but it backs up with a bullet-proof core product. Opened by Anthony Puharich and his dad Victor, the team behind Vic’s Premium Quality Meat – suppliers to restaurant stars nation-wide Victor Churchill’s got rock solid credibility. Read More…

Prime Cuts at Victor Churchill

sharongray — Tue, 15 Nov 2011 01:45:12 +0000

We ask the man behind the plush Victor Churchill butcher experience about opening a luxury store at a time when everyone else was tightening their belts. In his offices above Vic’s Premium Quality Meat in Mascot, Anthony Puharich is leaning back in his chair to think. When asked why he opened Victor Churchill, his plush butcher store in Woollahra, right at the time when everyone else was bracing for the cutbacks of the GFC, he needs a moment or two to contemplate. “It’s a great question,” he smiles, pausing to break down the answer into manageable bites.

“Really, all the GFC stuff was all only starting to get flushed out towards the end of 2008 and here I am at the beginning of 2009, embarking on a project that was basically a spare-no-expense butcher and retail experience,” he chuckles at his audaciousness, nodding as if to indicate how mad it sounds. Read More…

’twas the month before christmas

sharongray — Thu, 10 Nov 2011 00:39:41 +0000

For generations, story-book, Christmas carol-themed window displays have lured children to stores around the festive season. Now, a butcher in Sydney has created an adult version. Victor Churchill, the remarkable Woollahra store, heralds the arrival of the festive season with a Christmas window worthy of its own North Pole address. This year, the fabled window takes on the guise of an igloo, inside which a winter wonderland of carnivorous delights unfolds. Customers are invited to gaze into a surreal white landscape, where Santa’s helpers cavort around Victor Churchill’s prized Christmas Ham, set upon a pile of white geometric icicles. Read More…

Victor Churchill, Woollahra

sharongray — Wed, 09 Nov 2011 04:01:54 +0000

Before we begin this post, it’s fair to say that there might not be much in this one for the vegetarians out there.. Victor Churchill is an more than a butcher, it’s a temple dedicated to meat. It’s no exaggeration to claim that Victor Churchill is probably the best butcher in Sydney, and I’ll put all my money on it being the best in the country. From the moment you walk through the door, you’re in a meat lover’s paradise… Read More…

Butcher Skills

sharongray — Tue, 01 Nov 2011 00:41:51 +0000

Considering a leg of lamb for your festive table? Anthony Puharich of Sydney’s Victor Churchill and Vic’s Meats shares his guide to deboning a lamb leg, so you can try it at home. 1) Using a sharp knife, make a vertical incision where you can see the bone at the wider, top end of the leg, so the bone is exposed. Read More…

Good Morning NZ

sharongray — Wed, 12 Oct 2011 03:47:11 +0000

Victor Churchill was names best retail store in the world in the Best of Year awards in New York last year and now owner, Anthony Puharich is going to show us why and we are going to start with this amazing display over here. Lets take a look… Watch the Full Episode

Victor Churchill Butcher Shop by David Lebovitz

sharongray — Wed, 12 Oct 2011 03:16:24 +0000

Everything I know about meat could probably fit on a sirloin tip, but that still didn’t stop me from dropping my jaw when I went into Victor Churchill. When I was asking friends about places to visit in Sydney, Anissa Helou said to me – “You must go to that butcher!” I didn’t know who “that butcher” was, but a simple online search led me right to Victor Churchill. Read More…

ids Magazine – Oct/Nov 2011

sharongray — Sat, 01 Oct 2011 06:40:52 +0000

Calling to mind a truly traditional European butchery in look and feel to match the looks of the wealthy suburb of Woollahra and the cutting-edge elements with a potential to redefine the category, Dreamtime Australia was presented a challenge by their client: break all the rules but show some respect. In this conceptual and design paradox, the client imposed no set parameters to the designer, freeing the designer to create a distinct retail experience instead of simply decorating a traditional butcher’s shop. Read More…

Statement of origin

sharongray — Tue, 09 Aug 2011 00:26:57 +0000

Watching the artistry of a butcher at Victor Churchill Meats in Woollahra recently, wine trade guests were fascinated by some gems of information regarding authenticity. Butcher David Ellis casually informed us, while he trussed a standing rib roast of beef, that the wagyu beef burgers one commonly sees in cafes these days only have to be 50 per cent wagyu. The rest can be anything. Then later, as he was trimming the fat from a Kurobuta pork roast, came the news that cattle only have to spend their last 70 days on a certain ”name” pasture, such as King Island, for their meat to be sold with that branding. Read More…

Priority – Little Black Book

sharongray — Mon, 25 Jul 2011 05:24:17 +0000

In each issue we [Singapore Airlines] ask outstanding creative talents to reveal some of their favourite indulgences in life, including any recommended contacts that they care to share.

Matt Moran is co-owner and head chef of the award-winning ARIA Restaurants in Sydney and Brisbane, Australia. Read More…