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	<title>Victor Churchill - Fine Family Butcher. Est 1876</title>
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	<description>Fine Family Butcher. Est 1876</description>
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		<title>Taste, Eat, Praise, Love…</title>
		<link>http://www.victorchurchill.com/media/taste-eat-praise-love%e2%80%a6/</link>
		<comments>http://www.victorchurchill.com/media/taste-eat-praise-love%e2%80%a6/#comments</comments>
		<pubDate>Wed, 24 Feb 2010 03:41:03 +0000</pubDate>
		<dc:creator>victorchurchill</dc:creator>
				<category><![CDATA[Media]]></category>

		<guid isPermaLink="false">http://www.victorchurchill.com/?p=940</guid>
		<description><![CDATA[These food trends are sure to take the plate this year, writes Elizebeth Meryment.
Click here to view PDF
]]></description>
			<content:encoded><![CDATA[<p>These food trends are sure to take the plate this year, writes Elizebeth Meryment.</p>
<p><a href="http://www.victorchurchill.com/wp-content/uploads/taste-eat_praise_love-VC-02-02-2010.pdf" target="_blank">Click here to view PDF</a></p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Food Issue &#8211; Raising The Steaks</title>
		<link>http://www.victorchurchill.com/media/the-food-issue-raising-the-steaks/</link>
		<comments>http://www.victorchurchill.com/media/the-food-issue-raising-the-steaks/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 01:38:00 +0000</pubDate>
		<dc:creator>protein</dc:creator>
				<category><![CDATA[Media]]></category>

		<guid isPermaLink="false">http://www.victorchurchill.com/?p=904</guid>
		<description><![CDATA[Celebrity packed opening parties, sausage-shaped door handles and a lovingly restored 14,000 flywheel slicer&#8230; Australia&#8217;s Victor Churchill is the Bulgari of butchers.  Terry Durack talks to the father and son team putting heart and soul into nose-to-tail dining
Read More&#8230;
]]></description>
			<content:encoded><![CDATA[<p>Celebrity packed opening parties, sausage-shaped door handles and a lovingly restored 14,000 flywheel slicer&#8230; Australia&#8217;s Victor Churchill is the Bulgari of butchers.  Terry Durack talks to the father and son team putting heart and soul into nose-to-tail dining</p>
<p><a href="http://www.victorchurchill.com/wp-content/uploads/raising_the_steaks.pdf" target="_blank">Read More&#8230;</a></p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Most Beautiful Butcher&#8217;s Store in the World &#8211; LUXEtasy</title>
		<link>http://www.victorchurchill.com/media/the-most-beautiful-butchers-store-in-the-world-3/</link>
		<comments>http://www.victorchurchill.com/media/the-most-beautiful-butchers-store-in-the-world-3/#comments</comments>
		<pubDate>Tue, 26 Jan 2010 23:36:22 +0000</pubDate>
		<dc:creator>protein</dc:creator>
				<category><![CDATA[Media]]></category>

		<guid isPermaLink="false">http://www.victorchurchill.com/?p=858</guid>
		<description><![CDATA[This carnivore heaven is actually the most astounding butcher we&#8217;ve ever seen, Victor Churchill, sitting on a tree-lined street in the zhushy suburb of Woollahra in Sydney, Australia. It looks like a quaint European storefront from afar, with its forest green façade, but come closer, my pretty&#8230;
Read More&#8230;
]]></description>
			<content:encoded><![CDATA[<p>This carnivore heaven is actually the most astounding butcher we&#8217;ve ever seen, Victor Churchill, sitting on a tree-lined street in the zhushy suburb of Woollahra in Sydney, Australia. It looks like a quaint European storefront from afar, with its forest green façade, but come closer, my pretty&#8230;</p>
<p><a href="http://www.luxecityguides.com/luxetasy/?p=1243" target="_blank">Read More&#8230;</a></p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hospitality &#8211; secretingredients</title>
		<link>http://www.victorchurchill.com/media/hospitality-secretingredients/</link>
		<comments>http://www.victorchurchill.com/media/hospitality-secretingredients/#comments</comments>
		<pubDate>Mon, 04 Jan 2010 00:20:35 +0000</pubDate>
		<dc:creator>protein</dc:creator>
				<category><![CDATA[Media]]></category>

		<guid isPermaLink="false">http://www.victorchurchill.com/?p=852</guid>
		<description><![CDATA[Romeo Baudouin
Victor Churchill, Woollahra, Sydney
Meet the chef who&#8217;s heading up the kitchen in the million dollar new venture from Vic&#8217;s Meat in Sydney &#8211; a butcher shop that looks like a boutique, and has raised meat to a new level.
Read More&#8230;
]]></description>
			<content:encoded><![CDATA[<p><strong>Romeo Baudouin<br />
Victor Churchill, Woollahra, Sydney</strong><br />
Meet the chef who&#8217;s heading up the kitchen in the million dollar new venture from Vic&#8217;s Meat in Sydney &#8211; a butcher shop that looks like a boutique, and has raised meat to a new level.</p>
<p><a href="http://www.victorchurchill.com/wp-content/uploads/hospitality-secretingredients-24-12-09.pdf">Read More&#8230;</a></p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Australian &#8211; Kitchen drama as ham takes star billing at Christmas</title>
		<link>http://www.victorchurchill.com/media/ham-takes-star-billing-at-christmas/</link>
		<comments>http://www.victorchurchill.com/media/ham-takes-star-billing-at-christmas/#comments</comments>
		<pubDate>Mon, 04 Jan 2010 00:10:44 +0000</pubDate>
		<dc:creator>protein</dc:creator>
				<category><![CDATA[Media]]></category>

		<guid isPermaLink="false">http://www.victorchurchill.com/?p=848</guid>
		<description><![CDATA[DAVE Ellis says there&#8217;s more to a good ham than simply how it tastes. A good ham, he says, needs a sense of the dramatic. 				 
 &#8220;There&#8217;s a certain element of theatre, I guess, when you&#8217;re carving meat off the bone,&#8221; says the 38-year-old chef, who works at one of Sydney&#8217;s top butchers.
Read More&#8230;
]]></description>
			<content:encoded><![CDATA[<p><strong>DAVE Ellis says there&#8217;s more to a good ham than simply how it tastes. A good ham, he says, needs a sense of the dramatic. 				<!-- google_ad_section_end(name=story_introduction) --> </strong></p>
<p><!-- // .story-intro --> <!-- google_ad_section_start(name=story_body, weight=high) -->&#8220;There&#8217;s a certain element of theatre, I guess, when you&#8217;re carving meat off the bone,&#8221; says the 38-year-old chef, who works at one of Sydney&#8217;s top butchers.</p>
<p><a href="http://www.theaustralian.com.au/news/nation/kitchen-drama-as-ham-takes-star-billing-at-christmas/story-e6frg6nf-1225813295731">Read More&#8230;</a></p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gourmet Traveller Wine &#8211; Have a Butchers</title>
		<link>http://www.victorchurchill.com/media/gourmet-traveller-wine-have-a-butchers/</link>
		<comments>http://www.victorchurchill.com/media/gourmet-traveller-wine-have-a-butchers/#comments</comments>
		<pubDate>Sun, 03 Jan 2010 23:51:18 +0000</pubDate>
		<dc:creator>protein</dc:creator>
				<category><![CDATA[Media]]></category>

		<guid isPermaLink="false">http://www.victorchurchill.com/?p=844</guid>
		<description><![CDATA[Victor Churchill butchery in Sydney&#8217;s Woollahra is fast becoming the place to pick up extraordinarily good cuts of meat, charcuterie and roasted joints from the rotisserie. But what&#8217;s not as well known is that beyond the glamourous European-style floor-to-ceiling, glass-walled coolroom lies a private dining room where wine buffs can enjoy their own special drops [...]]]></description>
			<content:encoded><![CDATA[<p>Victor Churchill butchery in Sydney&#8217;s Woollahra is fast becoming the place to pick up extraordinarily good cuts of meat, charcuterie and roasted joints from the rotisserie. But what&#8217;s not as well known is that beyond the glamourous European-style floor-to-ceiling, glass-walled coolroom lies a private dining room where wine buffs can enjoy their own special drops matched to a menu especially created by Victor Churchill chef Romeo Baudouin.</p>
<p><a href="http://www.victorchurchill.com/wp-content/uploads/GT_Wine-VC-Oct_Nov09.pdf">Read More&#8230;</a></p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sydney&#8217;s best</title>
		<link>http://www.victorchurchill.com/media/sydneys-best/</link>
		<comments>http://www.victorchurchill.com/media/sydneys-best/#comments</comments>
		<pubDate>Mon, 28 Dec 2009 22:41:33 +0000</pubDate>
		<dc:creator>victorchurchill</dc:creator>
				<category><![CDATA[Media]]></category>

		<guid isPermaLink="false">http://www.victorchurchill.com/?p=835</guid>
		<description><![CDATA[Victor Churchill is a shrine to meat. If Salvador Dali and Elton John got together to open the world&#8217;s fanciest butcher, it&#8217;d look very much like this. The brass door handles are shaped like sausages. The front window display features something different every week from chicken legs resting on snare drums (drumsticks!) to racks of [...]]]></description>
			<content:encoded><![CDATA[<p>Victor Churchill is a shrine to meat. If Salvador Dali and Elton John got together to open the world&#8217;s fanciest butcher, it&#8217;d look very much like this. The brass door handles are shaped like sausages. The front window display features something different every week from chicken legs resting on snare drums (drumsticks!) to racks of lamb set on various sized springs (springs lamb!).</p>
<p><a href="http://www.victorchurchill.com/wp-content/uploads/TimeOutMagazine-Dec2009-VC.pdf" target="_blank">Read More&#8230;</a></p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Woollahra Village</title>
		<link>http://www.victorchurchill.com/media/woollahra-village/</link>
		<comments>http://www.victorchurchill.com/media/woollahra-village/#comments</comments>
		<pubDate>Tue, 22 Dec 2009 05:36:55 +0000</pubDate>
		<dc:creator>victorchurchill</dc:creator>
				<category><![CDATA[Media]]></category>

		<guid isPermaLink="false">http://www.victorchurchill.com/?p=824</guid>
		<description><![CDATA[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 in its 133-year history. The store is quite unlike any butcher in Australia. Victor Churchill has quality [...]]]></description>
			<content:encoded><![CDATA[<p>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 in its 133-year history. The store is quite unlike any butcher in Australia. Victor Churchill has quality meat found in many of Sydney and Melbourne’s top restaurants, including The store is quite unlike any butcher in Australia.</p>
<p><a href="http://www.victorchurchill.com/wp-content/uploads/woollahraVillageNewsletter-VC-09-11-09.pdf" target="_blank">Read More&#8230;</a></p>
]]></content:encoded>
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		</item>
		<item>
		<title>Vegetarians beware&#8230; this is the story of a lot of meat</title>
		<link>http://www.victorchurchill.com/media/vegetarians-beware-this-is-the-story-of-a-lot-of-meat/</link>
		<comments>http://www.victorchurchill.com/media/vegetarians-beware-this-is-the-story-of-a-lot-of-meat/#comments</comments>
		<pubDate>Tue, 22 Dec 2009 05:26:59 +0000</pubDate>
		<dc:creator>victorchurchill</dc:creator>
				<category><![CDATA[Media]]></category>

		<guid isPermaLink="false">http://www.victorchurchill.com/?p=818</guid>
		<description><![CDATA[What Australian child can&#8217;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 left in the past. Well&#8230; Dreamtime Australia has turned the idea of butchery on its head with the new Victor Churchill, in Sydney&#8217;s Woollahra.
Read More&#8230;
]]></description>
			<content:encoded><![CDATA[<p>What Australian child can&#8217;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 left in the past. Well&#8230; Dreamtime Australia has turned the idea of butchery on its head with the new Victor Churchill, in Sydney&#8217;s Woollahra.</p>
<p><a href="http://www.victorchurchill.com/wp-content/uploads/indesignlive-VC-Oct09-cropped.pdf" target="_blank">Read More&#8230;</a></p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Digital butcher stops you looking a chump</title>
		<link>http://www.victorchurchill.com/media/digital-butcher-stops-you-looking-a-chump/</link>
		<comments>http://www.victorchurchill.com/media/digital-butcher-stops-you-looking-a-chump/#comments</comments>
		<pubDate>Tue, 22 Dec 2009 02:53:36 +0000</pubDate>
		<dc:creator>victorchurchill</dc:creator>
				<category><![CDATA[Media]]></category>

		<guid isPermaLink="false">http://www.victorchurchill.com/?p=809</guid>
		<description><![CDATA[DUE to what is now referred to as the International Lamb Shoulder Incident, Food detective has been banned from any future dealings with recipes involving this particular cut of meat. Four trips to the butcher last week (each more hysterical than the last); an unseemly tussle with something resembling her grandmother&#8217;s hairnet language worthy of [...]]]></description>
			<content:encoded><![CDATA[<p>DUE to what is now referred to as the International Lamb Shoulder Incident, Food detective has been banned from any future dealings with recipes involving this particular cut of meat. Four trips to the butcher last week (each more hysterical than the last); an unseemly tussle with something resembling her grandmother&#8217;s hairnet language worthy of a dockworker ended with Detective being sent to her room and told not to come out until she&#8217;d turned into a nicer person.</p>
<p><a href="http://www.victorchurchill.com/wp-content/uploads/TheWeekendAustralian-VictorChurchill.pdf" target="_blank">Read More&#8230;</a></p>
]]></content:encoded>
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