100 Greatest Australian Gourmet Experiences

Thursday, March 25th, 2010

In a space that’s more designer boutique than family butcher, there isn’t a piece of fake parsley in sight at Victor Churchill’s top-notch chop shop. Brass sausage-link handles open the door into a world of meat so unique and never-imagined that all newcomers get that bewildered “deer in the headlights” look for the first few minutes before acclimatising.

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