Global Village

Sunday, March 14th, 2010

Paul Jobin takes a food crawl around Sydney’s thriving ethnic eateries.

Next, I hail a cab to Queen St, Woollahra to visit Australia’s best butcher shop. Victor Churchill is quite unlike any butcher I’ve ever seen. Gone are the refrigerated cabinets with parsley-dressed meats. They’ve been replaced with rich timber wall panelling and beamed ceilings, an Italian calacatta marble floor, Himalayan salt-brick walls and sheets of glass protecting pristine cuts of wagyu and grain-fed beef, kurobuta pork, artisan smallgoods and prepared dishes such as coq au vin.

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