Anthony Puharich knows meat. He should. HeGÇÖs the butcher that stands between AustraliaGÇÖs best producers and chefs, whether at his meat boutique Victor Churchill or supplying AustraliaGÇÖs best restaurants. Join him on a culinary journey from farm gate to the dinner plate, and learn how to make the most of your meat. When Anthony was a young boy, he spent countless hours with his father, Vic, one of AustraliaGÇÖs leading butchers GÇô learning how to work with, cook and respect all varieties of meat. 20-years later, Anthony, along with his father have grown VicGÇÖs Premium Quality Meats from a retail shop in Sydney, to an international meat wholesaler. Ask the Butcher will take you behind the farm gate, in to the deep freezer and on to the hot grill, to learn anything you could possibly want to know about meat. Each week, Anthony and his team will explain individual cuts of meats and take you through the ageing process at his famous GÇô and one of the worldGÇÖs coolest GÇô butchers shops, Victor Churchill. And beef, lamb, pork, cured meats, poultry and game will all be on the menu. From the grain-fed beef in Rangers Valley; the veal farmers at the idyllic White Rocks property in Western Australia; venison in New Zealand; rare breed pig farmers in Victoria; milk-fed lamb on Flinders Island and finally, Japan to the national Wagyu show GÇô a world never seen before. Anthony will visit the kitchens and cook with some of AustraliaGÇÖs top chefs including Matt Moran, Shannon Bennett, Peter Gilmore, Dan Hong, Kylie Kwong and Neil Perry, as well as explore cooking at home and how best to utilise the meats readily available at your local butchers. No steak will be left unturned as Anthony educates and entertains with his laid-back, rock and roll approach to all things carnivorous.
Ask the Butcher