Anthony Puharich knows meat. He should. He's the butcher that stands between Australia's best producers and chefs, whether at his meat boutique Victor Churchill or supplying Australia's 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.
The journey starts in Alexandra in Victoria, where David Blackmore tells us the secrets of producing the perfect Wagyu product. Anthony heads to Japan to the national Wagyu show and inside the Wagyu processing rooms in Japan - this is a world never seen before. Peter Gilmore cooks a famous Quay dish and Anthony shows us how he cooks the perfect Wagyu steak.
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