10 x 30’
Join rock n’ roll butcher Anthony Puharich with some of Australia’s best chefs in a culinary journey from the farm gate to your dinner plate. At his famous butcher shop in Sydney, Anthony explains where all the individual cuts of meat come from and shares with us all his tips, tricks and techniques associated with the craft of butchery. Beef, Lamb, Pork, Cured Meats, Poultry, Game and Wagyu are all on the menu!
We’ll learn how to cook the perfect steak at Neil Perry’s Rockpool, be introduced to wallaby at Vue De Monde and explore how to best utilize the quality meats now readily available at your local butcher. No steak will be left unturned!
