HOT LIST

Bou­tique butch­ers that re­ally cut it

Australian Traveller - - Contents -

1888 Cer­ti­fied, Dou­ble Bay, NSW

THE FAM­I­LIES OF CHAR­LIE CRICHTON AND TIM WHITE HAVE BEEN FARM­ERS AND GRAZIERS FOR OVER 100 YEARS. THESE DAYS THE PAIR RUN A STUN­NING MEAT BOU­TIQUE IN SYD­NEY. UNITED BY THEIR VAL­UES AND 33 YEARS OF FRIEND­SHIP, THEY SET ABOUT DEDICATING A BUTCHERY TO TRACE­ABLE MEAT WITH NO HORMONES, AN­TIBI­OTICS OR AN­I­MAL FEED. CON­DUCT­ING AUDITS ON ALL THEIR SUP­PLI­ERS EACH YEAR, YOU CAN BE SURE ANY MEAT BOUGHT HERE IS 1888 CER­TI­FIED. 1888CERTIFIED.COM.AU

VIC­TOR CHURCHILL, WOOLLAHRA, NSW

Per­haps the first butcher shop to dis­play its wares as fine art rather than mere pro­duce, Vic­tor Puharich and his son, An­thony, have cre­ated a ver­i­ta­ble meat gallery in Syd­ney’s up­mar­ket Woollahra. De­scribed by An­thony Bour­dain as the ‘most beau­ti­ful butcher shop in the world’, it’s worth vis­it­ing to sim­ply ogle the win­dow dis­play. vic­torchurchill.com

FLUORESCENT-LIT BUTCHER SHOPS

with their cling-wrapped meats adorned with a ubiq­ui­tous sprig of curly pars­ley have un­der­gone a re­vival of late. Butch­ers are trans­form­ing their trade and em­brac­ing their crafts­man­ship, turn­ing their shops into a cel­e­bra­tion of pro­duce. No longer sim­ply meat mar­kets, these five butch­ers have cre­ated spa­ces that are as en­gag­ing to be­hold as any patis­serie or del­i­catessen.

Peter Bouch­ier, Toorak , Vic

THERE ARE NO WIN­DOWS PAINTED WITH FROL­ICK­ING LAMBS AND PIGS AS IF AD­VER­TIS­ING THEIR DELICIOUSNESS HERE (A STRANGE PHE­NOM­E­NON, WE FEEL); IT’S ALL GOLD LET­TER­ING, FLAT CAPS, COOL APRONS AND SLEEK TILES. THE STORE IS AN ICON OF THE AREA AND WELL-LOVED FOR ITS BEAU­TI­FUL MEATS. IF YOU’RE STAY­ING LO­CALLY AND HAVE AC­CESS TO A KITCHEN, PICK UP A STEAK OR GRAB A DELI LUNCHBOX AND FIND A PARK. PETERGBOUCHIER.COM.AU

Meat­smith, Fitzroy, Vic

CHEF AN­DREW MCCONNELL AND BUTCHER TROY WHEELER HAVE OPENED A MEAT AND WINE EMPORIUM WHERE IT’S NOT JUST THE BEEF THAT’S MARBLED BUT ALSO THE COUN­TER­TOP. GRAB TAKE-HOME MEALS AND ASK THE SOM­ME­LIER ABOUT A WINE TO MATCH YOUR CHOICE. MEAT­SMITH.COM.AU

CANNINGS FREE RANGE BUTCH­ERS, KEW, VIC

This wood-clad space in Mel­bourne’s in­ner-east gets big ticks for its eco val­ues and strong ethics. Pro­duce is 100 per cent free-range and farmed us­ing nat­u­ral meth­ods only. Here you’ll find salt­bush-grazed dor­per lamb from SA and fresh seafood from the south and east coasts. Also, Cannings uses re­new­able power from Hy­dro Tas­ma­nia, Aus­tralia’s largest gen­er­a­tor of clean en­ergy. can­nings­freerange­butch­ers.com.au

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