| MEAT, GLORIOUS MEAT
Vegetarians, best look away now.
SERVING UP THE ULTIMATE KNOWHOW WHEN IT COMES TO THE MOST PRIMAL OF INGREDIENTS.
The Australia Day lamb ad said it all, ‘Operation Boomerang’ using celebrity ‘lambassadors’ (sorry about that) in an army drill to return expat Australians home for a rather large barbecue. The commercial certainly woke smug herbivores from their slumber – lentilites up in arms about the anti-vegan sentiment, complaining it incited hatred towards them. The Advertising Standards Bureau (ABS) gave the ad the all clear telling them, and we’re paraphrasing, to “learn to take a joke”. While we don’t condone hatred in any form, the fact remains that Homer Simpson was right: you don’t make friends with salad. Anthony Puharich, acclaimed butcher, coowner of Sydney’s Victor Churchill and Vic’s Meat, mate of Matt Moran and TV regular, puts it another way – there’s no surpassing a festival of the fesh. “Nothing delivers the fst pump in the air, the deep soul satisfaction, than hooking into a piece of quality, perfectly-cooked meat. I don’t care what anyone says, it’s true,” he says. “Caramelised, rich, rendered fat favour that puts a smile on the inside, not just the out – a carrot, broccoli or even a piece of snapper doesn’t reach those heights. It’s as simple as that, it’s not rocket science, you don’t need Google to answer that question.” But our arm doesn’t need twisting – we signed up to the meat carnival a while ago, and you will too, with Puharich’s carnivorous omnibus of insight. victor churchill.com
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