From T-bones to eye fillet, if it’s a meat-related question Anthony Puharich can most likely answer it. The butcher is the star of new LifeStyle FOOD series Ask The Butcher and supplies meat to some of the country’s best restaurants. The former merchant banker took time out to tell TV Guide about his favourite things. ENTERTAINMENT Movie: The Usual Suspects. Book: The Google Story: Inside The Hottest Business, Media, And Technology Success Of Our Time by David A. Vise. TV show: River Cottage. Hugh Fearnley-Whittingstall’s book The River Cottage Meat Book continues to be my go-to book for information on all things meat. Band or singer: My playlists run the gamut from Cat Stevens to Guns N’ Roses to Justin Timberlake. My all time favorite band would be Led Zeppelin. Album: Led Zeppelin Remasters. Karaoke song: I have been known to bust out a bit of Elvis Presley. Gadget: My Bang & Olufsen Beolit
12 portable wireless music system. LIFESTYLE Holiday spot: My wife and I both love Krabi in Thailand. We have been there three times over the years to celebrate meaningful milestones. We stay at a beautiful resort called Rayavadee (pictured), the only resort on the famous Phra Nang beach. Thing to do on the weekend: I really love bringing home a sensational cut of meat, like a dry- aged Angus T-bone, and firing up my charcoal BBQ in the backyard. Place to go to relax: For an early morning or late afternoon swim at the beach. Hobby: Car racing. Sport to follow or play: I love soccer. I am a passionate FC Barcelona supporter. Dinner conversation topics: Hotels, restaurants and holidays. HOME Room in your house: My ‘‘man cave’’. It houses all the things that I have collected over the years from racing parts of Ferrari F1 cars to Guns N’ Roses signed memorabilia and a very rare signed Michael Jordan Chicago Bulls singlet. Place to hide from everyone: My bedroom. Art piece: My wife and I travelled to Beijing six years ago and visited the FOOD Meal of all time: Momofuku Ko in New York in 2010, which was a fun, casual experience highlighted by eating some of the most interesting and innovative food I have ever tried. Dish to cook: Fresh pasta with sherry braised oxtail. Ingredient: Beef, but Echire salted butter comes a close second. Guilty pleasure: Magnum Ego. Bar: 121BC, Sydney. Restaurant: I better not answer this question or there might be a revolt. But anybody I supply meat to is a good start! Cafe: Kitchen by Mike. Mike McEnearney is a dear friend and a freakishly good cook. STYLE Style icon: David Beckham. Fashion designer: Tom Ford. Piece of clothing: My leather Bally Trainspotting jacket. Shop: Peck in Milan. The best food store in the world by far.
Forbidden City where we bought a matching pair of Jade dragons which date back to the Qing dynasty.
Luxury product: My Hublot King