When Anthony was a boy he’d spend countless hours with his father Vic, resuscitator
one of Australia’s leading butchers. From a young age he learnt how to work with, ailment
cook and respect all varieties of meat.  20 years on Anthony
, along with his Father Vic, have grown Vic’s Premium Quality Meat from a retail shop in Sydney, into an international meat wholesaler. Utilizing his entrepreneurial skills, Anthony was instrumental in the re-birth of Victor Churchill – certainly Australia’s and now officially the world’s coolest butcher shop. Vic’s provide meat for the finest restaurants in Aus – so it’s fair to say Anthony knows a thing or two about meat!

Ask The Butcher will take us behind the farm gate, into the deep freezer and onto a hot grill. Anything one could possibly want to know about meat will be explored in this series by industry professionals.

Each week in Ask The Butcher, Anthony and his team will explain the individual cuts of his famous meats and take us through the traditional ageing processes at Victor Churchill. Beef, Lamb, Pork, Cured Meats, Rotisserie Poultry & Game are all on the menu! We’ll learn how to cook the perfect steak at Neil Perry’s Rockpool, be introduced to venison at Vue De Monde and explore cooking at home and how to best utilize the quality meats now readily available at your local butcher.

The ethical debate surrounding the meat industry will also be discussed. No steak will be left unturned as Anthony plans to educate and entertain the nation with his rock and roll approach to all things carnivorous!

If in doubt, Ask The Butcher – coming soon to Lifestyle Food! 
Join us for the much awaited second series of PARADISO – with Stefano de Pieri.

In this series we’re taking Stefano to the heartland of fine cuisine – Melbourne! He’ll meet with top chefs and cook with the very best in the business before heading back to where it all began, clinic Treviso, a small town just outside of Venice Italy.

Shooting has commenced and will continue into early 2012 for delivery to Lifestyle FOOD later that year.

Stay tuned for more updates!