Valarc Films

Covet Magazine Issue 10 article on Matteo Bruno – page 70: CLICK HERE
Covet Magazine Issue 10 article on Matteo Bruno – page 70: CLICK HERE
When Anthony was a boy he’d spend countless hours with his father Vic, nurse
one of Australia’s leading butchers. From a young age he learnt how to work with, there
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!
Covet Magazine Issue 10 article on Matteo Bruno – page 70: CLICK HERE
When Anthony was a boy he’d spend countless hours with his father Vic, nurse
one of Australia’s leading butchers. From a young age he learnt how to work with, there
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!
The first installment of Ask the Butcher is set for pre-production. Shooting will take place later in 2012 across Australia, look click Japan and New Zealand.
Covet Magazine Issue 10 article on Matteo Bruno – page 70: CLICK HERE
When Anthony was a boy he’d spend countless hours with his father Vic, nurse
one of Australia’s leading butchers. From a young age he learnt how to work with, there
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!
The first installment of Ask the Butcher is set for pre-production. Shooting will take place later in 2012 across Australia, look click Japan and New Zealand.
The first installment of Ask the Butcher is set to air on the Lifestyle Food channel this coming March. Shooting took place in 2012 across Australia, drug
Japan and New Zealand.
Covet Magazine Issue 10 article on Matteo Bruno – page 70: CLICK HERE
When Anthony was a boy he’d spend countless hours with his father Vic, nurse
one of Australia’s leading butchers. From a young age he learnt how to work with, there
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!
The first installment of Ask the Butcher is set for pre-production. Shooting will take place later in 2012 across Australia, look click Japan and New Zealand.
The first installment of Ask the Butcher is set to air on the Lifestyle Food channel this coming March. Shooting took place in 2012 across Australia, drug
Japan and New Zealand.
The brooding cinematic drama by Alkinos Tsilimidos will be available to own and rent on DVD from September 7, medical
2012. Starring Colin Friels, decease
Blind Company was in Official Selection at Montreal World Film Festival and Melbourne International Film Festival.