Blackmore Wagyu is an award winning and internationally recognised producer of 100% Fullblood Wagyu beef - cattle that are not diluted with any other breed. The Blackmore Wagyu farm is situated in the Victorian high country, selected for its natural lagoons and old river red gums allowing the cattle to be bred in a natural, sustainable environment. Blackmore Wagyu maintain 100% Fullblood Wagyu genetics to ensure their beef represent only the highest grade of 9 and 9+.
Rangers Valley is one of the world's most respected premium marbled beef producers specialising in pure Black Angus and Wagyu cross breeds. Located in the New South Wales New England Tablelands, the cattle are farmed under world class methods resulting in the highest quality, best tasting, consistently tender and delicious beef. Victor Churchill are proud to be the exclusive retail supplier of Black Market beef by Rangers Valley which is usually reserved for the best restaurants.
Exclusive to Victor Churchill, rare breed Kurobuta Pork is farmed in Northern New South Wales. Kurobuta Pork is one of the most highly prized meats available and is internationally renowned for being of exceptional high quality. Often remarked as being the Wagyu of the pork world. This pork comes from an ancient breed of British pig, known as the Black Berkshire.
O’Connor Beef produce some of Australia’s best grass fed beef. For over 25 years O’Connor Beef has been providing premium beef from the pristine Gippsland region of South East Victoria. With abundant, nutrient rich pastures cattle graze on natural clover and rye grass that provide protein, vitamins and minerals and result in meat that is free of genetic modifications, hormones, antibiotic or chemical residues.
Saskia Beer has been tending to game animals since she was 11 years old and has amassed an exceptional understanding of what is required to produce superior game. The meat is slightly darker because they are free to roam and develop their muscles naturally. The result is a chicken that tastes like chicken is supposed to, remarked as being flavoursome, plump and juicy.
Our Head Chef Romeo Baudouin, a native Frenchman who has been with Victor Churchill from the beginning and comes with over 18 years experience in the business. Learning the art of charcuterie from his cousin, Romeo then took his skills to Harrods in London where he produced their charcuterie. You will not find a better range anywhere else in Australia and it is all made onsite by our team of chefs. The newest member of our family is our desserts and traiteur range, also made in-house with an emphasis on French seasonal classics.
Pork from Near River Produce comes from their farm in the pristine hinterland of the NSW Mid North Coast. Here the heritage breed Wessex Saddlebacks are allowed to spend their lives foraging and wallowing in open paddocks eating a varied diet of grains, mixed pastures and vegetables. This lifestyle and diet along with the breeds genetics and the longer time to reach maturity are what we believe gives Near River pork the sweet full flavoured taste that it is renowned for.
Redleaf Farm is located in the NSW Southern Highlands and is operated by Katrina and Sam Sparke along with their family of 4 children. They firmly believe that the best tasting meat is from happy animals and specialise in sustainably raising their free-range Saddleback pigs, Border Leister/Merino lambs and grass fed Black Angus beef. As a small family farm, their stock numbers are low enabling them to maintain their preferred hands-on approach – hence their produce is seasonal and very special.
Ethically raised pasture and milk fed veal from Camden Valley is a light pink colour in comparison to traditional white veal. This is because these calves are raised on a complete diet and able to roam on pasture. The “pink” colour is symbolic of ethically raised calves. This small, boutique farm is located in Camden on the fringe of Sydney. Their calves are offered a full diet to promote calf health and wellbeing resulting in a pink coloured meat which is delicate in texture with a subtle flavour that only free range veal can offer.
WITLOFT is an artisan Dutch leather brand founded in 2014. Established from a love for cooking and furniture-making, WITLOFT leather aprons are perfect for those with a passion for quality, handcrafted and artisanal style products.
Each apron is crafted by hand, from high quality vegetable-tanned saddle leather of Dutch origin. Leather, being a natural product, allows the aprons to age beautifully over time and wear, telling the story of the wearer and making each piece truly unique.
The quality lamb provided by Cowra Lamb is tender with a rich, full flavour. Breakout River is situated along the banks of the Lachlan River, at the head of the Lachlan Valley, which is classed as one of the most fertile valleys in the world. The ideal pastures and fodder crops grown in the region coupled with premium genetics in the breeding, result in Breakout River Lamb having one of the best reputations in Australia.
Macleay Valley Rabbits have firmly established themselves as one of Australia’s premier producers of white rabbit. As a result of their dedication to the healthy breeding of their rabbits and quality feeding program, Macleay Valley White Rabbit is tender, delicious and flavoursome.
Uniquely flavoured smallgoods influenced by a Croatian heritage, the Skara family have brought their traditional artisan smallgoods to the Adelaide Hills. Anthony Skara, passionate foodie and his dedicated team, have won a multitude of awards and are leaders in producing true artisan style smallgoods.
Black Forest Smokehouse select the best Australian pork, the freshest herbs and spices, and combines them using family recipes passed down through four generations. The result? Consistently succulent, flavoursome hams, bacon, cold meats, breakfast sausages and salamis.
Isola Chianina beef is 100% grass fed on quality pasture in the high rainfall area of South Gippsland, Victoria. Incredibly slow growing, each animal takes around 5 years to reach Victor Churchill. Each primal cut is dry aged for a minimum of 4 weeks in our ageing room. Being a large, lean animal, it is has a long, clean flavour balanced with the complexities found in grass fed beef.
U Goose is farmed by a fifth generation family farm located in Llangothlin, New South Wales. They take pride in nurturing their birds across all stages of their life cycle from the birds naturally laid eggs under the Eucalyptus Gums in the paddocks all the way to a plump, flavoursome goose.
Priding themselves on sustainable farming practices, Burrawong Gaian raises premium pasture-reared chickens and ducks. Roaming in a natural open-range environment allows the ducks and chickens to forage and express their character. With a paddock-to-plate philosophy and ethical farming methods, Burrawong Gaian are the only accredited free range poultry producer by Humane Choice.
Located in the stunning New England region of northern New South Wales, Seaforth Farm produces exceptionally high quality lamb. Herb and Lucy Mackenzie are the custodians of this century old family farm and oversee White Suffolk and Merino cross lambs who graze on fields of winfred, tonic plantain and clover in one of the most beautiful parts of Australia.
Victorinox produces and sells unique, high quality products worldwide which are of practical use in differing areas of life. The company’s headquarters are located in Ibach, Schwyz, Switzerland since 1884.The right tools always make the job at hand more pleasurable, especially in the kitchen. And that's why Victorinox puts its passion into creating household and professional knives that are ergonomically designed and exceptionally sharp. Whether you use it in your five star restaurant or in your home kitchen, you'll feel like a pro with every slice, dice and chop.
Exclusive to Victor Churchill, the incredible Titania Chestnut Fed Beef is back for a limited time. Fed on carbohydrate-rich chestnuts, the purebred Angus steers at Titania Farm roam in a stress-free environment, which gives the fat in particular a very sweet, complex, and rich flavour. Located in Oberon NSW, the farm’s lush pastures extend across 1,100 acres of prime grazing land. Here the 22-month-old steers feed daily on additional chestnuts in the autumn months, resulting in meat with a depth of flavour that is far superior to standard grain fed beef.
Pepe Saya Cultured Butter tastes different, and here’s why: the butter is made using single origin local cream to which a lactic culture is added before being aged for up to four weeks. After the cream has fermented and become sour it's washed, worked by hand, then lovingly shaped and wrapped. Pierre Issa (aka Pepe Saya) never dreamed he’d become a butter maker, but when he discovered that there was no artisan butter being made in Australia, butter quickly became his life.
Drawing on family traditions handed down through seven generations, De Palma has been creating exquisite quality salumi in Australia for over 35 years using only slow fermentation and slow curing techniques. Their hand made products are second to none, utilising only the finest Australian produce and traditional, artisan skill and dedication to create an
exceptionally authentic range. The result is a pure and authentic product with a smooth, clean palate, patiently nurtured for many months or sometimes years, just the way they have been made for centuries.
The mission of Iggy's Bread of the World is to make bread of the highest quality and integrity. Iggy's makes old-fashioned, naturally leavened, heart-baked breads using the finest ingredients. Whenever possible it means organic produce, organic grains, and organic flour. At the very least it means pure and natural ingredients.
Crack Willow Farm is located in Oberon on the Central Tablelands of New South Wales. All pigs at Crack Willow Farm are pasture-raised, living entirely outdoors and roaming paddocks with sun on their backs - as nature intended.
At Warialda in Clonbinane Victoria, Belted Galloway cattle are grazed entirely on grass for the duration of their lives, giving the meat exceptional flavour, colour, and texture. The cows live a happy life out in the open, as a herd.