Victor Churchill offers a new standard in product quality. Long before a cleaver is raised, Victor Puharich personally selects each world-renowned producer individually.
Rangers Valley is one of the worlds most respected premium marbled beef producers. They specialise in long fed pure Black Angus and Wagyu cross breeds to produce the highest quality, best tasting, consistently tender and delicious beef. Rangers Valley feeds twice as long as many other suppliers - averaging 270 days for their Black Angus and 350 days for their Wagyu, ensuring a more tender, fuller avour and are proud to report that their cattle are 100% HGP free. They achieve maximum marbling with specialised vegetarian grain rations to ensure their cattle grow at a slow, natural rate, similar to that of a pasture fed animal. This approach delivers beef products that consistently achieve marbling scores of MB3+ to MB9+.
Blackmore Wagyu is an award winning and internationally recognised producer of 100% Fullblood Wagyu beef - cattle that are not diluted with any other breed. David Blackmore’s innovative approach to Wagyu farming, spanning 25 years, has led to the introduction of best practices and quality assurance schemes outside those recommended by Australian regulatory bodies. These involve the animal welfare, land quality, water ef ciency, and climate variability. 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.
BREAKOUT RIVER COWRA LAMB
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’s Lamb having one of the best reputations in Australia. The delicious meat this premium producer provides is tender with a rich full avor. The Breakout River team boasts over 35 years’ experience in selecting and raising quality lambs for domestic market and their product
is dressed exceptionally, chilled down consistently with no variation in temperature with each lamb marked for each individual customer.
Kurobuta Pork is internationally renowned for being some of the best quality pork and one of the most highly prized meats available, often remarked as being the Wagyu of the pork world. This pork comes from an ancient breed of British pig, known as Black Berkshire, which has retained a high level of avor that is said, by the culinary world, to have been lost in modern breeds. This succulent meat is pink hued and heavily marbled with a combination of a sweet, rich avours. Its delicate texture and an unbelievable level of juiciness make this distinct pork worthy of its prestigious reputation.
For over 25 years O’Connor Beef has been providing premium beef from the pristine Gippsland region of southeast 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 modi cations, hormones and any antibiotic or chemical residues. O’Connor beef offers both pasture fed and grain fed beef to cater to a range of avour preferences and cut speci cations. All O’Connor beef is sourced from selected British bred cattle (Black Angus & Hereford) and can be certi ed “Natural” under the AQIS approved O’Connor Natural Beef Program.
MACLEAY VALLEY WHITE RABBIT
Macleay Valley Rabbits have rmly 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. Located slightly west of Kempsey
not far from the scenic village of Willawarrin within the Macleay Valley Food Bowl precinct. The business follows a strict breeding process using the New Zealand White rabbit as the prominent breed, together with the Flemish Giant and the Californian breeds. The secret to the quality of the produce, according to owner Margaret, is that the grain pellets used to feed the rabbits are free of hormone growth promotants and preservatives with the processing method also being chemical free.
SKARA SMALL GOODS
Uniquely avoured smallgoods in uenced 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. Handcrafted and smoked in traditional smokehouses of yesteryear, combined with fresh premium meats, the produce is of the highest quality. Skara products are made using only quality Australian meat and have worked together with dedicated farmers who are free range and raise pastured, free to roam pigs, ethically and sustainably.
Black Forest Smoke House select the nest Australian pork and the freshest herbs and spices, then combine them in family recipes passed down through four generations. This results in consistently succulent, avoursome hams, bacon, cold meats, breakfast sausages and salamis. Their hand-crafted range is produced in their state of the art facility located in Sydney’s inner west suburb of Marrickville. To produce their bacon they hand select pork middles to be cured and marinated for at least 48 hours, then hung, naturally wood smoked and slowly cooked. The smoking phase takes place in purpose built smokehouses which are fuelled by Australian hardwoods, such as Iron Bark, to achieve a delicate eucalypt avour.
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. All her animals are raised on a 100% vegetarian diet, based primarily on corn, with a complete ban on any animal by-product from being present in feeds. Saskia is renowned for producing exceptional quality chicken, noted as having highly developed intramuscular fat and are larger because they are allowed to grow longer. 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 avoursome, plump and juicy.
The Chianina breed of cattle is believed to be one of the oldest, if not the oldest of pure-bred bovine breeds still in existence. This unique, slow growing breed is renowned for producing beef that is lean, dark red in colour and retains a luscious marbling of fat among the muscling. Most importantly Chianina beef is avoursome and tender.
The Isola Chianina property is located in the South Gippsland region of Victoria and hosts a pristine environment with high rainfall producing rich and varied pasture. Ethically raised, all Isola Chianina cattle are grass fed, allowing the cattle to grow slower, leading to a more developed, distinct avour.
U GOOSE AND SEAFORTH FARM
The Seaforth Farm, located in Llangothlin, NSW, is a 5th generation family-owned livestock farm that has recently channeled this experience into raising premium quality geese. They take pride in nurturing their birds across all stages of their life cycle from the naturally laid egg under the Eucalyptus Gums in the paddock to the cute walking uffy gosling all the way to a plump, avoursome Goose at 4-6 Months of age. Once the birds reach their optimal maturity they are processed on site to ensure minimal disruption and maintain the family’s high standard of production, meaning they manage all stages of from birth to plate.
Holmbrae poultry are grown in the beautiful Southern Highlands of New South Whales and raised on a distinctive feed program that ensures the unique avor experience they are renowned for. Their chickens are brooded as normal for the rst four weeks, then each week following 500 – 600 are separated to be fed on a diet high in cracked corn and lucerne meal. It is this superior feed ration that gives them their ‘golden’ bloom and great avour. Holmbrae chickens are also allowed to fully mature, only being processed after reaching eight and a half weeks, which adds to the succulent and delicious avor that makes Holmbrae Chickens distinctive.