Discover our cooking tips, tricks, and recipes from our team of chefs and master butchers to perfect every Victor Churchill meal at home.
REHEATING & ROASTING GUIDE
Find out how to heat our quiches, pies and sauces at home. Whether it’s lamb, beef, veal, or poultry, consult our handy guide to roasting meat perfectly.
SCOTCH FILLET ROAST RECIPE
The ideal family roast, our O’Connor pasture fed scotch fillet roast is of exceptional quality with distinct, rich flavour and supple texture.
SIRLOIN ROAST RECIPE
An exquisite sirloin roast portioned from the outstanding and highly sought after Black Market range of pure Black Angus beef from Rangers Valley characterised by rich flavour, tender texture and succulent marbling.
PORK LOIN ROAST RECIPE
Crispy crackling is the ultimate gift. The combination of a sweet, rich flavour, its delicate texture and an unbelievable level of juiciness makes our Kurobuta pork loin roast a showstopper.
PORCHETTA RECIPE
The perfect porchetta for your family table made with free range pork spiced with oregano, fennel seed, and lemon zest.
ROAST GOOSE RECIPE
Add a succulent roast goose to your festive feast. U Goose geese are fully pasture raised on the New England highlands pastures of Llangothlin, NSW. Each goose is plump and juicy ready for your Christmas table.
WAGYU COTE DE BOEUF RECIPE
Whether you cook it in the oven or on the barbeque, have an extra special meal with a Blackmore Wagyu Côte de Bœuf expertly dry aged by Head Butcher Micky Peacock. The traditionally French cut of beef from the tender rib area is full of flavour and guaranteed to be tender and juicy due to the high marble score.
LAMB SADDLE ROAST RECIPE
Exceptional quality lamb saddle, rolled and prepared by our skilled butchers for the perfect, flavoursome roast.
PANCETTA WRAPPED MAREMMA FREE RANGE DUCK RECIPE
An outstanding quality Maremma free range duck, wrapped with prosciutto is a unique addition to your table.
