Meat: An in-conversation with Anthony Puharich and Libby Travers
Join us for an in-conversation with Anthony Puharich and Libby Travers as they discuss their cookbook, Meat: The Ultimate Companion.
Meat: The Ultimate Companion, written by fifth-generation butcher Anthony Puharich and acclaimed food writer Libby Travers, with foreword by Anthony Bourdain, is the most stunning and comprehensive work on the topic to be published in Australia, and possibly the world. The book walks you through the topic from the eyes of the farmer, the buther and the best cooks to help you with the questions you might want to ask before you buy your meat, and how to make the most of what you buy.
At a time when we need to be more thoughtful about our meat consumption, this landmark publication gives us the first and last word on meat: from farm, to butcher, kitchen and table.
“You hold the right book in your hands. Learning from it will be delicious.”
– Anthony Bourdain
6pm arrivals for 6.30pm start.
Anthony Puharich is a fifth-generation butcher but he’s not your traditional butcher. Wholesaler of quality meat to eighty percent of Australia’s finest restaurants, co-owner of Victor Churchill, the ‘Bulgari of butcheries’ in Sydney’s Woollahra – a site visited by pilgrims from Oprah to AA Gill. He holds a unique position in the Australian food chain, by linking the farmer and the chef. Over the years he has developed an indepth understanding of what is required for a producer to be the best: animal husbandry, breed, regional differences.
Libby Travers is a food writer, commentator and communications consultant who has worked with some of the biggest names in food. Her interest in food focusses on its place in a country’s culture and customs – with a particular soft spot for all things French. Libby is an advocate for food and wine that is produced sustainably and the importance of conviviality at the table.
18:00–20:00 Where: Books Kinokuniya, Sydney