The most wonderful time of the year
The festive season is upon us and we have curated a selection of indulgent delights to make your celebration truly special.
We are now taking Christmas orders
This year we have all your Christmas favourites from our rare-breed Kurobuta Hams and whole turkeys, to a dizzying array of indulgent housemade delights such as, duck rillette, turkey & truffle sausages, traditional Christmas pudding with brandy sauce and the ever-popular Buche de Noël - we have all you need to make your festive table truly memorable.
Place your order before 6pm Saturday 13 December to secure your Christmas items.
New & exclusive to Victor Churchill
Built as a dream to ensure the future of the Siberian sturgeon, every aspect of the farming operation is focused on growing the perfect fish. The roe of the fish is harvested and caviared using traditional artisan techniques and the finest salt. Unlike other caviar on the market, Yasa caviar is unpasteurised, meaning there is absolutely no heat-taint or impact on the natural flavour.
Yasa Ossetra Caviar is characterised by its large, clean roe. The bead of the eggs are soft and yielding, displaying a texture characterised by truly fresh caviar. It’s light and creamy on the tongue, dissolving quickly as it warms in the mouth. These perfectly formed eggs have a clean, mellow taste bursting with a sweet, buttery richness and a lingering ‘green walnut’ aftertaste.
Arriving in Australia 24 hours from harvesting, it is this freshness which gives Yasa caviar its unique texture and flavour, ensuring you will enjoy this fine quality product at its peak. Victor Churchill will be hosting tastings in-store throughout October and November.
Yasa Caviar, sustainable luxury.
Call us on (02) 9328 0402 for more information and to pre-order.
Christmas recipe cards are in-store now!
We have following amazing recipe cards in-store:
Or perfectly prepared ‘Christmas Turkey’ and our delicious ‘Baked Kurobuta Berkshire Ham with Maple Syrup & Clove Glaze’ are now available in-store.
Coming next week:
Hand-tied turkey breast with traditional chestnut, breadcrumbs and smoked bacon stuffing
Rare-breed Kurobuta berkshire pork loin roast
Pasture Fed Scotch Fillet roast
Dry-aged Rangers Valley Black Angus Bistecca alla Fiorentina