Anthony Puharich

Classic Sunday roast ideas

What’s the key to nailing a really good classic Sunday roast?

I’ve been noticing restaurant-grade wagyu in good butcher’s shops lately. How can I cook it at home?

Meatballs – how do you strike the right balance of flavour and juiciness?

This might sound like a Dorothy Dixer, but does beef have a place on the Christmas table?

’Tis the season to be roasting; how about something new to stick in the oven this Sunday?

Is there any truth to the saying: “the nearer the bone, the sweeter the meat?”

What are your hot tips for quick weeknight eats?

We ask Anthony Puharich of Vic's Meat for his show-stopping go-to when he invites friends around for a barbecue.

Anthony Puharich tells you what cheap cuts are still worth buying and how to prepare them.