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By Shannon Connellan
September 26, 2014
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Pick ‘N’ Mix Your Meats at the Brand New Vic’s Meat Market

Meatlovers, this one's for you.

By Shannon Connellan
September 26, 2014
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Until now, Pick 'N' Mix has been restricted to the sugary realms of confectionery; Jaffas, Gummy Bears, sour worms all tossed together in a salad of teeth-rotting goodness. But celebrated Sydney father and son butchers, Victor and Anthony Puharich, from the renowned Vic’s Premium Quality Meat see more opportunity for meatier, saltier nibbles. The team have extended their wholesale business to an entire marketplace, Vic's Meat Market, set to open at Sydney Fish Market on Saturday, September 27. And yep, there's a meaty, meaty Pick 'N' Mix in store.

Structured as a raw open counter, the specialty meat market is the newest resident of the Sydney Fish Market. Vic's is separated into sections, from organic and grass fed (Lean and Green) to the specialty wild meat section (a seasonal selection of game from kangaroo to wild boar and venison). You can stroll into the custom-built coolroom if you're rugged up, there's an appointment-only wagyu counter, where you can match your meat with Penfolds Grange, or you can tuck into a cheeky $10 smoked pulled pork roll with zesty coleslaw and housemade barbecue sauce — the pork is slow cooked over ten hours in in the purpose-built Yoder smoker affectionately dubbed 'Kong'.

But the most novelty addition to the market is the Meat Candy Bar. Vic's is operating under the same principleas your regular cinematic endeavour, stocking six different types of biltong and ten different bite size salamis crafted by Sydney providores. Just scoop your preferred meaty bites into a baggie and pay by weight.

Popcorn? Consider yourself replaced as a salty, salty movie snack.

Vic's Meat Market is open from Saturday, September 27 at Sydney Fish Market. The butcher market is open 9am till 5pm, while the Smoker takeaway runs from 11am till sold out, both seven days (except Christmas Day).

Published on September 26, 2014 by Shannon Connellan

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