We are thrilled to announce the opening of our newest location – Peter Bouchier Malvern Central.
Set to open late October, Tom and the Peter Bouchier team will offer customers all of our signature products, customer service and more. We are looking forward to an excellent partnership with the Malvern Central Shopping Centre and are excited to see what this new venture will bring.
We cannot wait to welcome customers – new and old, to our Malvern Central store!
Introducing Mike Riley 31/07/2017
Our new store manager at Toorak is a familiar face to our customers. Mike has been a part of the Peter Bouchier team for 5 years and takes on the position with confidence.
This week we bid farewell to Brendan, our Toorak store manager.
Brendan is returning to his home town, Perth, with his fiance Skye. We are sad to see them go as they have been a part of the Peter Bouchier family for over eight years. We wish Brendan and Skye all the very best for their move home.
Wonderful Winter 22/05/17
Comfort food in winter is all about feeling warm, cosy and satisfied; and the ideas and choices are seemingly endless.
World Butchers Challenge Warm Up in New Zealand 19/05/17
Tom Bouchier and the Australian Steelers headed to New Zealand this week for a Friendly match against the Kiwi Butchers Team. All in preparation for Belfast 2018, where the competition is set to be a fantastic showcase of butchering skill.
Garry Crittenden is the man behind the wonderful new range of wines in store at Toorak. Crittenden Estate, located in the Mornington Peninsula, is a family-run vineyard, winery and wine centre. For our local customers, the Crittenden name has been synonymous with fabulous wine for many years, as most will fondly remember the great Doug Crittenden and his wine store that was once located just a few doors up in Hawksburn village.
Peter Bouchier has a new egg supplier, Forge Creek Free Range. Recently awarded Best In Class Nationally for their Free Range Eggs, Forge Creek Free Range are a family business in East Gippsland and it gives us great pleasure to share their story with our customers.
We are now selling a unique and amazing stock and broth range. Our stock and broth are totally natural with no additives, preservatives or flavour enhancers, just a pure and traditional stock and broth.
We use an open evaporation system that delivers a rich and flavoursome product.
Try the paleo way and swap your cup of coffee for a cup of beef broth, it’s delicious and also really good for your health.
Margaret River Wagyu Beef is the largest producer of Wagyu in Western Australia. We are excited to be stocking this fantastic wagyu at Peter Bouchier and will be offering a variety of cuts to our customers.
We caught up with John McLeod of Margaret River Wagyu Beef to understand more about what makes his product so unique.
Jacquie has been member of the Peter Bouchier team for many years. She knows our customers well and is always willing to offer suggestions. Like many of our customers, Jacquie is a busy mum, her weekends revolving around netball, footy and cricket. With fourth term of the school year looming, we caught up with Jacquie to talk all things family and food related, and see if she has any tips for making it through the final term.
The manager of our butcher shop in the David Jones Foodhall, Andy O’Rourke, comes from the land of luck and leprechauns. A keen storyteller, Andy often excites us with snippets from his days working in Ireland before he embarked on his adventure to come to Australia.
The Peter Bouchier team is excited to open the doors at Moorabbin and allow our customers an opportunity to learn some skills and have a lot of fun.
So far, we have two classes on offer, there are Sausage Making Workshops and a Lamb Masterclasses.
Both are designed for guests to have a hands-on evening, picking up new skills and getting a sneak peek into our world. A casual dinner will be provided as well as drinks from our local brewery, 2 Brothers, and our wine supplier, Fowles Wine.
We're now stocking a unique range of wine by Fowles Wine. Each wine in the Farm to Table range has been specially crafted to pair with certain types of meat. The labels have been beautifully designed with butchers charts to help you match your wine with your meal. We love them and think you will too!
Carnivores Ball 18/02/15
BurgerMary’s Carnivores Ball is a unique and inspired event showcasing amazing produce and innovative dishes designed by a number of meat-lovers, including Evan LeRoy from Freedmen’s BBQ in Austin! This year, we are major sponsors of the event. We have designed the entrée which will feature a selection of our favourite homemade charcuterie offerings.
As well as a four course feast, there is live music and some excellent options at the bar. You are guaranteed it will be an amazing night!
The event will be held on two night only, April 10th and 11th.
We are thrilled to be taking part in this year’s MEAT FEUD. Taking place on Labour Day Monday (9th March) at The Deck @ Prince, St Kilda. We will be competing against some great restaurants to take home the trophy! Check out the official website for more details about the event.
Throughout January we will be doing home deliveries along the Mornington Peninsula every Tuesday and Thursday between 10am and 5pm.
Deliveries are free and all orders must be over $50.
Please phone our Toorak store on 9827 3629 to place your order.
Christmas Orders are now Closed - 15/12/14
For those who have missed the cut-off date from Christmas orders, there is a selection of Christmas products available for purchase in our stores daily from now until Christmas.There is limited availability and we are unable to place Christmas products on hold, so please come in and see our friendly team for assistance.
Christmas 2014 - Now Taking Christmas Orders
It's that time of year again!
This Christmas, we are offerring some new seasonings along with our traditional and much loved varieties. We are taking orders until the 15th December at our stores.
Spring Racing Carnival - Charcuterie Platters 13/10/14
Our Peter Bouchier Deli at David Jones offers the best selection of hand crafted products that are ideal for a day at the races. We create beautiful charcuterie platters using our expertise and experience, utilising your specifications.
As well as selling direct to the public, Peter Bouchier also supplies meat and smallgoods to some of Melbourne's best cafes, restaurants and catering companies including CNK Food Design, an Albert Park-based catering company that prides itself on using fresh seasonal produce to create interesting menus personally tailored to each client's needs. Set up five years ago by Nigel Stainwall and Khrissy Visscher, CNK brings a personal touch to every function they cater, paying attention to detail to every facet of their clients' functions.
It is with great excitement that we announce our participation at this year’s Qantas Epiqure Wine Fair. Peter Bouchier’s Cured Meats Masterclass at this year’s event will be hosted by Troy Wheeler, the Manager at our Toorak Store with assistance from the head of our Peter Bouchier Deli - Carmen Mendoza.
Join us on the 11th of October as we match a series of Australian wines to some of the best local and imported cured meats. At Peter Bouchier’s we have be creating smallgoods and charcuterie for years, with access to some of the finest products in the world, our Deli at David Jones Bourke Street boasts an array of wonderful homemade and imported products.
For more information about the Qantas Epiqure Wine Fair and our involvement, click here.
RACV Club Sausage Making Masterclass 12/09/14
Peter and the Bouchier team had a great time on Monday night teaching RACV City Club members the art of gourmet sausage making in a hands-on workshop with Executive Sous Chef Grant Flack and his team.
On Monday Troy presented a butchery masterclass to chefs from Andrew McConnell's stable of restaurants as part of the group's Monday Kitchen Sessions series which takes place from mid-autumn to early Spring each year.
On the 8th September, Peter will give a Masterclass in the art of gourmet sausage making at the RACV Club’s Sausage Making Class. The event is set to be a great, hands on night where everyone will take part in making their own sausages and of course plenty of tastings.
For more information – go to the RACV website via this link.
No Time to Cook 14/07/14
Family Pies and Lasagne, Chicken Parmagiana or Bolognaise sauce. If you are feeding the family or just yourself, there will be a product in store for you. Our chefs work round the clock crafting fresh and delicious products some take as little as 5 mins to heat.
Easter is Melbourne's second foodie holiday after Christmas and people love to get around the table for a big feast. It's a hectic time for us here at Peter Bouchier with people stocking up for big family gatherings, but Troy Wheeler, the Manager at our Toorak store took some time out to offer some tips and inspiration around what to serve up over the Easter holidays.
It is undeniable that Melbournians have an obsession with the no-longer-humble beef burger. Numerous new burger joints continue to emerge onto the food scene with ever impressive towers of beef, buns and secret sauces...
Adrian Richardson, one of Melbourne’s biggest meat lovers, knows a thing or two about bacon. So we put his recipe for Bacon Jam to the test! We used our delicious Peter Bouchier bacon and have made something very special. With a tick of approval by Richo himself, we think you’ll like it too! Available in our retail stores from 14th April 2014!
This year our very own Tom Bouchier will be a part of the 6 man team representing Australia at the Tri Nations Butchery Competition in Yorkshire, UK.