THE BUTCHER & THE BLADE


def: SKILL - the ability to do something well and with great expertise


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THE KNIFE OR YOUR LIFE


Welcome back Vive friends!

This week we continue our journey towards cooking nirvana, weaving our way through the myriad of exceptional talent that will make up the fabric of the most exciting food precinct in Sydney to come.

From the hearty butcher to mastering those essential techniques that will make you a masterchef, we hope you enjoy this week's tasty offerings.

And most excitingly, we are in the final stages of our journey towards opening. We can't wait to throw open the doors of the Vive Cooking School and precinct - knives are sharpened, napkins are pressed, the buzz is electric! So watch this space foodies, it won't be long now.

Until then, stay healthy and happy cooking!

The Vive team.


KINGSMORE - more than your local BUTCHER


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I chatted recently to the very personable Joel Houghton, butcher and owner at Kingsmore Meats in Rose Bay and the soon-to-be second site at the new food hub in Rosebery.

I'm not sure what it is about butchers but as a general rule they seem to be such a happy bunch! Joel was all this and more - and he certainly knows a thing or two about meat.

Hailing from Darwin, Joel earned his stripes from a young age, wielding a knife from 14 years of age in a bid to appease his father's lament at his burning desire to ditch his formal education for something more hands on. And the rest, as they say, is history.

From humble beginnings, Joel has stayed true to his roots, creating a meat mantra that strikes a chord with anyone searching for local, free range, ethically-produced, sustainable, nose-to-tail premium meats. 

In 2012, Joel and wife Michelle opened artisan butcher shop Kingsmore Meats (previously Kingsley Meats) in Rose Bay. Since that time, his meat mantra has not wavered. More importantly, it has flourished. Providing a service greater than his meat, Kingsmore Meats thrives on the local community, dishing out cooking tips and handy advice to an increasingly loyal clientele.


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Joel prides himself on his longstanding relationships with the farmers who produce the Kingsmore daily catch. Joel regularly heads out of town to visit his producers and see first hand the animals that will eventually end up in his store.

Over the course of his butchering career Joel has witnessed a significant shift in the way people prepare and cook their food. As with nearly everything, butchering is not immune to trends. And while sustainability and the notion of nose-to-tail is a relatively new concept to most, it's been a way of life for Joel since he donned his apron all those years ago. This steadfastness and commitment to his ethos is what makes Joel a true artisan of his trade.


“I have seen a huge shift in the way people think about their food over the past 10 years or so. The notion of nose-to-tail, sustainability and the ethical treatment of animals is in my DNA, cultivated way back when I was a young boy just starting out in Darwin. It’s refreshing to see such a positive shift in people’s relationship with the origin of their food.”
— Joel Houghton, butcher and owner, Kingsmore Meats

Kingsmore Meats will be opening their second site at the Vive precinct in mid-April. As well as supplying meat to Vive Cooking School and the retail crowd, Joel will also be collaborating with Vive to teach people the tricks of his trade.

From sausage-making and chicken-boning to knife sharpening and bone broths, Joel will impart his knowledge as a regular contributor to the Vive community.



WELCOME TO TECHNIQUE


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Have you ever been left stranded in the kitchen, preparing a memorable dinner for a party of 8, when all of a sudden you read the fine print in the recipe and your heart sinks - "I have to PIN BONE the fish?!"

There are many simple yet impressive kitchen techniques that, once learned have the ability to elevate your cooking repertoire from pretty good to gobsmackingly great!

As the name suggests, the Technique class at Vive is all about those hidden skills that will take your cooking that extra mile.

Head chef and technique master Julien Vasseur will lead the class (with the odd special guest thrown into the mix!), imparting his wisdom and sharing his skills so you'll have the confidence to handle, prepare and cook with all the finesse of a masterchef! From knife skills, butchery and producing the perfect sauce to the age-old tradition of pickling and preserving, this class is the pièce de résistance of your cooking skill set and one not to be missed!

This is a hands on class and runs for 2 hours.