He is the king of wagyu. THE man. The only one outside Japan to have 100% full breed “Kobe” cows. You can taste his heavenly marbled beef at Rockpool Bar & Grill, but he also supplies nearly every great restaurant in the country. Thomas Keller trusts him as well and serves his meat at The French Laundry and Per Se in the U.S. I was in Tokyo recently (you know that I think) and did not have better meat that Blackmore’s sirloin or scotch fillet. And after visiting the farm and speaking with the man himself, I understand why. His techniques and cattle are the benchmark, and even Japanese people are impressed by the quality of his beef, saying it is like wagyu tasted a couple decades ago. It was a truly amazing moment for me to go visit his farm and meet him, his wife Julie and his son Ben, they were all so welcoming and friendly. We ended up having (wagyu obviously) burgers with the family in their house, and that definitely was a landmark in my foodie life. So run to Victor Churchill, the only butcher in Sydney that stores his meat, and try it if you haven’t, it is a life changing experience.

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