Nutritionist and cattle farmer, James Bjorksten, is producing some of the best grass-fed beef I’ve eaten under the name of Hereford Red Beef. The cream coloured fat is simply magnificent, leading to a super-tasty steak that literally melts in your mouth.
When other restaurant guests walk past and embarrass themselves with involuntary wows, you’ve won the meal lottery. Whilst intimidating, my mammoth Ribs Platter ($49) bearing two types of ribs (you want pork), appeals in a primal, hindbrain way.
As a feminist, I am keen to see women aiming for high-level jobs, including those in professional kitchens, so I was disappointed to miss the launch of this year’s Tasting Success, a mentoring program for female apprentice chefs. The program’s co-founder and patron, Lyndey Milan, enjoys watching “the transformation and growth in confidence in our girls between their first interview and graduation”. The nine women involved in this years program will each receive 35 hours of mentoring by some of Sydney’s top chefs, including Sean Moran (Sean’s Panorama) and Peter Gilmore (Quay).
Mayday! Mayday! My partner is seriously considering having a Man Vs. Food moment at Essen Restaurant this month, during their Schnitzilla Challenge…
Steak has a new subterranean address. It’s not the usual penis temple either – illustrated by The Hon. Pru Goward, Minister for Women dining one table over. Though do expect to have to man-up to tackle Head Chef James Privett’s robust entrée of Roast Quail, Smoked Eel, Duck, Celeriac and Goat’s Cheese ($24).