We got some bavette steak in today, one of them was apparently A5 wagyu hiding amongst the normal Angus.
Tried a little, was incredible.
The marble effect tells me that is top drawer steak alone.
The **Now Eating** Thread
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The marble effect tells me that is top drawer steak alone.
Yep, and that's bavette which generally doesn't have a lot a marbling. I kept those two bits back for me and the head chef.
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Jack the ripper specialWe got some bavette steak in today, one of them was apparently A5 wagyu hiding amongst the normal Angus.
Tried a little, was incredible.
It’s from Meera Sodha’s book, East. Everything in it is delicious, one of the few books I’ve cooked everything in!
She mentions she doubles up, but I did it as the recipe but replaced honey for maple syrup to make it vegan. I also used smoked tofu (tofoo brand) as it’s tastier.
That is one of my must add when I make burgers due to its fat content, which renders down nicely when eaten as a steak.We got some bavette steak in today, one of them was apparently A5 wagyu hiding amongst the normal Angus.
Tried a little, was incredible.
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Should have given the bacon a few more mins I’m afraid, but that could just be down to preference
Freshly baked bread and balsamic
Raw cured beef
Hake and Brill
At a clever Michelin restaurant inside a Victorian Goods Shed that has a farmers market, butchers, fish monger, bread maker and many more, which is all local with the menu changing daily.
Raw cured beef
Hake and Brill
At a clever Michelin restaurant inside a Victorian Goods Shed that has a farmers market, butchers, fish monger, bread maker and many more, which is all local with the menu changing daily.
It was approved by SWMBO so all good
Looks awesome mateFreshly baked bread and balsamic
Raw cured beef
Hake and Brill
At a clever Michelin restaurant inside a Victorian Goods Shed that has a farmers market, butchers, fish monger, bread maker and many more, which is all local with the menu changing daily.
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Did you get funny looks when you got your tripod and fans out?
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That kofta *drool*Went to a little Lebanese place, I used to work with a friend of the owner so I know it's good.
Lamb kofta, spicy veg stew, seasoned rice, salad, toum, zhoug, humous, tzatziki all made in house. Glad I skipped breakfast/lunch.
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That pig is still oinking.Bacon [insert colloquial / regional name for the bread vessel]
Got a Chinese tonight, duck curry, egg fried rice, capital spare ribs and salt and chilli pepper chips. Forgot to take a pic of the curry and started eating it so didn't want to take a half eaten dish pic lol.
The ribs are banging though.
