INTRODUCTION
Steak.... we love it. Agenda checked in with some of the country's best to find out their steaky secrets. Where do they get it from? How do they cook it? And where do they go to get a good one when they're off the clock?
FEATURE
Daniel Harwood Caboose Canteen
Daniel's been Head Chef at Caboose Canteen for amost 2 years. He's also worked at Vue de Monde, and Bistro Vite.
Tell us about the steaks on your menu.
We have rump steak, which is grass fed black angus from Romsey ranges, Victoria. Eye fillet black angus grass fed and Portehouse black angus YG grain fed from Romsey ranges, Victoria.
How do you cook them?
We have a flat grill, then finished in the oven.
Where do you source your meat?
Our meat supplier have their own range of cattle in the Macedon ranges, North West Victoria.
Favourite cut?
Rib eye steak. Full of flavour
Where else would you go to grab a great steak in Melbourne?
Madame Sousou, Fitzroy. Nice relaxed atmosphere, good service.
No steak should be without......?
Good amount of seasoning and time to rest
Can you recommend a great local butcher?
Daniel: Largos butcher, Brunswick St.
I want to cook a great steak at home. Tell me what I need.
Daniel: A hot frying pan, a hot oven to finish it off. A resting tray. A big pinch of sea salt and a good red wine!
Alessandro Pavoni Ormeggio at the Spit
Executive Chef and Owner of one hatted Ormeggio at the Spit and Spiedo.
What steak do you have on your menu at Ormeggio at the Spit?
We don't have a 'steak' but we are serving a fantastic piece of meat at Ormeggio right now: Chargrilled blackmore wagyu brisket, pickled jerusalem artichoke, spanish onion purée, peppery herbs.
Sounds yum! How do you cook this?
We use 'ribcup'' as the cut. We sous-vide it for 24 hours and then we chargrill it on a little webber barbecue top of charcoal we use in the kitchen to finish the dish.
Alessandro Pavoni cont...
Who's your supplier?
Vics Meat, and Feather and Bone. I've used Vics for years and they are very good and very well known, this other supplier is much smaller. This second one is interesting as he handpicks his produces and offers organic, biodynamic meats which he is passionate about.
Where else do you go for a great steak in Sydney? Rockpool Bar and Grill because they use the best steaks available in Australia, and you get such a wide range of choice - cuts, origin of animal, grass vs grain fed, charcoal etc.
Favourite cut? Scotch Fillet because it's got a good amount of fat and heaps of flavour.
No steak should be without......? Blood
Can you recommend a great local butcher in Sydney?
Victor Churchill if you are on that side of the bridge... otherwise there is a great little butcher at Wheeler Heights called Harry's. Good old fashioned service and great product.
I want to cook a great steak at home. Tell me what I need.
Charcoal to cook on, rosemary, garlic, EVOO, salt, a great piece of meat and a big appetite!
Josep Espuga Bohemian
Josep has recently arrived in Melbourne from New York to share his native Spanish cuisine as head chef of Bohemian.
What steak do you have on the menu?
While we are not the 'go to' restaurant for steak as we are a Spanish Tapas Bar, we do a fine Lamb Fillet. This one is special because we smoke and cure the lamb saddle to make lamb bacon. This is wrapped on the outside of the lamb fillet and roasted. It is served medium rare on pumpkin carpaccio, bok choy and lamb jus.
How do you cook your steaks?
The method of most of our cooking for steaks/meat is on the char grill and finished in the oven.
Where do you source your meat?
The majority of our meat is Victorian.
Where else do you go for a great steak?
Meat Market directly across from us!! Especially their dry aged cuts.
Favourite cut?
Dry aged porterhouse for a lean cut with plenty of flavour!
No steak should be without...?
Chips!
Great local butcher?
Berties on swan street Richmond. Been around a long time and always have great cuts.
A want to cook an awesome steak at home.... tell me what I need.
A BBQ like my webber. Lid on, helps give it a great slightly smoked flavour.
Luke Filson Common Man
Chef Luke Filson, made his way to Common Man from Warrington in England, learning his skills from Head Chef Richard Nutall at his venue Tom @101.
What steaky goodness do you have on your menu?
- Sticky Jack Daniels glaze short cut ribs with rosemary roast chat potatoes.
- Currified bacon steak with deep fried sweet potato scallops served with minted carrots.
How do you cook them?
Ribs are sealed off on the grill and then braised. Bacon steak is char grilled.
Where else would you go for a great steak?
Meat Market, because chef James lives and breaths steak or Squires Loft because it’s where I’ve had the best steak in Melbourne. Big portions and terrific sauces.
Preferred cut?
Eye Fillet, as it is the most tender.
No steak should be without...?
The Common Man Jack Daniels sticky glaze!
Tell me what I need at home for a great steak.
A skillet, a cold griddle or similar for resting. Salt, pepper and lime.
INTRODUCTION
Steak.... we love it. Agenda checked in with some of the country's best to find out their steaky secrets. Where do they get it from? How do they cook it? And where do they go to get a good one when they're off the clock?
FEATURE
Daniel Harwood Caboose Canteen
Daniel's been Head Chef at Caboose Canteen for amost 2 years. He's also worked at Vue de Monde, and Bistro Vite.
Tell us about the steaks on your menu.
We have rump steak, which is grass fed black angus from Romsey ranges, Victoria. Eye fillet black angus grass fed and Portehouse black angus YG grain fed from Romsey ranges, Victoria.
How do you cook them?
We have a flat grill, then finished in the oven.
Where do you source your meat?
Our meat supplier have their own range of cattle in the Macedon ranges, North West Victoria.
Favourite cut?
Rib eye steak. Full of flavour
Where else would you go to grab a great steak in Melbourne?
Madame Sousou, Fitzroy. Nice relaxed atmosphere, good service.
No steak should be without......?
Good amount of seasoning and time to rest
Can you recommend a great local butcher?
Daniel: Largos butcher, Brunswick St.
I want to cook a great steak at home. Tell me what I need.
Daniel: A hot frying pan, a hot oven to finish it off. A resting tray. A big pinch of sea salt and a good red wine!
Alessandro Pavoni Ormeggio at the Spit
Executive Chef and Owner of one hatted Ormeggio at the Spit and Spiedo.
What steak do you have on your menu at Ormeggio at the Spit?
We don't have a 'steak' but we are serving a fantastic piece of meat at Ormeggio right now: Chargrilled blackmore wagyu brisket, pickled jerusalem artichoke, spanish onion purée, peppery herbs.
Sounds yum! How do you cook this?
We use 'ribcup'' as the cut. We sous-vide it for 24 hours and then we chargrill it on a little webber barbecue top of charcoal we use in the kitchen to finish the dish.
Alessandro Pavoni cont...
Who's your supplier?
Vics Meat, and Feather and Bone. I've used Vics for years and they are very good and very well known, this other supplier is much smaller. This second one is interesting as he handpicks his produces and offers organic, biodynamic meats which he is passionate about.
Where else do you go for a great steak in Sydney? Rockpool Bar and Grill because they use the best steaks available in Australia, and you get such a wide range of choice - cuts, origin of animal, grass vs grain fed, charcoal etc.
Favourite cut? Scotch Fillet because it's got a good amount of fat and heaps of flavour.
No steak should be without......? Blood
Can you recommend a great local butcher in Sydney?
Victor Churchill if you are on that side of the bridge... otherwise there is a great little butcher at Wheeler Heights called Harry's. Good old fashioned service and great product.
I want to cook a great steak at home. Tell me what I need.
Charcoal to cook on, rosemary, garlic, EVOO, salt, a great piece of meat and a big appetite!
Josep Espuga Bohemian
Josep has recently arrived in Melbourne from New York to share his native Spanish cuisine as head chef of Bohemian.
What steak do you have on the menu?
While we are not the 'go to' restaurant for steak as we are a Spanish Tapas Bar, we do a fine Lamb Fillet. This one is special because we smoke and cure the lamb saddle to make lamb bacon. This is wrapped on the outside of the lamb fillet and roasted. It is served medium rare on pumpkin carpaccio, bok choy and lamb jus.
How do you cook your steaks?
The method of most of our cooking for steaks/meat is on the char grill and finished in the oven.
Where do you source your meat?
The majority of our meat is Victorian.
Where else do you go for a great steak?
Meat Market directly across from us!! Especially their dry aged cuts.
Favourite cut?
Dry aged porterhouse for a lean cut with plenty of flavour!
No steak should be without...?
Chips!
Great local butcher?
Berties on swan street Richmond. Been around a long time and always have great cuts.
A want to cook an awesome steak at home.... tell me what I need.
A BBQ like my webber. Lid on, helps give it a great slightly smoked flavour.
Luke Filson Common Man
Chef Luke Filson, made his way to Common Man from Warrington in England, learning his skills from Head Chef Richard Nutall at his venue Tom @101.
What steaky goodness do you have on your menu?
- Sticky Jack Daniels glaze short cut ribs with rosemary roast chat potatoes.
- Currified bacon steak with deep fried sweet potato scallops served with minted carrots.
How do you cook them?
Ribs are sealed off on the grill and then braised. Bacon steak is char grilled.
Where else would you go for a great steak?
Meat Market, because chef James lives and breaths steak or Squires Loft because it’s where I’ve had the best steak in Melbourne. Big portions and terrific sauces.
Preferred cut?
Eye Fillet, as it is the most tender.
No steak should be without...?
The Common Man Jack Daniels sticky glaze!
Tell me what I need at home for a great steak.
A skillet, a cold griddle or similar for resting. Salt, pepper and lime.
INTRODUCTION
Steak.... we love it. Agenda checked in with some of the country's best to find out their steaky secrets. Where do they get it from? How do they cook it? And where do they go to get a good one when they're off the clock?
FEATURE
Daniel Harwood Caboose Canteen
Daniel's been Head Chef at Caboose Canteen for amost 2 years. He's also worked at Vue de Monde, and Bistro Vite.
Tell us about the steaks on your menu.
We have rump steak, which is grass fed black angus from Romsey ranges, Victoria. Eye fillet black angus grass fed and Portehouse black angus YG grain fed from Romsey ranges, Victoria.
How do you cook them?
We have a flat grill, then finished in the oven.
Where do you source your meat?
Our meat supplier have their own range of cattle in the Macedon ranges, North West Victoria.
Favourite cut?
Rib eye steak. Full of flavour
Where else would you go to grab a great steak in Melbourne?
Madame Sousou, Fitzroy. Nice relaxed atmosphere, good service.
No steak should be without......?
Good amount of seasoning and time to rest
Can you recommend a great local butcher?
Daniel: Largos butcher, Brunswick St.
I want to cook a great steak at home. Tell me what I need.
Daniel: A hot frying pan, a hot oven to finish it off. A resting tray. A big pinch of sea salt and a good red wine!
Alessandro Pavoni Ormeggio at the Spit
Executive Chef and Owner of one hatted Ormeggio at the Spit and Spiedo.
What steak do you have on your menu at Ormeggio at the Spit?
We don't have a 'steak' but we are serving a fantastic piece of meat at Ormeggio right now: Chargrilled blackmore wagyu brisket, pickled jerusalem artichoke, spanish onion purée, peppery herbs.
Sounds yum! How do you cook this?
We use 'ribcup'' as the cut. We sous-vide it for 24 hours and then we chargrill it on a little webber barbecue top of charcoal we use in the kitchen to finish the dish.
Alessandro Pavoni cont...
Who's your supplier?
Vics Meat, and Feather and Bone. I've used Vics for years and they are very good and very well known, this other supplier is much smaller. This second one is interesting as he handpicks his produces and offers organic, biodynamic meats which he is passionate about.
Where else do you go for a great steak in Sydney? Rockpool Bar and Grill because they use the best steaks available in Australia, and you get such a wide range of choice - cuts, origin of animal, grass vs grain fed, charcoal etc.
Favourite cut? Scotch Fillet because it's got a good amount of fat and heaps of flavour.
No steak should be without......? Blood
Can you recommend a great local butcher in Sydney?
Victor Churchill if you are on that side of the bridge... otherwise there is a great little butcher at Wheeler Heights called Harry's. Good old fashioned service and great product.
I want to cook a great steak at home. Tell me what I need.
Charcoal to cook on, rosemary, garlic, EVOO, salt, a great piece of meat and a big appetite!
Josep Espuga Bohemian
Josep has recently arrived in Melbourne from New York to share his native Spanish cuisine as head chef of Bohemian.
What steak do you have on the menu?
While we are not the 'go to' restaurant for steak as we are a Spanish Tapas Bar, we do a fine Lamb Fillet. This one is special because we smoke and cure the lamb saddle to make lamb bacon. This is wrapped on the outside of the lamb fillet and roasted. It is served medium rare on pumpkin carpaccio, bok choy and lamb jus.
How do you cook your steaks?
The method of most of our cooking for steaks/meat is on the char grill and finished in the oven.
Where do you source your meat?
The majority of our meat is Victorian.
Where else do you go for a great steak?
Meat Market directly across from us!! Especially their dry aged cuts.
Favourite cut?
Dry aged porterhouse for a lean cut with plenty of flavour!
No steak should be without...?
Chips!
Great local butcher?
Berties on swan street Richmond. Been around a long time and always have great cuts.
A want to cook an awesome steak at home.... tell me what I need.
A BBQ like my webber. Lid on, helps give it a great slightly smoked flavour.
Luke Filson Common Man
Chef Luke Filson, made his way to Common Man from Warrington in England, learning his skills from Head Chef Richard Nutall at his venue Tom @101.
What steaky goodness do you have on your menu?
- Sticky Jack Daniels glaze short cut ribs with rosemary roast chat potatoes.
- Currified bacon steak with deep fried sweet potato scallops served with minted carrots.
How do you cook them?
Ribs are sealed off on the grill and then braised. Bacon steak is char grilled.
Where else would you go for a great steak?
Meat Market, because chef James lives and breaths steak or Squires Loft because it’s where I’ve had the best steak in Melbourne. Big portions and terrific sauces.
Preferred cut?
Eye Fillet, as it is the most tender.
No steak should be without...?
The Common Man Jack Daniels sticky glaze!
Tell me what I need at home for a great steak.
A skillet, a cold griddle or similar for resting. Salt, pepper and lime.