Celebrity chef Curtis Stone and his brother, Luke, have opened Gwen, a restaurant and butcher shop in Los Angeles featuring Australian Blackmore Wagyu steak.
Stone, who trained under London’s legendary chef Marco Pierre White before becoming a television personality on TLC’s Take Home Chef and Bravo’s Top Chef Masters, is the only chef currently bringing the rare Australian steaks to North America.
He’s also the first to sell them there. “There are only a few world-class butcher shops in the world, and there’s never been one in Los Angeles,” Stone said during an interview at Bloomberg’s New York offices. Unlike other high-concept butcher shops that focus on whole animal or organic specimens, Stone’s philosophy Read More
The English language doesn’t offer a specific vocabulary for describing food aromas. Despite the fact that smell is the dominant force in flavour perception, English speakers refer to aromas by the names of the foods they are most commonly associated with. Aniseed, citrus or nutty, for instance.
When it comes to talking about meaty flavours, dodgy adjectives such as chickeny, lamby and porky often come into play, and if we elaborate, we focus on the tastes that the tongue detects, and the textural qualities. “Sweet and tender,” we might say, or “sinewy but well-seasoned”.
What, then, are these good meaty flavours that we can’t quite put our fingers on, that make Read More
We might beat them at rugby and cricket now and again, but we are well beaten in average meat consumption
…when it comes to eating meat, Australia comes first. According to Forbes magazine, every year, the average Australian will eat 205 lbs (93kg) of beef and veal, poultry, pork and sheep meat.
The United States is in second position with 200.6 lbs ) (91kg) (despite a very low value for sheep) followed by Israel with 189.6 lbs. (86kg). South Africa is 11th on the list with a per capita consumption of 50kg per year.
We love this recipe because, well, we love steak sarmies, but also because they are flavoured with South Africa’s own hot and sweet pepper – “Peppadews”
Ingredients
- 1 cup Peppadew peppers, drained
- 1/4 cup mayonnaise
- 1/4 cup crumbled blue cheese
- 2 tablespoons sour cream
- Freshly ground pepper
- Vegetable oil, for brushing
- 1kg prego or minute steaks (6 steaks) / get it here
- Maldon salt
- 6 ciabatta or other rustic rolls, split open
Directions
Put the Peppadew peppers and mayonnaise in a food processor and pulse until roughly chopped. Transfer to a bowl; clean out the food processor. Add the blue cheese, sour cream and 1/2 teaspoon pepper to the processor and pulse until combined. (The spreads can be made 1 Read More