It doesn’t take much to make a winning menu item with a star product like Aussie Wagyu at the center. But a little presentation and the right accompaniments can be pretty #aussome. Take these 3 dishes from some of our mates!
First cab off the rank – our own Chef Adam Moore’s Aussie Wagyu Kushiyaki, rated the top dish served at the 2023 Mise Conference! Chef marinated Aussie Wagyu Ribeye in a rub of shio koji, mirin and white soy to amp up the umami impact, skewered them (important, as that’s what kushiyaki means!) in bite-sized pieces, and seared them on the plancha. Finished with a little brush of white tamari, and a grating of truffle salt, it’s served on a shiso leaf for elegant presentation and easy eating. As a passed app for banquets and catering, or an action station, it’s pure dynamite.
Chef Trigg Brown of Win Son in NYC served this beauty at a StarChefs event just last month. Building on a humble base of Xie Fan (congee rice porridge) he elevated it to the max with the “king of steaks” the Aussie rib-eye cap and a chile vinaigrette. Luxury comfort food!
Our mate Chef Matt Harding developed this little number, a bar bite concept with latin flair. It’s an Aussie Wagyu striploin, simply seared and seasoned, served on a crispy plantain tostone with a smoky-sweet aioli and tomato-parsley garnish. We bet you can’t eat just one!
Want more Wagyu? Tune in next month as we look closer at what’s happening in the Club & Resort world. Another place where Wagyu is winning, including some showstopping tableside preparations, and Wagyu Brisket Bacon!