In Australia apparently! In my previous life as a research analyst. I spent two years traveling to Sydney and Melbourne for work. I loved both cities as they are beautiful and just so unique. They’re huge bustling cities but they still kept their old world charm of small cafes and intimate restaurants. Aussies are very proud of their coffee, cafe culture and their food. I remember my workmates taking me to really amazing restaurants that served really wonderful Aussie cuisine. What I remember most is how the best dishes are often the simplest ones. A grilled piece of fresh barramundi or a slab of earthy Aussie steak paired with locally grown veggies. I gobbled them all for sure and also drank Aussie beer that was eagerly picked for me by my teammates
So when I was invited to take part in a luncheon for Meat and Livestock Australia, I eagerly said yes. The campaign was for a father’s day promotion and an introduction of Meltique Beef. The organizers of the event were gracious enough to invite Dan as well. Dan is a true steak lover and since the promo is for father’s day I couldn’t think of a more perfect plus.
And so Dan and I sat at our booth, one Friday afternoon at Stella Wood Fired Bistro. A 4-Course Steak lunch began as soon as we were seated.
First up was beef tartare, which is made from minced raw beef. A bit of a crunch came through courtesy of the leeks which was a welcome contrast to the mushy mound of perfectly seasoned raw beef. I was expecting it to be a very heavy, hearty dish (it is raw beef) but surprisingly I found this appetizer to be very light.
Adler Chip Smoked-Australian Beef Tartare with Burnt Leeks and Shaved Pecorino
Next up was a striploin salad. I love salads, I love beef. This dish is a match made in heaven. It’s a Pinoy take on a Tuscan salad with organic greens providing a zesty, acidic contrast to the earthiness of the strip loin.
Grilled Australian Striploin with Bukidon Organic Greens Quinoa and Pickled Watermelon Radish with Honey Lime Vinaigrette.
And now on to the main course….
Herb Crusted-Wood Fired Australian-Cube Roll with Roasted Bone Marrow Potato Puree and Heirloom-Vegetables
Dan and I oohed and ahhed at every bite we had from this medium rare cube roll which was served on a bed of the most delicious potato puree I have ever tasted. The steak was juicy and succulent. I sliced it gently with my steak knife without any force because it was so tender. The steak was melt-in-my mouth perfection. Haaay!!!
Not a huge fan of the color pink except when it comes to my steaks 🙂
The meal was finished off with a wonderful dessert platter that was too pretty to eat. Of course this didn’t stop me hehehe
French Vanilla Bean Creme Brulee Lemon Lime Sorbet and Spiced Chocolates
This lunch was a great way to showcase Meltique Beef in varying forms and textures. From raw beef to good old medium rare steak on a a bed of mashed potatoes, the beef was consistent in that it was tender, flavorful, and really wonderfully succulent.
Going home, I was given a loot bag with Meltique Beef striploin and rib eye. I’ll do a post soon on how best to cook steak in under 5 minutes. When you’ve got good ingredients, the cooking is easy!
Thanks Meat and Livestock Australia for the lovely lunch!! If you want to try out Meltique Beef for your and your family you may get them at S&R branches. A box of 5 steaks goes for about Php1,500 🙂 Happy eating!
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