SYDNEY where to eat?
Jul 8, 2014, 4:55 pm
#46
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yea i saw that. I have heard the steak is quite different here than in NYC. So i am hoping to try the best. Specifically Wagyu which is on both menus. Both have been recommended to me. Do both places prepare steaks any differently? I see Rockpool has a choice of grain or grassfed. whats the difference?
Jul 8, 2014, 5:49 pm
#47
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yea i saw that. I have heard the steak is quite different here than in NYC. So i am hoping to try the best. Specifically Wagyu which is on both menus. Both have been recommended to me. Do both places prepare steaks any differently? I see Rockpool has a choice of grain or grassfed. whats the difference?
Grassfed is superior to grainfed, imo. It's got a much more distinct flavour that comes through from the grass. It is more affected by seasonality though. Try the Cape Grim sirloin at Rockpool, it's very good.
If you're really into steak, check out Victor Churchill's butchery. Unfortunately, you can't eat there, but it's more like being in an art gallery than a butcher's shop and they do have pretty regular classes with tastings.
Have you always wanted the ‘know how’ to cook that perfect Wagyu steak, grain fed sirloin or pasture fed rib eye? Or wondered how to achieve that perfect light and crunchy pork crackling without overcooking the meat? What about confit and braising ? These plus many other meat cookery techniques have been placed into a 3 hour demonstration class at Victor Churchill.
Come along, sit back and enjoy a glass of wine whilst sharing this knowledge from our chefs. You will also enjoy tasting the amazing products cooked on the night by our chef during the course of the evening.
When: Wednesday nights from 7pm – 10.30pm Three times per month
Cost: $200 per person
Inclusions: Class notes, Apani Water & Cape Mentelle Wines not to mention that you have the opportunity on the night to 10% off the majority of products in the store.
Come along, sit back and enjoy a glass of wine whilst sharing this knowledge from our chefs. You will also enjoy tasting the amazing products cooked on the night by our chef during the course of the evening.
When: Wednesday nights from 7pm – 10.30pm Three times per month
Cost: $200 per person
Inclusions: Class notes, Apani Water & Cape Mentelle Wines not to mention that you have the opportunity on the night to 10% off the majority of products in the store.
Last edited by bensyd; Jul 8, 2014 at 6:00 pm
Jul 8, 2014, 6:27 pm
#48
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David Blackmore's wagyu is probably the best wagyu anywhere outside Japan, so I'd suggest Rockpool if that's what you're after.
Grassfed is superior to grainfed, imo. It's got a much more distinct flavour that comes through from the grass. It is more affected by seasonality though. Try the Cape Grim sirloin at Rockpool, it's very good.
If you're really into steak, check out Victor Churchill's butchery. Unfortunately, you can't eat there, but it's more like being in an art gallery than a butcher's shop and they do have pretty regular classes with tastings.
Grassfed is superior to grainfed, imo. It's got a much more distinct flavour that comes through from the grass. It is more affected by seasonality though. Try the Cape Grim sirloin at Rockpool, it's very good.
If you're really into steak, check out Victor Churchill's butchery. Unfortunately, you can't eat there, but it's more like being in an art gallery than a butcher's shop and they do have pretty regular classes with tastings.
Question. Thoughts on the sirloin vs the ribeye? I typically go with a ribeye back home due to the fat content.
Jul 8, 2014, 8:01 pm
#49
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Just so you know, in Australia rib eye is usually called Scotch fillet.
ETA: Just for some food porn, here's the David Blackmore wagyu scotch fillet...
https://twitter.com/victorchurchill/...125632/photo/1
Last edited by bensyd; Jul 8, 2014 at 8:08 pm
Jul 8, 2014, 8:30 pm
#50
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I'm a sirloin guy, so personally I'd go with that. Then again rib-eye on the bone is a very good cut. Get 'em both.
Just so you know, in Australia rib eye is usually called Scotch fillet.
ETA: Just for some food porn, here's the David Blackmore wagyu scotch fillet...
https://twitter.com/victorchurchill/...125632/photo/1
Just so you know, in Australia rib eye is usually called Scotch fillet.
ETA: Just for some food porn, here's the David Blackmore wagyu scotch fillet...
https://twitter.com/victorchurchill/...125632/photo/1
Thanks.
Jul 9, 2014, 1:28 pm
#51
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So we went with the David Blackmore's dry aged full blood Grade 9 Wagyu sirloin 
and cape grim dry aged 36 month old grass fed rib eye
Delicious. The Wagyu was the best steak i have tasted to date. Both were amazing. Thanks for the recommendations!
and cape grim dry aged 36 month old grass fed rib eye
Delicious. The Wagyu was the best steak i have tasted to date. Both were amazing. Thanks for the recommendations!
Jul 9, 2014, 6:30 pm
#54
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I was actually chatting with a guy I know last night, who also wholesales top quality meat, about David Blackmore. From what he said, the guy is pretty much considered a god in beef circles.
Oh and he gave me some cured eye fillet and some Polish garlic sausage. Damn it's tasty, I've got a big crusty baguette and some horseradish cream set for lunch.
Oh and he gave me some cured eye fillet and some Polish garlic sausage. Damn it's tasty, I've got a big crusty baguette and some horseradish cream set for lunch.
Jul 12, 2014, 2:51 pm
#55
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I must say i was very impressed with the quality of food in Sydney. We visited Billy Kwongs which was great. Maybe my favorite destination was the Fish Market. Loved it. Had some outstanding oysters and fresh soft shelled crab, fresh fatty tuna... had a meat pie which was great (wish we had these in NYC). Went to this place called the Auatralian Brewery which had some great food as well. Thanks for the recs!
Jul 12, 2014, 4:57 pm
#56
Join Date: Feb 2010
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I must say i was very impressed with the quality of food in Sydney. We visited Billy Kwongs which was great. Maybe my favorite destination was the Fish Market. Loved it. Had some outstanding oysters and fresh soft shelled crab, fresh fatty tuna... had a meat pie which was great (wish we had these in NYC). Went to this place called the Auatralian Brewery which had some great food as well. Thanks for the recs!
Jul 12, 2014, 5:01 pm
#57
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thanks i will check these out.
Jul 17, 2014, 12:28 pm
#58
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Good information on this thread, especially the more recent posts from June & July. I'm heading to MEL and then SYD in just over a week. You can bet that I'm taking notes for the Sydney portion of the journey, especially for the dining spots in The Rocks.
The Dining Room was mentioned in one post as being quite good. Just to make certain, that's the main dining venue in the Park Hyatt Sydney, not a different restaurant. Correct?
And great food porn on this thread. It makes me very glad I hit the 'subscribe' link a while back ...
The Dining Room was mentioned in one post as being quite good. Just to make certain, that's the main dining venue in the Park Hyatt Sydney, not a different restaurant. Correct?
And great food porn on this thread. It makes me very glad I hit the 'subscribe' link a while back ...
Jul 17, 2014, 1:16 pm
#59
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We've just visited the same two cities. Enjoy! In Sydney we liked momofuku seiōbo and Sixpenny and loved Oscillate Wildly. In Melbourne (OT, I know, but I'm being brief) we enjoyed The Commoner a lot. Attica was disappointing -- perfectly acceptable food but poor value and no sense of fun (poorly managed and largely unenthusiastic FOH).
Last edited by IMH; Jun 7, 2015 at 2:41 pm Reason: Oscillate, not Oscillating
Jul 18, 2014, 7:50 pm
#60
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I had lunch here yesterday. Very good. It's not cheap but the portions are big, although not North American big. It's part of the same group that owns the Cut and Sake.
http://ananas.com.au/
. It's part of the same group that owns the Cut and Sake.http://ananas.com.au/