beef. olive oil. salt. beer.
it’s a wrap!
Last Monday we held our Beef, Olive Oil, Salt, and Beer Masterclass at Coogee SLSC. The response to our guest speakers – along with the vibe on the day – was amazing! The day kicked off with Blair Hayden, proprietor of the Lord Nelson Brewery in Sydney’s The Rocks precinct, discussing the emergence of micro-breweries, the early days of ‘The Lord’ and the nationwide rise in popularity of boutique, small-batch beers.
“No (good) beverage list is now complete without a comprehensive section of boutique beer”.
Although Blair poked some fun at the rise of the ‘hipster tinnies‘ and the over-the-top colonial styling of his Three Sheets Ale, his brewing ethos and commitment to quality has always stayed true to the vision of The Lord.
Derek spoke about his long standing relationship with Murray River Salt. Once a product reserved only for the tables of Sydney’s most notable (Claude’s & The Wharf to name a couple), their relationship has included the conception of the 400g caterer’s pack which so many of our customers know and love. And all this from a chance phone call!
Ed Vercoe of Cicada Produce set the record straight when it came to Australian extra virgin olive oil, dispelling many myths surrounding the industry while painting an extremely positive future for the industry both locally and overseas.
Australia now produces some of the world’s most premium extra virgin olive oils and Ed’s oils are right up there with the best.
Award-winning producer Richard Gunner kicked our tastebuds into gear on arrival with his fabulous Green Ant Mimosa (yes green ants, sugar syrup, blitz, strain, add prosecco, enjoy!). From there he continued his fascinating story, from the days when skirt steak was a virtually unknown cut on Sydney’s menus to his exploits in the Top End this year hunting magpie geese and foraging for green ants for a well-known Danish chef!
Gunner’s dry aged Willock Park English Longhorn beef however was the real showstopper of the day! Prepared simply as a crudo by Beach Byron Bay Head Chef David Lovett who added nothing but Ed’s oil and Murray River salt, it was a real knockout. This was complimented by reverse seared Longhorn rump, slow smoked magpie goose breast, and Richard’s award winning Newbury & Watson heritage ham, as well as a swag of olive oils, olives and breads from Bourke Street Bakery, all washed down with several frosty Three Sheets ales.
N&S would like to extend a huge thank you to all our producers and guests from the day, as well as all the chefs who took the time to attend. We look forward to bringing you our next masterclass in early 2017.
For more pics from the day, head to our Facebook page here.