Want to get more out of your meat? Jake Nicolson is here to help. Whether you’ve been a fan of his cooking from his days as the head chef at celebrated Melbourne restaurant The Prince, a regular at his current rockin’ riverfront Brisbane digs at Black Bird, or one of his many admirers on Instagram, you’re sure to find lots to like and more to learn as he shares his secrets for making the most of everyone’s favourite red meat: beef. Get to grips with the essentials for perfect steak frites as chef Nicolson walks you through everything from choice of cut to the grill, and from there the ideal accompaniments: triplecooked chips, a superb Café de Paris butter, and Black Bird’s house chopped salad with sherry vinaigrette. Then, for a change of pace, we’ll look at a rich and sticky beef braise – in this case meaty ribs cooked tender and served with cucumber, pickled ginger and mandarin.
Meat to please you is Jake Nicolson's motto. Get the best out of your beef with the gun chef's sticky ribs and perfect steak with béarnaise sauce and frites. EVENTS IN SYDNEY, MELBOURNE, BRISBANE & ADELAIDE
E XCLUSI V E COOK ING EV ENTS
WITH HARVEY NORMAN AND AUSTRALIA’S FINEST CHEFS Bosch 600mm pyrolytic oven, $3,299 (HRG6767S1A). Bosch built-in co ee machine, $3,899 (CTL636ES1). Bosch 47L combi steam oven, $3,899 (CSG656RS1A). Bosch 140mm warming draw x 2, $1,149ea (BIC630NS1A). Bosch 700mm gas cooktop, $1,599 (PPQ716B21A).
Smeg 900mm undermount rangehood, $1,150 (PUM90X). Smeg 900mm “Victoria” dual-fuel cooker, $6,990 (TRA93BL).