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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.

JAKE NI­COL­SON 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...

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