Tag Archives: Beef


  Just what IS dry ageing? We’ve all heard the term, many of us have eaten the beef, know that the flavour is intense, incredible. Let’s talk the benefits. And how? Perhaps we should start with how beef is aged when it is not dry aged, to give us some perspective on the topic. Wet […]

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Victor Churchill, Woollahra

Before we begin this post, it’s fair to say that there might not be much in this one for the vegetarians out there.. Victor Churchill is an more than a butcher, it’s a temple dedicated to meat. It’s no exaggeration to claim that Victor Churchill is probably the best butcher in Sydney, and I’ll put all my […]

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Whole Boneless Rib Eye with Chimichurri – Seven Fires by Francis Mallmann

As a prelude to the Francis Mallmann dinner at Rockpool Bar & Grill Sydney on the 4th October, this week’s recipe comes from Francis’s Book – Seven Fires: Grilling the Argentine Way. It’s a fantastic book, with plenty of great recipes and instruction on how to cook with fire. We highly recommend it! Whole Boneless […]

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Recipe of the Week – Spaghetti Bolognaise

Spaghetti bolognaise  Here is another classic. It really is worth using both beef and pork; it adds to the flavour and texture. The bacon also adds great complexity and if you caramelize the vegetables really well, you will get even more flavour. Make this and serve it on toast if you want something easy. I […]

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Dry Ageing Beef – Rockpool Style

Beef dry ageing in Melbourne this is really what it is all about, the only way to truly age beef. The enzymes have done their bit, now the meat dehydrates and intensifies in flavour and tenderness. We are taking them out to minimum 50 days maximum 80 and they really are extraordinary. This is what […]

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