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: triple-cooked 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.
Beef it up
Harvey Norman Aspley, 1411-1419 Gympie Rd, Aspley, QLD
Date & Time
7pm, Wednesday 25 May
For more information, a full event calendar and recipes, visit HN.com.au/gourmet-institute.