“My partner says the 500gm Black Angus rib-eye at Botanical is one of Melbourne’s finest steak dishes. What makes it for him is the pepper sauce. Would chef Stuart McVeigh be so kind as to share the recipe?”
Victoria Cahill, Armadale, Vic
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
The Botanical uses a 28-day dry-aged grass-fed Black Angus rib-eye from Gippsland. The pepper sauce is a Botanical classic from former chef Paul Wilson. You’ll need to begin this recipe a day ahead.