Keen to take your Sunday barefoot barbie skills to the next level? Curious about dry-ageing? Want to learn how to cook meat perfectly from the best in the biz? If yes, then you're in luck. Two of Australia’s leading experts in quality meats and cooking them bang-on – butcher and entrepreneur Anthony Puharich of Vic’s Meats, and Chiswick and Aria chef-owner Matt Moran – are teaming up for a super special night next month at Moran’s Chophouse. Our knives (and tastebuds) are ready.
Called Dry-Aged Steaks & Stories, the evening, happening on Wednesday, April 2, will feature an exclusive masterclass from the fellas on the art of dry-ageing, peppered with insights, stories and tips that are sure to take your steak skills from good to bloody delicious.
Guests will also sit down to a four-course meal showcasing the techniques discussed in the masterclass. Think: Sonoma sourdough with beef tallow butter; Moran Family Farm dry-aged pork with cider jus; and a dry-aged O’Connor rib beef – both 30- and 100-day-aged, with Bordelaise sauce. Dessert will be an apple tarte tatin with crème Normande.
From cut to cooking, seasoning to serving, Dry-Aged Steaks & Stories is sure to be a delicious and fun night for all the carnivore lovers out there.
Dry-Aged Steaks & Stories costs $175 per person, which includes the masterclass by Matt Moran and Anthony Puharich, a cocktail on arrival and a four-course dinner, with wines available to purchase on the night.
You can book your spot at Dry-Aged Steaks & Stories here. And tell your dad.
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