Meat

October 2010

Cattle farmers, especially those in the state’s central west, are smiling thanks to good rainfall in recent months. This means great pasture for grazing and in some places cattle have been ready for market sooner than anticipated. All of which brings smiles to the faces of butchers selling beef and veal in premium condition as well as new-season lamb.

On the main course menu at The Bentley Restaurant and Bar is a fine fillet of Black Angus beef served with tendon and burnt onion mayonnaise. Lovers of the chewy texture of beef tendon will also find it in the aromatic pho at Pho Bac Hai Duong (304 Illawarra Rd, Marrickville, Ph 9559 5078) along with thin slices of rare beef. And The Bentley does a take on beef tartare for a shared appetiser with “liquid wasabi”. For some theatre with your tartare, try it assembled tableside among the power suits at Machiavelli (123 Clarence St, Sydney, Ph 9299 3748)

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