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February 2013

Megalong Beef Fillet

By | Chef Selections | No Comments

Dish: Megalong Wagyu sirloin 9+ grade, organic carrot, quail eggs, bocconcini,¬†tarragon emulsion and red wine jus. Chef: Rebecca Kaye (Fairmont Resort, Blue Mountains) Ingredients Megalong beef fillet cut into 2 medallions weight at total of 200g 2 x organic baby carrots 2 softly poached quail eggs 3 bocconcini 1 serves tarragon emulsion Red wine just Prosciutto shard Micro herbs Evoo…

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