WAGYU A DESTINATION EATING EXPERIENCE Hospitality in Australia is well on the road to recovery, allowing the opportunity for diners to experience the full fine dining experience once more. Australia’s fine dining restaurants are once again receiving patrons to taste the very best food and produce on offer, and Wagyu is no exception. Well-known restaurant Moo Moo’s Wine Bar & Grill has received many awards in recent years and offers diners the very best produce available, including truffles, seafood and beef. The restaurant has two venues, at Broadbeach on the Gold Coast, and Brisbane CBD, and owned by Steve and Autumn Adams. Trent Robson is the Group Executive Chef, overseeing the highly trained chefs at both sites. Trent describes the a la carte menu as traditional in a culinary sense, but reflects the current trends in presentation and cooking methods. It is the beef that is the star of the show, with the Specialty Beef Menu items describing the brand, cut, age and feeding regime. Regular appearances on the menu include Westholme, Rangers Valley and 2GR utilising cuts such as striploin, cube rolls, flat iron and rump caps. In addition, the Kyushu Satsuma A5 Japanese Black Wagyu brand rounds out the specialty Wagyu offerings. With each option, the brand, the Japanese bloodline, Marble Score, feed regime and feedlot (for example grainfed for 300 days), and age at slaughter are included in the description.
ISSUE 77 - THE AUSTRALIAN WAGYU UPDATE
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