A âdemand food partyâ that awakens your sleeping food DNA
An ambitious preparation for the Demand Gourmet Party
First foreign special Australia
Diverse races and diverse cultures coexist
A place where you can find all kinds of food from around the world!
Australia is a country as diverse as its vast continent!
'Sydney', where dazzling nature and a sophisticated city coexist
The richness of nature felt in the spacious land and blue sea and
Relaxation of life gifted by nature flows in Sydney
Eat once with your eyes, eat twice with your mouth!
A feast of diverse flavors that even gourmets fell in love with
We invite you!
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As an effort to minimize food mileage
Cultivate your own garden at home or in a restaurant
Australian restaurants that protect the environment!
* What is âfood mileageâ?
It means the distance food travels from being produced to reaching the consumer's table
The higher the food mileage value, the lower the freshness of the food,
The amount of carbon dioxide emitted during the intermediate delivery process will increase.
Among them, it is the hottest restaurant among young people recently
A naturalistic restaurant created by surfers that is on the rise!
First restaurant, Three Blue Ducks (Three Blue Ducks)
Located on Bronte Beach, one of Sydney's most famous beaches, this place
To a restaurant created by three friends who love surfing
More than just running a restaurant, they are taking the lead in environmental activism
A vibrant space imbued with the freedom and eco-friendly spirit of surfers
In an open kitchen garden that anyone who visits a restaurant can freely use
Various herbs, vegetables, and even chicken coops!
Black Sausage (Black Sausage), the signature dish of Three Blue Ducks
The visuals look more similar than English black pudding, but
Black sausage with less blood and more meat than black pudding
They say the black visuals are full of taste and aroma of Australian meat
The flavor of the food is even better when combined with redcurrants mixed with honey collected directly.
Even though it's an Australian restaurant!
There is a food that contains homemade âkimchiâ
The flavor of well-fermented kimchi with minimal seasoning is quite good!
The taste of kimchi brings out the flavor of broccoli dishes even more!
A place where you can enjoy healthy Australian home-cooked meals that are well-balanced but not gorita-y
Three blue ducks!
Beef! After the interview, pick and eat
Second restaurant, Gl ass Brasserie (Gl ass Brasserie)
Glass Brasserie located at H Hotel in central Sydney
A place opened in 2005 by world-renowned chef Luke Mangan from Australia
A place that offers menus made with fresh Australian ingredients and authentic French recipes
Bring your own meat when ordering the steak menu
It is characterized by providing information on distribution processes such as varieties , ages, and aging methods.
1.100% pull-fed beef
2. 300-day grain-fed beef
3. 600-day grain-fed wagyu
Grass fed (scotch fillet)/sirloin steak
Food: Intensive grass feeding for 150 days before natural grazing and slaughter
Aging method: dry aging
Dry aging is a solution to the disadvantage that it is low in fat and can be slightly tough
If you put it in the aging chamber and let it mature for a few days, it will rot in a specific way (bacteria break down the meat)
Then, you can get a soft texture, and the unique flavor unique to grass-fed meat is added, making it even more delicious
Second meat, grain fed (rib eye)/rib sirloin steak
Pasture breeding, intensive grain feeding for 300 days
Aging method: wet aging
Grain-fed cows are also released to some extent and grazing, but
In order to obtain the best marbling, they pay more attention to feeding control before slaughter.
Sirloin steak with lots of marbling and a soft texture!
3. Wagyu wagyu (sirloin)/sirloin steak
Feeding: intensive grain feeding for 600 days
Aging method: Dry aging
The popularity of wagyu is increasing day by day in Australia
It's rich yet soft, and has a very high fat content
It is characterized by melting softly in the mouth!
A menu where you can feel the deep emotion that melts in your mouth!
Inside the glass, there is a wine tower that rises to the ceiling
There's a sommelier in the restaurant, so every time a new steak comes out, the chefs and
Thinking about wine that goes well with steak,
Another advantage of this restaurant is that they directly recommend wines that go with each meat
A glass brasserie where you can have a dreamy experience in terms of wine types, food quality, and service
A time when I had a great experience to identify my preferences
Chef Neil Perry's, who has 7 restaurants across Australia
The third restaurant, Rockpool Bar & Grill (Rockpool Bar & Grill)
Chef Neil Perry has a strong position in his late 50s
Neil Perry ages old beef well to make the meat soft
Meat dry-aged for 48 days from a cow raised on pasture for 6 years!
Grill the outside of the steak thoroughly to remove the smell
Dry-aged steak with a soft, deep flavor!
The taste of a 5-year-old beef steak that stands out for the chef's skill
The restaurant's popular dish, the Wagyu Burger
Make a wagyu patty by squeezing finely ground Australian wagyu beef into a round shape and pressing it flat
Place it on a hot grill and let it burn evenly!
Add bacon, cheese, sauce, pickles, and tomatoes, and you've got a perfect burger top!
Another way to enjoy Wagyu! Wagyu burger
finally! Taste amazing fish and chips (Fish and Chips) in Australia
Enjoy fish and chips at Australia's world-famous Bondi Beach
Most fish and chips in Australia are made with barramundi
Barramundi is a place where seawater and fresh water meet on Australia's northern coast
It is a fish native to the region, similar to perch, and its flesh is soft
It is characterized by being moist.
Unlike fish and chips in the UK made with cod meat that is torn to pieces
The fish meat is soft and moist, and has a superior flavor compared to the local area!
Australian fish and chips
The lightness and tenderness unique to fish is alive!
The rebirth of Fish & Chips, synonymous with tastelessness
This is the power of Australian ingredients!!