Chefs James Williams and Robert Davis take one of Australia's finest beef to the next level...
Stockyard Beef, S & L Fine Foods and Brera Delicatessen recently hosted a lavish wine pairing dinner featuring grain-fed Wagyu and Angus Beef from one of Australia's renowned family-owned farms executed by Chefs James Williams and Robert Davis. Established back in 1958, Stockyard Beef specializes in the production of high-quality beef with its Stockyard Long-Fed Angus Gold and Stockyard Wagyu (for more on Stockyard Beef, see my previous post, High Steaks: A Special Wine Pairing Dinner with Friends, Stockyard Beef, Whitebox and Don Revy at The Fireplace). From starters to mains, Chefs James Williams and Robert Davis explore the savory flavors of Australia's world-class beef in an elegant wine pairing dinner at Brera Delicatessen...
Located at the Ground Floor of Park Terraces in Makati, Brera Delicatessen is home to some of the world's best. From premium wines to cheeses and charcuterie, Brera Delicatessen lets you indulge and experience the world's very best all in one place. It's the perfect setting for one of Australia's finest beef.
Fresh fruit juices imported from Turkey, bread from Germany, gourmet cheeses like Brie, Gouda, Gruyere and Emmental; prosciutto and Jamon Iberico de Bellota, foie gras and pate, and premium olive oil from Italy and Greece, Brera Delicatessen brings the world's best straight to you (for more on Brera Delicatessen, see my earlier post, Brera Delicatessen: The World's Finest Comes to Acacia Estates). And now, you can include one of Australia's finest beef in Brera Delicatessen's extensive offerings.
That evening, Chef James Williams along with Chef Robert Davis masterfully prepared a sumptuous dinner using Stockyard Beef paired with fine Italian wine. I've known Chef James Williams and Robert Davis from the early days of my food blog, and I've always been amazed with their creative yet honest approach to flavor focusing on the freshest and finest ingredients. This dinner promised to highlight the richness of Australian beef in a variety of courses, each one meticulously prepared by some of the very best chefs I've met since I started my food blog (but who's the better oyster shucker? Find out on my earlier post, The Master Oyster Shucker Reigns at The Glasshouse).
But that night, the evening belonged to Stockyard Beef. The award-winning product comes straight from the Hart family's Kerwee farm at Jordaryan on the Darling Downs in Queensland (for more on Stockyard Beef, check out my previous post, High Steaks: A Special Wine Pairing Dinner with Friends, Stockyard Beef, Whitebox and Don Revy at The Fireplace).
Quality and consistency lies at the core of the brand, and Stockyard Beef is committed to supplying Australia's finest grain-fed beef to some of the world's most discerning markets. Stockyard Beef offers two brands, the Stockyard Long-Fed Angus Gold derived from Angus genetics and grain-fed for a minimum of 200 days and known for its light seams and layers of fat delivering juicy beef flavors and the Stockyard Wagyu from a mix of pureblood and F1 to F4 genetics grain-fed for a minimum of 400 days before being marble score graded and marketed under four brands namely Wagyu F1 Red, Wagyu F1 Silver, Wagyu F1 Black and Kiwami with a Beef Marble Score (BMS) of 9+.
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Our dinner began with Homemade Mediterranean Dips with Flat Bread paired with Santavinea Pinot Grigio...
Quality and consistency lies at the core of the brand, and Stockyard Beef is committed to supplying Australia's finest grain-fed beef to some of the world's most discerning markets. Stockyard Beef offers two brands, the Stockyard Long-Fed Angus Gold derived from Angus genetics and grain-fed for a minimum of 200 days and known for its light seams and layers of fat delivering juicy beef flavors and the Stockyard Wagyu from a mix of pureblood and F1 to F4 genetics grain-fed for a minimum of 400 days before being marble score graded and marketed under four brands namely Wagyu F1 Red, Wagyu F1 Silver, Wagyu F1 Black and Kiwami with a Beef Marble Score (BMS) of 9+.
Our dinner began with Homemade Mediterranean Dips with Flat Bread paired with Santavinea Pinot Grigio...
...followed by a trio of tasty appetizers made with Australian Stockyard Beef, the Assiette of Grain-Fed Beef...
...with the intricate Beef Tataki, paper-thin slices of beef rolled with fresh seaweed...
...the Beef Carpaccio...
...and Beef Tartare topped with quail egg, each one delivering distinct and savory notes highlighting the flavors of Stockyard Beef. The nutty and mildly sweet notes of the grain-fed beef come through with each bite, delivering fresh, uncomplicated and clean flavors. The appetizers drape the palate with an indulgent and savory richness followed by an elegant depth of flavor that can only come from the finest beef. The different expressions of beef created by Chefs James Williams and Robert Davis lets you experience the subtle layers of bold yet distinct flavors, rounded out by an unctuous richness lingering long after the last bite.
The trio of appetizers were paired with with a glass of Salvano Barbera D' Alba for that elegant and smooth finish.
The premium Italian wines cleanses the palate with its mildly fruity and delicately balanced notes...
...to complement the deep and rich flavors of the beef. Sliced paper-thin, the Beef Tataki offers a play on both flavor and texture with the melt-in-your-mouth richness of Stockyard beef pairing well with the subtle crispness of the briny and mildly sweet seaweed. In contrast, the robust beefy notes of the Beef Carpaccio and Beef Tartare pack a flavorful punch. It's the versatility of premium beef, from its buttery savory flavors to its delicate and nuanced notes that Chefs James Williams and Robert Davis brings to your plate with Stockyard Beef.
A comforting bowl of Beef Consomme with Parisienne Carrots soothes both the palate and body ending with a beefy finish. The clean flavors of the consomme is punctuated by just a whisper of savory notes from the beef, opening up the palate for the next course. A bottle of Santavinea Chianti Classico Riserva is served to complete the course.
For the main courses, Chefs James Williams and Robert Davis served their Roast Dry-Aged Sirloin with Organic Vegetables paired with Salvano Barbaresco 2013. A classic beef dish, the dry-aged sirloin best captures the brand's uncompromising commitment to quality with the finest Australian grain-fed beef.
The firm yet fork tender beef with its melt-in-your-mouth marbling deliver a buttery texture finished by deep beefy notes. It's seriously good beef, and a few more bites just proves Stockyard Beef has been doing it right for the last 61 years.
Another glass of wine rounds off your experience, but not before another flavorful surprise from Chefs James Williams and Robert Davis...
The Braised Wagyu Beef Cheek Bourguignon adds that final exclamation point to a lavish dinner with Stockyard Beef. Delicately braised for that butter-like texture, the beef cheeks release an elegant and savory notes while slowly melting in your mouth. And like all the courses served that evening, only the finest Australian beef can deliver the unique mouthfeel and flavor for a memorable dinner.
A glass of Isola Augusto Verduzzo signals the arrival of dessert...
...with the Blue Cheese Espuma, Candied Fennel to end the sumptuous dinner on a high note.
The presence of the metro's noted chefs added to the festive vibe of the evening, but clearly, Stockyard Beef was the star of the night.
Amy Brooks, the Marketing Manager for Stockyard Beef and Chef James Williams conclude another successful dinner with a menu showcasing the diverse flavors of the finest Australian grain-fed beef.
In one evening, Chefs James Williams and Robert Davis bring a medley of creative and masterfully executed dishes using Stockyard Beef. There should be more evenings like this...
For more on Stockyard Premium Australian Beef and special wine pairing dinners, visit the FB Page of S & L Fine Foods, Inc. here at https://www.facebook.com/snlfinefoods/
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