Recipe by Shane Middleton, Head Chef of Papi Katsu Perth CBD Kombu -Jime +9 Stone Axe OP Rib 1 x 1.5kg OP Rib (or Bone in Rib Eye) 4 Sheets Dried Kombu Method: Cover the OP Rib with kombu and let cure for 2-3 hours. This will add a nice salt flavour to your steak….
Recipe by Guy Jeffreys, Ambassador of Fogarty Wine Group and Kitchen Community Ingredients: 150g Lotte L’Grow Oyster Blade (MB 8 – 9), diced 30g pickles, chopped 20g parmesan, grated Small bunch of chives Few shakes of hot sauce Glug of EVOO Salt and pepper Method: Let the beef defrost in the fridge before dicing it….
Recipe by Emily Jones, Menu Designer for Cassia Fremantle Kagoshima Scotch Fillet (300 – 320g) Method: Season well with salt and grill over chargrill around 4 – 5 minutes each side, moving around to get an even char. Rest steak in a warm space for 4 – 6 minutes on the grill if required to…
October is the perfect time to indulge in the rich flavours of wagyu beef sukiyaki at Lux Wagyu House. This exquisite dish, steeped in tradition, showcases the luxurious marbling of premium wagyu beef, making it a delightful experience for any food lover. Whether you’re a seasoned connoisseur or trying sukiyaki for the first time, the…
Ramen is soul food in a bowl—and when you float melt-in-your-mouth Wagyu slices atop a rich broth, it becomes pure indulgence. This recipe layers umami flavors with texture: bouncy noodles, savory tare, silky eggs, and ultra-tender beef for a bowl that’s both comforting and elevated. We suggest using our Wagyu Shabu Shabu Slices as these…
Beef Wellington is the height of culinary elegance, often reserved for special occasions. When made with Wagyu, the result is nothing short of decadent — buttery, tender beef wrapped in golden puff pastry, layered with savory mushroom duxelles and salty prosciutto. It’s rich, dramatic, and undeniably luxurious. We recommend using sirloin as its shape and…
Sliders are the life of any party, but when made with buttery Wagyu beef, they become something far more memorable. Topped with sweet caramelized onions and a smear of blue cheese or aioli, these little burgers pack a gourmet punch in every bite. Ideal for gatherings, events, or even as a main with a trio…
Stone Axe Scotch Fillet Mb 9+, Mushroom Sabayon, Grilled Mushrooms & Kalamata Olive Crumb Recipe by Brian Cole, Chef de Cuisine at Hearth at The Ritz-Carlton, Perth Ingredients: Stone Axe Scotch Fillet MB 9+ Mushroom sabayon Grilled chestnut mushrooms Kalamata olive and brioche crumb Mushroom Stock 5g dried porcini 1kg water 10g brown sugar…
Tacos are the ultimate handheld joy—quick to make, endlessly customizable, and always satisfying. But swap out standard fillings for juicy, finely chopped Wagyu and you’ve got a game-changer. With smoky spice and creamy avocado salsa, these tacos are a fusion of indulgence and freshness that hit every note. We recommend using Wagyu slices as thinly…
Bourguignon is French comfort at its finest—a stew slow-cooked in red wine until the meat is fall-apart tender. Using Wagyu beef adds luxurious depth and unctuousness to this classic. Pearl onions and mushrooms round out the flavor for a dish that’s both rustic and refined. We suggest using brisket the marbling and connective tissue or…
