International Chefs Day at Kangaroo Point
Chaîne Brisbane professional members Paul Wilderbeek and Yan "Dino" Ng celebrated International Chefs Day with us. Dino prepared and cooked this terrific menu for our BBQ which acknowledges the enormous contribution chefs make to society.
1. Homemade Fermented Chili sauce and cumin with Grassfed Lamb Tomahawk.
2. BBQ Australian wild caught Scampi with rich shellfish Bisque. 3. Slow grilled Grass-fed ribs eye with Mb 4+ from NSW with homemade Dark & Rich Rub on charcoal, black garlic Romesco.
4. Selected cheeses board. We experienced great flavours today. Nothing was burnt and Dino's inventive sauces, steak rub and tapenade received nothing but PRAISE at this beautiful breezy location."