A short description of what’s involved during the class:
Learn new skills and perfect your grilling techniques with our Mastering the Grill classes.
Watch and learn to cook Beef Oyster Blade and Rump Steak to perfection before participants will get to trim Onglet (Hanger Steak) and then cook it with their newly developed skills!
Participants will then sit down to enjoy a feast of different steaks and salads which will be enjoyed with wines from Bremerton.
Each ticket includes a complimentary Steak Pack worth approximately $40 to take home and use to show off your newly learnt grilling skills!
Source: Feast! Fine Foods
Central Market Kitchen, Robbie demonstrating the sharpening of the butcher knives
Our small group starts off with a glass of wine before we crowd around the front kitchen bench and observe Robbie sharpening the butcher knives on the whetstone. Note to self, use water and detergent as opposed to oil as the oil will seep in the stone and it’ll be near impossible to get rid of. Slide the blade across the stone in a 20-30 degree angle in both directions on the core (thicker) side for an average of 15 minutes before flipping the whetstone over and sharpening the knife on the finer side for another 10 minutes (ish) until no more ‘coarse’ sound is heard. And that my readers, is how you sharpen a knife… properly!
Just 15-20minutes in and I’m learning something already.
Removing the silver skin and fat from the oyster blade cut.
Check out all the marbling on that oyster blade cut (top left)!
On the topic of marbling, marbled fat is ‘better’ fat than the fat on the outside of a cow as it has 30-40% unsaturated fat; and it’s so tasty too! Mmm~
Look at the amazing rump medallions!! Psst, leaving the fat on the rump steaks give it more flavour 🙂
Cooking and eating steak time!!
We start off with lightly brushing the rump steak with olive oil and a good sprinkle of Murray River pink salt flakes. Ensure the pan is hot and place the steak down on one side of the pan; the trick is to brown the meat, not let it turn grey! Oil and salt the steak some more and once the steak is ready to be turned over, flip it onto the other side of the pan (hot and untouched). Rest the steak so it stays juicy by resting it with the fat side down to stop the ‘pooling’ of juices on the surface. By resting it on the side, the steam rises out on the smallest part of the steak allowing the juices to seep out and drip into the pan. Locking the tongs and turning the steak to stand up works a treat! Resting time should be half of cooking time and I know most people do this, but don’t put steak under foil as this locks in the heat and ‘steams’ the meat. Instead, put a tea towel over the top to absorb the moisture.
Next up, we step outside and rev up the hairdryer to light the charcoal!
Hickory wood chips are added to a ceramic pot before the hot charcoal is carefully poured in and a grill rack is placed on top with 2 cuts of steak cuts. Wood cooking adds flavour to steak; you can use wood chips, saw dust or hickory.
If you’re marinating the steak, marinate the steak after it is cooked as doing it beforehand will make it hard to brown the meat.
Amazingly delicious! So tender, so good, so much flavour!!!
That got our taste buds going and we were up next. Time to put those newly learnt skills into practise and cook ourselves our dinner for the night!
And finally, dinner is served! So worth the wait!
What a great opportunity and experience, thanks Feast! Fine Foods! The class was extremely informative and insightful; I learnt so much.
Want to attend a ‘Mastering the Grill with Richard Gunner’ class or purchase a ticket as a gift for someone special? There is a class on Wednesday, 31st October! Details here.
Other upcoming class dates that may tickle your interest:
Mastering the Grill with Richard Gunner
Wed 31st Oct 6pm-9pm
Sausage Making Class
Wed 3rd Oct 5.30pm-9pm
Wed 7th Nov 5.30pm-9pm
Beef Butchery Class
Wed 17th Oct 5.30pm-9pm
How did the complimentary steak pack go after I took it home?
Steak and salsa verde
Steak sandwich with caramelised onions, sauteed mushrooms, Maggie Beer’s tomato and sultana chutney, a dollop of dijonnaise mustard, rocket, tomato and shoestring fries.
Feast @ The Market
Stall 15 Adelaide Central Markets
P 08 8231 4700
Feast @ The Parade
Shop 17 Norwood Place
P 08 8332 2538
Feast @ Unley
Shop 21 Unley Shopping Centre
P 08 8271 7286
Feast @ Victor Harbour
Shop 11b Victor Harbour Central S/C
P 08 7522 4025