schaut mal was sich da tut steaks gross genug fuer 4 perthnow.com.au/lifestyle/intr…ry-e6frg3gc-1225890168086
FEED the man meat
- even if it means paying $337.50 for a steak.
Make that especially if it means paying $337.50 a steak.
That's the macho talk in Perth's mining community as industry heavyweights bond over giant steaks weighing up to 2.5kg each.
Mining magnates including Australia's richest man Andrew Forrest, who recently bought one for his son's birthday, are turning into regular cavemen as they sink their fangs into the dinosaur-sized steak known as the Tomahawk - one of the most sought-after dishes at The Old Brewery.
It's also the preferred meal of Australian Rugby union officials when entertaining visiting international rugby bigwigs, according to the swanky riverside eatery's executive chef Greg Farnan.
"The South African and British officials of the rugby teams dined here on the Tomahawk," he said.
The whopping slabs of wagyu beef, designed to serve four, have become status symbols since they were introduced 18 months ago, taking over from Moet and Chandon champagne and caviar as blokes have tried to outdo each other.
Some customers are even going solo as they tackle the highly prized steaks.
"We have had tables of four blokes ordering one each," said Mr Farnan, who sees the popularity of meat, particularly aged meat, as a backlash against the political correctness of food and a sign that times are buoyant.
"But it's mostly a dish that's designed to share between four.
"And though we serve it to a lot of men, particularly the mining community, we also have some female flight attendants from Sydney who come in regularly to order it."
Mr Farnan carves up about 50 of the mega steaks a week, treating restaurant patrons to the theatre of flashing knives and silver service.
The Tomahawk was officially launched at the restaurant on Friday, with Meat & Livestock Australia keen to join in the celebration of the steak.
The Tomahawk beef comes from the Cantabilling Springs Farm near Jurien Bay and is wet aged for two weeks at The Old Brewery.
"It's like a giant roast," Mr Farnan said. "It's a great thing to do with three of your mates."
na dann malzeit
FEED the man meat
- even if it means paying $337.50 for a steak.
Make that especially if it means paying $337.50 a steak.
That's the macho talk in Perth's mining community as industry heavyweights bond over giant steaks weighing up to 2.5kg each.
Mining magnates including Australia's richest man Andrew Forrest, who recently bought one for his son's birthday, are turning into regular cavemen as they sink their fangs into the dinosaur-sized steak known as the Tomahawk - one of the most sought-after dishes at The Old Brewery.
It's also the preferred meal of Australian Rugby union officials when entertaining visiting international rugby bigwigs, according to the swanky riverside eatery's executive chef Greg Farnan.
"The South African and British officials of the rugby teams dined here on the Tomahawk," he said.
The whopping slabs of wagyu beef, designed to serve four, have become status symbols since they were introduced 18 months ago, taking over from Moet and Chandon champagne and caviar as blokes have tried to outdo each other.
Some customers are even going solo as they tackle the highly prized steaks.
"We have had tables of four blokes ordering one each," said Mr Farnan, who sees the popularity of meat, particularly aged meat, as a backlash against the political correctness of food and a sign that times are buoyant.
"But it's mostly a dish that's designed to share between four.
"And though we serve it to a lot of men, particularly the mining community, we also have some female flight attendants from Sydney who come in regularly to order it."
Mr Farnan carves up about 50 of the mega steaks a week, treating restaurant patrons to the theatre of flashing knives and silver service.
The Tomahawk was officially launched at the restaurant on Friday, with Meat & Livestock Australia keen to join in the celebration of the steak.
The Tomahawk beef comes from the Cantabilling Springs Farm near Jurien Bay and is wet aged for two weeks at The Old Brewery.
"It's like a giant roast," Mr Farnan said. "It's a great thing to do with three of your mates."
na dann malzeit