Charlie Carrington is the chef and owner of Atlas Dining, a restaurant in Melbourne, Australia that completely changes cuisine three times a year. The ambitious concept sees Charlie travel around the world for inspiration, then recreate his version of a cuisine for diners in his intimate restaurant. “It’s my lens on the food that I eat and enjoy,” he says.
“This Wagyu Rump Cap with Three-Cup Sauce is my version of a Taiwanese stir-fry dish, made here with smoked Wagyu rump cap cubes,” says Charlie. The sauce is a spin on ‘three-cup sauce’, with soy, sesame oil and Chinese wine balanced with sugar and aromats. Figs are smoked too and dressed with black garlic and miso paste.
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Westholme Wagyu could only come from the vast rangelands of northern Australia. We craft contemporary Australian Wagyu for professional kitchens. Chefs love the fine, even marbling that creates deep, rounded flavours and delicate mouthfeel: the Westholme signature.
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