Westholme Wagyu has joined forces with renowned Sydney-based hospitality group Applejack to present three events across Sydney in October and November.
The restaurant series, Flavour and Forage, will take place at Bopp & Tone on Sunday 27th October, The Butler on Wednesday 30th October, and Rafi, Urban Surf on Thursday 14th November.
The chefs will have independent creative control over their dishes, allowing the creation of three bespoke menus that align with each restaurant’s cuisine and highlight the diverse applications of Wagyu.
Established in 1824, Westholme Wagyu is owned by Australian Agricultural Company. The company has a large stretch of territory from Brisbane to Darwin, with varied terrains from wetlands to grassy terrain. “The company owns 6.5 million hectares and everything we do is about nature and it’s all about how we can improve the nature that our cattle live in and that they’re raised,” says Westholme’s Aaron Wakeley.
In Sydney’s CBD, Bopp & Tone’s Head Chef Jordan Wijeadasa devised a Sunday roast-style menu that “went hand in hand” with the prime rib and the event time.
Wijeadasa will make the most of Bopp & Tone’s Mediterranean wood grill and charcoal oven cooking to deliver starters including grilled Westholme MB 8-9 flank skewers glazed with aged shoyu, a main of Westholme MB 67 prime rib that is roasted for three hours and paired with Yorkshire puddings, red wine jus, and grilled red peppers.
The Butler in Potts Point will bring bold Mexican flavours to the fore. Head Chef Amber Doig prepared a menu that will include a manuka smoked Westholme MB 8-9 striploin tostada, Westholme flank MB 4-5 skewer grilled over coals, rump cap MBS 6-7, flash fried brussels with brown butter almonds, and a Mexican chocolate flan.
“Westholme’s ethos, its meticulous focus on country, community and their passionate team that bring it all together is inspiring as a chef and all that love and care comes through in a world class product,” says Doig.
Rafi, Urban Surf is set within Sydney Olympic Park’s innovative surfing complex. The restaurant, led by Head Chef Matías Cillóniz, features steak tartare with caviar, quail egg and saltbush, grilled rump cap MB 6-7 with chimichurri, crispy eggplant with honey, heirloom tomato escabeche with mussels, brisket with vanilla and lemon braised eschalots, and a pumpkin spice coffee and burnt butter.
Seats are available to book through the Applejack website.
