Jason Anderson is the head chef at Buffalo Bar in Brisbane, a restaurant that specialises in classic American dishes.
Anderson’s innovative cooking style champions the use of hearty flavours including TABASCO® Original Red Pepper Sauce. The sauce is made with red peppers aged in oak barrels along with high-quality distilled vinegar and salt.
Inspired by food trends from the ’70s, Anderson blends his love for steak sandwiches and carpetbag steak in a contemporary surf and turf dish. “It’s a Black Opal Wagyu sirloin with a six-plus marble score which is grilled,” says the chef.
The sirloin is punctuated with an acidic side and a creamy sauce, resulting in a balanced flavour profile. “To add some sharpness in the dish, we make a salad with dill, house pickles, onions and soft herbs,” says Anderson. “We also smoke garlic and blend it through an aioli to give a bit of creaminess.”
The final component of the dish is a blowtorched oyster marinated in green peppercorn Worcestershire, TABASCO® Original Red Pepper Sauce and honey.
“It’s sort of like a Kilpatrick mixed with a peppercorn sauce, but it’s made into more of a vinaigrette,” says Anderson. “I like to finish it off at the end by glazing the oyster with TABASCO® Original Red Pepper Sauce. As we all know, it’s a marriage made in heaven.”
