Last week I posted this photo on my Facebook page with the comment – “I see signs of Spring.”
Never a truer word was spoken with Sydney enjoying a run of 20+C days. So it was no trouble at all to sit and take in the view and the food yesterday at Quay Restaurant on Sydney Harbour.
My friends at Electrolux have just released their new range of premium barbecues and world renowned chef Peter Gilmore was putting them through their paces. I’d never been to Quay before so was delighted to be a guest at this esteemed restaurant and sit in the front row of an intimate masterclass with Peter Gilmore.
Peter cooked four different cuts of Angus Sirloin Beef – grass fed and air aged for six weeks, grain fed, F1 and Wagyu. Peter likes to preheat the barbecue for ten minutes with the hood down on a very high heat. He then seasons the meat with salt and pepper before turning the burners to medium and sealing the meat. He then turns the barbecue off and lets the meat rest with lid closed for about 40 mins.
The Electrolux barbecues have inbuilt sealed grills with drip trays so the fat drips down and there is no spitting and flames. You don’t get any burnt bits of meat that way which is good when you’re cooking Wagyu which is in excess of $110 per kilo!
The En:tice Barbecue comes in two different sizes, 600mm and 900mm. They not only look smart and would be welcome in any outdoor entertaining area, but are made of easy cleaning materials like cast iron and stainless steel.
Peter also cooked a vegetable salad on the barbecue with purple carrots!
I found his tale of the history of carrots very interesting. Apparently carrots originated in Asia and were purple and orange. The Dutch bred the purple out of the carrots as their national colour is orange. So now when we see a carrot other than an orange one, it looks kinda weird. But oh, what a beautiful colour scheme!
Thank you Electrolux and Quay Restaurant for a lovely afternoon.
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